Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1/2 cup jujube fruit, chopped
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowl
- Whisk
- Spatula
- Oven
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 mixing bowl, combine the mashed bananas, chopped jujube fruit, melted butter, granulated sugar, eggs, and vanilla extract. Whisk until well combined.
3. In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf, serves 8-10 people
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 6g
Cholesterol: 70mg
Sodium: 270mg
Total carbohydrates: 35g
Dietary fiber: 2g
Sugars: 18g
Protein: 4g
Substitutions for ingredients:
- Jujube fruit can be substituted with dried cranberries or raisins.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Unsalted butter can be substituted with vegetable oil or coconut oil.
- Granulated sugar can be substituted with brown sugar or honey.
Variations:
- Add chopped walnuts or pecans for extra crunch.
- Replace the jujube fruit with chopped dates or figs.
- Add a teaspoon of orange zest for a citrusy flavor.
Tips and tricks:
- Use ripe bananas for a sweeter and more flavorful bread.
- Do not overmix the batter to prevent a tough and dense bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Storage instructions:
Store leftovers 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, wrap the bread in aluminum foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Slice the bread and serve on a wooden cutting board with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped jujube fruit or nuts on top of the bread before baking for added texture and flavor.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or yogurt parfait.
Troubleshooting advice:
- If the bread is too dry, add an extra tablespoon of butter or oil to the batter.
- If the bread is too moist, bake for an additional 5-10 minutes or until fully cooked.
- If the bread is too dense, make sure to not overmix the batter.
Food safety advice:
Make sure to wash and dry the jujube fruit thoroughly before chopping and adding to the batter.
Food history:
Jujube fruit, also known as Chinese dates, have been used in traditional Chinese medicine for centuries. They are rich in antioxidants and have anti-inflammatory properties.
Flavor profiles:
This bread has a sweet and fruity flavor from the ripe bananas and jujube fruit, with warm spices of cinnamon and nutmeg.
Serving suggestions:
Slice the bread and serve as a breakfast or snack option.
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