Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1/2 cup Ningmeng (dried goji berries)
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup chopped walnuts (optional)
Special equipment needed:
- Loaf pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Grease a loaf pan with cooking spray or butter.
3. In a mixing bowl, combine the mashed bananas, Ningmeng, vegetable oil, brown sugar, eggs, and vanilla extract. Mix well.
4. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
6. Fold in the chopped walnuts, if using.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring 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 loaf (8-10 slices)
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Fiber: 2g
Substitutions for ingredients:
- You can use any type of dried fruit instead of Ningmeng, such as raisins, cranberries, or chopped dates.
- You can use melted butter instead of vegetable oil.
- You can use white sugar instead of brown sugar.
- You can omit the walnuts or use pecans or almonds instead.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Use whole wheat flour instead of all-purpose flour for a healthier version.
- Add 1/2 cup of shredded coconut to the batter for a tropical flavor.
- Use honey instead of brown sugar for a natural sweetener.
Tips and tricks:
- Make sure your bananas are ripe and mashed well for the best flavor and texture.
- Don't overmix the batter, or the bread will be tough.
- Let the bread cool completely before slicing it to prevent it from falling apart.
- Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Reheating instructions:
To reheat the bread, wrap it in foil and bake it in a preheated oven at 350°F (180°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Slice the bread and serve it on a plate or a wooden board. You can also dust it with powdered sugar or drizzle it with melted chocolate.
Garnishes:
Top the bread with sliced bananas, whipped cream, or a sprinkle of cinnamon.
Pairings:
Serve the bread with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Pair the bread with a fruit salad or yogurt for a balanced meal.
Troubleshooting advice:
- If the bread is too dry, add a tablespoon of milk to the batter.
- If the bread is too moist, bake it for a few more minutes or until a toothpick inserted in the center comes out clean.
Food safety advice:
Make sure to wash your hands and all the utensils and surfaces before and after cooking. Store the bread in the fridge if you live in a hot and humid climate.
Food history:
Banana bread is a popular baked good that originated in the United States during the Great Depression. It became popular as a way to use up overripe bananas that would otherwise go to waste.
Flavor profiles:
This Ningmeng and Banana Bread is sweet, fruity, and nutty, with a hint of cinnamon and nutmeg.
Serving suggestions:
Slice the bread and serve it warm or at room temperature with a cup of coffee or tea.
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