Banana Bread With Orange Water

Banana bread is one of my favourite loafs for a long time now. What’s so great about this loaf is that you can have endless combinations and really let your creativity go loose! Inspired on the Moroccan cuisine I made a recipe with orange water, which is used a lot for pastries or drizzled over slices of oranges. 

---

---

Ingredients :

·     200 g self-raising flour

·     50 g toasted shredded coconut 

·     200 g white sugar

·     3 eggs

·     150 g butter

·     3 very ripe banana’s 

·     3 tablespoons of orange water

·     1 teaspoon of salt

·     1 teaspoon op ‘quatre epices’ spices (cinnamon, nutmeg, ginger, clove)

·     60 g raisens (or dates)

·     70 g chopped toasted nuts (I used almonds)

·     Sesame seeds (optional to decorate)

---

Directions:

1.   Soak the raisins in the orange water and set aside. 

2.   Much 2 bananas’ and leave 1 to decorate. 

3.   Make a brown butter: melt the butter until it becomes brown and gets a nutty smell.

4.   Place all the dry ingredients in a bowl, mix and set aside.

5.   Use a kenwood or handmixer to mix the eggs and sugar till fluffy and light in colour.

6.   Slowly poor in the (slightly cooled) brown butter while you are mixing the batter.

7.   Add the mushed banana’s, nuts & soaked raisins.

8.   Carefully fold in all the dry ingredients with a spatula.

9.   Poor in a rectangle (covered with baking paper) baking tin. Slide the banana in 2 and place in the batter. Sprinkle with sesame seeds.

10.  Bake in a preheated oven of 170°C for 50-60 minutes.

11.   Let it cool down for minimum 15 minutes before taking it out of the tin. 

 

Tip: if the top starts to brown to quickly, cover the top with aluminium foil