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BANANA BREAD
Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 6-8
Ingredients:
½ cup milk
2 tsp lemon juice
3 ripe bananas (1 cup), mashed
1 tsp vanilla extract
2 large eggs
1/3 cup brown sugar
Method:
1.
Grease and line an 18cm cake tin (or 1.75L heatproof dish). Insert the trivet into the base of
the multi cooker pot and add 1-litre of warm water.
2.
Combine the milk and lemon juice in a bowl and set aside for 5 minutes, until the milk
thickens to a buttermilk consistency. Stir in the mashed banana and vanilla.
3.
In a separate bowl whisk the eggs until foamy. Add the sugars, beating with electric beaters
or a stand mixer for 5 minutes, until thick and pale. Beat in the oil until well combined.
4.
Sift together the dry ingredients and gently fold into the beaten eggs in 2 additions,
alternating with the milk mixture, until the batter is just combines. Be careful not to over mix,
or the bread may become rubbery.
5.
Pour the batter into the prepared tin and cover tightly with foil. Take a 50cm length of foil and
fold it lengthways to form a 6cm wide strap. Place the strap under the cake tin and use it to
gently lower the banana bread onto the trivet.
6.
Select BAKE and lock the lid in place; ensuring the exhaust valve is in the sealed position.
The banana bread will cook for approximately 40 minutes. When the cooking cycle is
complete, leave on KEEP WARM for 20 minutes to allow the pressure to release naturally.
7.
After 20 minutes, carefully vent the remaining steam manually using the quick release
method, and remove the lid only when the red float indicator drops. Lift the banana bread
from the multi cooker using the foil strap.
8.
You can test whether the banana bread is cooked if a skewer inserted into the centre, comes
out cleanly. While the banana bread is still warm, dust the top with cinnamon sugar. Cool in
the tin for 5 minutes before inverting on a wire rack to cool completely.
Note: Keep in an airtight container for up to 3 days.
1/3 cup caster sugar
¼ cup vegetable oil
1½ cups self-raising flour
2 tsp cinnamon
½ tsp bicarbonate of soda
1 Tbsp cinnamon sugar, optional
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