Banana Bread
Ingredients:
Preparation time: 15 minCooking time: 60 min
Persons: 8Difficulty: Very LowCost: Low
Introduction:
The recipe for Banana Bread was first found in American cookbooks and led to an explosion in banana bread's popularity because of it's simplicity. Especially when ingredients such as baking powder and bicarbonate of soda started playing a more prominent role in home baking the banana bread became the perfect answer to what to do with your leftover bananas. Sliced up, the banana bread is an excellent snack and like muffins, pancakes, scones and other quick breads it's an indispensable part of a typical American breakfast/brunch on a lazy Sunday morning. The most popular varieties of the traditional banana bread are the Chocolate Chip Banana Bread and the Banana Nut Bread which adds chopped walnuts or pecans to the recipe.
The recipe for Banana Bread was first found in American cookbooks and led to an explosion in banana bread's popularity because of it's simplicity. Especially when ingredients such as baking powder and bicarbonate of soda started playing a more prominent role in home baking the banana bread became the perfect answer to what to do with your leftover bananas. Sliced up, the banana bread is an excellent snack and like muffins, pancakes, scones and other quick breads it's an indispensable part of a typical American breakfast/brunch on a lazy Sunday morning. The most popular varieties of the traditional banana bread are the Chocolate Chip Banana Bread and the Banana Nut Bread which adds chopped walnuts or pecans to the recipe.
- Baking powder
6 gr - Bananas
4 ripe ones - Bicarbonate
3 gr - Butter
120 gr - Cinnamon
half a teaspoon - Eggs
2 - Flour
200 gr - Icing Sugar
to sprinkle - Lemons
half a lemon - Salt
a pinch - Sugar
120 gr
For the Banana Bread:
Recipe:
Preparation:
Peal 4 ripe bananas and put them in a bowl or a dish to mash them up with a fork. To keep the bananas from blackening we need the juice of half a lemon.
Cut the lemon in half and use only one part to squeeze the lemon juice out of. You can keep the other half in the fridge. Pour the lemon juice over the banana mash and stir with a spoon.
Grab a mixing bowl and add the sugar. Dice up the softened butter and add as well.
Use a mixer to whisk the sugar and butter and whisk until creamy. Then, add the 2 eggs.
Give the mixture of sugar, butter and eggs a stir with a spoon or spatula. Whisk for half a minute at a low speed to blend in the ingredients and to keep the butter from splitting. You can also use a fork to get rid of the lumps and whisk manually if you want to avoid the risk of the butter splitting. Add a pinch of salt and stir again.
Add the banana mash to the mixture and blend in all the ingredients. We now have to sift the remaining powder ingredients.
Use a flour sieve to sift the flour and add it to the banana mixture.
Use the same sieve to sift the bicarbonate of soda and the baking powder. Last, add the cinnamon and give the mixture a final good stir.
Butter and flour a cake mold about the size of 24x12x7 and pour the banana bread mixture into the mold. The volume of the mixture must not exceed 2/3 of the mold's height.
Bake the banana bread mixture at 180 ° C for about 60 minutes. Check with a toothpick or a cake tester whether the banana bread is cooked.
Serve the slices of banana bread still warm or cold. Sprinkle a bit of icing sugar and cinnamon on top of the cake to add flavour and serve with some slices of banana!
Peal 4 ripe bananas and put them in a bowl or a dish to mash them up with a fork. To keep the bananas from blackening we need the juice of half a lemon.
Cut the lemon in half and use only one part to squeeze the lemon juice out of. You can keep the other half in the fridge. Pour the lemon juice over the banana mash and stir with a spoon.
Grab a mixing bowl and add the sugar. Dice up the softened butter and add as well.
Use a mixer to whisk the sugar and butter and whisk until creamy. Then, add the 2 eggs.
Give the mixture of sugar, butter and eggs a stir with a spoon or spatula. Whisk for half a minute at a low speed to blend in the ingredients and to keep the butter from splitting. You can also use a fork to get rid of the lumps and whisk manually if you want to avoid the risk of the butter splitting. Add a pinch of salt and stir again.
Add the banana mash to the mixture and blend in all the ingredients. We now have to sift the remaining powder ingredients.
Use a flour sieve to sift the flour and add it to the banana mixture.
Use the same sieve to sift the bicarbonate of soda and the baking powder. Last, add the cinnamon and give the mixture a final good stir.
Butter and flour a cake mold about the size of 24x12x7 and pour the banana bread mixture into the mold. The volume of the mixture must not exceed 2/3 of the mold's height.
Bake the banana bread mixture at 180 ° C for about 60 minutes. Check with a toothpick or a cake tester whether the banana bread is cooked.
Serve the slices of banana bread still warm or cold. Sprinkle a bit of icing sugar and cinnamon on top of the cake to add flavour and serve with some slices of banana!
Cooking Tips:
Whisk manually to avoid the butter from splitting or mix at a low speed for just a few seconds.
Add some chocolate chips to the mixture or maybe some chopped hazelnuts or walnuts.
Slice up the banana bread and store for a few days in a sealed box. If you want to freeze some of the banana bread make sure to let it cool and then carefully wrap single portions in plastic foil to place them in freezer bags.
Whisk manually to avoid the butter from splitting or mix at a low speed for just a few seconds.Add some chocolate chips to the mixture or maybe some chopped hazelnuts or walnuts.Slice up the banana bread and store for a few days in a sealed box. If you want to freeze some of the banana bread make sure to let it cool and then carefully wrap single portions in plastic foil to place them in freezer bags.