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Stir it up magazine May 2017

Matthew Smith On the Range Banana bread is a delicious sweet treat and the perfect accompaniment to a cup of hot tea – not to mention a brilliant way of using up overripe bananas. At H.Forman & Son in east London, it’s one of their biggest sellers. Matthew Smith, executive chef at the family-run business, which is the world’s oldest smoked salmon company and has a production kitchen, mail order catalogue, restaurant and banqueting facility, says: “We don’t use any chemicals in any of our products and dishes, and banana bread is a really good example of what we do here. We’re all about good, old-fashioned basic cooking using the finest ingredients.” Country Range Pure Clear Honey is a vital ingredient in the recipe, which was co-created with the help of pastry chef Candice Maginnis. “The Country Range Honey is a really great product to use – it’s so versatile,” continues Matthew. “It adds a really nice finishing glaze on the bread and caramelises well with the sugar.” Ingredients 500g peeled bananas 500g dark soft brown sugar 500g Country Range Self Raising Flour 200g Country Range Unsalted Butter 5 whole eggs 30ml Country Range Pure Clear Honey 15g Demerara sugar Method 1. Mix the banana and sugar together in a mixing machine, add the eggs and mix well together in mixing bowl for about five minutes. 2. In a pan gently melt the butter and add to the mix whilst still mixing, then add the sifted flour. 3. Pour the mixture into a greased cake tin. 4. Pre-heat the oven to 140°C and bake for 40-50 minutes. Test to see if the cake is cooked by stabbing with a cocktail stick, if the stick comes out clean, the cake is cooked, if mixture is still wet bake for a further 5- 10 minutes. 5. Allow to rest and brush with the honey and sprinkle with the Demerara sugar. Place back in oven for 4-5 minutes. Banana Bread Serve warm with mascarpone and blossom honey, or try with blueberry compote. “A brilliant way of The Leading Independent Foodservice Brand ON THE RANGE MAY 2017 45 using up overripe bananas.”


Stir it up magazine May 2017
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