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
- 3 ripe bananas, mashed
- 1/2 cup Milkette milk
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk or electric mixer
- 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. Set aside.
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 stir until well combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the Milkette milk, and mix until just combined.
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. Remove from the oven and let cool in the pan for 10 minutes. Then, transfer the bread 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 loaf (12 slices)
Nutritional information:
- Calories per serving: 240
- Total fat: 9g
- Saturated fat: 5g
- Cholesterol: 55mg
- Sodium: 220mg
- Total carbohydrates: 37g
- Dietary fiber: 1g
- Sugars: 20g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Almond milk or soy milk can be substituted for Milkette milk.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter.
- Add 1/2 cup chocolate chips to the batter.
- Add 1 teaspoon cinnamon to the dry ingredients for a spiced banana bread.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Mash the bananas well to avoid large chunks in the bread.
- Do not overmix the batter, as it can result in a tough bread.
- Let the bread cool completely before slicing to avoid crumbling.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
Reheating instructions:
- To reheat frozen bread, let it thaw at room temperature for a few hours. Then, wrap it in aluminum foil and heat in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Slice the bread and serve on a platter with fresh fruit and whipped cream.
- Dust the top of the bread with powdered sugar before serving.
Garnishes:
- Sliced bananas
- Chopped nuts
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the bread is too dry, add a tablespoon of Milkette milk at a time until it reaches the desired consistency.
- If the bread is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the bread in an airtight container to prevent contamination.
Food history:
- Banana bread originated in the United States during the Great Depression as a way to use up overripe bananas.
Flavor profiles:
- Sweet
- Banana
- Buttery
Serving suggestions:
- Serve the bread warm or at room temperature with a cup of coffee or tea.
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Taste: Sweet, Nutty, Banana, Moist, Buttery, Banana-Flavored