Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup Cenovis Marmite Spread
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
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 medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and Cenovis Marmite Spread.
5. Add the mashed bananas to the mixture and stir until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined. Do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
9. 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:
- Oven temperature: 350°F (175°C)
Serving size:
- 1 slice
Nutritional information:
- Calories: 240
- Fat: 9g
- Carbohydrates: 38g
- Protein: 4g
- Fiber: 1g
- Sugar: 21g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Unsalted butter can be substituted with margarine or coconut oil.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for added crunch.
- Substitute the Cenovis Marmite Spread with peanut butter or Nutella for a different flavor.
- Add 1/2 cup chocolate chips to the batter for a chocolatey twist.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Do not overmix the batter as it can result in a tough and dense bread.
- Allow the bread to cool completely before slicing to prevent it from falling apart.
- 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 aluminum foil and place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Slice the bread and serve it on a platter with fresh berries and whipped cream.
- Dust the top of the bread with powdered sugar for a simple yet elegant presentation.
Garnishes:
- Fresh berries
- 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 1/4 cup of applesauce to the batter.
- If the bread is too moist, try reducing the amount of buttermilk or adding an extra 1/4 cup of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the bread in an airtight container at room temperature for up to 3 days.
Food history:
- Banana bread originated in the United States during the Great Depression as a way to use up overripe bananas.
Flavor profiles:
- Sweet
- Savory
- Umami
Serving suggestions:
- Serve the bread warm or at room temperature with a cup of coffee or tea.
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