After walking uphill with 25kgs worth of shopping strapped on my back, I got home and had the urge to make banana cake. But somehow that plot got botched and I ended up coming up with this banana bread recipe instead.
To be honest, I wasn’t sure what the fuss was about, I mean with regards to banana bread. So as usual, my nosy self got on board the food trend train and tried my hand at making banana bread which I beg you to let me gloat just this one time- it was reaaalllyyyy soooo good!!! No, it was super good!!!
I love the velvety feel of the bottom of the bread. And the contrasting rough and crunchy top with Demerara sugar. A tip thanks to Carla from Bon appetit.
It would just be plain wrong not to mention that without Preppy kitchen’s tip on ripening banana for yours truly, then this banana bread would just be a thought and the not yet mushy ripe bananas in the fruit bowl would have ended up in yet another shake meant to aid in the reduction of my juicy waistline. Hahahaha why does that sound funny to me?
Anyway, back to the banana bread. Eh ehm, there are countless versions so I opted for whichever ingredients I was feeling. I so badly wanted to add the chocolate chips but figured I might as well start basic and then smack you with a chocolate chip banana bread that would hopefully make you want to ditch everything and just chow this down.
How to Make This Moist Banana Bread
How banana bread is made is simple, well…, especially this one 😉
Banana Bread Ingredients
Bananas: my bananas weren’t ripe enough so I tossed them in the oven (with the skin on) for 10 minutes at 200°C. Then let them cool before mashing them, eh ehm I did leave a few lumps here and there. Do not leave the bananas in there too long otherwise the liquid from the banana will ooze out and when you make the banana bread it might not be as moist.
Dry ingredients: Moved on to the dry ingredients and sifted the plain flour which had 10 percent protein. Some cinnamon, salt, baking powder, and soda.
Sugar: I mixed the two sugars using my fingertips, I love the feel of it
Wet ingredients: when that was done I creamed the butter for 4 minutes until it gained volume. The. I added the sugar in one heap and whipped it for 2 minutes. It looked lickable at this point, kind of like grainy frosting. Dunked in the eggs after and vanilla (if the mixture looks separated, don’t worry, it happened to me too-probably because the eggs were a little colder than the butter and sugar).
Finished it by adding in the mashed banana and then folding in the flour, making sure there were no flour pockets. Poured it into the loaf pan, using a spatula to even it out then sprinkled 1 tablespoon of Demerara sugar for that crunch that I can’t thank Carla enough for.
Baked at 180°C / 356°F for 27 minutes or until a stick comes out clean when the cake is pierced.
As always, thanks for stopping by. Get in touch and let me know what other types of content you would like to see more of. Or for tips you believe would be useful in any of the recipes I have used- so just drop a comment on the respective recipe.
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Where to store banana bread
Keep it in an airtight container, doesn’t need to be in the fridge.
How to make it child-friendly
It already is 🙂
What flour to use for banana bread?
The same one you would use for cakes, which is low in protein compared to the one used for making bread.
How to know when the banana bread is done?
Stick a skewer down the middle of the bread and it should come out clean without being wet from the batter.
Can banana bread be made into muffins?
I do not see why not. However, you would need to bake them for a shorter time and check for doneness after 18 minutes.
Which nuts in banana bread
Well, I do not use any nuts in this recipe but you could try adding raw walnuts.
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Moist banana bread
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Loading...A moist banana bread recipe that's so easy to make. If you are a beginner then this is a great place to start. Banana's aren't ripe? I have a wonderful tip to help with that...
Ingredients
- 200g plain flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 medium bananas (206g)
- 100g dark muscovado sugar
- 22g granulated sugar
- 135g unsalted butter
- 1 tablespoon vanilla extract
- 2 medium eggs
- Demerara/soft brown sugar
Instructions
MISE EN PLACE
Preheat the oven to 180°C / 356°F
Lightly butter and line a 9 x 5-inch loaf pan with parchment paper
Sift the flour, cinnamon, salt, baking soda, and powder into a bowl
Mash or pureé the bananas
Mix the 2 sugars using your fingertips
CREAMING & MIXING
In a stand mixer on high speed, cream the butter for at least 4 minutes or until it doubles in volume, then add in the sugar - whip for another 2 minutes or until the mixture looks like slightly grainy frosting.
Next, reduce the speed and add in the vanilla and eggs one at a time then pour in the mashed banana and whisk until well incorporated.
Tip the flour into the mixture using a spatula, fold it in ensuring there are no pockets of flour at the bottom or sides of the bowl
BAKING
Pour the mixture into the loaf pan and even it out with the spatula
Sprinkle some demerara sugar on top for crunch
Bake in the middle rack for 27 minutes or until a stick comes out clean when the cake is pierced.
SERVE
Leave to cool completely before serving.
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