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250 g softened butter
1 ½ cups castor sugar 2 teaspoon vanilla essence 6 large eggs at room temperature 4 cups flour 4 teaspoon baking powder 1 cup full cream milk 4 freshly mashed bananas together with 2 tablespoon lemon juice to preserve & prevent darkening & also enhance the flavour of the bananas. 1 teaspoon grated lemon / orange rind ½ cup chopped pecan OR almond nuts (keep 2 tablespoon aside for sprinkling)1. Prepare two long bread loaf tins with spray & cook.
2. Heat oven to 175c. 3. Beat butter, sugar & vanilla essence with an electric mixer until creamy & fluffy. 4. Add eggs one at a time & continue to beat in well. 5. Add mashed preserved bananas & beat in well. 6. Gradually add in flour whilst equally adding a little bit of milk at a time until fully combined into a thick creamy batter. 7. Lastly add the chopped nuts & leave some for decorating. 8. Carefully pour into greased loaf tins, sprinkle with chopped nut & rind & then bake at 175c for 30 minutes or until fluffy & golden brown. 9. Glaze with 2 tablespoon melted honey.lb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |