One of the things that struck me when I moved to Australia was the ubiquity of banana bread at coffee shops. Of course I was going to feel at home in a country that serves up thick slices of banana bread for breakfast, toasted and slathered with butter.
This is a slightly more jazzed up version than the standard cafe fair, taking it into dessert territory. I doubled up on the crunch factor by adding almonds to the batter, and then a layer of coconutty streusel on top. Then there’s the seriously addictive brown butter glaze. If you need a reason to try this recipe, the glaze is it. There is a reason that the recipe I’ve provided makes more glaze than you need for the loaf – you’ll be putting it on everything!
Banana bread with coconut streusel and brown butter glazePrint This
For the banana bread batter: (adapted from Woolworths Taste Magazine)
- 125 g butter, softened
- 180 g sugar
- 2 eggs, lightly beaten
- 180 g flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 ripe medium bananas, mashed with a fork
- 125 ml buttermilk (make your own by mixing 125 ml milk with 1/2 tbsp white vinegar and allowing it to stand for at least 10 minutes)
- 1/4 cup almonds, roughly chopped
For the streusel:
- 50 g butter, cold and cut into cubes
- 25 g flour
- 25 g coconut
- 25 g brown sugar
For the glaze:
- 50 g butter
- 50 g butter1 cup icing sugar, sifted
- 1/4 cup milk
- Generous pinch of salt
- Pre-heat the oven to 170°C and grease and line a loaf tin with baking paper.
- Make the streusel: Combine the flour, coconut and sugar in a bowl. Rub in the butter with your fingertips till the mixture resembles coarse sand. Set aside in a cool place to prevent the butter from melting.
- Make the batter: Sift together the flour, baking powder and bicarbonate of soda. Using an electric mixer, cream together the butter and sugar. Add in the eggs, one at a time, beating well after each addition. Beat in the banana. Gradually add in the flour, alternating with the buttermilk, and mix on low speed till combined. Add in the almonds and mix again on low speed, just until they are distributed through the batter. Pour the mixture into the prepared tin.
- Spread the streusel generously over the top of the batter. Bake for 55 – 60 minutes, till a skewer inserted into the loaf comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- Make the glaze: Heat the butter in a small pan, till it bubbles and turns golden brown. Add to the icing sugar and mix well. Add in 1/4 cup of the milk, mixing continuously till a runny glaze forms. You may need to add extra milk if the glaze is too thick. Mix in the salt and drizzle over the cooled loaf.