Banana Bread I: A Simple, Reliable Recipe For Using Overripe Bananas

Lifestyle

-Oneindia Staff

This
easy
banana
bread
recipe
is
a
basic
and
reliable
way
to
use
over
ripe
bananas
at
home.
It
makes
a
soft
loaf
that
you
can
serve
for
breakfast,
tea
time,
or
dessert.
The
recipe
needs
simple
pantry
items,
one
loaf
pan,
and
about
one
hour
of
baking
time
in
a
standard
oven.

This
banana
bread
uses
common
ingredients
such
as
white
sugar,
butter,
ripe
bananas,
eggs,
and
plain
flour.
Sour
milk
or
buttermilk
helps
the
loaf
stay
moist.
The
recipe
is
vegetarian
and
suits
home
bakers
who
want
a
simple
bread
without
strong
spices.
You
can
also
add
nuts
for
more
texture
if
you
like.

This
banana
bread
recipe
gives
one
standard
loaf
using
an
8
x
4
inch
pan.
It
uses
mashed
bananas
as
the
main
flavour,
with
vanilla
for
a
light
aroma.
Baking
soda
or
a
mix
of
baking
powder
and
milk
helps
the
bread
rise.
The
method
is
quick,
as
you
beat
all
ingredients
in
one
bowl.

Ingredients
for
banana
bread

Use
the
ingredients
below
for
one
loaf
of
banana
bread.
Measure
carefully
for
the
best
texture
and
taste.
Ripe
bananas
with
black
spots
on
the
skin
give
more
flavour
and
natural
sweetness,
so
you
can
follow
the
sugar
amount
as
given
without
change
for
this
recipe.

• 200
  g
  (1
  cup)
  white
  sugar

• 113
  g
  (½
  cup)
  butter,
  softened

• 3
  medium
  to
  large
  bananas,
  mashed
  (about
  250–400
  g
  pulp)

• 2
  large
  eggs
  (about
  100
  g
  total
  without
  shell)

• 250
  g
  (2
  cups)
  all
  purpose
  flour

• ½
  teaspoon
  baking
  soda

• 80
  ml
  (⅓
  cup)
  sour
  milk
  or
  buttermilk

• ¼
  teaspoon
  salt

• 1
  teaspoon
  vanilla
  extract

• Optional:
  ½
  cup
  (about
  60
  g)
  chopped
  nuts

  Optional
  substitution

  If
  you
  do
  not
  have
  sour
  milk
  or
  buttermilk,
  you
  can
  use
  a
  simple
  swap
  from
  the
  recipe
  notes.
  Use
  ½
  teaspoon
  baking
  powder
  and
  80
  ml
  (⅓
  cup)
  regular
  milk
  instead
  of
  the
  sour
  milk
  or
  buttermilk
  and
  baking
  soda.
  Keep
  the
  rest
  of
  the
  ingredients
  in
  the
  banana
  bread
  recipe
  the
  same.

  Equipment
  needed

  You
  do
  not
  need
  special
  tools
  for
  this
  easy
  banana
  bread.
  Basic
  kitchen
  items
  work
  well.
  Make
  sure
  the
  loaf
  pan
  size
  is
  close
  to
  the
  one
  mentioned
  so
  the
  batter
  depth
  and
  baking
  time
  match
  the
  recipe
  as
  written.

  • Oven

  • 8
    x
    4
    inch
    (20
    x
    10
    cm)
    loaf
    pan

  • Large
    mixing
    bowl

  • Wooden
    spoon
    or
    electric
    hand
    mixer

  • Measuring
    cups
    and
    spoons

  • Kitchen
    scale
    (helpful
    but
    optional)

  • Toothpick
    or
    thin
    skewer
    for
    doneness
    check

  • Spatula
    for
    scraping
    the
    bowl

    Step
    by
    step
    method

    This
    banana
    bread
    method
    is
    simple
    and
    good
    for
    beginner
    bakers.
    Read
    all
    steps
    once
    before
    you
    start.
    Keep
    the
    oven
    preheated
    so
    the
    batter
    goes
    in
    as
    soon
    as
    it
    is
    mixed,
    which
    helps
    the
    bread
    rise
    well
    and
    bake
    evenly.

    1. Preheat
       your
       oven
       to
       350°F
       (175°C).
       Set
       a
       rack
       in
       the
       middle
       so
       the
       loaf
       bakes
       in
       the
       centre
       of
       the
       oven,
       which
       helps
       give
       an
       even
       crust
       and
       crumb.

    2. Lightly
       grease
       an
       8
       x
       4
       inch
       (20
       x
       10
       cm)
       loaf
       pan
       with
       butter
       or
       oil.
       You
       can
       also
       dust
       it
       with
       a
       thin
       layer
       of
       flour
       if
       you
       wish,
       to
       help
       the
       banana
       bread
       release
       more
       easily.

