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 plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Whisk
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 mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat 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, Greek yogurt, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped walnuts.
8. Pour the batter into the prepared loaf pan and smooth out 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 banana 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
Total time: 1 hour 15 minutes
Temperature:
350°F (175°C)
Serving size:
1 slice
Nutritional information:
Calories: 260
Fat: 11g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 160mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 20g
Protein: 5g
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, but reduce the amount of salt in the recipe.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Plain Greek yogurt can be substituted with sour cream or buttermilk.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Chocolate Chip Banana Bread: Add 1 cup of chocolate chips to the batter before baking.
- Blueberry Banana Bread: Add 1 cup of fresh or frozen blueberries to the batter before baking.
- Cinnamon Swirl Banana Bread: Mix 1/4 cup of brown sugar and 1 tablespoon of cinnamon together. Pour half of the batter into the loaf pan, sprinkle the cinnamon sugar mixture on top, and then pour the remaining batter on top. Use a knife to swirl the batter and cinnamon sugar mixture together.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter or the banana bread will be tough.
- If the top of the bread is browning too quickly, cover it with foil halfway through baking.
- Let the banana bread cool completely before slicing it to prevent it from falling apart.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Storage instructions:
Store leftover 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 banana bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
Slice the banana bread and serve it on a platter with a dusting of powdered sugar on top.
Garnishes:
Sprinkle chopped walnuts or sliced bananas on top of the banana bread before serving.
Pairings:
Serve banana bread with a cup of coffee or tea for breakfast or as a snack.
Suggested side dishes:
Serve banana bread with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the banana bread is too dry, try adding more mashed bananas or Greek yogurt to the batter.
- If the banana bread is too moist, try reducing the amount of mashed bananas or Greek yogurt in the batter.
- If the banana bread is not rising properly, make sure the baking soda is fresh and not expired.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store leftovers properly to prevent foodborne illness.
Food history:
Banana bread originated in the United States during the Great Depression when people were looking for ways to use up overripe bananas. It became popular in the 1950s and has been a favorite ever since.
Flavor profiles:
Banana bread with walnuts is sweet, nutty, and moist with a hint of vanilla.
Serving suggestions:
Serve banana bread with a cup of coffee or tea for breakfast or as a snack.
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Taste: Sweet, Nutty, Moist, Banana, Banana-Flavored, sweet, nutty, moist, flavorful