![]() ![]() We use a pan that is about 20cm long, 10cm wide (base measurements) and 6.5cm high. Grease a 1.5 litre capacity loaf pan and line the base and sides of the pan with baking paper. Place walnuts/pecans on a baking tray and bake for about 3 minutes, until fragrant. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). We use a 250ml measuring cup for all of our recipes.Ĩ5g butter, melted and allowed to cool until lukewarm (if using unsalted butter, add 1/8 teaspoon fine table salt)ģ90g (1 1/2 cups) mashed very ripe bananaĢ large eggs (we use eggs with a minimum weight of 59g)ĩ0g (1/3 cup) natural yoghurt (we use a yoghurt with about 3 percent fat) Mash the banana well as large chunks of banana will sink to the bottom of the bread when it is baking. The caster sugar in this recipe can be replaced with an equal weight of brown sugar (2/3 cup, very firmly packed), if desired. Sprinkle the top with crunchy maple sugar.We like to serve this banana bread warm, fresh from the oven or reheated in a toaster or microwave, with butter. Pour glaze over warm banana bread and let rest for about 5 minutes, to allow the glaze to set. To make the glaze, whisk together melted butter, powdered sugar, maple syrup, vanilla bean, heavy cream, and salt until very smooth.Let cool completely in the pan, then turn out onto a cooling rack.Transfer the batter to the prepared baking pan and bake for 50-55 minutes, until a toothpick comes out clean when inserted into the center and the sides of the cake begin to pull away from the pan.Add the whipped egg whites to the batter in two additions, folding gently with a rubber spatula until there are no remaining streaks of egg whites. In a clean bowl, whip the egg whites to medium peaks.Gradually add the dry ingredients and mix on low until combined and no flour streaks remain. ![]() Add the egg yolks, mashed bananas, vanilla extract, maple syrup, sour cream and mix until well-combined. ![]()
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