《声音》启明星专刊 VOICES for Daystar Academy VOICES Spring/Summer Edition 2019 - Page 35

RECIPE CORNER Ingredients and Equipment ½ teaspoon salt 3 ripe medium bananas (300g) 180g packed light brown sugar 2 large eggs 1teaspoon vanilla extract 180g all-purpose flour 130g vegetable oil plus additional for brushing 1 teaspoon baking soda dissolved ½ teaspoon water 60g toasted walnuts (optional*) Directions ● Preheat oven to 175°C. Brush a 23-x 13-x 6-cm (9-x 5-x 3-inch) loaf pan with oil. ● Whisk together flour and salt in a bowl. Mash bananas with sugar in a stand mixer fitted with a paddle or a handheld mixer. Add vegetable oil, eggs, vanilla extract and baking soda and mix until well combined ● Add flour mixture and beat until flour is just combined (do not overmix) ● Fold in half of nuts if using and transfer batter to a loaf pan. Sprinkle nuts on top and bake until golden brown and toothpick inserted into the center of the bread comes out clean, about 45 minutes. Let bread stand 10 minutes, then carefully invert and cool on a wire rack until room temperature, about 2 hours ● Toast walnuts: Preheat oven to 175°C. Spread nuts on a shallow baking pan in one layer and bake, stirring occasionally, until nuts are lightly toasted, 5 to 10 minutes. Remove from heat and cool ● Banana bread keeps, wrapped in plastic wrap or in an air-tight container, up to 1 week, or frozen, up to 6 months 33