Discover the Palm Sugar Flower!

Banana bread with its crumble of Palm Sugar Flower

Ingredients

Crumble :

100 g. (about 1 cup) of chopped pecans

80g. (about ½ cup) of Palm Sugar Flower KADODÉ

60 ml. (¼ cup) of unbleached all-purpose flour

1 ml. (¼ teaspoon) of ground cinnamon

60 ml. (¼ cup) of unsalted butter, softened

Bread :

3 crushed ripe bananas

75 ml. (1/3 cup) of softened butter

150 ml. (2/3 cup) of brown cane sugar

1 egg

440 ml. (1 ¾ cup) of unbleached all-purpose flour

10 ml. (2 teaspoons) of baking powder

3 ml. (½ teaspoon) of salt

1 ml. (¼ teaspoon) of baking soda

Preparation instructions

1. Position backing rack in the middle of the oven. Preheat the oven to 180 ° C (350 ° F). Butter a 25 x 10 cm (10 x 4-inch) bread mold with a capacity of 1.5 liters (6 cups). Line the mold with parchment paper in the bottom while leaving out the paper on both sides on the longer side. Your bread will be easier to unmold.
2. In a bowl, mix pecans, palm sugar flower, flour and cinnamon. Add the butter and mix with your fingertips until the dough is just moistened. Reserved.
3. In another bowl, combine bananas, butter, cane sugar and egg. Reserved.
4. In a large bowl, combine flour, baking powder, salt and baking soda. Stir the banana mixture with a wooden spoon or spatula until the mixture is just moistened.
5. Divide half of the mixture into the mold. Sprinkle with half of the crumble. Pour the rest of the dough and sprinkle with the rest of the crumble.
6. Bake for about 1:15 or until a toothpick inserted in the center of the bread comes out clean.
7. Cool completely on a rack before unmolding.

Inspired by Ricardo’s recipe “Banana bread and maple crumble”.