I’ve partnered with OOB organic to create a few delicious recipes using the latest addition to their range. It’s NZ’s first and only frozen banana product and has no nasties - it’s literally picked, peeled, sliced and snap-frozen, then popped into bags to store in your freezer. First up is brown butter banana bread topped with dark chocolate drizzle. It's beautifully fragrant and nutty, I hope you enjoy!
1/3 cup unsalted butter
2 cups OOB frozen bananas
1 teaspoon pure vanilla extract
1/2 cup rapadura, muscovado or coconut sugar
4 free-range eggs
1 teaspoon baking soda
1 tablespoon apple cider vinegar
1/2 cup nut butter (I like almond)
1 cup spelt, buckwheat or oat flour
For the topping:
1/2 cup OOB frozen bananas
100 g good quality dark chocolate
Preheat the oven to 160°C (315°F). Line a loaf tin with baking paper.
Place the bananas in a bowl and allow to thaw for ten minutes or so.
Add the butter to a small saucepan, and cook over medium heat for about
5 minutes, or until it starts to turn a lovely dark golden colour and
smells beautifully fragrant and nutty. Remove from the heat and allow to cool.
Add the bananas, brown butter and remaining ingredients to a food processor. Process until smooth.
Pour the batter into the prepared tin, then top with the sliced bananas. Bake for 45 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
Leave to cool for 10 minutes or so in the tin, before turning out on to a cooling rack.
Melt the chocolate over a double, then drizzle over the bread.
The bread will keep for 4–5 days in an airtight container, or up to 3 months in the freezer.
Makes 1 loaf