Grease and line a loaf tin. With the exception of Campion's super easy bung-it-all-in-the-food-processor method, all my recipes fall into either the standard muffin or cake camps. 2 large ripe bananas (or 3 smaller ones), washed with ends trimmed, roughly chopped with peel on, 210g self raising flour (you can use gluten-free self-raising flour in the same quantity). Though some were intrigued by the idea shared on the TV chef’s Cook, Eat, Repeat show on BBC2, others couldn’t get their heads around it.
It's amazing how even the photography shows it's not dry!
If you fancy giving it a go, just blend the following ingredients together in a mixer and bake in a loaf tin (200°c, 180°c fan) for around 50 minutes or until a skewer comes out clean. I'm Zoe.
Preheat the oven to 170ºC or gas mark 3 or 325ºF, In a large bowl, mix the melted butter and sugar and beat until blended. I love cakes with rum or whatever spirit in it...your cake I know for sure will taste very good. calls for them to be coarsely smashed, cautioning "don't purée – the banana needs to be chunky". The banana skins are unnoticeable once blended into the mixture and cooked, but they lift the texture and make for a lovely, bouncy, fibre-charged bread. Haha!
Powered by. X Search. “I hope I didn’t traumatise you too much with the banana skins,” Nigella Lawson tweeted fans earlier this week after sending social media into meltdown with her unorthodox curry recipe. Super Soft Condensed Milk Pai Bao 排包 / Roti Sisir - HIGHLY HIGHLY HIGHLY RECOMMENDED!!! Because, while bananas and bread are a time-honoured combination – who doesn't love a banana sandwich, filled with squidgy, starchy fruit and cold, salty butter? Allow to rest until apricots have absorbed most of the liquid, about 1 hour. ;), Wow, this Banana Bread looks awesome. Great looking banana bread! Freeze - Tightly wrap whole loaf or slices in double layer of food wrap, then wrap loaf in layer of foil or put slices in airtight container.
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Apricot, Banana, Dessert. Tell us what you think of it at The New York Times - Dining - Food. A Singaporean mum living in Melbourne, I've been featured in a Singapore Mediacorp show, Touch-Screen Cuisine ep 7 on 18 May 2016. We love banana bread in our house, but banana bread with rum sounds a-maz-ing!! America's Test Kitchen uses buttermilk in their mix, presumably to activate the bicarbonate of soda, and Campion adds a little milk.
So was it a slip up, or is there more to this fruity favourite than meets the eye? I like..
Scrape into a loaf tin (23 x 13 x 7 cm / 9 x 5 x 3 inches. When I told a pedantic friend I was baking banana bread, he got himself in a bit of a tizz about the name.
Eating bananas when they are under-ripe – so the skins still have a greenish tinge – has been found to give you a probiotic boost. Hi Zoe,Looks like this recipe is HR = highly recommended.
If anyone has any more information on the dividing line between breads and cakes however, please do pass on your wisdom below. Personally, I would find it a bit hard on the stomach to eat the skin raw so I instead steam it for a couple of minutes before blending with the banana fruit and some live yoghurt – another good source of probiotics – to make a delicious smoothie.
I have "stolen" a little rum from you :p. This boiling step vaporises the alcohol content of the rum, making this a kid-friendly cake to eat. ... hee hee... OH DAMN. 3/4 cup/225g/7.9ozs.
This, in theory, allows more air into the mixture, but actually his cake is one of the densest I bake. I make Wareing's recipe with fruit that is almost black, the America's Test Kitchen version with pure yellow fruit (anything with a hint of green seems a step too far) and the rest with spotted brown bananas. Strong flour has a higher gluten content, which gives a better rise, and his cake does indeed have large pockets of air in it but it's not particularly impressive in the height department. Bring to a boil, then remove from heat. After soaking the banana skins in boiling water, Nigella combined them with cauliflower to create a nutritious curry. Tell us what you think of it at The New York Times - Dining - Food.
Sift the flour, baking powder and salt into a bowl, and grease and lightly flour a baking tin about 21x9x7cm. If you prefer a very light banana bread (or are lactose-intolerant) go for oil instead, but the softness of the butter wins me over. At My Table; The Joy Of Cooking And Baking, Really. We know fruit skins are one of the most nutritious parts of a plant because they’re rich in fibre – a key contributor to digestive health – vitamins, minerals and antioxidants. As Nigella points out, Banana Bread really isn’t Italian at all, but as she says, “I don’t claim these recipes are authentically Italian, but authentic they are nonetheless.” They are definitely authentically delicious! Marcus Wareing specifically calls for "overripe" specimens in his recipe, but trawling through pages and pages of banana bread chat on US food forum egullet, I find numerous posts opining that, as k8memphis puts it, "while the charm of banana bread is that you are able to use up forgotten over-ripe bananas, this should never have become the gold standard".
Wareing uses strong bread flour, rather than the more common plain variety. All Rights Reserved. Fruity Banana Bread By Nigella Lawson. Zoe ... once again, thanks for posting a great recipe for us to try. British banana bread recipes tend to call for baking powder, either directly, as in Nigella, Clark, Wareing and the Hummingbird's recipes, or in the form of self-raising flour, as in Campion's bread. I have originally published this recipe in 2014, after reading all the rave reviews of Nigella Lawson’s banana bread recipe featured in her cookbook “How to be a domestic Goddess.”. Like Bengawan Solo Ultimate Soft Pandan Chiffon Cake (with coconut milk), Looking for the BEST Copycat Crispy Famous Amos Chocolate Chip Cookies (Part Two - Two recipes). I know I always say the same thing, but this one, I can finish everything, no problem.. Hi Zoe,I'm so glad that you have tried out this Nigella's recipe!
I loved the plump and juicy looking sultanas in it. Sultanas simmered in rum! A good banana bread should be moist enough not to require extra juiciness. Which brings me to the humble banana peel. Get recipes, tips and NYT special offers delivered straight to your inbox. X Search. Banana bread – what's the secret of this johnny-come-lately's success, and do you prefer the moist, squidgy sort, or the light, fluffy variety? (My theory is that categorising it as a bread rather than a cake is a key part of the recipe's popularity, lending it a spuriously healthy air and thus legitimising its consumption at any hour of the day – it seems to be popular on breakfast menus in the States, where it originated. Apricot, Banana… Put the sugar, eggs and melted butter in a large bowl and use an electric mixer to whisk them until pale and slightly increased in volume. I'm wondering what alternative email is as I'm trying to email you about your bake alongs. 3/4 cup mashed bananas (330g/11.7ozs. It is extra moist with lots of banana and extra delicious … Charles Campion purées his bananas in a food processor in his method in Fifty Recipes to Stake Your Life On. This recipe is by Nigella Lawson and takes 2 hours 30 minutes. It is GOOD!
Food history website foodtimeline.org suggests that although it's sometimes attributed to thrifty housewives looking to use up overripe fruit, all evidence points to the fact it was developed by banana companies to promote their wares – indeed "in the 1950s banana bread was actively promoted in nationally syndicated television cooking shows".