Banana Bread - River Cottage recipe
Banana bread is one of the blessings in life, not least because it's a fabulous way to use up overripe bananas, in fact, the riper the better! I will also be blogging my grandmother's fabulous banana bread, which contains whole cherries and nuts, but thought I'd try something different. Hugh Fearnley-Whittingstall and his River Cottage Cakes Handbook provided the perfect recipe. Delicately spiced with cardamom, this is a delicious and easy to make bread which I made entirely in a Kenwood mixer (laziness rules!). I made it for my son and his friends, and it vanished in a single session...
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Cardamom spiced Banana Bread |
Banana Bread
8oz/250g
self-raising flour
½
tsp salt
½ tsp
ground cardamom (if you only have the pods, spill out the seeds and grind them
up between two spoons or using a pestle and mortar)
4oz/100g
butter at room temperature
5oz/125g
caster sugar
4oz/100g
raisins
2
ripe bananas (approx 8oz/250g peeled weight), mashed
1
large egg, beaten
1
tbsp Demerara sugar
Preheat
the oven to 180 deg C, and line a 2lb loaf tin with parchment. Sift
the flour, salt and cardamom into the mixer, add the butter and beat it at a
medium speed until it looks like breadcrumbs.
Add the sugar and raisins and continue mixing. Finally, add the mashed bananas and egg and
beat until it is all blended together. Pour into the tin and sprinkle with the demerara
sugar before baking for 45 minutes until it is well risen and browned (test by
putting a hot knife blade into the middle – if it comes out clean the banana
bread is cooked). Allow to cool in the
tin.
A
good banana bread will keep for several days, if kept wrapped in foil and in a
tin. It is delicious with butter (but
then, what isn’t?).
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