Banana bread

Banana bread is a sweet and moist cake made from mashed bananas. It is very easy to prepare and has several variations; each loaf is as deliciously unique as the baker who made it.
I will be sharing with you some tips on how to make your banana bread taste better, just a little tweak in ingredients and steps.

1 Toast the sugar: To do this, preheat your oven to 300°F (150°C). Put sugar in a ceramic dish, then place it inside the oven. Toast for about an hour or until the sugar becomes ivory. Every 30 minutes, pause the roasting process to stir fully. This will produce lightly-toasted sugar. In order to really make the bananas stand out, this step brings out the sugar’s inherent sweetness and induces a light caramelization. Using toasted sugar won’t alter the batter’s chemistry, unlike switching to brown sugar or turbinado.

2 Include coconut oil: Most recipes encourage the usage of oil when making banana bread. However, sometimes liquid oils can impart a heavy, moist, or somewhat greasy texture to banana bread. Coconut oil can help with that. It makes banana bread just as rich and moist as any other, but because it is solid at room temperature, it offers a richness that melts more slowly and is more akin to butter.
If you do have a recipe that asks for butter, you might want to prevent your loaf from drying out by incorporating a small amount of coconut oil into the mixture.

3 Perfectly ripe bananas are the best: Due to the high starch content and low sugar of green bananas, they produce banana bread that is dry, crumbly, and sour.
A loaf of bread made with yellow bananas will be incredibly light and fluffy, whereas a loaf made with entirely black bananas may be dense and slightly gooey.Banana bread

4: Toast the Nuts: Whatever type of nut you decide to use in your ensure to toast it before getting started. In addition to enhancing the flavor of the nuts, toasting guarantees that the pieces will remain crisp even after being covered in a moist batter. Raw nuts frequently get mealy and moist in the loaf as a result of gradual softening.

5: Use Whole-Grain Flour: One benefit of replacing all-purpose flour with whole-grain flour is that it prevents the batter from turning into the soup when extra banana purée is added. Additionally, it results in a thicker batter and a more beautiful peak. Three) It prolongs the shelf life of the loaf and prevents it from drying out, increasing the texture.

6: Use Greek Yogurt: Buttermilk, milk, and lemon juice are frequently included in banana bread recipes to help acidify the batter. Plain Greek yogurt (full-fat or skim) is actually a much superior option since it is thicker; thicker batters peak higher in the oven, resulting in a loaf that is attractively domed rather than flat.

7 Use a Thermometer: The last method, rather than an ingredient, you may utilize to improve your banana bread is: Using a digital thermometer check the food’s doneness.
After the loaf has baked for an hour, the rich golden color of the crust won’t vary much, making it challenging to gauge its progress. While the traditional “poke it with a toothpick” test is perfectly acceptable, a digital thermometer offers a far more impartial point of comparison.


● four medium bananas, ripe but not fully black
● ½ cup plain Greek yogurt (115g), preferably nonfat
● two large eggs
● one tablespoon of vanilla extract
● 2 cups all-purpose flour (280g)
● ¾ cup sugar (150g), preferably toasted
● ¾ cup oat flour (85g)
● one teaspoon of baking powder
● one teaspoon of baking soda
● ¾ teaspoon salt
● ¾ teaspoon ground cinnamon
● ½ teaspoon ground cloves
● ¼ teaspoon ground or grated nutmeg
● ¾ cup coconut oil, virgin or refined
● 1 cup toasted pecan or other nut pieces
● Banana whipped cream (optional)


1. Alternatively, line two nine-by-five loaf pans with seven by 13-inch sheets of parchment paper and line a 10 1/2 by five 1/2-inch loaf pan with a sheet of parchment paper that is nine by 13 inches. Set the lower-middle oven rack and raise the temperature to 350 degrees. For approximately 12 ounces or 340 grams of fruit, peel the bananas and mash them in a medium dish with Greek yogurt, eggs, and vanilla. Underripe bananas should be covered with plastic wrap and left to stand for 30 minutes.
2. In the bowl of a stand mixer with a paddle attachment, combine the following ingredients: flour, sugar, oat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and coconut oil. Mix on a moderate speed until the coconut oil turns into a meal-like powder. Banana mash is added; mix only until the floury particles are gone. With a flexible spatula, fold in the nuts before spreading the mixture evenly onto the prepared pan(s). Bake for about 70 minutes for a big loaf or 45 minutes for a small loaf, or until thoroughly risen and golden brown, or to an internal temperature of about 206°F (97°C). Banana bread will last up to 3 days at room temperature or one week in the refrigerator when properly wrapped in foil. If preferred, top with Banana Whipped Cream and serve.
3. To make banana nut muffins, add about 1/2 cup (120g) of batter to each of the 12 nonstick muffin cups that have been lightly greased. Bake for about 25 minutes or until domed and just starting to brown around the edges.

By Elijah Hughes

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