Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup arrowroot flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, arrowroot flour, baking soda, and salt.
3. In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and mashed bananas.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped walnuts, if using.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. Allow the bread to cool in the pan for 10 minutes, then transfer it 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 (12 slices)
Nutritional information:
Calories per serving: 240
Total fat: 11g
Saturated fat: 6g
Cholesterol: 58mg
Sodium: 225mg
Total carbohydrates: 33g
Dietary fiber: 2g
Sugars: 17g
Protein: 4g
Substitutions for ingredients:
- Arrowroot flour can be substituted with cornstarch or tapioca flour.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate banana bread.
- Substitute the walnuts with dried cranberries or raisins.
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced banana bread.
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.
- If the top of the bread is browning too quickly, cover it with aluminum foil halfway through baking.
- Allow the bread to cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the banana bread in an airtight container at room temperature for up to 3 days. Alternatively, wrap it tightly in plastic wrap and store it in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the banana bread, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Slice the banana bread and arrange it on a platter. Dust with powdered sugar and garnish with fresh banana slices and chopped walnuts.
Garnishes:
Fresh banana slices, chopped walnuts, powdered sugar, whipped cream.
Pairings:
Coffee, tea, hot chocolate, milk.
Suggested side dishes:
Fresh fruit salad, yogurt, scrambled eggs.
Troubleshooting advice:
- If the bread is too dry, try adding an extra mashed banana or reducing the baking time.
- If the bread is too moist, try reducing the amount of mashed bananas or increasing the baking time.
Food safety advice:
- Always wash your hands before handling food.
- Use separate cutting boards and utensils for raw meat and produce.
- Store leftovers promptly in the refrigerator.
Food history:
Banana bread originated in the United States during the Great Depression, when housewives were looking for ways to use up overripe bananas. The first banana bread recipe was published in a Pillsbury cookbook in 1933.
Flavor profiles:
Sweet, moist, nutty.
Serving suggestions:
Serve the banana bread as a breakfast or snack food, or as a dessert with whipped cream or ice cream.
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Taste: Sweet, Nutty, Moist, Buttery, Banana, Banana-Flavored