Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed cassabanana (about 1 medium-sized fruit)
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer (optional)
- 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 medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the mashed cassabanana to the wet ingredients and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts (if using).
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 of the bread comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 15 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
This recipe makes one 9x5 inch loaf, which serves 8-10 people.
Nutritional information:
Calories: 325
Fat: 14g
Carbohydrates: 46g
Protein: 5g
Fiber: 2g
Sugar: 25g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Walnuts can be substituted with pecans or almonds.
- Cassabanana can be substituted with mashed ripe bananas or pumpkin puree.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Replace the walnuts with raisins or dried cranberries for a fruity flavor.
- Add 1 tsp of ground ginger or nutmeg for a spiced flavor.
Tips and tricks:
- Make sure to mash the cassabanana well to avoid large chunks in the bread.
- Use room temperature butter for easier creaming with the sugar.
- Do not overmix the batter to avoid a tough bread texture.
- Store the bread in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
Slice the bread and serve it on a platter with a dusting of powdered sugar and a few slices of fresh cassabanana on top.
Garnishes:
Garnish the bread with a sprinkle of cinnamon or chopped walnuts on top.
Pairings:
Serve the bread with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the bread with a side of fresh fruit or a yogurt parfait for a complete breakfast or snack.
Troubleshooting advice:
- If the bread is too dry, try adding an extra 1/4 cup of mashed cassabanana or 1/4 cup of milk to the batter.
- If the bread is too moist, try reducing the amount of mashed cassabanana or adding an extra 1/4 cup of flour to the batter.
Food safety advice:
Make sure to wash the cassabanana thoroughly before using it in the recipe.
Food history:
Cassabanana is a tropical fruit that is native to South America. It is commonly used in Latin American cuisine and is known for its sweet and slightly tangy flavor.
Flavor profiles:
This Cassabanana Bread recipe has a sweet and slightly tangy flavor with a hint of cinnamon and nutty walnuts.
Serving suggestions:
Serve the Cassabanana Bread warm or at room temperature with a cup of coffee or tea for a delicious breakfast or snack.
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Taste: Sweet, Nutty, Banana, Moist, Cinnamon, Banana-Flavored, Cinnamon-Spiced