Monday, September 5, 2016

Banana and Raisins White Bread

Banana and Raisins White Bread

I have always felt awkward when buying bananas at the supermarket. I almost feel that I am doing something wrong and illegal when I break in two a bunch of bananas, leaving the other half there for someone to pick. The problem is that I am the only one who eats bananas at home, as the current wife just doesn't like the texture. She does, however, likes cake or bread and it doesn't matter if contains bananas or not. Go figure.

In the other hand I do like banana bread basically because: one, I don't like the idea of throwing them away when they turn brown  (which often happens as all bananas ripe at the same time!) but I don't like the look of the traditional banana bread. It just looks...too ...hmmm...healthy?...brown?...plain?

So, this week I had two bananas left and decided to bake a bread, a banana bread. This time, though, I was going to do it more appealing to me, so this is recipe shows what I did and, I have to say, the cake is easy to make, moist, tasty and...looks great! I baked it yesterday. Today there is only half: the current wife has awakened!...any baking goods are in danger and there is no hero to come and save them. Cruel destiny of a tasty cake.

Banana and Raisins White Bread 
Cooking Time: 90 Minutes   Makes 12 servings
Ingredients

125 g Butter, room temperature

200 g sugar

2 large eggs, room temperature


2 Tsp Vanilla

2 Ripe bananas (large)

1/2 lime (the juice of)

3 Tsp Baking powder

300 g Flour

1/8 Tsp salt

100 g Raisins

optional glazing sugar for decoration



Baking Instructions
  1. Mix the butter and the sugar until you get it creamy and smooth, about 10 minutes, medium speed.

2. Add one egg at the time and continue mixing for another 2 minutes, until fully incorporated, then add the vanilla. Reserve

3. In a medium bowl, mash the bananas and the juice of half a lime and mix until fully incorporated. Reserve

4. Turn on the oven to 350˚F and butter a bundt pan (or a bread pan)

5. Add the first 100 grams of flour and one teaspoon of baking powder to the butter-sugar mix, combine well, then add 1/3 of the banana mix (2 minutes); then add another 100 grams of flour, another teaspoon of the baking powder and 1/3 of the banana mix. Combine until incorporated (2 minutes); then add the last 100 g of flour, 1 teaspoon of baking powder and the last third of the banana mix, combine until incorporated -2 more minutes-. At the end add the salt and mix all together until you get a consistent (a bit wet) mix. Reserve

6. Fold the raisins

7. Pour the mix into the baking pan and put in the oven for about 60 minutes (mine took 90 minutes!) but keep an eye on it and check how well is done at 45 minutes and then every 15 minutes or so. You will know that is ready when the toothpick comes out clean and the top of the cake is golden.

8. Allow it to cool in a cooling rack for 30 minutes, then unmold and allow it to cool completely.

9. If you want, decorate with powdered sugar and

10. Enjoy!