Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup jagua fruit puree
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
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 soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the mashed bananas and jagua fruit puree, and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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, 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:
1 slice
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 35g
Protein: 3g
Sodium: 170mg
Fiber: 1g
Sugar: 20g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Brown sugar can be used instead of granulated sugar for a richer flavor.
- If jagua fruit puree is not available, it can be substituted with any other fruit puree, such as mango or guava.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Use different spices, such as ginger or cardamom, to customize the flavor of the bread.
- Make mini loaves or muffins instead of a large loaf for individual servings.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Do not overmix the batter, as this can result in a tough bread.
- Allow the bread to cool completely before slicing to prevent it from falling apart.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and heat it in a preheated 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Slice the bread and arrange it on a platter for a casual presentation, or serve it on individual plates with a dollop of whipped cream or a drizzle of caramel sauce for a more elegant presentation.
Garnishes:
Garnish the bread with sliced bananas, chopped nuts, or a dusting of powdered sugar.
Pairings:
Serve the bread with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Fresh fruit, yogurt, or a green salad would make great side dishes to accompany the bread.
Troubleshooting advice:
- If the bread is too dry, try adding a tablespoon of milk or yogurt to the batter.
- If the bread is too moist, reduce the amount of banana or fruit puree in the recipe.
- If the bread is not rising properly, check the expiration date of the baking soda and make sure it is fresh.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw ingredients to prevent the spread of bacteria.
Food history:
Banana bread originated in the United States in the early 1900s as a way to use up overripe bananas. It became popular during the Great Depression when ingredients were scarce and people had to make do with what they had on hand.
Flavor profiles:
This bread has a sweet and fruity flavor with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the bread warm or at room temperature with a cup of coffee or tea for a delicious breakfast or snack.
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