Banana Bread - Kenwood Chefette Mary Berry HM680 Series Instructions Manual

Beater Recipes
coconut puff
makes about 30
2 egg whites, medium
150g/5 oz. caster sugar
120g/4 oz. desiccated coconut
2 tbsp lemon zest
2 tsp vanilla extract
2 tsp cornflour
1 Preheat the oven to 150°C/300°F/
Gas mark 2
2 Place the egg whites into the mixing
bowl whisk on speed 5, gradually
adding the sugar until the mixture
thickens (about 3 minutes).
3 Reduce to speed 2, add the
remaining ingredients and mix until
combined.
4 Place a teaspoon of the mixture onto
a lined baking tray.
5 Bake in the oven for 20 minutes,
until the outside starts to turn golden
in colour.
chocolate 'cream'
mousse.
serves 4
250ml/9 fl.oz. whipping cream
2 tbsp cocoa powder
3 tbsp caster sugar
1 Place all the ingredients into the
mixing bowl. Mix on speed 4 until
the mousse thickens and the beaters
leave a ribbon trail when lifted out.
2 Transfer the mixture into serving
glasses and chill in the fridge for at
least 12 hours to set.

banana bread

makes 1 loaf
2 bananas, very ripe
315g/11 oz. plain flour
220g/8 oz. brown sugar
125ml/4 ⁄ fl.oz. semi-skimmed milk
1
2
60g/2 oz. unsalted butter, melted
2 tsp baking powder
1 tsp vanilla extract
½ tsp bicarbonate of soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 Preheat the oven to 160°C/320°F/
Gas mark 3.
2 Cut the banana up into small pieces
and place in the mixing bowl. Add
the remaining ingredients. Fit the
splash guard, and then mix on
speed 1. As the mixture starts to
come together increase the speed.
Mix until the ingredients are fully
combined.
3 Transfer the mixture into a non-stick
loaf tin (23cm x 6cm/9" x 2 ½") and
bake for 40 to 50 minutes. When
ready, a skewer placed in the centre
of the loaf will come out clean.
4 Remove from the oven and leave to
rest for 10 minutes.
5 Then turn out onto a cooling rack
and allow to cool before serving.
7