Coratella di Agnello or sautéed lamb is a classic dish from Central Italy, so who better to share it here than the Goretti family, who run a beautiful Umbrian winery called Cantina Goretti producing some amazing, award wining wines.
- 4 peeled bananas
- 500g peeled pumpkin
- 100g light brown sugar
- 2 eggs (if you want your bread to be vegan, let the eggs out and use 1 tbsp apple vinegar and 2 tbsp baking soda, this combination will replace the eggs)
- 200g flour (you can choose any kind, normal, almond, oatmeel, wholeweat)
- 2 tbsp of yeast
- 1 tbsp cinnamon powder
- a pinch of salt
- 150g of greek yoghurt (use soya yoghurt when vegan)
- 125g of chopped walnuts
- Cook the pumpkin for 10 minutes untill it’s cooked, let the pumpkin drain and mash them. Let the cooked pumpkin sit in the pan until you need it
- Preheat the oven at 180C
- Peel and puree the bananas with a fork or if you have a masher. Make sure you do this is in a big bowl
- Add the yeast, cinnamon powder, salt and baking powder and stir these out
- Add the flower and stir
- Add the eggs and stir
- Add the greek yoghurt and stir
- Toast the walnuts in a pan
- Add the pumpkin mash to the bowl and stir
- Add the walnuts to the batch and stir
- Put some baking paper into the baking tin or butter the baking tin so the bread doesn’t stick.
- Shovel the batch into the baking mold and put it in the preheated oven for 55 minutes.
- Let your banana bread cool down until it feels firm enough.
Our challenge to you here is…don’t eat the banana bread until it is cool. I’m sure that right now you’re sitting there saying “Easy…” but just wait…something magical happens in the oven with this recipe that forces you to eat it hot!
Don’t forget to share your creation with the world, and tag @your_fork on instagram – we’d love to see what you’ve made!