Bara Brith Banana (Spiced Banana Bread Teabread) is a traditional Welsh (Cymric) recipe for a classic fruited banana bread that's prepared like bara brith but flavoured like gingerbread. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Spiced Banana Bread Teabread (Bara Brith Banana).
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English Translation
Over the summer I've been working on cakes that can be prepared without milk or milk products and using only one egg rather than the usual two. The basis for these recipes was banana bread and recently I've come up with a tea-bread version slightly allied to gingerbread with winter spicing and using oat-based porridge made with tea as the other liquid component. The use of bananas as a base also let me halve the usual amount of sugar.
Ingredients:
2 very ripe bananas, mashed to a paste
8 tbsp rolled oats
100g mixed dried fruit
4 tbsp treacle
freshly-brewed tea
50g brown sugar
125g plain flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tbsp mixed spice
2 tsp ground ginger
6 tbsp rolled oats
Method:
Set the dried fruit in a bowl. Pour over hot tea and set aside to plump up for an hour. Set the 8 tbsp oats in another bowl and add 100ml hot tea then mix in the treacle. Set aside to soak for an hour.
After an hour's soaking, drain the dried fruit, reserving any excess soaking liquid. If the oat mixture looks very thick add enough of the fruit soaking liquid to thin it down. Turn into a blender and render to a puree.
Combine the oat puree, mashed bananas and egg in a mixing bowl. Add in the spices, salt and baking powder. Mix until smooth then stir in the 6 tbsp oats, the sugar and soaked dried fruit. Sift over the flour and fold until just combined.
Scrape the resultant batter into a greased and floured loaf tin then transfer to the centre of an oven pre-heated to 160C. Bake for about 50 minutes, until nicely risen and golden on top. When done, a skewer inserted into the centre should emerge cleanly.
Allow to cool in the tin for 30 minutes then turn out onto a wire rack to cool completely. This cake is better if you wrap in foil and let it mature over night then slice and serve the following day.
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