Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 1/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup Trifulin chocolate chips
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 cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Add the mashed bananas, Greek yogurt, and vanilla extract to the butter mixture. Mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the Trifulin chocolate chips.
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. Allow the bread to 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
Total time: 1 hour 15 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories: 280
Fat: 11g
Carbohydrates: 42g
Protein: 4g
Fiber: 2g
Sugar: 24g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Sour cream can be substituted for Greek yogurt.
- Walnuts or pecans can be substituted for Trifulin chocolate chips.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a cinnamon banana bread.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Add 1/2 cup of chopped nuts for extra crunch.
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.
- If the top of the bread is browning too quickly, cover it with foil for the remaining baking time.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the Trifulin banana bread in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the banana bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Slice the banana bread and serve it on a platter with fresh fruit and whipped cream. Dust with powdered sugar for a decorative touch.
Garnishes:
- Sliced bananas
- Whipped cream
- Powdered sugar
- Trifulin chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting advice:
- If the bread is too dry, try adding an extra tablespoon of Greek yogurt to the batter.
- If the bread is too moist, try reducing the amount of mashed bananas or increasing the baking time.
Food safety advice:
- Make sure to wash your hands and all surfaces before preparing the ingredients.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the bread in an airtight container to prevent contamination.
Food history:
Banana bread is a popular American quick bread that originated in the early 20th century. It was a way to use up overripe bananas and was often served as a breakfast or snack item.
Flavor profiles:
- Sweet
- Banana
- Chocolate
Serving suggestions:
- Slice the banana bread and serve it with a cup of coffee or tea for a delicious breakfast or snack.
- Top the bread with whipped cream and fresh fruit for a decadent dessert.
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Taste: Sweet, Nutty, Moist, Banana, Banana-Flavored