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
- 3 ripe bananas, mashed
- 1/2 cup raisins
- 1 teaspoon vanilla extract
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 (180°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, baking soda, and salt.
3. In another mixing bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the mashed bananas, raisins, and vanilla extract.
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. 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 (180°C)
Serving size:
Makes 1 loaf, serves 8-10 people
Nutritional information:
Calories per serving: 290
Total fat: 10g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 200mg
Total carbohydrates: 47g
Dietary fiber: 2g
Sugars: 25g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have raisins, you can use chopped nuts or chocolate chips instead.
Variations:
- Add 1/2 teaspoon of cinnamon or nutmeg for a spiced flavor.
- Swap out the raisins for dried cranberries or chopped dates.
- Add a streusel topping made from brown sugar, flour, and butter for a crunchy texture.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter or the bread will be tough.
- Let the bread cool completely before slicing to prevent it from crumbling.
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 5 days.
Reheating instructions:
To reheat the banana bread, wrap it in foil and bake in a 350°F (180°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
Slice the banana bread and serve on a platter with a dusting of powdered sugar and a few fresh berries.
Garnishes:
Sprinkle chopped nuts or additional raisins on top of the bread before baking for a decorative touch.
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 browning too quickly, cover it with foil halfway through baking.
- If the bread is not cooked through in the center, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to use clean hands and utensils when preparing the bread.
- Store the bread in an airtight container to prevent contamination.
Food history:
Banana bread originated in the United States during the Great Depression as a way to use up overripe bananas.
Flavor profiles:
This banana bread is sweet and moist with a hint of vanilla and bursts of raisin flavor.
Serving suggestions:
Slice the banana bread and serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
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