The Pictures.
The Recipe
Banana and Sultana Bread
2 C SR Flour
1 tsp bicarb soda
pinch of salt
1 tsp cinnamon
1/2 C caster sugar
(3/4 cup sultanas)
2 eggs, lightly beaten
1 C milk
1 C mashed banana (2 large)
Preheat oven to 180C
Line a loaf pan 23 x 13 cm with baking paper
Sift flour, bicarb, salt and cinnamon into a large bowl
Stir in sugar (and sultanas)
Combine eggs,milk and bananas in a large jug
Whisk with a fork until well combined
Using a large metal spoon, stir egg mixture into the dry ingredients until well combined
Pour mixture into loaf tin
Bake for 40 - 45 minutes, or until a skewer inserted in the centre comes out clean.
Cool in pan for 10 minutes
Turn onto a wire rack to cool completely
Slice and serve lightly buttered or toasted.
The Comments
This recipes needed an extra 5 minutes (Total baking time 50mins)
The top was hard and shiny and I had trouble getting the skewer into the cake.
When tested the cake appeared to be cooked apart from a bottom layer.
I gave it an extra five minutes, retested it and it appeared fine
When cut it was perfect looking inside.
Unfortunately when tasted it was chewy and tasteless, even when eaten warm.
It was quite 'spongy' and gel like and the crust was chewy.
There was very little banana flavour.
It was nicer with butter, but definitely bread like
The next day it was still spongy feeling in the mouth, even when buttered.
It toasted nicely, was crusty but still not very flavoursome and still retained that spongy texture.
The Rating
This is hard to rate as it is the first cake. However, based on what I imagine the perfect Banana Bread to be, this version is awarded 4/10.
