Travel Reference
In-Depth Information
Banana bread
This moist cake keeps for up to a week in an airtight container.
1 Preheat the oven to 350°F (180°C).
Sift the flour and baking powder
together into a mixing bowl and rub in
the butter until the mixture resembles
fine breadcrumbs. Stir in the sugar.
SERVES 4
TIME TO COOK 1HR
15 MINS
2¼ cups self-rising flour
2 Mash the bananas with a fork, then
add to the flour with the yogurt, eggs,
and walnuts (if using). Beat with a
wooden spoon until well combined.
Spoon into a greased, lined loaf tin,
level the top, and make a slight dip in
the center.
½ tsp baking powder
6 tbsp butter, plus extra for
greasing
1¼ cups muscovado or
brown sugar
3 ripe bananas
½ cup plain yogurt
2 eggs
3oz (85g) walnuts, chopped
(optional)
3 Bake for 1-1
1
⁄
4
hours, or until a
skewer inserted into the center comes
out clean. Set aside to let cool in the
tin for 5 minutes, then turn out onto a
wire rack to cool completely.
