Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup amazake
- 1 tsp vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and brown sugar together with an electric mixer or whisk until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Add the mashed bananas, amazake, and vanilla extract to the wet mixture and mix until smooth.
6. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Remove the bread from the pan and let cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
Makes one 9x5 inch loaf, serves 8-10
Nutritional information:
Per serving (based on 10 servings):
Calories: 270
Fat: 11g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 310mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 14g
Protein: 5g
Substitutions for ingredients:
- You can use all-purpose flour instead of whole wheat flour, or vice versa.
- You can use honey or maple syrup instead of brown sugar.
- You can use any type of milk or non-dairy milk instead of amazake.
Variations:
- Add 1/2 cup chopped nuts or chocolate chips to the batter.
- Substitute the bananas with grated zucchini or pumpkin puree.
- Add 1 tsp cinnamon or pumpkin pie spice to the dry ingredients for a spiced version.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from crumbling.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Storage instructions:
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Reheating instructions:
To reheat the bread, wrap it in foil and warm in a 350°F (180°C) oven for 10-15 minutes, or microwave for 20-30 seconds.
Presentation ideas:
Serve the bread sliced and topped with butter or cream cheese, or toasted with jam or honey.
Garnishes:
Garnish with sliced bananas, chopped nuts, or a dusting of powdered sugar.
Pairings:
Serve with a cup of coffee or tea for breakfast or as a snack.
Suggested side dishes:
Serve with fresh fruit or a side salad for a balanced meal.
Troubleshooting advice:
- If the bread is too dry, try adding more mashed bananas or amazake to the batter.
- If the bread is too moist, try reducing the amount of liquid ingredients or baking it for a few more minutes.
Food safety advice:
- Make sure to use clean and sanitized utensils and equipment when preparing the bread.
- Store leftover bread properly to prevent spoilage.
Food history:
Amazake is a traditional Japanese sweet beverage made from fermented rice. It is often used as a natural sweetener in desserts and baked goods.
Flavor profiles:
This bread has a moist and tender texture with a sweet and slightly tangy flavor from the bananas and amazake.
Serving suggestions:
Serve the bread warm or at room temperature as a breakfast or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Japanese
Taste: Sweet, Nutty, Creamy, Banana, Banana-Flavored