Banana Bread Recipe from www.cookuk.co.uk

KEY POINTS

 Preparation Time:    Cooking Time:  
 How Difficult  Easy  Freeze?   No
Servings  1 cake

 Written by:


INGREDIENTS

Metric

Imperial

Ripe bananas 450g (when peeled) Ripe bananas 1lb (when peeled)
Self-raising flour 225g Self-raising flour 8oz
Mixed dried fruit (see below) 175g Mixed dried fruit (see below) 6oz
Superfine / caster sugar 140g Superfine / caster sugar 5oz
Butter 110g Butter 4 oz

2 medium eggs

teaspoon of salt

WHAT SPECIAL KITCHEN EQUIPMENT?
A large mixing bowl
A 2kg / 2.2lb non-stick bread tin
A liquidiser will help although the mixing can be done by hand

COOK'S NOTES FOR BANANA BREAD
Mixed dried fruit is an equal mix of sultanas, raisins and currants with some dried peel thrown in for good measure. If you have a couple of those ingredients in the store cupboard already then you can make your own dried fruit mix yourself. The proportions and ingredients of the dried fruit are not crucial.

PREPARATION
Grease the bread tin with butter or margarine.
Separate out the individual fruit in the dried fruit
Mash the bananas with a fork
Pre-heat the oven to 170C / 325F / Gas Mark 3

For the Banana Bread mix, pour all the ingredients (except the dried fruit) into a mixing bowl and combine together. This can be done by hand or in a liquidiser.

Now add the dried fruit and mix well until they are distributed evenly.


Pour the banana bread mixture into the greased bread tin and place in the centre of the oven. Don't open the oven for the next 45 minutes.


After 45 to 50 minutes of cooking, test the banana bread to see if it's cooked. The moisture level in the bananas can vary considerably and affect the cooking time.

Test by inserting a skewer into the middle of the bread. If it comes out "clean" your banana bread is cooked. If it has wet bread stuck to it, cook for a further ten minutes and test again.


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