Ultimate Loaded Protein Banana Bread with Boozy Rum Glaze
Total baking time 45-1 hour
Makes 1 loaf, about 8, 2 finger width slices
My loaf pan is springform, but it is optional, a regular loaf pan will work, just make sure you grease it and line it with parchment/ baking paper and grease the paper too, which will facilitate lifting out. Non-stick cooking spray is fast and easy.
My loaf pan measures
Length 30cm (11 Inches)
Width 12.5cm (5 Inches)
Depth 6.5cm (2.5 Inches)
2 Large ripe bananas, mashed, but lumpy
1/2 cup, ( about 125 g.) plain unsweetened yoghurt
250 g. Plain flour
1 tsp. Baking soda
150 g. Chocolate chips, I used semi-sweet, but milk or dark work too. The choice is yours.
125 g. Fruit and nut medley, A mix of almonds, flame raisins, golden raisins, pecan nuts and dried sweetened cranberries. The sky is the limit here!
75 g. Light brown sugar
75 g. Dark brown sugar
80 ml. Sunflower or vegetable oil
1 tsp. Vanilla extract
2 tsp. Cinnamon
1/2 tsp. Almond extract (optional)
1/4 tsp. fine salt
2 large eggs
To top the cake before baking:
100 g. Granola of your choice, I used a high protein enriched variety
60g. Salted butter, melted
2 tbsps. Maple syrup
For the boozy glaze, optional:
250g/9oz caster sugar
3-4 tbsp dark rum
200ml/7fl oz water
This boozy glaze is optional. I can tell you it will elevate this banana bread to celestial heights.
*Put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a boil.
Once boiling turn off the heat, set aside
Preheat oven to 165°C/330°F. Bottom element only and fan if you have one. No fan increase heat to 175°C/350°F.
1. In a bowl, stir together flour, baking soda, cinnamon, and salt.
2. In a separate bowl whisk together eggs, sugar, oil, yoghurt, vanilla and almond extracts. Stir until well combined.
3. Fold in chocolate chips, nut and fruit medley, and bananas.
4. Pour into greased and lined loaf pan. Sprinkle with granola, melted butter and maple syrup.
5. Place in the centre of the preheated oven and bake for 45 minutes. *If browning too much, tent with foil.
The loaf is done when the toothpick inserted in the centre comes out clean.
If not bake longer in 10-minute increments.
6. When done, remove from oven and let cool 15 minutes before lifting/ removing from loaf pan.
*If soaking with boozy glaze, poke holes all over the loaf while still warm. Pour still warm rum syrup all over and allow to soak in.
When cool, slice with a serrated knife and serve.
I cut mine into two-finger width slices....yummy