    3. In
       a
       large
       mixing
       bowl,
       add
       the
       softened
       butter
       and
       white
       sugar.
       Beat
       until
       the
       mixture
       looks
       smooth
       and
       slightly
       creamy.
       This
       step
       helps
       the
       sugar
       blend
       well,
       though
       the
       recipe
       is
       still
       forgiving
       for
       new
       bakers.

    4. Add
       the
       eggs
       to
       the
       bowl.
       Beat
       again
       until
       the
       eggs
       mix
       well
       with
       the
       butter
       and
       sugar.
       The
       mixture
       should
       look
       uniform
       and
       slightly
       lighter
       in
       colour,
       with
       no
       streaks
       of
       egg
       left
       in
       the
       bowl.

    5. Stir
       in
       the
       mashed
       bananas,
       sour
       milk
       or
       buttermilk,
       vanilla
       extract,
       and
       salt.
       Mix
       until
       all
       wet
       ingredients
       are
       combined
       and
       the
       banana
       is
       spread
       evenly
       through
       the
       batter,
       giving
       it
       a
       smooth
       and
       thick
       look.

    6. Sprinkle
       the
       flour
       and
       baking
       soda
       over
       the
       wet
       mixture.
       Gently
       fold
       or
       beat
       on
       low
       speed
       until
       you
       no
       longer
       see
       dry
       flour.
       Do
       not
       over
       mix,
       as
       that
       can
       make
       the
       banana
       bread
       dense
       instead
       of
       soft.

    7. If
       you
       are
       using
       chopped
       nuts,
       add
       them
       now
       and
       fold
       them
       through
       the
       batter.
       Make
       sure
       they
       are
       spread
       evenly
       so
       each
       slice
       of
       banana
       bread
       has
       some
       nuts
       and
       the
       loaf
       bakes
       with
       a
       uniform
       texture.

    8. Pour
       the
       banana
       bread
       batter
       into
       the
       greased
       loaf
       pan.
       Use
       a
       spatula
       to
       level
       the
       top
       so
       it
       is
       even.
       This
       helps
       the
       loaf
       bake
       with
       a
       neat
       dome
       and
       prevents
       one
       side
       from
       rising
       more
       than
       the
       other.

    9. Place
       the
       pan
       on
       the
       middle
       shelf
       of
       the
       preheated
       oven.
       Bake
       for
       about
       60
       minutes,
       or
       until
       a
       toothpick
       inserted
       into
       the
       centre
       of
       the
       loaf
       comes
       out
       clean
       or
       with
       just
       a
       few
       moist
       crumbs.

    10. Remove
        the
        pan
        from
        the
        oven
        and
        let
        the
        banana
        bread
        cool
        in
        the
        pan
        for
        a
        short
        time.
        Then
        loosen
        the
        edges
        and
        move
        the
        loaf
        to
        a
        rack
        to
        cool
        fully
        before
        slicing,
        so
        the
        slices
        hold
        their
        shape.

    Serving
    and
    use
    ideas

    This
    banana
    bread
    can
    be
    sliced
    and
    served
    plain,
    as
    it
    already
    has
    a
    sweet
    taste
    from
    the
    sugar
    and
    ripe
    bananas.
    You
    can
    enjoy
    it
    warm
    or
    at
    room
    temperature
    for
    breakfast
    or
    dessert.
    It
    also
    pairs
    well
    with
    tea,
    coffee,
    or
    a
    glass
    of
    milk.

    Notes,
    tips,
    and
    variations
    from
    the
    recipe

    The
    recipe
    notes
    give
    one
    main
    change
    and
    one
    add
    on.
    You
    may
    swap
    sour
    milk
    or
    buttermilk
    and
    baking
    soda
    with
    regular
    milk
    and
    baking
    powder,
    as
    listed
    earlier.
    You
    may
    also
    stir
    in
    ½
    cup
    nuts
    to
    the
    batter
    to
    add
    crunch
    to
    the
    soft
    banana
    crumb.

    Nutritional
    values
    (from
    source
    data)

    The
    original
    cookbook
    entry
    lists
    total
    weight
    but
    does
    not
    give
    full
    nutrient
    values
    such
    as
    energy,
    protein,
    or
    fat.
    The
    table
    below
    reflects
    only
    what
    is
    stated
    in
    the
    source
    recipe
    and
    does
    not
    estimate
    extra
    data.

    Nutrient	Amount
    Total batter weight	996–1209 g (as given in source)
    Energy (kilocalories)	Not specified in source recipe
    Protein	Not specified in source recipe
    Total fat	Not specified in source recipe
    Carbohydrates	Not specified in source recipe
    Fibre	Not specified in source recipe
    Sodium	Not specified in source recipe

    This
    cookbook
    style
    banana
    bread
    recipe
    stays
    close
    to
    the
    original
    source,
    which
    lists
    it
    under
    breads,
    breakfast
    dishes,
    desserts,
    and
    vegetarian
    baking.
    It
    is
    a
    straightforward
    banana
    bread
    recipe
    that
    suits
    Indian
    home
    kitchens
    and
    works
    well
    whenever
    you
    have
    over
    ripe
    bananas
    to
    use.