Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1 cup breadfruit, peeled and mashed
- 1/2 cup chopped walnuts (optional)
Special Equipment Needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- 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 medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream the butter and sugar together with an electric mixer or whisk until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas and breadfruit to the wet ingredients and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Fold in the chopped walnuts, if using.
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 in the center of the bread comes out clean.
10. 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: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories: 267
Fat: 11g
Carbohydrates: 40g
Protein: 4g
Fiber: 2g
Sugar: 22g
Sodium: 238mg
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Pecans or almonds can be substituted for walnuts.
- Sweet potato or pumpkin can be substituted for breadfruit.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Add 1/2 cup of raisins or dried cranberries for a fruity flavor.
- Use coconut oil instead of butter for a tropical taste.
- Add 1 tsp of ginger powder for a spicy kick.
Tips and Tricks:
- Make sure the bananas and breadfruit are ripe and mashed well for a moist bread.
- Do not overmix the batter to avoid a tough bread.
- Let the bread cool completely before slicing for easier cutting.
- Store the 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 the 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, slice the bread and toast in a toaster or oven until warm.
Presentation Ideas:
Slice the bread and serve on a platter with a dusting of powdered sugar and fresh fruit on the side.
Garnishes:
Dust with powdered sugar or drizzle with honey for a sweet touch.
Pairings:
Serve with a cup of coffee or tea for a cozy breakfast or snack.
Suggested Side Dishes:
Fresh fruit salad or yogurt parfait.
Troubleshooting Advice:
- If the bread is too dry, try adding more mashed bananas or breadfruit to the batter.
- If the bread is too moist, try reducing the amount of mashed bananas or breadfruit in the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the bread in an airtight container to prevent contamination.
- Discard any bread that has been left at room temperature for more than 2 hours.
Food History:
Breadfruit is a staple food in many tropical regions, including the Caribbean and Pacific Islands. It is a versatile fruit that can be boiled, roasted, or mashed and used in a variety of dishes.
Flavor Profiles:
This bread has a sweet and nutty flavor with hints of cinnamon and nutmeg.
Serving Suggestions:
This bread is perfect for breakfast, brunch, or as a snack. Serve with a cup of coffee or tea for a comforting treat.
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