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How to Make Banana Bread

Banana bread is a delicious bread made with mashed bananas. It is usually a moist and sweet bread; however, some recipes use yeast. Bananas first introduced in the United States in the 1870s, but it took some time before they were used in sweets. Banana bread recipes first appeared in recipe book across North America when baking powder became available in grocery shops in the 1930s. Some food historians say banana bread was created during the Great Depression because creative homemakers did not want to waste overripe bananas.

How to Make Banana Bread

Others claim banana bread was created in corporate kitchens to market flour and baking soda products. Banana bread regained popularity in 2020 during the COVID-19 pandemic lockdowns. In the Philippines, banana bread is commonly known as "banana cake." It was introduced during the American colonial time in the Philippines, as the country became a major banana supplier. February 23rd is National Banana Bread Day in the United States.

Banana Bread

The secret of this type of banana bread recipe is that it doesn't require a fancy mixer! All you need is a mixing bowl, a fork for whisking the eggs, and a strong spoon to stir the batter. The sugar amount is adjustable. The first recipe asked for a cup of white sugar, but most people, are satisfied with 3/4 cup, and many prefer 1/2 cup. If desired, you can add a cup of sliced nuts, raisins, or chocolate chips, or pour the dough into muffin pans to make banana nut muffins instead. You could even go one step further and make chocolate banana bread.

How to Make Banana Bread

This recipe has an 8x4-inch loaf pan, resulting in a towering loaf. The recipe can also be used in an 8 1/2x4 1/2-inch loaf pan, resulting in slightly shorter bread. Because the pan is larger, the baking time is reduced to 47 to 57 minutes. A 9x5-inch pan will produce an especially short but still tasty bread; bake for 45 to 55 minutes. There is no need to use a mixer for this recipe! Additionally, cleanup is simple. If you like, you can combine everything in one bowl. Overripe bananas are ideal for making banana bread. The yellow peels should be at least partially caramelized, and the bananas within should be soft and browning.

Ingredients

  • 2 or 3 medium (7" to 7-7/8" length). Very ripe bananas peeled (approximately 1 1/4 to 1 1/2 cups mashed).
  • 1/3 cup (76g) unsalted or salted butter melted
  • 1/2 teaspoon of baking soda.
  • 1 pinch of salt.
  • 3/4 cup (150g) of sugar (1/2 cup for less sweetness, 1 cup for more)
  • One big egg, beaten
  • One teaspoon of vanilla extract.
  • 1 1/2 cups (205 grammes) All-purpose Flour
  • oven to 350°F/175°C:
  • Butter an 8-by-4-inch loaf pan.

Process

  • Take a mixing bowl and mash the ripe bananas with a fork until smooth. Then, add the butter. Mix the melted butter into the mashed bananas.
  • Add in the baking soda as well as salt. Mix in the sugar, beaten egg, along with vanilla essence. Mix in the flour.
  • Pour the batter into a prepared loaf pan.
  • Transfer the banana bread batter to a loaf pan.
  • Using a fork, mash the bananas until they resemble chunky applesauce. Then, add the mashed bananas and two eggs to the batter and stir until combined.
  • Mix 1 1/2 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt in a separate dish and add to the batter.
  • Add the chopped walnuts and raisins, then stir in 1/2 tsp of vanilla extract. Fill the loaf pan with the prepared mixture. When a toothpick put into the center comes out clean, bake at 350° for 55-60 minutes. After letting the banana bread cool for ten minutes, move it to a wire rack.
  • Bake for 55-65 minutes at 350°F/175°C, or until a toothpick or wooden skewer inserted into the centre comes out clean. Several dry crumbs are acceptable, but streaks of wet batter are not. If the outside of the bread has browned but the inside remains damp, tent it loosely with foil and continue baking until fully done.
  • To serve, remove from oven and cool in pan for a few minutes. Then, take the banana bread from the pan and allow it to cool completely before serving. Slice and serve. (Using a bread knife makes for less crumbly slices.)
  • The banana bread can last four days at room temperature if properly wrapped. The loaf can be refrigerated for up to 5 days or frozen.

Why You Will Enjoy This Banana Bread Recipe?

  • Mega banana flavor (made with 2 cups/460g mashed bananas)
  • It's not too sweet, so the banana flavor shines.
  • Dense but sensitive and gentle.
  • Buttery stays wet for days.
  • Straightforward recipe.
  • Freezes beautifully.
  • Excellent plain, with nuts or chocolate chips.

Conclusion

In conclusion, the Simply banana bread recipe has risen to the test of time, fascinating numerous people with its supreme flavor and simplicity. Over ten years later, people still appreciate this banana bread for its intense banana flavor, delicate yet balanced sweetness, and dense texture. So, roll up your sleeves, gather those overripe bananas, and indulge in the joy of baking this classic, foolproof banana bread.







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