Thursday, 22 May 2014

Honey Banana Loaf

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I've had a really busy day today but I refuse to let being busy stop me from sharing a good recipe with you guys. On the subject of you guys, make sure you let me know if you have any recipe requests, and I'll try my utmost best to post them, inshallah.
In other news, one of cousins hosted a beautiful afternoon tea yesterday, and I can't wait to show you the lovely pictures this weekend, inshallah.
And, now back to today's recipe. Who doesn't love a good Banana Bread? I'd never heard of it until a few years back, but now I'm kinda obsessed. So far on this blog, I've shared an orange versiona fudgy toffee versiona gluten-free onea chocolate chip muffin version and of course, the original.

And, now I've added honey. Oh, what a revelation. The combination of the sweetest bananas ever with runny, clear honey produces a moist loaf which stays that way for a few days. It's not too sweet like you'd think it would be, and if you call it a loaf not a cake, I'm sure a slice would be acceptable for breakfast!
Bananas, previously: Banana Bread with Maple Syrup ButterBanoffee PieBanana Chocolate Chip MuffinsBanana Orange Loaf and many more! We love bananas round here!

Ingredients needed are Self-Raising Flour, Nutmeg, Butter, Bananas, Sugar, Lemon Zest, Eggs and Honey.

Bismillah, let's begin!


This is the original picture of this loaf from a book by Mary Berry. I think mine turned out even better, but don't tell her that :)


The two reasons that I made this loaf was:
1. I wanted to use my new loaf tin.
2. I had some bananas that were on the verge of going into the bin.

Anyways, preheat your oven to 160C or 140C Fan or Gas Mark 3. 


Grease and line a 2lb or 900 gram loaf tin.


Into a mixing bowl, place 225 grams (8 ounces) of Self-Raising Flour.


I used a gluten-free flour but y'all can use normal!


Next, grab some Whole Nutmeg. Ground nutmeg would work too, or even ground cinnamon.


Grate in about 1/4 teaspoon of Nutmeg.


Then, add 100 grams (4 ounces) of Butter which is cubed.


Attach your paddle attachment to your machine.


Mix until the mixture resembles fine breadcrumbs. By hand, rub in the butter with your fingertips until you get the same result.


Then, take 3 Bananas or 225 grams (8 ounces).


The riper they are, the sweeter and better for baking they'll be.


Peel them ..


.. and mash up with a fork.


Add them to the bowl.


Along with 100 grams (4 ounces) of Sugar.


Grate in the Zest of 1 Lemon. The citrus will cut through all that sweetness.


Crack open 2 Eggs.


Pour them in as well.


Now, the honey!


I love these squeezy bottles - less chance of getting sticky honey everywhere!


Squeeze in about 6 tablespoons of Honey.


Once everything is added ..


.. grab the paddle attachment again or a wooden spoon.


Mix well for about a minute or until well combined.


Give the batter a final stir with a spatula.


Pour the batter into the tin, and smooth out.


Pop into the oven to bake and wait for your kitchen to be filled with the most delicious aroma.


I don't think anything can beat the smell of a kitchen filled with the all pervading aroma of baking cake.


Anyway, bake for 1 and 1/4 hours or until a clean skewer or toothpick inserted into the centre, comes out clean with no wet batter on it.


Allow to cool for about 10 minutes in the tin, and then remove to a wire rack to finish cooling completely.


For the topping, heat up 2 tablespoons of Honey until it's runny and warm.


Put the loaf onto a board or a large plate.


Brush the honey onto the top.


Then, slice up and serve. This loaf will be loved by all - it's soft and sweet, and perfect with tea. It will keep for up to a few days in an airtight container - perfect for unexpected guests.
Update: Despite my proclamation at the beginning that being busy wouldn't stop me from sharing this recipe, it actually took me up to THREE days to get this post live on to the blog! :(

Full Written Recipe:


Honey Banana Loaf

Adapted from a recipe by Mary Berry 

Ingredients

For the Loaf

225 grams (8 ounces) Self-Raising Flour

¼ teaspoon Nutmeg, freshly grated

100 grams (4 ounces) Butter, cubed

225 grams (8 ounces) Bananas

100 grams (4 ounces) Sugar

Zest of 1 Lemon

2 Eggs

6 tablespoons Honey

For the Topping

2 tablespoons Honey, warmed

Method

Preheat the oven to 160C or 140C Fan or Gas Mark 4.

Grease and line a 2lb or 900 gram loaf tin, and set aside.

Put the self-raising flour and nutmeg into a bowl. Add in the butter, and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Peel and mash the bananas.

Add the bananas, sugar, lemon zest, eggs and honey into the bowl. Mix well.

Place the mixture into the loaf tin, and smooth out.

Bake in the oven for 1 and ¼ hours or until a skewer inserted comes out clean.

Allow to cool completely on a wire rack.

Brush with the warmed honey, and slice up!

 Serve with tea!

Your Photos:

This Time Last Year:


More Recipes:

 Giant Strawberries and Cream Scone


Keep me in your duas, please,

Wasalaam!

4 comments

  1. Mmm i love banana cake, I just baked one myself, here is my recipe for a fluffy light banana cake:
    2 eggs
    1 cup sugar
    1/4 cup of oil
    2 or 3 overripe bananas purreed with a blender
    1 cups and 2/3 of flour mixed one heaped teaspoon baking powder, voila...
    Beat eggs and sugar till light ad fluffy.
    Drizzle the oil
    then add the banana puree
    finally mix in the flour
    bake for about an hour at gas 2 or 3.

    I like to ice mine with peanut butter and chocolate.... this is my contribution...
    now since you are asking for recipes' request, could you post inshaAllah you mum kichri recipe and maybe haleem as well???

    thanxxxxxxxxx

    ReplyDelete
    Replies
    1. Thanks so much for your recipe .. I'll definitely be giving it a go soon, inshallah. And the peanut butter chocolate icing sounds like heaven! I'll try my best with the kichri and haleem, inshallah! :)

      Delete

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