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10th Feb 2019View post
Great day today, lovely foodie places by the Yarra River and lots of people celebrating Chinese New Year.
29th Jan 2019
Banana Bread - Moist and laced with Maple Syrup
'Again not really one for the BBQ but had some Ladies round for tea yeserday and they wanted the recipe!' Ross Y..
2.5 tablespoons golden syrup
¾ cup granulated sugar
1 cup sifted self-raising flour
1 tsp baking powder
Pinch of salt
1 tbsp maple syrup
¾ cup walnuts (crushed lightly by hand)
½ cup diced dates (optional)
Try to be fairly exact with the wet ingredients or it will either be too wet or too dry.
Now firstly get a small ‘loaf pan’ and grease the bottom and sides with butter then put some baking paper in the bottom and up the sides (this makes it easier to take out when ready).
Next heat the oven to 170c fan forced, it will go on a shelf near the top.
Grab a mixing bowl (I use a glass one) and mash the bananas, not too much, add the golden syrup, sugar and stir. Then add the egg, flour, baking powder and maple syrup, fold in together until mixed and combined, don’t over mix. Finally add the walnuts and dates if you wish.
Pour all into the baking tin and shake to make sure it covers the whole tin.
Bake on a shelf near the top for 30-40 minutes, take a look after 30 minutes and feel the top of the cake, if its still runny leave for another 10 minutes, place a sharp thin knife in the cake and if it comes out clean with a little bit of wet its ready. Don’t overcook it!
Turn it out after about 10 minutes when cooler on to a wire rack. Cut into slices and serve with maple syrup and cream…...gorgeous!
Tip - I put a lemon glaze on mine after it cooled..easy, knob butter, 1/2 lemon juice, 1/2 cup caster sugar in a saucepan on high heat till boiling then simmer for about 10 minutes, it will go translucent then cool slightly and brush on the top of the cake
©Ross Yarranton – BBQ Mastery – January 2019
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