ScarlettBanana Bread
August 20th 2008 10:34
Banana Bread
About Banana Bread
Banana bread is a sweet, cakelike bread which contains mashed bananas. Banana bread is a quick bread which typically uses baking soda as the leavening agent instead of yeast. Rather than dough, the bread is baked from thick batter, which does not require kneading. Banana bread is usually baked in a rectangular loaf pan.
This moist, wholesome loaf makes a high-energy breakfast or tea time choice.
INGREDIENTS
Makes 8 slices
4 teaspoons dried yeast, or 2 sachet easy-blend yeast
60 gm / 2¼ oz caster sugar or soft light brown sugar
150 gm / 5½ oz wholemeal flour
150 gm / 5½ oz strong white flour
1½ teaspoons ground allspice
1 teaspoon ground cinnamon
4 ripe bananas
1 whole egg plus 1 egg white, beaten together
Vegetable oil for greasing
To serve
fruit preserve or low-fat soft cheese, optional
2. Sift the two flours, allspice, cinnamon and remaining sugar into a large mixing bowl, adding any bran left in the sieve.
3. Mash the bananas into a smooth paste, then stir them into the spiced flour with the egg and egg white.
4. Pour the yeast mixture, or 75 ml / 2½ fl oz of lukewarm water if using easy-blend yeast, into the centre.
5. Stir to form a dough, adding a little extra warm flour if the mixture is too wet.
6. Turn out the dough onto a lightly floured surface and knead for 5 minutes, or until smooth.
7. Grease a bowl with a little oil.
8. Roll the dough around in the bowl so that it is lightly coated with oil and loosely cover the bowl with cling film.
9. Leave the dough to rise in a warm place for 2 hours, or until doubled in size.
10. Meanwhile, lightly grease a loaf tin measuring about 19 X 12 X 9 cm / 7½ X 4½ X 3½ inch and set aside.
11. Turn out the dough onto a lightly floured surface, punch it down and knead for 1-2 minutes, then roll it into shape and place it in the tin.
12. Cover it loosely with cling film and leave to rise for 45 minutes, or until it reaches the top of the tin.
13. Meanwhile, heat the oven to 200ºC / 400ºF. Bake the bread for 40 minutes or until brown on top and a skewer comes out clean.
14. Stand the tin on a wire rack for 20 minutes before turning the loaf out.
15. Serve the bread spread with your choice of topping.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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