Banana Bread With Cashews Pao De Banana Portuguese Mozambiq Recipes

BANANA BREAD WITH CASHEWS (PAO DE BANANA) - PORTUGUESE MOZAMBIQ

Steps:

• Preheat oven to 350. In a medium bowl, beat butter till creamy. Add the sugar 1/3 cup at a time, beating after each addition. Add eggs, one at a time, continuing to beat. Mix in the vanilla and bananas.
• Sift together flour, baking powder and soda, and salt. Add creamy mixture, a little at a time, alternating with milk. Fold in chopped cashews. If you overbeat this, you will end up with tough bread.
• Butter and flour a large loaf pan. Pour in batter. Bake 1 hr or until tests clean with a toothpick.

PAO DE MILHO ( PORTUGUESE CORNBREAD )

Steps:

• Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
• In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
• Let this cool until mixture is lukewarm (should take about 10 minutes).
• Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
• Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
• A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
• Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
• If you need to -- and only if you NEED to -- add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
• When smooth and elastic, gather the dough into a ball.
• Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
• Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven -- not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
• Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
• Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
• Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
• Sprinkle with additional corn flour just before baking.
• Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
• Transfer to wire racks and wait impatiently for them to cool.

BANANA BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

BANANA CAKE WITH CASHEWS

Steps:

• Using an electric mixer on low , beat the eggs and sugar together.
• when thick and pale add cream and mix for 1 minute more.
• add sifted flour to the bowl and blend with a wooden spoon.
• peel and mash bananas and add them to the nuts and coconut.
• add mixture to the batter
• mix until all the ingredients are blended, do not overmix.
• grease 2 8 inch pans and bake at 350 f for 1 hour.
• it will be golden brown when done.

BRILLIANT BANANA LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Butter a 2lb loaf tin and line the base and sides with baking parchment.
• Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
• Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
• Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
• Cool in the tin for 10 mins, then remove to a wire rack.
• Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
• Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

SPONGE CAKE (PORTUGUESE PAO DE LO)

Steps:

• Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
• Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
• In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
• Pour the batter into the pan and bake for approximately 35 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
• Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.