This is a recipe which is both delicious and healthy as it
contains a fruit as main ingredient.
But, first some information on bananas:
Botanically, this tropical fruit par excellence is not a fruit at all but a giant herb, the largest
on earth.
The wild bananas native to both Asia and Africa are hard,
bitter and full of seeds, whereas today’s cultivated varieties are seedless and
sterile – new plants are produced from pieces of rootstock. Bananas grow in
areas which are predominantly frost-free, have adequate rainfall, and enjoy a
relatively warm, humid, subtropical climate.
Bananas are available throughout the year. The best is to
buy plump firm, unbruised bananas. The external ridges on the skin should be
relatively smooth because this indicates correct picking maturity, which is very
important for full flavour development when ripe. Avoid bananas with dull,
greyish skins -they will not ripen properly. If at all possible, buy bananas in
bunches with the stems intact; they will keep longer.
Bananas have potassium, phosphorus and high fibre content,
and are easy to digest.
Baking information:
- Cooking time 55-60 minutes
- Oven temperature 350⁰F/ 180⁰C, Gas mark 4
- Size of tin: 9 x 5 x 2½ inches bread loaf tin
- Preparation of tin: brush with oil
Ingredients
·
2½ cups all –purpose flour, sifted with
2¾ teaspoons
double –acting baking powder
·
½ teaspoon baking soda
·
¼ teaspoon salt
·
¼ teaspoon ground cardamom
·
¼ teaspoon ground mace
·
½ cup butter
·
¾ cup granulated sugar
·
2 eggs
·
¼ teaspoon vanilla extract
·
2 mashed
bananas
Method
1.
Sift together the flour, bicarbonate of soda,
salt and spices. Cream the butter and sugar until light and beat in the eggs
and vanilla essence gradually.
2.
Stir in the flour and banana alternately and
lastly the nuts.
3.
Turn into the prepared tin, level the top and
bake in a moderate oven for 55-60 minutes. Leave in the tin until cool, before
turning out. Serve cut into slices and buttered.
Enjoy with the afternoon tea!
