Banana loaf

You can never have too many side dish recipes, so give Banana loaf a try. This lacto ovo vegetarian recipe serves 12 and costs 42 cents per serving. One portion of this dish contains around 5g of protein, 11g of fat, and a total of 291 calories. This recipe is liked by 152 foodies and cooks. A mixture of pecans, unsalted butter, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 33%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Banana Yogurt Muffins and Little Banana Bread Loaf, Banana Loaf, and Banana Loaf.

Servings: 12

Preparation duration: 105 minutes

 

Ingredients:

3 large ripe bananas, mashed (about 450g 1lb total weight)

1 tsp bicarbonate of soda

150ml buttermilk

2 large eggs

50g icing sugar

140g light muscovado sugar

50g pecans, roughly chopped

280g plain flour

50g raisins

100g softened unsalted butter

Equipment:

oven

whisk

bowl

wire rack

Cooking instruction summary:

Preheat the oven to fan 160C/conventional 180C/gas 4. Butter a20 x 13cm loaf tin and line the basewith greaseproof paper.In a large bowl, whisk togetherthe butter and sugar with an electricwhisk until creamy. Beat in the eggsone at a time (don’t worry that themixture looks curdled). Stir in themashed bananas, pecans, raisinsand buttermilk.Sift the flour and bicarbonate ofsoda on top of the banana mixture,then fold in until evenly mixed, takingcare not to overmix. Spoon into theprepared tin and level the top.Bake for 1 hour 15 minutes until askewer pushed in the centre comesout almost, but not quite, dry. Removefrom the oven and leave for about10 minutes, then turn it out of thetin on to a cooling rack to cool.For the icing, mix the icing sugarwith 2-3 tsp cold water to give asmooth, runny consistency. Usinga dessertspoon, drizzle the icing inlines across the loaf.

 

Step by step:


1. Preheat the oven to fan 160C/conventional 180C/gas

2. Butter a20 x 13cm loaf tin and line the basewith greaseproof paper.In a large bowl, whisk togetherthe butter and sugar with an electricwhisk until creamy. Beat in the eggsone at a time (don’t worry that themixture looks curdled). Stir in themashed bananas, pecans, raisinsand buttermilk.Sift the flour and bicarbonate ofsoda on top of the banana mixture,then fold in until evenly mixed, takingcare not to overmix. Spoon into theprepared tin and level the top.

3. Bake for 1 hour 15 minutes until askewer pushed in the centre comesout almost, but not quite, dry.

4. Removefrom the oven and leave for about10 minutes, then turn it out of thetin on to a cooling rack to cool.For the icing, mix the icing sugarwith 2-3 tsp cold water to give asmooth, runny consistency. Usinga dessertspoon, drizzle the icing inlines across the loaf.


Nutrition Information:

 

Related Videos:

Banana Bread Recipe - Chocolate Banana Nut Loaf

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Dark Chocolate Avocado Pudding

Mother Rimmy

Cranberry Muffins with Crumb Topping

Pies and Plots

Roasted Acorn Squash Stuffed W/spicy Biryani (Veg/vegan)

Foodista

Chicken thighs wrapped in prosciutto

Foodista

Chipotle Chicken Pasta

Inside BruCrew Life