Ingredients:
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Whole milk, 275 ml
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Seed oil or melted butter, 100 g
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Coconut oil, 50 g
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Whole egg, 165 g (3 eggs)
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Sugar, 200 g
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Baking powder, 20 g
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Overripe banana pulp, 200 g
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Cranberries, 200 g
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Regular baking flour, 500 g
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Gluten-free flour, 700 g
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Rice flour, 550 g
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Butter at room temp in a piping bag, 20 g
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or coco fat at room temp in a piping bag, 20g (for the lactose-free version)
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Icing sugar, 125 g
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Egg white, 25 g (white of one egg)
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Chopped pistachios, 20 g
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Pink peppercorns, 10g (for a special twist)
The recipe… step by step!
In the BE5 planetary mixer with the paddle attachment, work the milk, oil/butter, coconut oil, banana and whole eggs at medium speed for 3 minutes.
In the meantime, on your Magistar Combi-TS choose between the regular, gluten-and lactose-free, or rice flour version of the recipe. Start to preheat.
Add the flour, sugar and baking powder. Mix at medium speed for 3 minutes. Add the cranberries and keep mixing until fully folded in.
Pour the mixture into metal loaf pan previously brushed with seed oil and coated with (gluten-free or rice) flour. Fill to ¾ level.
Use a piping bag and some butter at room temperature (or coco fat for the lactose-free version) and pipe a thin line of butter down the middle of the batter, to help form a crack while baking. Start the baking cycle.
For the icing, mix the icing sugar and egg white and place in a piping bag.
Unmold the loaves while still warm, then ice. Decorate with the pistachio.
Discover
Chef Maximilian Zedelmeier says:
It’s all in the balance between the natural sweetness of the overripe banana and the sour notes given by the cranberries. Not your average banana bread, it’s a sure way to surprise your guests at breakfast or teatime. As a special twist to this LESS-WASTE MORE-VALUE Banana Cranberry Bread, finish with pink peppercorns in addition to the pistachios.
