Everyone deserves to wake up to something nice, simple and enjoyable before starting the day. This Banana Bread is that something that everyone is missing. It will for sure cure your morning blues and start your day right!
It is incredibly moist, with a texture from a nice balance of spongy and dense, with the pleasant aroma of bananas.
Let me now proceed to describe the ingredients and method of the recipe.
We will definitely be using ripe bananas here because the unripe ones are extremely sour and are not suitable for baking. Of course, there is a different degree of ripeness of bananas.
If you are using an extremely overripe bananas, those that already have black spots formed, you can definitely just add them. However, if you are using just ripe bananas like me, I would suggest you adding a couple more tablespoons of sugar to compensate for the lack of sweetness from the bananas. In addition, you will also want to add more sugar if you are using slightly unripe bananas or if your bananas taste sour. About a couple of tablespoons or more.
In addition, you can feel free to add spices. These spices include those that provide a hardy flavour, such as nutmeg, cinnamon and even cardamom. Personally for me, I only added cinnamon. Of course, you can omit it totally but I feel that the harmonious pairing between cinnamon and banana is not to be missed. It should only be missed by your taste buds!
Next up, you would want to ensure that your ingredients are all at room temperature especially the melted butter, eggs and milk. This is to ensure that the ingredients are able to mix optimally well, and there are less hiccups along the way. Potential problems would include the unwanted event of scrambling your eggs when your melted butter has not been cooled to room temperature!
Other modifications you can make to the recipe include the addition of nuts and chocolate chips. You can feel free to add chocolate chips, or nuts such as walnuts ( I feel that walnuts go well with bread ). Of course, if you are using nuts, please be careful not to over roast them in the oven to the point where they are burnt and ruin the pleasant taste of the bananas. I would suggest using bigger chunks ( do not use items such as thinly sliced almonds ). If you notice that there is too much browning, reduce the temperature to 160 degrees C at about the 20 or 30 minute mark.
For the method, there’s not much to elaborate on.
Please use parchment paper to ensure and guarantee easy removal of the Banana Bread from the loaf pan! Or loaf tin! Or whatever you call it! Alternatively, you can use the good old method of buttering and flouring the sides.
After the preparation, you can serve it with coffee or tea. This bread makes a very good treat for breakfast and for a snack. It’s deliciousness will increase exponentially and drastically when placed in a refrigerator!
Here’s also a cross section of how it looks, so that you have a better gauge of its texture!
Now let’s go to the recipe!
by Javier Tan August-12-2017
This Banana Bread will cure your morning blues. Something simple that everyone deserves to wake up to!
- 2 Cups or 240g All Purpose Flour, Sifted if too lumpy.
- 3/4 Cup or 150g Caster Sugar
- 1 Teaspoon or 6g Baking Soda
- 1/4 Teaspoon or 1.4g Salt
- 1/2 Cup or 115g Unsalted Butter, Melted and Cooled
- 2 Large Egg, each weiging 55 to 60g, at room temperature
- 1/3 Cup or 80ml Milk, at room temperature
- 2.5ml or 1/2 Teaspoon Vanilla Extract
- 2 Medium Large Bananas, Mashed, total about 160g or slightly more than 1/2 cup
- Spices up to preference, I use a pinch or about 1/8 Teaspoon Cinnamon, Optional ( Such as Cinnamon, Cardomom )
- Up to 1/2 Cup Chocolate, Nuts, Oats etc, Optional
- Preheat your oven to 180 degrees C and line your loaf pan with parchment paper, leaving overhangs. I am using a 9 x 5 inches loaf pan.
- Mix together the melted butter with the sugar until the sugar has dissolved.
- Add in the two eggs and mix well.
- Add in the vanilla extract, baking soda, salt and spices ( if any ) and stir well.
- Add in the mashed bananas and milk and stir until well incorporated ( a single uniform mixture is formed ).
- Add in the all purpose flour and your additions ( eg oats, chocolate ) and stir well until the flour has just dissolved. Here I am using oats.
- Pour into your loaf pan and tap against the counter a few times to even out the mixture and to get rid of excess air.
- Bake at 180 degrees C for about 50-55 minutes or until nicely golden brown where a toothpick inserted into the center will come out clean.
- Prep time: 15 mins
- Cook time: 55 mins
- Total time: 1 hour 10 mins
- Yield: 1 Loaf
- You can add an additional banana if you like a stronger banana taste. If unsure, start with 2 and a half Bananas.
- Can be kept at room temperature in an airtight container for up to 3 days.
- If you think they can’t taste any better, put them in the fridge, and it will become even tastier!
- You can pin the recipe by clicking here.
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Bakeomaniac, Javier Tan!