I haven't posted a sweet recipe in a couple of weeks, which is pretty crazy because I'm constantly making healthy sweet treats! I made this cake for a party I attended here in Brazil to watch a World Cup game of Brazil (obviously this was before their unfortunate defeat by Germany earlier this week). I called it 'bolo for the copo' which in English means 'cake for the cup'. It turned out absolutely delicious, and is a version of banana bread including seasonal pumpkin. It's not to over-the-top sweet, so I added the caramelised banana glaze to boost the sweetness a little. Also, I used oat flour instead of regular flour, and it came out perfect and moist! So if your gluten-free, you won't have any problems with this one.
Banana Pumpkin Bread with a Caramelised Banana Glaze
- 2 ripe bananas mashed
- 1 cup of pumpkin, pureed
- 2 cups oat flour
- 2 eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup honey (or maple syrup)
- 1 teaspoon vanilla
Caramelised Banana Glaze Ingredients
- 1 large ripe banana, sliced
- 1.5 tbs butter
- 1/3 cup brown sugar
- 1. Grease a standard loaf pan and preheat the oven to 180C.
- 2. In a large bowl, stir together the eggs, honey, mashed banana, pureed pumpkin and vanilla.
- 3. In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon and add to the wet ingredients.
- 4. Spoon batter into the prepared pan and bake about one hour or until a toothpick comes out clean.
- 5. Take the cake out and let cool. While it's cooling, prepare the glaze.
- 6. Place the butter and sugar in a small, non-stick pan. Over a medium heat stir to dissolve. Add bananas, reduce heat and cook for 3 minutes or until the bananas have caramelised in the sauce.
- 7. Spoon the glaze over the top of the cake, serve, and enjoy!