Banana Bread
Yoke’s cultured Khorasan (Kamut) Banana Bread this recipe was created out of sheer frustration after I bought ($5/slice) and ate refrigerated slice of banana cake from a well known cafe in Perth. It was not a nice slice, I had a mouthful of baking soda on one bite and I didn’t feel great afterwards…so here is one that I made to satiate my craving for banana bread…probaby cost less than $5 and it is organic to boot…
Cook Time
Cook Time
  1. Preheat your oven to 170C
  2. Using your TM (turbo 3-4 times) or hand held mixer/food processor, mix well khorasan flour, bicarb soda, baking powder and sea salt – Leave aside
  3. Whizz in your TM bowl (speed 4, 1 min) or use a hand held mixer, food processor until well mixed – bananas, eggs and butter.
  4. Add cultured cream (or sour cream, kefir cream, buttermilk, or kefir milk)
  5. Add all of the flour mixture above Mix well but do not overmix or your bread will be tough, for TM use speed 4-5, 20-30sec only.
  6. Optional, add pecans and/or couverture choc chips (Callebaut, Valrhona…)
  7. Mix well by hand is my preference but you can use your TM on reverse 10 sec speed 6
  8. Put in your buttered and lined loaf tin, I use my medium size tin, measuring (25x12cm and 10cm high).
  9. Bake for 1-1hr 15 minutes until brown and a skewer inserted in the middle of your cake comes out clean.