Tuesday, 22 October 2013

A Crunchy and Moist Banana Bread Recipe

I have tried a lot of banana bread recipe using self raising flour and it always ends very hard as a brick. The last one I encounter bakes the banana bread at 150 degrees Celsius. And wallah! It is crunchy outside, soft and moist inside.  Because of its texture, I thought of freezing it and only warm it after just turning off the oven.  It is even crunchier on the top surface where the nuts are.  To explain it further, here is the recipe so you can see, taste and touch what I mean crunchy and moist banana bread.

You need,
  • 190g self raising flour
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 1 egg, beaten
  • 2 very ripe bananas, mashed
  • 125g butter
  • 60ml milk
  • Chopped pecan nuts
  • Greased the loaf tin. 

Start baking!
  1. Melt butter, sugar and vanilla in a saucepan over a medium heat.
  2. Remove from heat and add the mashed bananas, mix well.
  3. Add the egg, mix well.
  4. Stir in the flour and the milk.
  5. Pour into the prepared tin, sprinkle with a tablespoon of sugar or pecan nuts to give a crunch topping.  Pecan will give a more subtle sweet taste.
  6. Bake at 150 C fan oven for 20 minutes; or until a knife comes out clean when pierce through.  
  7. Slice and pour custard on it, or just simply leave to cool and enjoy it as a snack or pudding.

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