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“I found this delicious bread recipe in a Femina magazine I got as a gift a week ago from a cousin of mine. It was called simply "Banana bread" in the magazine, but, it's silky texture when all the ingredients are mixed, forced me to change the title. I was thinking of Anu while making the bread and logged on to find a request on the recipe board from her for recipes she can make ahead and freeze. Now, this one just simply has to be dedicated to my friend, Anu. Anu, I hope you enjoy this bread!”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 180 degrees C.
  2. Grease and flour a 25 cm ring mould.
  3. Soak raisins in water so as to soften them and set aside.
  4. Sieve the flour, salt and baking powder in a bowl.
  5. Set aside.
  6. In another bowl, beat the eggs, one at a time, until light and fluffy.
  7. Add sugar and cream well.
  8. Slice the bananas and mash them.
  9. Add the mashed bananas to the egg-sugar mixture.
  10. Add the flour-baking powder-salt mixture.
  11. Mix well, alternating with oil.
  12. Add Milkmaid, whisking it continuously.
  13. Gently toss in the walnuts and raisins (drained).
  14. Mix well.
  15. Pour the mixture into the greased mould.
  16. Bake at 180 degrees C for 45 minutes to 1 hour or until a knife inserted in the middle of the bread comes out clean.
  17. Remove bread from mould.
  18. Cool, slice and serve with hot tea/coffee.
  19. Enjoy!

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