Skip to main content

Moist Banana Almond Bread

Another easy peasy way of making use of over-ripe bananas.  No mixer is required in this recipe, just mix everything together till fully incorporated.  This Banana Bread is moist with a bit of crunch from the almond topping and it tastes much better the next day when the flavours have been infused together.




Moist Banana Almond Bread      

Ingredients

  • 3 over ripe bananas, mashed
  • 2 'L'eggs, slightly beaten
  • 160 gm plain flour
  • 50 gm wholemeal flour
  • 100 gm Rapadura sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp sodium bicarbonate
  • 1 tsp vanilla
  • 30 gm almond slivers
  • a pinch of salt
Method
  1. Combine oil, eggs, sugar, milk, vanilla and mashed bananas.
  2. Sift in sodium bicarbonate, plain and wholemeal flour and salt.  Mix well.
  3. Pour the batter into a greased loaf pan.  
  4. Level the surface and tap the pan lightly to evenly distribute the batter.
  5. Sprinkle on the almond slivers.
  6. Bake in a preheated oven @ 180 deg.C for 45 mins. to 1 hour till golden brown.
  7. Remove the pan from the oven, let cool for a while.  Then remove the bread from the pan and let it cool completely on a wire rack.



Comments

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe