Hello, I’m Kate. Today, we’re going to make bejeweled banana bread with natural tea leaven and dried fruits recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits Recipe
Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits:
- Take 100 grams ★Natural leaven or bread starter
- Get 50 grams ★Milk
- Get 150 grams Cake flour
- Take 2 Eggs
- Take 90 grams Sugar
- Prepare 70 grams Margarine or butter
- Take 1 Banana (ripe, if possible)
- Take 50 grams Mixed dried fruits
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!
So that is going to wrap this up with this special dish bejeweled banana bread with natural tea leaven and dried fruits recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
