Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup Cream of Wheat
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, 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 (180°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, Cream of Wheat, baking powder, baking soda, and salt.
3. In a 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 bananas to the wet mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, 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. Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 1 loaf, serves 8-10
Nutritional information:
Per serving (based on 10 servings):
Calories: 280
Fat: 13g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 260mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 16g
Protein: 5g
Substitutions for ingredients:
- Cream of Wheat can be substituted with an equal amount of cornmeal or semolina.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate banana bread.
- Use brown sugar instead of granulated sugar for a deeper flavor.
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced banana bread.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter, as this can result in a tough bread.
- If the top of the bread is browning too quickly, cover it loosely with foil.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cooled 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 foil and warm it in a 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the bread and serve it on a platter with a dusting of powdered sugar and sliced bananas on top.
Garnishes:
Sprinkle chopped walnuts or chocolate chips on top of the bread before baking for added texture and flavor.
Pairings:
Serve the bread with a cup of coffee or tea for a delicious breakfast or snack.
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 mashed bananas or adding an extra 1/4 cup of flour to the batter.
Food safety advice:
- Make sure to thoroughly wash your hands and all utensils before handling food.
- Store the bread in an airtight container to prevent contamination.
Food history:
Banana bread is a popular quick bread that originated in the United States during the Great Depression. It became popular due to its simplicity and the fact that it could be made with overripe bananas that would otherwise go to waste.
Flavor profiles:
This Cream of Wheat Banana Bread has a sweet and nutty flavor, with a moist and tender texture.
Serving suggestions:
Serve the bread warm or at room temperature, sliced and spread with butter or cream cheese.
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Taste: Sweet, Nutty, Banana, Creamy, Comforting, Banana-Flavored