《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