Friday, April 20, 2012

baking couture BANANA BREAD

RECIPE: BANANA BREAD WITH A TWIST

Found this lovely recipe on The Style Net and just had to share as my regular baking couture post for Friday. I make banana bread quite often and I try this recipe on the weekend. 

Make and eat fresh or slice and freeze [up to 1 month] in individual portions.
What you will need:
1 3/4 cups (260g) plain flour
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp bicarbonate of soda
2/3 firmly packed cup (150g) dark brown sugar
100g walnut crumbs (see note) or chopped walnuts
3 large over-ripe bananas
2 large eggs, lightly whisked
1 tsp vanilla extract
100g unsalted butter, melted, cooled
What to do:
1. Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.
2. Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts.
3. In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined - don't overmix.
4. Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.

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