Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated 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
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas to the wet mixture and mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
7. Fold in the chopped walnuts (optional).
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 before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 slice
Nutritional information:
Calories per serving: 240
Total fat: 10g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 200mg
Total carbohydrates: 36g
Dietary fiber: 1g
Sugars: 22g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Pecans or almonds can be used instead of walnuts.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate banana bread.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Add 1/2 cup of raisins or dried cranberries to the batter for a fruity flavor.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Do not 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.
- Let the bread 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. It can also be stored in the refrigerator for up to a 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:
Serve the banana bread sliced and arranged on a platter. Dust with powdered sugar or drizzle with melted chocolate for a decorative touch.
Garnishes:
- Fresh banana slices
- Whipped cream
- Chopped nuts
Pairings:
- Coffee
- Tea
- 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 increasing the baking time or reducing the amount of mashed banana.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the bread.
- Use a food thermometer to ensure that the bread has reached an internal temperature of 200°F (93°C) before removing it from the oven.
Food history:
Banana bread originated in the United States during the Great Depression as a way to use up overripe bananas. It became popular in the 1950s and has remained a beloved comfort food ever since.
Flavor profiles:
Sweet, moist, and nutty.
Serving suggestions:
Serve the banana bread as a breakfast or brunch item, or as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Moist, Banana, Nutty, Cinnamon, Banana-Flavored, Cinnamon-Spiced