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Desserts
Tropical
8 servings
30 minutes
1 hour
1/2 cup Melissa’s Guava Flesh (about 2 or 3 Guavas)
1/4 Pineapple - peeled; cored; chopped
1 1/2 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/8 teaspoon Kosher Salt
1 Melissa’s Vanilla Bean - split in half lengthwise; pulp removed
1/4 cup Melissa’s Organic Blue Weber Agave Syrup
1/4 cup Brown Sugar
1/2 cup Unsalted Butter; melted
2 Eggs - beaten
2 teaspoon Pure Vanilla Extract
2 Ripe Bananas - peeled; chopped
1 cup Powdered Sugar
Place the guava and the pineapple into a blender and purée. Place a mesh strainer over a bowl and press the mixture through the strainer into the bowl to extract the juice/pulp. You need 1/2 cup of juice/pulp. Remove 1/4 cup of the juice/pulp and set aside.
Preheat the oven to 350ºF.
Lightly butter a loaf pan on the bottom and sides. Sprinkle all over with sugar and shake off the excess. Set aside.
In a bowl, whisk together the flour and the next 4 ingredients. Sift the bowl contents onto a sheet of parchment paper and set aside.
In another bowl, whisk together the vanilla bean pulp and the next 5 Ingredients. Mix in the guava-pineapple juice/pulp.
In a standing mixer, add the bananas and slowly mix in the vanilla bean mixture. Slowly add the flour mixture and mix until just combined.
Pour the batter into the prepared loaf pan and place onto a baking sheet. Bake in the preheated oven for about an hour or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 15 minutes. Remove from the pan, place on a wire rack and cool completely.
Meanwhile, pour the reserved 1/4 cup of the guava juice/pulp into a small saucepan. Sift the powdered sugar into the pan and, while stirring, cook over medium heat until the sugar is dissolved. Let cool.
