CHRISSY’S BA­NANA BREAD

WHO - - Story Strap -

Serves: 12, Prep 15 min­utes To­tal time: 1 hour, 15 min­utes IN­GRE­DI­ENTS 2 cups mashed very ripe ba­nanas (from 6 ba­nanas) 4 large eggs ²∕₃ cup canola oil, plus more to grease the pan 2 cups all-pur­pose flour, plus more for dust­ing the pan 2 cups gran­u­lated sugar 1 (100g) box vanilla in­stant pud­ding mix 1 tsp bi­carb soda 1 ½ tsp kosher salt 1 cup un­sweet­ened shred­ded co­conut 1 (100g) bar dark choco­late, chopped into chunks

Salted but­ter, for serv­ing

1 Pre­heat oven to 165°C. Com­bine mashed ba­nanas, eggs and oil in a large bowl. Stir to­gether flour, sugar, pud­ding mix, bi­carb soda and salt in a sep­a­rate bowl. Add dry in­gre­di­ents to wet in­gre­di­ents, and stir well but gen­tly. (I swear this came out dif­fer­ently when I used an ag­gres­sive elec­tric mixer.) Fold in co­conut and choco­late 2 chunks. Grease and flour a Bundt pan (that means wipe a lit­tle grease all over the in­side of the pan, dust it with flour, and tip it up­side down to shake out any ex­tra flour). Pour bat­ter into pan. (This can also make 2 loaves, but it’s so much more moist in 3 one Bundt pan!) Bake in pre­heated oven un­til cake springs back when lightly pressed and a tooth­pick in­serted into the cen­tre comes out clean, 55 to 60 min­utes. (Test it with a tooth­pick at around 50 min­utes.) Let it cool slightly in the pan, then use a but­ter knife to gen­tly re­lease the cake from the sides of the pan and around the in­ner circle, then flip it onto a plate. Let it cool, and cut it into slices.

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