Ingredients with Measurements:
- 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 dates
- 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 oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Add mashed bananas to the butter mixture and stir until combined.
5. Gradually add the flour mixture to the banana mixture, stirring until just combined.
6. Fold in chopped dates and walnuts (if using).
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 of the bread comes out clean.
9. 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 slice
Nutritional information:
Calories: 280
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 220mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 25g
Protein: 4g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or a gluten-free flour blend.
- Instead of unsalted butter, you can use margarine or coconut oil.
- Instead of granulated sugar, you can use brown sugar or coconut sugar.
- Instead of dates, you can use raisins or dried cranberries.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add 1/2 teaspoon cinnamon or nutmeg for extra flavor.
- Replace the dates with chocolate chips for a sweeter version.
- Add 1/2 cup shredded coconut for a tropical twist.
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 foil halfway through baking.
- 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. You can also freeze it for up to 3 months.
Reheating instructions:
To reheat the banana bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Slice the banana bread and serve it on a platter with fresh fruit and whipped cream.
Garnishes:
Top the banana bread with a sprinkle of powdered sugar or a drizzle of caramel sauce.
Pairings:
Serve the banana bread with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Pair the banana bread with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the bread is too dry, try adding an extra mashed banana or a tablespoon of milk to the batter.
- If the bread is too moist, try reducing the amount of mashed banana or adding an extra 1/4 cup of flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling food. Store the banana bread in the refrigerator if you live in a hot and humid climate.
Food history:
Banana bread is a popular American quick bread that originated in the 1930s during the Great Depression. It became popular as a way to use up overripe bananas that would otherwise go to waste.
Flavor profiles:
This banana bread is sweet and moist with a hint of caramel flavor from the dates.
Serving suggestions:
Serve the banana bread warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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