BANANA MALT LOAF
Use up left over bananas in our moist loaf with tea-infused dried fruit and malt extract. Malt adds an extra nutty caramel taste to this moreish tea time treat
Provided by Janine Ratcliffe
Categories Afternoon tea, Breakfast and brunch, Snacks
Time 1h15m
Yield Slices into 12
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Line a 2lb/900g loaf tin with a strip of baking paper, leaving the edges overhanging.
- Brew the tea then drop in the dates and sultanas while still hot. Gently heat the malt extract and sugar in a small pan, stirring, until the sugar has dissolved. Cool until just-warm.
- Put the flour, baking powder and a pinch of salt in a bowl. Mix in the melted sugar, bananas, fruit and tea. Tip the batter into the tin and bake for 1 hour.
- Brush the top of the cake with more malt extract, then leave to cool in the tin completely. Wrap in baking paper then foil and keep for 2-3 days to mature and develop maximum stickiness before serving. Eat within a week.
Nutrition Facts : Calories 194 calories, Fat 0.3 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 43.3 grams carbohydrates, Sugar 22.8 grams sugar, Fiber 1.9 grams fiber, Protein 3.4 grams protein, Sodium 0.7 milligram of sodium
MALT LOAF WITH BANANA & HONEY
Top chewy malt loaf with fruit and honey for a healthier snack that counts as two of your five-a-day
Provided by Good Food team
Categories Breakfast, Brunch
Time 7m
Number Of Ingredients 4
Steps:
- Toast the malt loaf slices until warm and crisp at the edges. Divide the bananas over the malt loaf and drizzle with a tiny squeeze of honey. Enjoy with a glass of orange juice.
Nutrition Facts : Calories 307 calories, Fat 2 grams fat, Carbohydrate 67 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
LIGHT MALT LOAF
A light malted loaf ideal for smoked salmon.
Provided by Kenneth
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place all ingredients (except the milk) into the bread machine pan in the above order, or as directed by the manufacturer. Select the Basic Bread setting; press Start.
- After the baking cycle is complete, remove the bread from the pan and brush the just baked bread with milk. This will give it a soft and shiny crust.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 29.5 g, Cholesterol 5.4 mg, Fat 2.6 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 216.6 mg, Sugar 3.6 g
HONEY-BANANA BREAD
Honey instead of sugar sweetens this homemade banana bread. The best type of bananas to use are the very, very ripe ones--once the peels start to turn black
Provided by southern chef in lo
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter at medium speed with mixer in a large mixing bowl; add honey, beating well. Add eggs, one at a time, beating after each addition, add the banana and mix well.
- Combine flour, soda, and salt; stir in pecans. Add to the butter mixture, stirring just until the dry ingredients are moistened.
- Spoon batter into a lightly greased and floured 9 x 5-inch loaf pan.
- Bake 350°F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely.
Nutrition Facts : Calories 176.5, Fat 9.2, SaturatedFat 3.4, Cholesterol 33.4, Sodium 132.5, Carbohydrate 22.5, Fiber 1.1, Sugar 11.7, Protein 2.6
STICKY MALT LOAVES
There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Lunch, Snack, Treat
Time 1h5m
Yield Makes 2, each cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
- Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
- Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
- Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.
Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
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