Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup mashed ripe bananas
- 1/2 cup grated banana pith
- 1/2 cup chopped walnuts
Special equipment needed:
- Loaf pan
- Mixing bowl
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray.
2. In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Mix in the mashed bananas and grated banana pith.
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.
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 transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (8-10 slices)
Nutritional information:
Calories: 270
Fat: 14g
Carbohydrates: 32g
Protein: 4g
Fiber: 2g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Substitute the banana pith with grated zucchini for a different flavor.
Tips and tricks:
- Use ripe bananas for a sweeter taste.
- Grate the banana pith finely to avoid any tough fibers in the bread.
- Toast the walnuts before adding them to the batter for a richer flavor.
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 bread, wrap it in aluminum foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Slice the banana bread and serve it on a platter with a dusting of powdered sugar and a few slices of fresh banana.
Garnishes:
- Dust with powdered sugar.
- Top with whipped cream.
- Sprinkle with chopped walnuts.
Pairings:
- Coffee or tea.
- Fresh fruit salad.
Suggested side dishes:
- Scrambled eggs.
- Bacon or sausage.
Troubleshooting advice:
- If the bread is too dry, add a tablespoon of milk to the batter.
- If the bread is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure the bread is fully cooked before serving.
- Store the bread in an airtight container to prevent contamination.
Food history:
Banana bread originated in the United States during the Great Depression when housewives were looking for ways to use up overripe bananas.
Flavor profiles:
The banana bread has a sweet and nutty flavor with a moist and tender texture.
Serving suggestions:
Serve the banana bread as a breakfast or snack item. It can also be served as a dessert with a scoop of vanilla ice cream.
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Taste: Sweet, Nutty, Banana, Moist, Fragrant, Banana-Flavored