Here’s a Quick and Easy Technique to Prepare Banana Bread
- By Author
The classic Banana Bread has withstood the test of time. A favorite recipe may be identified by how frequently it is used, and this is one that I return to time and again. In fact, I frequently buy bananas just for this bread, excitedly waiting for their skins to become brown and their meat to soften and sweeten.
The dry components are combined in one bowl, while the liquid ingredients are combined in another. Once you’ve mixed the two, you’re done. When you take this banana bread out of the oven, the golden-brown crust is deliciously crunchy, and while the shell softens after the bread is covered and kept, the bread’s excellent moist texture and sweet flavor remain.
This simple banana loaf recipe, which is a combination between banana bread and drizzle cake, is a quick bake that can be frozen. It’s also fantastic for using up overripe bananas.
So, let us begin!
- 140g softened butter, plus enough for the tin
- caster sugar 140g
- 2 big beaten eggs
- 140 grams of self-rising flour
- 1 teaspoon baking powder
- 2 mashed extremely ripe bananas 50g icing sugar
Preheat oven to 180°C/160°C fan/gas mark 1. 4.
Grease a 2-pound loaf pan and cover the bottom and edges with baking paper.
Cream together 140g softened butter and 140g caster sugar until light and fluffy, then gradually fold in 2 beaten big eggs and a bit of the 140g flour.
Fold in the rest of the flour, 1 teaspoon of baking powder, and 2 mashed bananas.
Pour the mixture into the prepared tin and bake for 50 minutes, or until well cooked. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.
Allow cooling for 10 minutes in the tin before transferring it to a wire rack.
To prepare a runny frosting, combine 50g of icing sugar and 2-3 teaspoons of water.
Drizzle the frosting over the top of the cake and sprinkle with a handful of banana chips to finish.
How to Ripen Bananas:
Quick Oven Method:
- If your bananas are a bit green and you want them to ripen faster, set them on a baking sheet and bake at 250 F for 15 to 20 minutes, depending on the bananas’ initial maturity.
- If you are willing to wait a day, place the bunch of bananas (without separating them) in a paper bag, cover, and leave at room temperature. Bananas produce ethylene, which causes ripening. Adding an apple to the bag helps expedite the process.
Is it Possible to Freeze Overripe Bananas?
DO NOT THROW AWAY OVERRIPE BANANAS IF YOU ARE NOT READY TO BAKE WITH THEM!
Freeze bananas unpeeled in a freezer-safe bag, remove any extra air, and freeze for up to 3 months. To make banana bread thawed bananas are useful. P.S. You can use the same procedure to freeze an entire banana bread!
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