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Bitter-chocolate, Banana & Coriander Quick Bread

Bitter-chocolate, Banana & Coriander Quick Bread

Franschhoek chef Jean Pierre Smith’s reputation is on the rise at Lust Bistro and Bakery. Try his Bitter-chocolate, Banana and Coriander Quick Bread…

Makes 8 mini-loaves

“It was a very organised and pedantic German pastry chef who introduced me to the combination of chocolate and coriander many years ago. It was also the same Leiter who could easily (and frequently) give an hour’s lecture on the position, proportion and necessity of mint in the presentation of desserts. I was still a student then – completing the requisite in-service training for my chef’s diploma – so you can imagine that, after this hour-long rant, the prep still had to be completed on time. Needless to say – the content of this particular lecture has long since been forgotten – but the combination of coriander and chocolate is something that I employ regularly.”

Bitter-chocolate, Banana & Coriander Quick Bread

Franschhoek chef Jean Pierre Smith’s reputation is on the rise at Lust Bistro and Bakery. Try his Bitter-chocolate, Banana and Coriander Quick Bread... Recipes Bitter-chocolate, Banana & Coriander Quick Bread European Print This
Serves: 1 loaf
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 tbs coriander seeds (or ¼ tsp ground coriander if you have less time)
  • 2 cups stoneground cake flour,
  • 2 tsp baking powder
  • 80g chocolate, dark (try 70% and higher cocoa mass), chopped
  • ½ cup castor sugar
  • ¼ cup treacle sugar
  • 2 medium bananas, ripe, mashed
  • 1 cup buttermilk
  • l/3 cup macadamia nut oil
  • 2 eggs

Instructions

  1. Preheat oven to 180ºC.
  2. Dry-roast coriander seeds in a pan on low heat. Cool down and gently crush using the flat side of a knife, mortar and pestle or rolling pin. Combine flour, baking powder, chocolate and coriander seeds.
  3. In a separate bowl whisk the castor sugar, treacle sugar, mashed bananas, buttermilk, nut oil and eggs. Add dry ingredients to wet ingredients and mix gently using a rubber spatula or large spoon using a folding method. Be careful not to overmix at this stage. Portion into greased mini-bread tins (100mm x 60mm x 35 mm) and bake for 20-25 minutes. Let cool in tins for 5 minutes before un-moulding.
  4. Try this with grapefruit marmalade and crème fraîche.

Here are chef JP’s 5 Tips for Successful Breadmaking

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