This easy banana bread recipe yields a delectably moist and nutty loaf of yum. While delicious enough on its own, it’s even more incredible when gently pan-fried until crisp and golden. Drizzle with Lyle's Golden Syrup for the perfect pièce de résistance to wow your friends and family over a tasty weekend brunch.
This is lovely for breakfast (or any time of day, to be honest) Why not make this yummy banana bread recipe now?! How to make banana bread
Banana bread is a lovely treat for breakfast time, or at any time of day, to be honest! Follow this 7-step easy banana bread recipe and enjoy a luscious loaf of deliciousness!
Pumpkin Banana Bread
2. Preheat the oven to 170°C/150° Fan, 325°F, Gas 3 – while it’s warming up, combine the eggs, warm melted butter and Lyle’s Golden Syrup in a separate bowl, whisking until light and frothy.
3. Fold in the mashed bananas with a large metal spoon, sift over the flour, baking powder and salt. Lightly fold in, then add the walnuts and orange zest.
4. Spoon the soft mixture into a 900g (2lb) lined (or greased) loaf tin. Cut a final banana lengthways into thin slices and arrange three on top of the cake mixture (go on; be creative).
Maple Glazed Banana Bread
5. Bake for 50 minutes on the middle shelf then cover with foil and bake for a further 10-20 minutes, until golden and springy in the centre (a fine skewer inserted in the middle comes out clean). Leave in the tin for 15 minutes to initially cool down, and then turn out onto a wire rack to cool completely.
• This blissful banana bread recipe is a great addition to a casual brunch or weekend picnic (or even for breakfast to get those mmm-inspired morning smiles!)
• Try pairing your banana bread with a dollop of vanilla ice cream, or sprinkling it with small, dried fruit such as cranberries, raisins, or blueberries.
Vegan Banana Bread Recipe: Easy & Delicious!
• Be sure to store your banana bread in an airtight container and eat it within 4 days – if it lasts that long!I wasn't allowed to work for the first few months that I lived in the UK. Having arrived on a Fiance's visa, I had to wait for an employment visa before I could actually apply for a job. We lived in a very small ground floor Maisonette apartment, which had a small kitchen, a bedroom, a lounge and a bathroom.
While my husband was at work, I used to enjoy a variety of cooking shows on the television at the time. One of those was Ready Steady Cook. It involved a host (Ainsley Harriot), two celebrity chefs and two guests.
The guests would bring in a mystery bag of ingredients and the chefs would have to make as many dishes as they could from what was in the bag in an allotted length of time.
Healthy Banana Bread {best Ever!}
That was exactly how I liked to cook . . . take a pile of ingredients and then see what I could do with them! Another show I enjoyed was Great British Classics, starring the late chef, Gary Rhodes.
I was really keen to learn what British food and cookery was all about and he epitomised the very best for me. I liked his style so much that the first Christmas Todd and I spent together, I asked him for the same entitled cookery book by Gary Rhodes.
Gary Rhodes and Delia Smith became my culinary mentors when I first moved to the UK. I learnt a lot from them and from these basic books!!
No Sugar Banana Bread
I had bought in a bunch of fresh fruit prior to Christmas Day. I wanted the Missionaries to have a bit of choice while we were all waiting for dinner to be ready for eating.
Needless to say, a lot of it didn't get eating and so today I found myself with some ripe bananas which needed using up.
Its an all in one recipe where you just bung everything into a bowl, beat it all together and then pour the batter into a pan and bake.
Low Carb Keto Banana Bread Recipe (almond Flour)
After having cooked two large meals this week, I wasn't much in the mood for cooking anything very involved, so it suited me to a T.
The golden syrup lends a bit of a caramel/butterscotch flavour to the loaf. If you can't find golden syrup, you can just use corn syrup.
This tasty loaf doesn't have a lot of fat in it. The mashed bananas replace some of the fat in the recipe. It doesn't rise really high either.
Ultimate Guide To Banana Bread: Tips, Tricks & More
At first, I thought it has fallen, but when I cut into it, I realized that it hadn't. It's just a somewhat flattish squidgy loaf.
It was really quite a nice loaf. My favourite banana loaf is still going to be my Sour Cream Banana Loaf, but this one is not too shabby at all!Golden syrup spiced banana breadConfession: my freezer is chockas with frozen bananas I never got around to eating before they went almost-black. But since they only keep for three months, that only means one thing - banana bread!
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Golden Syrup Loaf Cake
Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Food NewsletterGet your weekly serving. What to cook, the latest food news, exclusive giveaways - straight to your inbox.Your email address * Subscribe By subscribing, you agree to ’s terms of service and privacy policy including receiving email updates from .Follow Foodfacebook twitter instagram youtube tiktok Download our apps On DemandiOSAndroid NewsiOSAndroid AudioiOSAndroidListen to our podcastsThe Ugly Ducklings of Italian CuisineYou know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine?Bad TasteEverybody eats, but who gets to define what good food is?Get the latest with our podcasts on your favourite podcast apps.Watch On Demand Bring the world to your kitchenEat with your eyes: binge on our daily menus on channel 33.Watch now Explore Home On Demand News Audio Languages What's On TV & Radio Guide Food Indigenous Sport Voices Teaching Resources Languagesالعربية / Arabic 普通话 / Mandarin 廣東話 / Cantonese Tiếng Việt / Vietnamese 한국어 / Korean See all languages Contact 1800 500 727 (toll free) Help Centre Locked Bag 028, Crows Nest NSW 1585 Follow FacebookYouTubeInstagramTwitterLinkedInCopyright Terms & Conditions Privacy Your online preferences Sales & Advertising Complaints Code of Practice Careers About us acknowledges the Traditional Custodians of Country and their connections and continuous care for the skies, lands and waterways throughout Australia.
0 Komentar