Yield 2 7-inch mini loaves
When making this banana bread, if you wish to omit the sukeli and kakvi, you can. If you do, increase the amount of bananas to 2 medium sized and add either golden syrup or caramel sauce to the banana bread instead of the kakvi. Since this recipe is so versatile, you can also add 25g of nuts or 25g of chocolate chips for a different version.
Greek yoghurt 150g (I used Epigamia Natural Yoghurt)
Baking soda 1/2 tsp
Sukeli or dried bananas 2, each about 50g-55g in weight (get in touch with The Better Foods Farmers' Market if you need to source some for yourself)
Brown sugar 2 tsp for the banana
Rum 2 tbsp
Butter 60g, melted and cooled, plus 1 tbsp for glazing the sukeli
Caster sugar 125g
Egg 1, lightly beaten
Cinnamon 1/2 tsp
All-purpose flour 150g, sifted
Baking powder 1/2 tsp
Banana 1 medium-sized, mashed
Kakvi or liquid molasses/jaggery 3 heaped tablespoons or alternately, use Golden Syrup
Preheat the oven to 180 degrees celsius.
Line two 7-inch (18-cm) mini loaf pans or 1 9-inch loaf pan with baking paper.
Combine the yoghurt, cream and soda together in a mixing bowl and set aside for 10 minutes until you work with the sukeli.
Slice the sukeli lengthwise into two.
In a frying pan, heat 1 tbsp of butter and when hot, add the sukeli and toss for a whole minute. Take the frying pan off the heat and sprinkle over the brown sugar and add in the rum. Be careful because it will sizzle.
Return it to the flame and toss the sukeli in the sugar and rum till the sugar has melted and the sukeli has taken on a glossy sheen, 2 minutes. Set this aside. (You could just as easily have the sukeli at this stage with some vanilla ice cream if you wish it. It’s incredible.)
To the mixing bowl with the yoghurt, cream and soda (you will see that bubbles have formed at the surface), add the melted butter, sugar and the lightly beaten egg. Stir this to combine.
Whisk together the flour, baking powder and cinnamon, then add it to the eggs, butter and yoghurt mixture.
Add the mashed banana to this mixture and swirl the kakvi through the mixture. Divide the batter into both the pans and top both with two pieces of the rum glazed kakvi in a yin-yang sort of formation. Bake the banana bread for 45 minutes or until. skewer inserted into the centre comes out clean.
Cover the pans loosely with foil if they seem to be taking on more colour than usual. After the loaves are done, take them out of the oven and let them rest for 10 minutes before turning them out and letting them cool completely.
Recipe by Belly Over Mind at http://bellyovermind.com/2018/02/21/sukeli-and-kakvi-banana-bread/