Name: Banana Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 3 pcs bananas; 250 g plain flour; 120 g caster sugar; 100 g butter; 2 pcs eggs; 1 teaspoon vanilla extract; 5 g baking powder; 1 teaspoon baking soda; 0.25 teaspoon salt; 80 g walnuts; 80 g dark chocolate

Step by step process

Preparation

1
Preheat the oven to 175°C. Line a loaf pan with parchment paper, letting it overhang the sides to make removing the bread easier after baking.
2
Melt the butter in a saucepan or microwave and let it cool slightly. Peel the bananas and mash them in a bowl with a fork until roughly pureed.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.
3
In a large bowl, whisk together the eggs and sugar. Add the melted butter, vanilla extract, and mashed bananas. Whisk everything until smooth.
4
In another bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and gently incorporate with a spatula, mixing just until combined to keep the batter moist and not overmixed.
TIP:
Gently fold dry ingredients into the dough using a spatula or spoon just until combined, so the dough remains moist and the baked goods soft, avoiding a tough texture caused by overmixing.
5
If using, roughly chop the nuts and chocolate. Gently fold them into the batter with a few strokes to keep them evenly distributed.

Baking

6
Pour the batter into the prepared pan and smooth the top with a spatula.
7
Bake for 50-60 minutes on the middle rack, until the bread is golden brown and a skewer inserted in the center comes out almost clean with a few moist crumbs. If the bread starts to brown too quickly after 40 minutes, loosely cover the top with foil to prevent burning.
TIP:
If the surface of baked goods browns quickly, loosely cover it with aluminum foil. This protects from direct heat and ensures even baking without burning the surface.
8
After baking, let the bread cool in the pan for 10 minutes, then use the overhanging parchment paper to lift it out and transfer to a wire rack. Let it cool completely before slicing for cleaner cuts.

Serving

9
Slice the bread with a sharp knife only after it has fully cooled. Serve with coffee or tea, it tastes delicious on its own, with butter, or with nut butter.

More tips:

Use the ripest bananas you can find, with brown spots on the skins. To ripen bananas quickly, bake them unpeeled for 10-15 minutes at 150°C, then let cool.

If your bananas are very sweet, reduce the sugar to 90 g and add a pinch of cinnamon for extra aroma.

Brunch Recipes Coffee Pairing Recipes Oven Recipes Simple Recipes Tea Pairing Recipes Recipes for Sweet Cravings