Recipe: Banana Bread
I love banana bread, like absolutely love it. I grew up on it, and it is still one of my all time favourite snack and dessert.
The concept of baking was very foreign to me when I was young, mostly because we had help around the house and my mom never touched the kitchen.
The first time I touched an oven would have been in my teens, and once I was out living on my own after college, I was hooked on baking.
I don’t vary my menu very much, but I do love baking the same few things over and over.
It has taken me a little while to get the perfect banana bread and here it is!
|260g / 2 cups||All-purpose Flour|
|1 tsp||Baking Soda|
|110g / 1/2 cup||Butter|
|165g / 3/4 cup||Brown Sugar (*Farin på Norsk) – I occasionally reduce the sugar content down to 140g|
|3-6||Bananas (3-4 large ones or 5-6 small/medium ones)|
I have made this banana bread before with just 2 bananas as well and it turns out just as yummy! But note that if you are going to do this, add a cup of milk before adding the dry ingredients.
Before beginning any mixing, butter your baking tin and preheat your oven to 180 degrees celsius, fan forced (or 220 no fan).
1. Mix flour, baking soda and salt together in one bowl.
2. Cream sugar and butter together in another bowl.
2. Mash bananas in another separate bowl.
3. Add bananas and eggs (beaten) to butter sugar mixture.
4. Sift dry ingredients into the wet mixture in 3-4 portions and quickly fold into the batter until just combined.
You do not want to over work the mixture, if you do, the end result will be a dense brick. You want to fold the dry ingredients in gently and quickly.
I repeat, QUICKLY and GENTLY.
The method of mixture between the wet and dry ingredients is CRUCIAL to the textural success of the banana bread. Sure you can just keep mixing haphazardly and then chuck it in the oven and sure it will come out tasting just the same. But I guarantee if you get the texture and consistency right with this through the right mixing method, you will love it so much more!
5. Pour mixture into baking tin and bake for 1 hour.
For the last 10-15 minutes, you might want to cover the top with some foil to stop the top from burning.