March 3, 2013

Italian Breakfast/ Banana bread —recipe after the jump— [[MORE]] Recipe by: Nigella Lawson Serves 8-10  Ingredients: 150ml vegetable oil, plus some for greasing (you’ll also need baking paper to line the tin) 3 medium bananas, very ripe 2 tsp vanilla extract pinch of salt 2 eggs 150g caster sugar 175g plain flour 1/2 tsp bicarbonate of soda 4 tsp instant espresso powder Method: Preheat the oven to 170C/338F Line your loaf tin with baking paper. Dab and spread spots of oil onto the back of some baking paper to help it stick to the baking tin. Mash the bananas with vanilla extract and salt and then beat in the oil. Follow this by beating in the eggs, one by one followed by the sugar. Mix the flour with the bicarb soda and coffee, then beat into your banana batter. Pour the batter into the prepared loaf tin and bake for about 50-60 minutes. The load should be slightly coming away from the sides of the tin, with the top of the loaf bulging. Test the inside of the cake but sticking a skewer into the center, and it should come out  clean/dry. And that’s that! :) Nigella suggests you wait at least half or a whole day before chowing some down, but as for me…that plan fell through. Enjoy! J  

Italian Breakfast/ Banana bread

—recipe after the jump—

Recipe by: Nigella Lawson

Serves 8-10 

Ingredients:

  • 150ml vegetable oil, plus some for greasing (you’ll also need baking paper to line the tin)
  • 3 medium bananas, very ripe
  • 2 tsp vanilla extract
  • pinch of salt
  • 2 eggs
  • 150g caster sugar
  • 175g plain flour
  • 1/2 tsp bicarbonate of soda
  • 4 tsp instant espresso powder

Method:

  • Preheat the oven to 170C/338F
  • Line your loaf tin with baking paper. Dab and spread spots of oil onto the back of some baking paper to help it stick to the baking tin.
  • Mash the bananas with vanilla extract and salt and then beat in the oil. Follow this by beating in the eggs, one by one followed by the sugar.
  • Mix the flour with the bicarb soda and coffee, then beat into your banana batter.
  • Pour the batter into the prepared loaf tin and bake for about 50-60 minutes. The load should be slightly coming away from the sides of the tin, with the top of the loaf bulging. Test the inside of the cake but sticking a skewer into the center, and it should come out  clean/dry.

And that’s that! :)

Nigella suggests you wait at least half or a whole day before chowing some down, but as for me…that plan fell through.

Enjoy!

J

 

(Source: aculinaryaffair)

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