那天看到Anncoo Journal的贴子才知道二月二十三日是National
Banana Bread Day. 但是看到贴子时已经来不及应节了，但是还是想凑热闹做个香蕉面包。这个面包／蛋糕也无需出动任何的搅拌机，真的太好了。传统tea cake加了香蕉，蛋糕变得额外的湿润柔软而且再加上了许多干果让面包附有更高的营养了。 早上来杯咖啡加两片牛油香蕉面包，有种很幸福的感觉。
Banana Fruit & Tea Loaf
160g sultanas
125g raisins
125g cranberries
50g dried peaches, chopped
250ml cold black tea (I used Lipton tea)
2 tbs brandy (optional)
2 ripe bananas, mashed
220g brown sugar
100g chopped walnuts
1 egg, lightly beaten
2 tbs milk
2 tbs treacle (I used golden syrup)
400g self-raising flour
Butter, to serve
Method:
1.) Place the sultanas, raisins,
cranberries and chopped peaches in a large bowl with cold tea and brandy. Cover
and leave to soak overnight.
2.) Pre-heat oven to 180C. Grease 1 litre
loaf pan and line the base and sides with baking paper.
3.) Add bananas, brown sugar, walnuts, egg,
milk and glucose syrup to the fruit. Sift in the flour, then fold everything
together and spread in the prepared pan.
4.) Bake for 1 hour 15 mins or until a
skewer inserted in the centre comes out clean. (Cover with foil if browning too
quickly).
5.) Cool the cake in the pan for 10
minutes, then turn out onto a wire rack to cool completely. Serve with butter
if desired.
Recipe
adapted from : Delicious, More Please, ABC Book, pg.168
注：
1）我只做了一半的份量，糖份我也只用了80g。 我用的是吐士模（20.5cm x 10.5cm x 9.5cm). 蛋糕烘大概45－50分钟。
2）吃不完的面包可以冷藏起来，要吃时微波炉“叮”热就可以了。
