Skip to main content
logo
Food Advertising by

Sultana Banana Bread in a Nut Loaf tin ~ 葡萄干香蕉面包


This banana bread baked in a cylindrical tin or a Nut Loaf tin has a soft, steamy texture and I especially like the top part of the bread which rose up like a mushroom.  It is crunchy and chewy with a slightly sticky centre.  Best to serve it warm with a slather of butter and some piping hot tea!






Sultana Banana Bread in a Nut Loaf tin ~  葡萄干香蕉面包

Ingredients 

  • 115 gm plain flour
  • 50 gm sultana, chopped coarsely
  • 40 gm caster sugar
  • 57 gm butter, melted and cooled
  • 227 gm over-ripe bananas, mashed with a fork.
  • 1 egg slightly beaten
  • 1/2 tsp baking powder
  • 1/8 tsp bicarbonate of soda
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
Method
  1. Grease the tin generously with melted butter and dust it with flour.  Set aside.
  2. Combine and whisk flour, sugar, baking powder, baking soda, salt, cinnamon and sultanas.  Leave aside.
  3. Combine mashed  bananas, egg and melted butter and vanilla.
  4. Lightly fold the wet ingredients into the dry ingredients till just combined.  (Mixture is thick and chunky, Do not overmix).  Overmixing will result in rubbery and tough bread.
  5. Scoop mixture into the prepared pan.  Mixture should only be half-filled.  Close the lid and bake, Upright in a preheated oven @ 170 deg.C for 55 to 60 mins.
  6. Remove the tin form the oven, stand it upright to cool in the tin for about 5 to 10 mins.  Gently open the lid and test with a skewer till it comes out clean.  
  7. Gently shake the tin and loosen the bread and let it slide out and onto a wire rack to cool.



Comments

  1. I love the pairing of banana and sultana. The bread has a very moist crumb. Excellent!

    ReplyDelete
  2. Cheah, This sultana banana bread sounds so delicious. Definitely love to give a try. Thanks for sharing the recipe!

    ReplyDelete
  3. I love the idea of baking it in a cylindrical tin- it looks super cute and I can imagine the texture would be lovely!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Angel Food Cake ~ 天使蛋糕

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t