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 Ovaltine 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 softened butter and sugar with an electric mixer until light and fluffy.
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 separate bowl, mix the Ovaltine powder and milk until smooth.
7. Gradually add the dry ingredients to the banana mixture, alternating with the Ovaltine mixture. Mix 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 comes out clean.
10. 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 (175°C)
Serving size:
1 loaf, 12 slices
Nutritional information:
Calories: 253
Fat: 9g
Carbohydrates: 41g
Protein: 4g
Fiber: 2g
Sugar: 23g
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.
- Almond milk or soy milk can be used instead of regular milk for a dairy-free option.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for added crunch.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Add 1 tsp of cinnamon to the batter for a warm, spicy flavor.
Tips and Tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter to avoid 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 or in the refrigerator for up to 1 week.
Reheating Instructions:
To reheat, wrap the bread in foil and bake in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
Presentation Ideas:
Slice the bread and serve on a platter with a dusting of powdered sugar and fresh banana slices on top.
Garnishes:
Dust the bread with powdered sugar or drizzle with melted chocolate for added sweetness.
Pairings:
Serve the bread with a cup of coffee or tea for a cozy breakfast or snack.
Suggested Side Dishes:
Serve the bread with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting Advice:
- If the bread is browning too quickly, cover it with foil halfway through baking.
- If the bread is not cooked through, bake it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to use clean utensils and equipment when preparing the bread.
- 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:
This Ovaltine banana bread is sweet, moist, and chocolatey with a hint of banana flavor.
Serving Suggestions:
Slice the bread and serve it with a dollop of whipped cream or ice cream for a decadent dessert.
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Taste: Sweet, Nutty, Banana, Creamy, Comforting, Banana-Flavored