Malt Loaf With Banana Honey Food

BANANA MALT LOAF

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Line a 2lb/900g loaf tin with a strip of baking paper, leaving the edges overhanging.
• Brew the tea then drop in the dates and sultanas while still hot. Gently heat the malt extract and sugar in a small pan, stirring, until the sugar has dissolved. Cool until just-warm.
• Put the flour, baking powder and a pinch of salt in a bowl. Mix in the melted sugar, bananas, fruit and tea. Tip the batter into the tin and bake for 1 hour.
• Brush the top of the cake with more malt extract, then leave to cool in the tin completely. Wrap in baking paper then foil and keep for 2-3 days to mature and develop maximum stickiness before serving. Eat within a week.

MALT LOAF WITH BANANA & HONEY

Steps:

• Toast the malt loaf slices until warm and crisp at the edges. Divide the bananas over the malt loaf and drizzle with a tiny squeeze of honey. Enjoy with a glass of orange juice.

STICKY MALT LOAVES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
• Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
• Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
• Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

BANANA HONEY AND SEED LOAF

Steps:

• Preheat oven to 180°C or 350°F.
• Grease a loaf tin.
• Combine seeds in a small bowl.
• Place oil, sugar, honey, eggs, banana, buttermilk, oats, raisins, flour, cinnamon and 2/3 of seeds mixture in a bowl.
• Stir until combined.
• Pour into tin and scatter remaining seeds on top.
• Bake for 1 hour or until skewer inserted in centre is clean.
• Brush top with extra honey when still warm.
• Enjoy!

HONEY-BANANA BREAD

Steps:

• Beat butter at medium speed with mixer in a large mixing bowl; add honey, beating well. Add eggs, one at a time, beating after each addition, add the banana and mix well.
• Combine flour, soda, and salt; stir in pecans. Add to the butter mixture, stirring just until the dry ingredients are moistened.
• Spoon batter into a lightly greased and floured 9 x 5-inch loaf pan.
• Bake 350°F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely.

BANANA-WALNUT LOAF

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
• Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

LOW FAT HONEY BANANA BREAD

Steps:

• combine the flour, brown sugar, baking powder, baking soda& pie spice, mix well.
• Add banana, honey& milk.
• Stir just until the dry ingredients are moistened.
• Coat an 8x4 inch loaf pan (double recipe if using a larger pan to avoid a drying out the bread).
• with nonstick cooking spray.
• Spread the mixture evenly in the pan.
• Bake@ 325ºF for 45 to 50 minutes, or just until a toothpick inserted in the center of the loaf comes out clean.
• Remove the bread from the oven& let sit for 10 minutes.
• Invert the loaf onto a wire rack, right side up,& cool before slicing& serving.