Banana bread from Cameroon

A heavenly fragrance which will lead your nose staright to the kitchen.
 
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Recipe from: 1 june 2010
Preparation time: 10 mins
Cooking time: 2 hours
 
 

Ingredients

 
  • 3
    large ripe bananas
  • 175
    g
    fine rice flour
  • 50
    g
    corn flour
  • 40
    g
    unsalted peanuts, lightly roasted, peeled and broken
  • 75
    g
    chopped dried prunes
  • 110
    g
    butter, softened
  • 110
    g
    caster sugar
  • 2
    large eggs, preferably free-range
  • 2
    tsp
    baking powder
  • 1/2
    tsp
    salt
  • 1
    kg
    loaf tin, lined with parchment paper or a silicon loaf tin
 
 

Method

 
Preheat the oven to 180 C.

Cream the butter and sugar together until pale, light and fluffy and then start adding the eggs, individually, beating thoroughly after each addition.

Mash the bananas and incorporate them into the butter mixture.

Sift the rice flour, the corn flour, the baking powder and the salt together and fold this into the banana mixture gently.

Now stir in the peanuts and chopped prunes very carefully so that they are equally distributed throughout the mixture.

Pour the mixture into the loaf tin and bake in the oven for about 1¼ – 1½ hours until golden on top and a skewer inserted into the centre comes out clean - remove from the tin to cool.
 

Read more on: starch
 

 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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