Banana Coconut Bread
Preparation 10 Minutes
Cook 50 Minutes
Serves 12 SLICES
Method
Preheat oven to 150Β°C and line a loaf pan with baking paper.
- Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
- Add coconut meal and chia seeds, and stir with a wooden spoon.
- Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.
Ingredients
3 large, ripe bananas
1/2 cup Sunbeam Sultanas
60ml macadamia oil
1 tsp cinnamon
2 tsp baking powder
1 tsp vanilla extract
6 eggs
1/2 cup Sunbeam Coconut Meal
1 tbsp chia seeds
2 tbsp flaked coconut
Recipe Collection
Fruit Cake Scrolls
Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.Β Β
Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.Β Β
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.Β Β
Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.Β Β Β Β
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer.Β Tightly roll dough up, starting from the shorter side.Β Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.Β
Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.Β Β
Gingerbread Granola
Preheat the oven to 180β.Β Β
In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.Β Β
Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.Β Β
Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.Β Β
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NotesΒ
Granola will store in an airtight container or jar for up to 2 weeks.Β Β
Sunbeam White Christmas
Line a 30cm x 20cm (base) baking pan with baking paper.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (donβt let bowl touch water).
Fold in the remaining ingredients.
Pour mixture into the prepared pan, pressing down with a large metal spoon.
Refrigerate for 4 hours or until set.
To Serve:
Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.
Almond Star Bread
Preheat the oven to 180β.Β Β
Β To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.Β Β
Slice each piece of puff pastry into 4 x 25cm circles.Β Β
Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.Β Β
Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.Β Β Β
Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.Β Β
Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.Β Β Β
Remove from the oven, allow to cool and then dust with icing sugar, to serve.Β Β
Pumpkin Feta Scones
Pre-heat oven to 220Β°C (200Β°C fan-forced).
- Β Place flour, allspice and butter in the bowl of a food processor and pulse until it resembles fresh breadcrumbs. Remove to a bowl and fold in feta and currants.
- Fork whisk together the pumpkin and milk. Add to flour mixture and combine until mixture just comes together. Tip onto a lightly floured surface and bring together, knead lightly and press out to a 2cm thickness.
- Using a floured 6cm scone cutter cut out scones, placing them onto a lightly floured oven tray. Brush lightly with milk and sprinkle with almonds. Bake for approx. 15 minutes until golden on the base. Allow to cool on a wire rack. Serve with a spread of butter.
