Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup Milo powder
- 1/2 cup milk
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- 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. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, using an electric mixer.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas and mix until well combined.
6. In a small bowl, mix the Milo powder and milk until smooth.
7. Gradually add the flour mixture and Milo mixture to the banana mixture, alternating between the two, and mixing until just combined.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. 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:
- Oven temperature: 350°F (175°C)
Serving size:
- 1 slice
Nutritional information:
- Calories: 250
- Fat: 9g
- Carbohydrates: 40g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Chocolate chips or nuts can be added to the batter for extra texture.
Variations:
- Add 1/2 tsp cinnamon or nutmeg for a spiced flavor.
- Use different types of fruit, such as apples or blueberries, instead of bananas.
- Make mini muffins instead of a loaf for individual servings.
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.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap a slice in foil and bake in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the bread sliced and topped with butter or cream cheese.
- Dust with powdered sugar or drizzle with chocolate sauce for a decadent touch.
Garnishes:
- Sliced bananas or strawberries
- Whipped cream
- Chopped nuts
Pairings:
- Coffee or tea
- Milk or hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the bread is too dry, try adding an extra banana or a tablespoon of oil to the batter.
- If the bread is too moist, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before starting to cook.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Banana bread originated in the United States during the Great Depression, when people were looking for ways to use up overripe bananas.
Flavor profiles:
- Sweet, banana flavor with a hint of chocolate from the Milo powder.
Serving suggestions:
- Serve warm or at room temperature for breakfast, brunch, or as a snack.
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Taste: Sweet, Nutty, Creamy, Banana, Banana-Flavored