Banana Bread скачать в хорошем качестве

Banana Bread

YIELD, TIMES AND INFO Makes: 5/6 servings - 2lb loaf - 900g Preparation Time: 10m Cooking Time: 1h 10m Total Time: 1h 20m Cooking Temperature: 170°C - 340°F Storage Times: Keeps for 4 days in the fridge and it can be reheated to bring it back to its original consistency. INGREDIENTS (Imperial): For the banana bread: 3 bananas (10.5oz peeled) ½ cup cane sugar (4oz) 11.3oz all-purpose/plain flour 4.9oz almond milk 1 tbsp baking powder ⅛ tsp cinnamon For the topping: 1 banana INGREDIENTS (Metric): For the banana bread: 300g bananas 110g cane sugar 320g all-purpose/plain flour 140g almond milk 15g baking powder ⅛ tsp cinnamon (0.4g) For the topping: 1 banana INSTRUCTIONS Preheat the oven to 170°C (340°F). Roughly chop the bananas, place them into a bowl and thoroughly mash them with a fork to obtain a thick puree with no large pieces. Add in the sugar, the milk, the cinnamon and stir well to incorporate them. Add in the flour and mix it in a little at the time; we like to add it in 3 times to make sure it disperses properly before adding more. Whilst you are adding the second part of the flour, tip in the baking powder. At the end of this process you want to obtain a homogenous batter. Grease a 2 pound (900g) loaf pan, pour in the batter and level it with a spatula. For the topping, cut a few 1cm (half an inch) slices of banana, cut them in half, and press the pieces slightly into the batter. Place the pan into the oven and start counting the cooking time. You want to cook the bread for 70 minutes, rotating the pan every 10 minutes to allow for even browning and cooking. To prevent the surface of the bread from burning, remove the bread from the oven after 40 minutes of cooking time and cover it with aluminium foil. At the end of the cooking process, pierce the bread with a toothpick to ensure it is cooked. If it is cooked, the pick will come out dry and with no mixture on it.