Banana bread is one such bread that is enjoyed both by adults & kids, yes even those children that dislikes fruits as rule.
They are moist, flavorful, rocking delicious. Another noteworthy feature of this dish that it is very forgiving dish, you can add your own set of flavors, ingredients yet end up with a delicious bread.
In my house there are two extremes with regards to banana’s, either they vanish overnight or they gently ripen to the point of decomposing gently in their fruit basket. Such banana’s are destined for their final fate, which would either be a yummy banana pancake or banana bread.
Today I’ll share the recipe for banana bread.
So without further ado, let’s get into making of banana bread.
Banana Bread Recipe
Ingredients:
Banana’s (ripened) – 3 (Robusta)
Flour – 1 3/4th cup
Salt -1/4 tsp
Cinnamon powder – 1/2 tsp
Baking Soda – 1 tsp
Brown sugar – 3/4th cup
Butter – 1/2 cup (unsalted)
Eggs – 2
Vanilla – 1 tsp
Method
- Mash the ripen banana’s thoroughly. The consistency is up to you. If you prefer it smooth & creamy, whisk until done in a blender. Personally, I prefer slightly lumpy, so it is hand mash for me. For chunky bite lovers, just chop it into pieces and mash it slightly and we are done.
- In a dry bowl, take the flour and fluff it to give it air. Add cinnamon powder, salt and beat the flour mix until all the ingredients are mixed thoroughly
3. In another bowl, take butter , beat it until it soften up. Add brown sugar and combine both (either using a hand blender or by hand) until well blended. Add eggs one at a time and continue to beat the wet mix.
4. Add in the mashed banana’s to egg -butter mixture. Fold it in till the mixtures are well combined.
5. Time to add the flour mix. Fold in the flour and give it a mix so that all ingredients are just combined. Do not overmix. That would be an unpardonable sin.
6. The batter is thoroughly mixed and is now begging to be baked. Take a loaf pan and grease it with butter. Grease it well because Banana’s have a tendency to stick to the pan. Pour the batter into the pan.
7. Bake the bread mix in a pre-heated oven at 175-180 C for 40- 60 minutes or until the skewer you inserted in the middle of the cake comes clean.
Notes:
You can substitute all purpose flour with wheat flour or make it half and half with wheat & all purpose flour.
I substituted Jaggery instead of brown sugar for healthier bread. The taste might vary slightly.
Along with Cinnamon powder, I also added nutmeg powder to give the sweet dessert a bite .
You can also add dry fruits like almonds, walnuts, pista, sun flower seeds, water melon seeds, chia seeds to bread mix to make it more nutritious. However, do not add pea nuts.
If you wish, you may also add slightly toasted coconut gratings into the batter.
Add the seeds and the coconut gratings while mixing the batter or reserve half for the batter and sprinkle the remaining on the top of the batter before putting it in the oven.
Check for sweetness while mixing the batter.
Baking time varies from oven to oven. Use the temperature settings/duration given in your manual.
Tips
Do not overmix the cake. Overmixing can make it dense.
Do not worry if the wet mix appears curdled. All will be sorted out once you add the flour and other dry ingredients.
Since the bread is made of butter. It will thicken or may seem hard after refrigerating . Do not panic. Allow the bread to come to room temperature. warm it slightly in the over. The bread will regain its texture.
Cover and keep the bread in cling film to retain its moisture.