Add an even more South African twist to banana bread, a much-loved local favourite, by adding sorghum meal. Sorghum meal, also known as mabele, has been a breakfast porridge staple for many South African children, no matter their cultural heritage or social class – the popular Maltabella variety is a brand that can undoubtedly be found on many a pantry shelf.
With ancient grains, such as sorghum, making a comeback worldwide, this recipe will provide you with all the health benefits of this indigenous grain while taking you on a trip down memory lane. Find more Farm fare recipes on AgriOrbit by clicking here.
Makes 1 loaf.
¾ cup mabele meal
½ tsp salt
2 tsp baking powder
450ml full cream milk
1 ripe banana, puréed
- Preheat oven to 180°C.
- Soak raisins in warm water and microwave for 1 minute. Set aside.
- Sift all dry ingredients together and rub in the butter.
- Mix the milk and egg. Add to dry ingredients and knead until dough is formed.
- Add the puréed banana to the dough and mix well.
- Drain the raisins and toss in a little flour. Add to the dough and mix well.
- Transfer dough to a prepared pan and bake for one hour.
- Remove bread from the oven and let it cool on a wire rack. –Ursula Human, Farm fare