Lazarus
Retired Moderator
- Joined
- May 29, 2009
- Messages
- 27,084
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- 8,672
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- My Satellite Setup
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80cm Motorised.
Several small Dishes.
Much else.
- My Location
- North York Moors
Now that the nights are fair drawing in, I've got back to Baking.
A few weeks ago I made some Banana Bread and though it was decent, I've gone into Masterchef Mode and improved on it: The result of my latest effort at it is superb.
Here it be:
Line a Standard Loaf Tin (c. 22*12cm) with an oversize piece of Baking Parchment
Preheat Oven to 170C
Cream together 4oz Butter and 4oz Caster Sugar
Fold in 80z Self-Raising Flour and 2 beaten Eggs
Fold in 4oz Dried Fruit (I used 2oz Sultanas and 2oz Raisins, but it's not critical)
Mash two medium Bananas with the back of a fork until they are just getting loose, then fold them into the mixture.
Spoon mixture (hopefully a little thicker than dropping consistency) into the Loaf Tin and bake uncovered for 45 mins.
You'll find that a knife inserted into the loaf will come out sticky, so to stop undue browning fold the excess parchment over the loaf and return to the oven for a further 15 minutes or so, turning the temperature down to around 140c.
If the knife is still not quite clean, don't worry: Just take the loaf out and place on a wire-rack to cool, peeling off the parchment as soon as practicable.
Very tasty indeed.
A few weeks ago I made some Banana Bread and though it was decent, I've gone into Masterchef Mode and improved on it: The result of my latest effort at it is superb.
Here it be:
Line a Standard Loaf Tin (c. 22*12cm) with an oversize piece of Baking Parchment
Preheat Oven to 170C
Cream together 4oz Butter and 4oz Caster Sugar
Fold in 80z Self-Raising Flour and 2 beaten Eggs
Fold in 4oz Dried Fruit (I used 2oz Sultanas and 2oz Raisins, but it's not critical)
Mash two medium Bananas with the back of a fork until they are just getting loose, then fold them into the mixture.
Spoon mixture (hopefully a little thicker than dropping consistency) into the Loaf Tin and bake uncovered for 45 mins.
You'll find that a knife inserted into the loaf will come out sticky, so to stop undue browning fold the excess parchment over the loaf and return to the oven for a further 15 minutes or so, turning the temperature down to around 140c.
If the knife is still not quite clean, don't worry: Just take the loaf out and place on a wire-rack to cool, peeling off the parchment as soon as practicable.
Very tasty indeed.
