Tim’s banana bread

Tim’s banana bread

By
From
My Feast
Serves
8
Photographer
Chris Chen

This recipe is one of the best I’ve tasted. One of my chefs at Flying Fish created it. I have loved eating bananas since I was very young and my Aunty Nandas always had a large hand of bananas waiting for me when I visited her.

Ingredients

Quantity Ingredient
500g ripe bananas, mashed
450g caster sugar
4 eggs, at room temperature
115ml vegetable oil
450g plain
25g baking powder
150g butter, melted and slightly cooled

Rum syrup

Quantity Ingredient
100ml rum
80g caster sugar

Method

  1. Preheat the oven to 160°C. Lightly grease a 30 x 12 cm loaf tin and line with baking paper.
  2. Beat the banana and sugar together in a large bowl.
  3. Beat the eggs and oil together in another bowl and add to the banana purée.
  4. Sift the flour and baking powder together and gently fold into the banana mixture. Gradually add the melted butter and fold in. Pour into the prepared tin.
  5. Bake for 50–70 minutes or until a skewer inserted into the centre comes out clean.
  6. Meanwhile, to make the rum syrup, warm the rum slightly in a saucepan, add the sugar and stir until dissolved.
  7. Remove the cake from the oven and brush generously with the rum syrup. Leave to cool in the tin.
  8. Slice into thick slabs and drizzle with any remaining syrup.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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