•
¼ tsp ground nutmeg
1.
Preheat the oven to 160˚C.
2. Cut the banana up into small pieces and place in the mixing bowl. Add the
remaining ingredients and then mix on speed 1. As the mixture starts to come
together increase the speed. Mix until the ingredients are fully combined.
3. Transfer the mixture into a non-stick loaf tin (23cm x 6cm) and bake for 40 to 50
minutes. When ready, a skewer placed in the centre of the loaf will come out
clean.
4. Remove from the oven and leave to rest for 10 minutes.
5. Then turn out onto a cooling rack and allow to cool before serving.
DOUGH HOOKS RECIPES
White bread dough
•
10ml dried yeast (the type that requires reconstituting)
•
5ml sugar
•
250ml warm water
•
450g bread flour
•
5ml salt
•
15g lard
1. Place the dried yeast, with the sugar and water, in a mixing bowl and leave to froth.
The correct
water temperature should be 43˚C and can be achieved by mixing one
third boiling water with two thirds cold water.
2. Add the remaining ingredients. Combine the ingredients together on a low speed
until the flour is incorporated. Then increase the speed and knead for
approximately 2-3 minutes, until the dough is smooth and elastic. Cover with oiled
cling film and leave the dough to rise in a warm place for 45-60 minutes.
3. With the mixer head removed from the stand and hand held re-knead the dough
