It is easy to prepare and with an amazing flavor and scent. It fits the holidays perfectly.
If you prepare it a few days before it will taste better.
Grease and dust two bunt molds. Take them to the fridge while preparing the breads.
Cut the kumquats in half, remove the seeds and reserve.
An important detail, for better results we suggest using bananas so ripe their pulp is brown. When we say that they are almost spoiled.
Blend the bananas with the lemon juice, yogurt, eggs, yolks, honey and sugar.
Remove and place in a bowl.
On the side, sift the flour, corn starch, semolina, sweet spices, salt, coconut and baking powder. Mix well.
Add the butter.
Pour the blended ingredients on the dry ones and mix until forming an even preparation.
Pour some of this preparation in the mold until the bottom is covered.
Spread the kumquat halves and cover them. Place kumquats again, batter and finish with the kumquats.
Repeat the same with the other mold.
Take to the fridge for 2 hours and then cook in the oven at 329° F for an hour or until a knife comes out clean after inserting it at the center.
Remove, wait for a few minutes and demold onto a rack until they reach room temperature.
Wrap in saran wrap and store in the fridge.
If you wish to freeze them, store them in the freezer once cold. They last for 3 months.
- 6 ripe bananas
- Juice of one lemon
- 1 cup of natural yogurt
- 2 yolks
- 3 eggs
- 1 tbsp of honey
- 1 cup of brown sugar
- 2 cups of flour (8.5 oz)
- 1 tbsp. of corn starch
- 1 cup of semolina
- 1 tbsp of baking powder
- A pinch of salt
- 1 tbsp of sweet spices or a pinch of powdered ginger, cinnamon, nutmeg
- 2 cups of grated coconut (7 oz)
- 5 oz of butter
- 24 kumquats in syrup