Monday, 5 March 2012

Banana Fruit and Tea Loaf

那天看到Anncoo Journal子才知道二月二十三日是National  Banana Bread Day. 但是看到子时已来不及应节了,但是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,蛋糕外的湿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

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


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

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4550