Dit recept is bestemd voor 12 stuks (afhankelijk van de vormpjes).
Pureer de rijpe bananen fijn. Meng de fijngepureerde bananen, suiker en eieren door elkaar. Smelt de boter (niet te heet laten worden). Voeg langzaam al roerend de boter toe. Zeef de bloem en voeg dit samen met het bakpoeder bij het beslag. Roer vervolgens de karnemelk bij het beslag en spatel de gehakte walnoten erdoor. Vul de beboterde vormpjes met het beslag. Bruin bakken op 145 graden in 50 minuten in een voorverwarmde oven.
Cream marg. Blend in eggs and bananas. Add milk and lemon juice. Mix in flour and soda. Blend well. Put in buttered 9x5x3 pan (inches I presume :-) Bake at 350 F (= (350-32)*5/9 C = 180 C ) or gas mark 4 for about 1 hour or until bread springs back when lightly touched in centre.
Preheat oven to 350F / 180C / gas mark 4.
Put together and sift:
Cream or melt:
Add and mix:
Beat in, one at a time:
In a separate bowl, put:
Add the flour mixture to the butter mixture in 3 parts, alternating with the banana mixture. Stir the batter after each addition until smooth. Optionally, stir in:
Bake in greased pan(s) about ½ hour (may be longer - it's done when an inserted knife comes out clean). I usually use one large pan, but you can also use 2 round baking pans (8-9 in. / 20-23 cm diameter). In the first case, I just serve it as it is. In the second case, you can finish it off in the following way:
When cool, place between the layers:
Spread the cake with:
If served at once, this cake is good without icing, just sprinkled with powdered sugar.
Preheat oven to 350F / 180C / mark 4. Grease a loaf pan (or it will bake faster in a low, broad pan). Mix the bananas and eggs together in a large bowl. Stir in the flour, sugar, salt, and baking soda. Add the walnuts and mix. Put the batter in the pan and bake for 1 hour, or until the cake springs back when you touch it.
350 F oven, 40 - 50 minutes to bake, 2 loaves
Beat in a large bowl, beginning with sugar or honey and butter, add eggs one at a time. Add remaining ingredients, and beat until light in color.
sift together - twice
Add flour mixture and banana mush alternatively to butter mixture, beginning and ending with flour (flour - banana - flour - banana - flour). After each addition mix gently to combine, but do not beat or otherwise overmix - this toughens and dries a cake [umm - banana bread?]. Add nuts last. Generously butter 2 loaf pans and sprinkle with sesame seeds (they'll stick to the butter). Divide batter and bake.
Cool 10 minutes in the pan, then remove to finish cooling.
Serve plain or with butter or cream cheese.
Yield: 12 (large) muffins
Preheat oven to 375 F / 190 C / Mark 5.
Measure and sift all the dry ingredients except the sunflower seeds, the wheat bran and the chocolate chips together in a large bowl. Sift a second time. Add the sunflower seeds, bran and chocolate chips and toss. Set aside.
Puree the bananas in the food processor using the puree blade. The pureed banana should measure about 3 cups. Add the remaining wet ingredients (oil, egg, honey, extract, and rind) and pulse to blend. (If you do not use a food processor, mash the banana by hand using a fork or potato ricer. Add the remaining wet ingredients and stir to combine.)
Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.
Spoon the batter into greased or papered baking tins. Fill each cups nearly to the top.
Bake for 15-20 minutes.
Cool in the baking tins for at least 10 minutes. Remove from the tins and brush the top of each muffin with canola oil.
If your muffins don't seem to be airy and light, your oven might not be hot enough. Also it's important that you don't overstir -- the batter should not be beaten, just stirred enough to mix the wet and dry ingredients.
Combine oats, flour, sugar, cinnamon, baking powder, baking soda, and salt in a mixing bowl. Lightly beat together eggs, buttermilk and oil. Stir liquid ingredients and banana into dry ingredients. Mix only until all ingredients are combined. Pour ¼ cup batter per pancake onto a hot, lightly greased griddle. Cook, turning once, until golden brown. Yields about 12 big pancakes.
Per pancake: 150 calories (European kilocalories), 5 g protein, 21 g carbohydrate, 5 g fat (1 g saturated), 36 mg cholesterol, 188 mg sodium, 2 g fiber.
You can also make small pancakes (several to a pan). The recipe halves well, using still one whole banana. (Otherwise I hope you have about 6 people to feed. You can refrigerate this for a couple of days then re-heat them in a warm oven.)
Personally, I don't like the taste of the oil -- I prefer butter, but then it is not as healthy. Also, you don't need the cinnamon -- too much can hide the flavors of the other ingredients.
Combine ingredients and quantities from all the recipes on this page, stir, and put in an oven for approximately 1-2 hours.
Share and enjoy!