Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup evaporated cane juice
- 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 (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter and evaporated cane juice until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
5. Gradually mix in the dry ingredients 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 transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
5. Temperature:
350°F (175°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Fiber: 2g
Sugar: 17g
Substitutions for ingredients:
- You can use regular granulated sugar instead of evaporated cane juice.
- You can use pecans or almonds instead of walnuts.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate banana bread.
- Replace the walnuts with shredded coconut for a tropical twist.
- Use brown sugar instead of evaporated cane juice for a deeper flavor.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter or the bread will be tough.
- Let the bread cool completely before slicing for easier cutting.
Storage instructions:
Store the banana 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 banana bread, wrap it in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Slice the banana bread and arrange on a platter or cake stand. Dust with powdered sugar or drizzle with melted chocolate for a pretty presentation.
Garnishes:
Top the banana bread with sliced bananas, whipped cream, or a sprinkle of cinnamon sugar.
Pairings:
Serve the banana bread with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Pair the banana bread with fresh fruit, yogurt, or a side of bacon or sausage for a hearty breakfast.
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 a few extra minutes or reducing the amount of mashed bananas.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the raw batter to prevent the spread of foodborne illness.
Food history:
Banana bread became popular in the United States during the Great Depression, when housewives were looking for ways to use up overripe bananas.
Flavor profiles:
This banana bread is sweet and moist, with a hint of nuttiness from the walnuts.
Serving suggestions:
Slice the banana bread and serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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