Friday, June 27, 2014

Banana Bread

Banana Bread is moist, super easy to make and loaded with banana flavor. Once the yellow bananas loose their squeaky yellow peels to freckles, I usually prepare this moist bread. 

Banana cake and Banana bread are similarly sweet treats made of various baking ingredient. But Banana cake is meant to be more of a dessert and Banana bread tends to emphasize more of a grain taste with just a hint of sweet. Also Banana bread is generally very dense, much more than banana cake.
 
 I was mainly concentrating on Indian cuisine these days in the blog so did not post any baking recipe. As this is holiday season, I decided to post this easy Banana Bread recipe. Enjoy the summer holidays with this Banana bread :)

Ingredients :-
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 Unsalted Butter   ½ cup 
 Brown(baking) Sugar   ¾ cup
 Eggs 2  
 Banana (over-ripe)   4 - 5 
 All purpose flour   2 cups 
 Baking soda   1 tsp
 Salt   1/8 tsp
 Chocolate chips (optional)   1 cup 
 Salt to taste

Method :- 
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 1). Preheat the oven to 200°C – 350°F . Spray a standard size loaf pan with cooking oil spray and flour lightly. Set aside.

2). 
Using an electric mixer, beat the butter and sugar until  combined. Add the eggs one at a time, mixing until smooth between each addition. 

3). Mash the bananas and add it to the above mixture. Scrape down the sides of the bowl until everything is fully incorporated.

4). In a mixing bowl, sift together flour, baking powder and salt. Add the banana mixture to this and mix it just to moisten. Do not over mix, stop when any traces of flour disappear. Stir in the mini chocolate chips. 
 
5).
Scrape the mixture into the prepared pan( filling the pan no more than two-thirds full) and Smooth the top of the batter. Bake for 1 hour(60-65 minutes) in the preheated oven or until the center feels lightly-springy and a wooden pick inserted into the center of loaf comes out clean.

6). Remove the bread from the oven and
let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set. Once the pan is cool enough to touch, carefully invert the pan, the loaf should drop right out. Let the loaf cool on a wire rack at room temperature. 
Lovely on it's own or serve it with a chocolate cream cheese frosting. However, this banana cake is a definitely hit! 

Notes :-
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# Be sure to use very ripe bananas, the skin should have black speckles on them and be soft to the touch. They suit best for this recipe.  
# Before mixing butter with sugar, make sure butter is at room temperature.  
# This cake will keep well for 3-4 days. 
# Do not over-mix the batter, Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour is moistened, for no more than about ten seconds.
# The dry and wet ingredients, can be mixed separately in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.

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Related Posts :-
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Click here for more :- Bread Recipes
Click here for more :- Baking Recipes
Click here for more :- Banana Recipes

     Cheers,

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