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Kiwi and Banana Bread - Curtis Stone

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I love Curtis Stone’s Banana Walnut Bread that I’ve baked it a couple of times. So this time I want to try this recipe Kiwi and Banana Bread from Curtis Stone again. I was a bit sceptical making this bread because I wasn’t very sure about the measurements and baking time.  The 340g of flour seems too much for 2 eggs and the baking time stated in the recipe was 45 minutes. I had reduced the kiwifruit from 3 to 2 because those that I bought were quite big and very sour. Nevertheless, I went ahead to bake this bread and my baking time was one hour and 25 minutes. Luckily the end result was not too bad. Its tasted exactly like bread, not very sweet but soft. Best to cut the bread, chilled, as it was quite soft and crumbly freshly baked.

Kiwi and Banana Bread

    Ingredients:
       2 1/4 cups Self-raising flour (340g)
       1tsp Cinnamon powder
       2/3 cup Brown sugar (120g
       1/2 cup Desiccated coconut (35g)
       2 Eggs (70g each)
       1/2 cup Fresh milk (100g)
       60g Butter, melted, cooled
       1tsp Vanilla extract
       1 Ripe banana (I used 1 1/2 bananas = about 150g)
       2 Kiwifruit (170g), peeled
       2 Kiwifruit, peeled and slice for topping


       Method:
  • Preheat oven to 180C. Line a 21cm x 10cm (base measurement about 10 x 5 inch) loaf tin with baking paper. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
  • Sift the flour and cinnamon powder into a large bowl. Stir in the brown sugar and desiccated coconut. Make a well in the centre.
  • Whisk the eggs, milk, butter and vanilla in a measuring cup, set aside.
  • Process the banana and 2 kiwifruit in a food processor or blender until smooth. Add the egg mixture and banana mixture to the flour mixture and fold until just combined.
  • Pour into the prepared tin. Slice the remaining kiwifruit, and arrange on top. Bake for 1 hour 25 minutes or or until cooked when tested with  a skewer. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
~~~~~~~~~~~~
奇异果香蕉面包

      材料:
      340克 自发面粉
      1茶匙 玉桂
      120克 赤糖 
      35克 干椰丝
      2个 全蛋 (越140克)
      1/2杯 鲜奶 (100克)
      60克 牛油,融化,待凉
      1茶匙 Vanilla香精
      1条半 熟透香蕉 (约150克)
      2个 奇异果(170克)去皮
      2个 奇异果,去皮,切片

      做法:
  • 预热烤箱致180度。准备一个长方形烤盘 21cm x 10cm (约10 x 5寸),铺上烘焙纸,让纸的边缘高过烤模侧壁,备用。
  • 将自发面粉及玉桂过筛在大碗中,加入赤糖和干椰丝,拌匀中间挖个洞。
  • 把鸡蛋,鲜奶,牛油及Vanilla香精一起搅拌均匀在量杯里。
  • 将香蕉及170克的奇异果打滑。
  • 然后将鸡蛋糊及香蕉糊倒入面粉里,用橡胶刮刀翻拌均匀即可。
  • 倒入烤盘,把切好的奇异果片铺在面糊上。送入预热后的烤箱,烘烤1小时20分钟或用牙签插入蛋糕中间,取出牙签干净说明烤好了。从烤箱取出后,蛋糕先留在烤模中,待5分钟后才放到网架待凉。
**这面包非常柔软,就好放在冰箱一数小时后才切。
I’m linking this post for Cook Like A Star hosted
 by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake. 



Source: http://www.anncoojournal.com/2014/03/kiwi-and-banana-bread-curtis-stone.html



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