Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, bejeweled banana bread with natural tea leaven and dried fruits. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This plant-based banana bread recipe is kid friendly and a fan-favorite for good reason - it's delicious! Spruce up your banana bread with additional add-ins and toppings! Add the dry ingredients to the wet ingredients and mix until just until incorporated.
Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have bejeweled banana bread with natural tea leaven and dried fruits using 8 ingredients and 24 steps. Here is how you can achieve it.
The ingredients needed to make Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits:
- Prepare 100 grams ★Natural leaven or bread starter
- Take 50 grams ★Milk
- Get 150 grams Cake flour
- Make ready 2 Eggs
- Make ready 90 grams Sugar
- Prepare 70 grams Margarine or butter
- Take 1 Banana (ripe, if possible)
- Take 50 grams Mixed dried fruits
What you might not know is that, should you get a hankering for banana bread and your bananas are still uniformly yellow, you can accelerate their mush process. Finally, my banana bread is leavened with baking soda with a boost from the eggs. Chocolate and bananas are a match made in heaven, so I love loading up my banana bread with chunks of chocolate. I also sometimes add cocoa powder to the batter to make a double chocolate banana bread.
Steps to make Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits:
- [Preparation] Bring the ingredients to room temperature. It's Spring right now, so it will take about 1~2 hours, I think.
- (★) When you take the starter out of the refrigerator, add it to the milk and then bring to room temperature.
- Mash the ripened banana with a fork. If the banana isn't ripe, then microwave it for about 30 seconds at 500 W, then mash.
- Use a whisk: Knead the margarine until creamy. Add the sugar and mix until white.
- Whip Step 4 to incorporate air into the batter.
- Add the beaten egg into Step 4 in 2~3 portions, mixing well with each addition. When it reaches a smooth, creamy consistency, add Step 3 and mix well.
- It's okay if the banana separates! When you add the dry ingredients, it will all come together.
- Divide the dry ingredients into 2~3 portions and sift into the batter one portion at a time, mixing well with each addition.
- You can buy a sifter at the dollar store! It's quite useful!
- Continue mixing until no longer powdery.
- Use a spatula: fold in the dry fruits.
- I used these dried fruits from Mama Pan.
- Mix the leaven and milk from Step 2. Mix until blended.
- Add Step 13 to Step 11 and use a rubber spatula to blend it all together.
- [Prepare the pan] Line the baking pan with kitchen parchment paper.
- You can use tape to secure the lining.
- Pour Step 14 into the cake pan. Tap the sides 2~3 times and drop onto the table a couple times to release air bubbles.
- Cut off the excess parchment paper. Cover in plastic wrap and put in a warm place for a while.
- After about 8 minutes, the batter should have expand. Next, bake in an oven at 180°C for 20 minutes, then reduce the heat to 170°C and bake for an additional 10 minutes.
- The baking times are just a suggestion, so please adjust according to your oven.
- When a toothpick or skewer inserted in the center comes out clean, it's ready! If you need to bake it longer, check on it every 5 minutes.
- Once baked, drop the pan onto a table from about 15 cm up, then remove from the pan. Cool while still wrapped in the parchment paper.
- Once cooled, remove the parchment paper and wrap tightly with plastic wrap to store (so that it doesn't dry out).
- You can eat it right away if you like, but if you let it sit wrapped overnight, it will be even more delicious!
Dried banana leaves are rich in protein, hemicellulose, and lignin. During this time banana leaves are mainly used as food wrappers only. Actually, almost all from banana parts has its own benefits, ranging from fruit, banana roots, leaves, and stems of banana. Freezing: Bake banana bread and cool completely. I recommend you do not slice bread before freezing.
So that’s going to wrap this up for this special food bejeweled banana bread with natural tea leaven and dried fruits recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
