Alastair Hendy's Orange and Cardamom Banana Bread
Over a year ago
4,533 views
Ingredients
- 120g butter
- 200g light muscovado sugar
- Finely grated zest of 1 orange
- Seeds only from 6 cardamom pods, lightly crushed
- 2 large eggs
- 260g plain flour
- 1 tsp bicarbonate of soda
- Pinch salt
- 120ml milk
- 3 ripe bananas, peeled and mashed
- 1 tsp vanilla extract
- 60g walnuts, chopped
- Seeds from 20 cardamom pods
- Juice of 5 oranges
- Juice of 2 unwaxed lemons
- 90g light muscovado sugar
- 90g caster sugar
- 80ml brandy
- 1 whole orange
- 100g caster sugar
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
You will need a loaf tin about 18cm x 10cm, about 1.2-litre capacity. Slice the orange horizontally into thin discs. Place with the caster sugar in a small pan, then add 100ml water or to just cover.
Bring to a gentle simmer, stir until the sugar has dissolved then cook for 10-15 minutes or until the orange peel is cooked through and lightly candied and the liquid reduced and syrupy.
Leave to cool, then drain, discarding the syrup. Preheat the oven to 180C/160C fan/350F/gas 4. Lightly butter the loaf tin. In a large bowl, beat the butter with the sugar until smooth, then beat in the orange zest and cardamom. Beat in the eggs, one at a time.
Sift in half the flour with the bicarbonate of soda and salt, and beat again. Mix in the milk, then the remaining flour. Stir in the mashed banana, vanilla extract and walnuts. Tip the mixture into the loaf tin and level the surface. Sit the candied orange slices in an overlapping line along the top.
Bake for 60-65 minutes or until a skewer inserted in the middle comes out clean and not sticky. Loosely cover the top with foil for the last 20 minutes if it starts to brown too quickly. Allow to cool in the tin for 30 minutes before turning out, then leave on wire rack until cold.
Eat slices on their own or with butter or as a pud with a dollop of crème fraîche and a drizzle of cardamom syrup.
Similar Recipes
View all similar
Comments (0)