Adam's post popped up in my feed 1 day while I was searching for some pastry art to get some inspiration. And I followed him ever since. I know there are loads of pastry chefs or master bakers out there, but I am glad that we are able to connect on Instagram. I know it is as surreal as it sounds.
Adam is from the Maldives and he is currently based in KSA as an international chef. He has also published his own cookbook: The Islander Chef. Isn't that awesome? Recently, he approached and told me about his upcoming cookbook project. That's when he gave me this recipe. I was like, "I need to try his version of banana bread." What really intrigued me is the usage of oil as I know for sure it will keep the bread moist.
I adjusted a few ingredients. I reduced the amount of sugar and substitute heavy whipping cream for coconut cream. I also added dark chocolate to balance out the sweetness. As for the nuts, I am just using what I have on hand; you can of cos use whichever nuts you desired. Walnuts and pecans work really well too. In closing, I really hope you will give this recipe a try.
Ingredients:
By Adam Schihab
(Make One 4.5 inch X 8.5 inch X 4.5 inch loaf)
Ripe Bananas, 400g + More For Presentation
Coconut Sugar, 75g
Demerara Sugar, 75g
Eggs, 2 or 100g
Unbleached All Purpose Flour, 200g
Baking Soda, 10g
Sea Salt, 2 TSP
Grapeseed / Sunflower / Canola Oil, 46g
Coconut Cream, 100g
Pure Vanilla Paste, 5g
High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 50g
Hazelnuts Coarsely Chopped, 25g
Pistachios, Coarsely Chopped, 25g
Equipment:
Hand / Stand Mixer
4.5" X 8.5" X 4.5" Loaf Pan
Oven
Directions:
Preheat oven to 175 degree celsius or 350 fahrenheit.
Grease loaf pan with butter.
Line with parchment paper and grease with butter as well. Set aside until ready to use.
Mash bananas in a large mixing bowl with a fork. It doesn't have to be smooth.
Add in sugar.
Using a hand or stand mixer, mix until well combined.
Add in eggs and whisk until fully incorporated.
It is okay if there are bits of lumps.
In another bowl, mix together flour, baking soda and salt.
Fold the flour mixture into the banana mixture 1/3 portion at a time.
Once everything has fully incorporated, fold in oil, followed by coconut cream, vanilla paste, chocolate and nuts.
Transfer the batter into the prepared pan.
For some je ne sais quoi, I topped the batter with 2 slices of banana, cut lengthwise.
Wack into the oven and bake for 50 to 60 mins or until the top is amber browned.
When you insert a skewer, it should still have little bits of crumbs with melted chocolate.
*Rotate the pan half way thru' for even browning.*
Set aside to cool down slightly.
Carefully unmold onto a cake stand or a serving plate.
I like to serve my banana bread while it is still warm.
Pro Tips:
Do not use bananas that are over-ripped. Over-ripped bananas tend to have a gummy effect at the end result.
Do not over mix while folding in the flour mixture. It is perfectly okay if there are some lumps.
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