National Banana Bread Day is February 23.
1930s housewives did not wish to throw away overripe bananas as they were a costly item to purchase; hence banana bread came to existence. It became a standard feature of American Cookbooks to promote flour and baking products.
Ingredients
140 gm (1 cup) plain flour
70 gm (1/2 cup) wholemeal flour
1 tsp baking powder
1 tsp baking soda
100 gm (1/2 cup) butter, melted
110 gm (1/2 cup) granulated brown sugar
110 gm (1/2 cup) granulated white sugar
1 1/2 tsp vanilla extract
4 ripe medium sized bananas
1/2 cup chopped walnut
Method
Lightly grease a 9″ by 5″ loaf tin or a medium sized loaf pan with oil or butter. Dust it with flour, turn it over and tap on the base to remove excess flour.
Place a strainer over a large bowl or over the bowl of a stand mixer, put in both the flours, baking powder and baking soda and sieve once to make the mixture uniform.
Melt the butter in a saucepan. In a food processor or blender, grind the sugars to a fine powder and transfer to a bowl. Stir in the melted butter into the sugar.
In the same jar of the food processor or blender, grind the bananas with vanilla into a fine puree. Add the pureed bananas to the sugar and butter mixture.
Mix in the banana mixture into the flour mixture and beat with a whisk until well blended.
Add the chopped walnut, mix lightly and pour the batter into the 9” by 5” rectangular loaf pan or a medium sized loaf tin.
Bake for 45 to 50 minutes at 350 F in a preheated oven or until a skewer comes out clean.
Variations :
Replace plain flour with a mix of 50% wholemeal flour and 50% Plain flour or just 100 % plain flour.
Replace sugar with 100% Granulated white or brown sugar.
You could skip the Walnut altogether or replace them with your chocolate chips or favorite nuts, raisins .
Vegan Version:
Substitute the butter with margarine or vegetable oil.
Tips: If your bananas are overly sweet then reduce the sugar to 3/4 cup.
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