Banana Sheera Food
BRILLIANT BANANA LOAF
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4.
- Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
- Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
- Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
- Cool in the tin for 10 mins, then remove to a wire rack.
- Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
Nutrition Facts : Calories 268 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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- Before you begin cooking, measure and keep all the ingredients on the kitchen counter (the ones in the picture below). Note - Ghee or Clarified butter should be measured after melting. All Ingredients should be at room temperature.
- Heat a pan, add the rava or semolina. Note - The flame should be at the lowest point. Roasting the rava is the key step and it takes approx 10 minutes to get the perfect sheera colour.
- Once the rava is roasted set it aside on a plate. Warm equal quantities of water and milk, mix together and keep aside.
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- To prepare this delicious dish, heat a little ghee in a pan and roast the cashew nuts and the raisins in it. Remove from the flame and keep them aside.
- Next, add some more ghee and fry the semolina (sooji) in the same pan until it turns golden. In another container boil the water simultaneously.
- Once the semolina is golden, pour the boiled water into it. Keep stirring as you pour the water. Cook until the water is absorbed.
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