What is the difference between banana cake and banana bread? I was always confused by the question so I did some research. Banana bread is denser, less sweet and heavier that your normal banana cake. Banana bread can be made with wholemeal flour or all purpose flour - and it can be toasted.
The cake, on the other hand is light, fluffy and sweet - and cannot withstand toasting - it will just crumble.
It was a warm winter's day and I enjoyed some warm banana bread straight off the oven with a touch of butter and a cup of hot chai. Sat on the decking and enjoyed some vitamin D while reading my book.
This is a very easy recipe - and you just need a mixing bowl and a well greased loaf tin and an hour of your time, all up, including washing the mixing bowl!
Ingredients:
3 over ripe bananas mashed
1/3 cup butter, melted
1/2 teaspoon baking soda
1 pinch salt
1/2 cup brown sugar
1 large egg, beaten
1 teaspoon vanilla essence
1 1/2 cups plain flour
Flaked almonds for decoration - optional
1x 8 inch by 4 inch loaf tin, well greased
Method:
Turn the oven on to 175 degrees C. While it is heating up, take a big mixing bowl. Add the mashed bananas and the melted butter. Mix well. Next add the sugar, baking soda, salt, egg and vanilla essence. Mix well. Finally add the plain flour and mix thoroughly until all the flour has blended in well.
Pour the batter into your prepared loaf tin. Scatter the flaked almonds on top if using.
Your oven will probably be ready now - place the loaf tin inside and set the timer for 45 minutes.
After 45 minutes, check the loaf by piercing through the middle with a skewer and make sure it is cooked. If the skewer comes our looking dry, then the cake is cooked. If it is wet with batter stuck on it, cook for a further 5 minutes.
The banana bread slips out of the tin very easily.
Cool for about 15 minutes and then cut it. I like it while it is still warm - with a touch of butter and a cup of tea.
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