Appon's Thai Food Recipes

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Banana Bread ( Cake Gruy Hom )

banana-bread.jpg

A great filler, I often bake a large banana loaf and cut off thick slices to go into packed lunches. The banana cake will keep for a week in the fridge quite easily, and it has plenty of bulk, making it very filling. It's also a good way to use up old brown bananas that are overripe.

Ingredients
400 gms Mashed Ripe Banana
150 gms Sugar
5 Eggs
300 gms Wheat Cake Flour
7 gms Baking Powder
7 gms Bicarbonate of Soda
3 gms Salt
100 gms Vegetable Oil
3-5 Drops Vanilla Essence

Preparation
1. Mix the flour with the bicarbonate of soda and baking powder (baking powder is usually bicarbonate and citric acid used as a raising agent).
2. Whisk the eggs with the sugar and vanilla essence, add in the mashed banana and which until well mixed.
3. Add the flour a little at a time whisking to blend it in.
4. Add the salt and oil and whisk that in.
5. Pour into a greaseproof loaf tray and bake for 45-60 minutes at 180 degrees celsius until cooked.
6. You can tell if it's cooked by pushing a toothpick into the cake. If the toothpick comes out clean it's cooked, if it comes out with batter mix on it, it needs longer.

Comments (1)

Kathy:

When you say 'wheat cake flour' - do you mean regular wholemeal flour?

Love your site by the way!

[Appon]
No, not wholemeal. You need a finer wheat flour suitable for cake making. It should say on the packet.

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This page contains a single entry from the blog posted on November 5, 2006 6:42 PM.

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