Ingredients with Measurements:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts
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 (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a mixing bowl, combine the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract. Mix well with an electric mixer until smooth.
3. In another bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. 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:
One loaf, serves 8-10 people
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 41g
Protein: 5g
Fiber: 2g
Sugar: 21g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- You can substitute the brown sugar with white sugar or coconut sugar.
Variations:
- Add chocolate chips to the batter for a chocolate banana bread.
- Add cinnamon and nutmeg for a spiced banana bread.
- Add shredded coconut for a tropical twist.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter, as it can make the bread tough.
- If the bread is browning too quickly, cover it with foil halfway through baking.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the bread in plastic wrap and then in foil. Freeze for up to 3 months.
Reheating instructions:
- To reheat, wrap the bread in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Slice the bread and serve on a platter with fresh fruit and whipped cream.
- Dust the top of the bread with powdered sugar before serving.
Garnishes:
- Fresh fruit
- Whipped cream
- Powdered sugar
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 mashed banana or a tablespoon of milk to the batter.
- If the bread is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw eggs.
- Store the bread in an airtight container to prevent contamination.
Food history:
- Bananen-Möppkenbrot is a traditional German banana bread recipe that originated in the northern region of Lower Saxony.
Flavor profiles:
- Sweet
- Nutty
- Moist
Serving suggestions:
- Serve the bread warm or at room temperature with a cup of coffee or tea.
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Region: German