This banana bread recipe is out of this world. Seriously, ah-ma-zing.
Banana bread is one of those things that I will happily pay $4 for at a cafe because somehow it just always taste better than any banana bread I’ve every baked at home. And yes, I have tried numerous recipes. But why, is the question I kept asking myself. Why is it, that cafe banana bread tastes so much better than home-made? What is the secret ingredient they put in the banana bread to make it rise so high and make it so moist? I have actually attempted to ask two different cafes for their banana bread recipes but one cafe told me they didn’t make it themselves and one told me it was his magical touch that made it so delicious, would I like him to come and teach me at my house? Thanks, but no thanks.
Anyways, perusing the internet as I do I came across a recipe that claimed to be the best banana bread out there and as skeptical as I was I opened it up and had a read. Hmm, curious – you have to microwave the bananas, make a banana syrup and use that. Well, it did involve a couple more steps and took a bit longer than just chucking everything in a bowl and mixing but I had the time, so I thought I’d give it a go. And thank the gods I did because seriously – it tastes even better than the store bought ones. I promise. The banana flavour is so strong it tastes like you are actually eating an actual banana and it is so dense it doesn’t fall apart when smothering it in butter.
- 1¾ cups of flour
- 1 tsp of baking powder + 1 tsp of bicarbonate of soda
- ½ teaspoon of salt
- 5 large very ripe bananas
- ½ cup of unsalted butter, softened
- 2 eggs
- ¾ cup of brown sugar
- 1 tsp of vanilla extract
- Brown sugar to sprinkle
- Preheat oven to 180 degrees C and spray a loaf pan with non-stick cooking spray.
- In a bowl, whisk together the sifted flour, the baking powder, the bicarbonate of soda and the salt.
- Place the peeled and roughly chopped bananas in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in the plastic with a knife. Microwave the bananas for about five minutes until the bananas are soft and have released liquid.
- Transfer the bananas to a strainer placed over a medium bowl and allow to drain and stirring (you should get about ½ a cup of liquid).
- Transfer the liquid to a small saucepan and cook over medium-high heat for about 5 minutes until reduced to half the liquid.
- Stir the liquid into the bananas, and mash until fairly smooth.
- Whisk in the butter, the eggs, the brown sugar and the vanilla extract.
- Pour the banana mixture into the flour mixture and stir until just combined.
- Pour the batter into the prepared pan. Sprinkle the brown sugar on top of the loaf.
- Bake for about 60-75 minutes (depending on high your loaf tin is) or until a knife inserted into the middle of the bread comes out clean.
- Cool the bread and serve toasted with butter or fresh.
- The loaf will last for about 3 days if wrapped up tightly in cling film or for about 3 months in the freezer (if it lasts that long).
L'articolo Banana bread *recipe* sembra essere il primo su Loveateverybite.
