Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed
- 1/4 cup high-maltose corn syrup
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- 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 mixing bowl, whisk together the flour, baking soda, and salt.
3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract, mashed bananas, and high-maltose corn syrup.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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. Allow the bread to cool in the pan for 10 minutes before transferring 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 slice
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 36g
Protein: 3g
Sodium: 160mg
Fiber: 1g
Sugar: 20g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Unsalted butter can be substituted with salted butter, margarine, or coconut oil.
- Granulated sugar can be substituted with brown sugar, honey, or maple syrup.
- High-maltose corn syrup can be substituted with honey or maple syrup.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Add 1 teaspoon of cinnamon to the batter.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Mash the bananas well to ensure they are evenly distributed throughout the batter.
- Do not overmix the batter, as this can result in a tough bread.
- 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, or in the refrigerator for up to 1 week.
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, or until heated through.
Presentation ideas:
Serve the banana bread sliced and arranged on a platter. Dust with powdered sugar and garnish with fresh berries.
Garnishes:
- Powdered sugar
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the bread is too dry, try adding an extra 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:
- Use clean utensils and surfaces when preparing the bread.
- Store the bread in an airtight container to prevent contamination.
Food history:
Banana bread is a popular American quick bread that originated in the 1930s. It became popular during the Great Depression as a way to use up overripe bananas.
Flavor profiles:
Sweet, moist, and banana-flavored.
Serving suggestions:
Serve the banana bread as a breakfast or dessert item.
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Taste: Sweet, Nutty, Moist, Caramelized, Rich