Рецепт Kiwifruit and Banana Bread - Curtis Stone
I love Curtis Stone's Banana Walnut Bread that I've baked it a couple of times. So this time I want to try this recipe Kiwifruit and Banana Bread from Curtis Stone again. I was a bit sceptical making this bread because I wasn't very sure about the measurements and baking time. The 340g of flour seems too much for 2 eggs and the baking time stated in the recipe was 45 minutes. I had reduced the kiwifruit from 3 to 2 because those that I bought were quite big and very sour. Nevertheless, I went ahead to bake this bread and my baking time was one hour and 25 minutes. Luckily the end result was not too bad. Its tasted exactly like bread, not very sweet but soft. Best to cut the bread, chilled, as it was quite soft and crumbly freshly baked.
- Kiwifruit and Banana Bread
- 2 1/4 cups Self-raising flour (340g)
- 1tsp Cinnamon powder
- 2/3 cup Brown sugar (120g), or add 15g more sugar if you prefer a sweeter bread
- 1/2 cup Desiccated coconut (35g)
- 2 Eggs (70g each)
- 1/2 cup Fresh milk (100g)
- 60g Butter, melted, cooled
- 1tsp Vanilla extract
- 1 Ripe banana (I used 1 1/2 bananas = about 150g)
- 2 Kiwifruit (170g), peeled
- 2 Kiwifruit, peeled and slice for topping
Method:
Preheat oven to 180C. Line a 21cm x 10cm (base measurement about 10 x 5 inch) loaf tin with baking paper. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
Sift the flour and cinnamon powder into a large bowl. Stir in the brown sugar and desiccated coconut. Make a well in the centre.
Whisk the eggs, milk, butter and vanilla in a measuring cup, set aside.
Process the banana and 2 kiwifruit in a food processor or blender until smooth. Add the egg mixture and banana mixture to the flour mixture and fold until just combined.
Pour into the prepared tin. Slice the remaining kiwifruit, and arrange on top. Bake for 1 hour 25 minutes or or until cooked when tested with a skewer. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
120克 赤糖 ，（面包不是很甜，可多加15克糖）
预热烤箱致180度。准备一个长方形烤盘 21cm x 10cm (约10 x 5寸），铺上烘焙纸，让纸的边缘高过烤模侧壁，备用。
把鸡蛋，鲜奶，牛油及Vanilla香精一起搅拌均匀在量杯里。
将香蕉及170克的奇异果打滑。
倒入烤盘，把切好的奇异果片铺在面糊上。送入预热后的烤箱，烘烤1小时20分钟或用牙签插入蛋糕中间，取出牙签干净说明烤好了。从烤箱取出后，蛋糕先留在烤模中，待5分钟后才放到网架待凉。