Baked Goods > Bread > Fruit Breads

Acerola and Banana Bread Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 ripe bananas, mashed
- 1/2 cup acerola puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract

Special equipment needed:
- 1 loaf pan
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, mix the mashed bananas, acerola puree, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

4. Add the dry ingredients to the wet ingredients and stir until just combined.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (8-10 slices)

Nutritional information:
Calories: 202
Fat: 7g
Carbohydrates: 33g
Protein: 3g
Fiber: 2g
Sodium: 212mg

Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour or gluten-free flour.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Vegetable oil can be substituted with melted coconut oil or unsweetened applesauce.
- Acerola puree can be substituted with any other fruit puree.

Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different spices such as ginger or cardamom for a different flavor.
- Add shredded coconut or dried fruit for extra sweetness.

Tips and tricks:
- Use ripe bananas for a sweeter and more flavorful bread.
- Don't overmix the batter, as it can result in a tough and dense bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
- Store the bread in an airtight container at room temperature for up to 3 days.

Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the bread, slice it and toast it in a toaster or oven until warm.

Presentation ideas:
Serve the bread sliced and topped with butter or cream cheese.

Garnishes:
Garnish with fresh fruit or whipped cream.

Pairings:
Serve with a cup of coffee or tea.

Suggested side dishes:
Serve with a side of fresh fruit or yogurt.

Troubleshooting advice:
- If the bread is too dry, try adding more mashed bananas or a tablespoon of milk to the batter.
- If the bread is too wet, try reducing the amount of acerola puree or adding more flour to the batter.

Food safety advice:
Make sure to use clean and sanitized utensils and equipment when preparing the bread.

Food history:
Banana bread originated in the United States during the Great Depression as a way to use up overripe bananas. Acerola is a tropical fruit native to South America and is known for its high vitamin C content.

Flavor profiles:
This bread has a sweet and fruity flavor with hints of cinnamon and nutmeg.

Serving suggestions:
Serve this bread as a breakfast or snack option.

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Taste: Sweet, Fruity, Moist, Nutty