Sunday, December 6, 2015

Time to Bake Bread Loaf!

Mirka and Me 
Mika Keen at Learning tip to making Indian dishes

Part of the secret of a success in life is to eat what you like and let the food fight it out inside".
Mark Twain
Mirka from Czech, who's settled in Australia, came to Bangalore for a short visit. She loves cooking, and likes to experiment with Indian food. She joined me for two Indian cooking class sessions - South Indian Breakfast and another class which covered lunch delicacies.

I had a great time sharing what I knew about Indian spices, dishes and the little nuggets of information on how food habits and taste vary in India. During the class, she shared the story of food in Czech. I was amused when she told how in Czech they have add a dash of rum in coffee on Christmas eve. She also shared a Banana Loaf cake recipe which I'm sharing here.

I followed the recipe given below and used half the recipe to make a small loaf cake. One thing I didn't use was soured cream. Instead of this, I used normal curd.

Banana Loaf Recipe
( Recipe source: Shared by Mirka)

Serves 8

  • 2 really ripe bananas
  • 150g butter
  • 225g caster sugar
  • 2 eggs
  • 175g plain flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 130g soured cream
Step to make Bread Loaf

1. Preheat the oven to 170⁰ and grease and line a 18cm x 8cm x 8cm loaf tin with
baking parchment.

2. Puree bananas.

3. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the

4. Sift the flour, salt, bicarbonate of soda and baking powder into the mixture and mix
together well. Mix in the soured cream, followed by the banana puree.

5. Pour the mixture into the prepared tin and bake 50 minutes or until a cocktail stick
inserted into the centre comes out clean.

6. Remove from the oven, allow to cool for 20 minutes in the tin and then turn out on
to a wire rack and strip off the baking parchment.

Banana Loaf