Friday, June 4, 2010

Banana Bread Recipe: Everybody's favorite


Banana Bread has been tested through time. My mother used to baked banana bread daily and sell it to coffee shops and school canteens in our locality since I was in Grade 1 til I reached college. She has fully mastered her craft in baking banana bread that she can do it with her eyes closed.

Banana bread is her favorite recipe not only because it is quick and easy to prepare but also it does not require very expensive ingredients.

It is quick to make that is why it is everybody's favorite and many calls it Quick Banana Bread. The dry ingredients are mixed well in a bowl. The wet ingredients are mixed together in a separate bowl. Then the two components are combined and you are done.... you will be delighted by the banana bread's wonderful moist texture and vanilla sweet flavor.

Banana Bread Recipe
Yield : 9 x 5 x 3 inch loaf

Ingredients:

  • 1 3/4 cups all-purpose flour (230 g)
  • 3/4 cup refined sugar (150g)
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten (room temperature)
  • 1/2 cup unsalted butter, melted and cooled (115 grams)
  • 1 1/3 cups mashed bananas (|454 grams) (bululan variety)
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts or cashew nuts, toasted and coarsely chopped (optional)(115 grams)
Procedure:
  1. Preheat oven to 350 degrees F/180 degrees C and place oven rack to middle position. Line with parchment paper or grease and flour the sides of a 9 x 5 x 3 inch loaf pan. Set aside.
  2. In a large bowl combine together all dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
  3. In a medium-sized bowl combine the wet ingredients: mashed bananas, eggs, melted butter, and vanilla.
  4. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky.
  5. Do not overmix the batter as it will yield a tough rubbery bread. It is alright if the batteris not smooth. Chunky and thick batter is better.
  6. Pour the batter into prepared pan.
  7. Bake for about 60 min or until bread is golden brown and when toothpick inserted in the center comes out clean.
  8. Place on a wire rack to cool and then remove the bread from the pan.
Banana bread is best served at room temperature or after it has been kept in the refrigerator overnight. The crispy golden brown crust will turn soft when the bread is covered and store but the sweet flavor and moist texture remains intact.

This bread can be frozen.

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