July 09, 2016


Butter - 125 gms
Brown sugar - 1/2 cup (firmly packed)
Vanilla essence- 1 tsp
Egg  - 1
Plain flour - 2 1/2 cups
Baking powder - 3 1/2 tsp
Salt - 1/4 tsp
Nutmeg or allspice -1/2 tsp (freshly ground)
Bananas - 1 1/2 cups (very ripe mashed)
Walnut or cashew - 1/2 cup (chopped)


  • Cream butter and sugar until light, add vanilla and egg and beat well.
  • Sift together the flour, baking powder, salt and spice.
  • Stir into creamed mixture alternatively with the mashed bananas and fold in the nuts.
  • Butter a large loaf pan and pour in the batter.
  • Pour about 3 cups water into wok and bring to the boil. Place steaming rack in wok, put loaf pan on the rack, cover with bamboo lid and steam over simmering water for 45-50 minutes or until a fine skewer inserted in center of loaf comes out clean.
  • After 30 minutes it will probably be necessary to add another cup or two of boiling water to the wok.
  • Let bread cool in the tin for a few minutes, then turn out on a wire cake cooler.
  • Serve warm or cold.
  • If bamboo lid is not available, cover loaf loosely with foil to prevent moisture from meta lid dripping on to surface.

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