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Sultana Banana Bread in a Nut Loaf tin ~ 葡萄干香蕉面包
Sunday, March 12, 2017 22:27
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This banana bread baked in a cylindrical tin or a Nut Loaf tin has a soft, steamy texture and I especially like the top part of the bread which rose up like a mushroom. It is crunchy and chewy with a slightly sticky centre. Best to serve it warm with a slather of butter and some piping hot tea!
Sultana Banana Bread in a Nut Loaf tin ~ 葡萄干香蕉面包
Ingredients
- 115 gm plain flour
- 50 gm sultana, chopped coarsely
- 40 gm caster sugar
- 57 gm butter, melted and cooled
- 227 gm over-ripe bananas, mashed with a fork.
- 1 egg slightly beaten
- 1/2 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
Method
- Grease the tin generously with melted butter and dust it with flour. Set aside.
- Combine and whisk flour, sugar, baking powder, baking soda, salt, cinnamon and sultanas. Leave aside.
- Combine mashed bananas, egg and melted butter and vanilla.
- Lightly fold the wet ingredients into the dry ingredients till just combined. (Mixture is thick and chunky, Do not overmix). Overmixing will result in rubbery and tough bread.
- Scoop mixture into the prepared pan. Mixture should only be half-filled. Close the lid and bake, Upright in a preheated oven @ 170 deg.C for 55 to 60 mins.
- Remove the tin form the oven, stand it upright to cool in the tin for about 5 to 10 mins. Gently open the lid and test with a skewer till it comes out clean.
- Gently shake the tin and loosen the bread and let it slide out and onto a wire rack to cool.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2017/03/sultana-banana-bread-in-nut-loaf-tin.html
