Log in
Register
Menu
Log in
Register
Home
What's new
Latest activity
Authors
Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Current visitors
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Topics
Members Lounge
Foodies Fayre, Dining, Food and Recipe Discussion
Banana Loaf
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Lazarus" data-source="post: 861972" data-attributes="member: 323322"><p>Now that the nights are fair drawing in, I've got back to Baking.</p><p></p><p>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.</p><p></p><p>Here it be:</p><p></p><p>Line a Standard Loaf Tin (c. 22*12cm) with an oversize piece of Baking Parchment</p><p>Preheat Oven to 170C</p><p></p><p>Cream together 4oz Butter and 4oz Caster Sugar</p><p></p><p>Fold in 80z Self-Raising Flour and 2 beaten Eggs</p><p></p><p>Fold in 4oz Dried Fruit (I used 2oz Sultanas and 2oz Raisins, but it's not critical)</p><p></p><p>Mash two medium Bananas with the back of a fork until they are just getting loose, then fold them into the mixture.</p><p></p><p></p><p></p><p>Spoon mixture (hopefully a little thicker than dropping consistency) into the Loaf Tin and bake uncovered for 45 mins.</p><p></p><p>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.</p><p></p><p>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.</p><p></p><p></p><p></p><p></p><p>Very tasty indeed.</p></blockquote><p></p>
[QUOTE="Lazarus, post: 861972, member: 323322"] 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. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Topics
Members Lounge
Foodies Fayre, Dining, Food and Recipe Discussion
Banana Loaf
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top