Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
- 170 g Ripe banana net weight
- 1/2 cda Lemon juice
- 1 Egg
- 100 g Raw sugar or regular white sugar
- 1 cdita Vanilla extract
- 40 g Unsalted butter
- 2 cda Milk
- 170 g Pastry flour (low gluten or protein flour) or all-purpose flour
- 2 cdita Baking powder (chemical yeast)
- 2 pinches Shall
- Roasted Walnuts optional
- Cinnamon powder optional
- Ron optional
- Using a balloon whisk, mash the ripe banana. Add lemon juice to keep the color from changing. Make sure it's all the same color.
- In a mixing bowl, whisk the egg. Mix in the raw sugar. This sugar works well in this recipe, but regular white sugar can be substituted. Continue to mix.
- Mix in the vanilla extract until the sugar is completely dissolved.
- In a mug, combine the butter and milk and gradually melt it in hot water.
- Melt the butter and stir it into the egg mixture. You can also substitute vegetable oil for the butter. Blend until completely smooth.
- Combine the cake flour, baking powder, and salt in a mixing bowl. Combine everything thoroughly. Sift the flour into the bowl next. You can also substitute all-purpose flour for the cake flour.
- Cover the mashed banana with the flour after it has been distributed in the bowl.
- Gently fold in the flour in a circular motion until all of it is incorporated. Make sure not to overbeat the dough or it will become too thick and firm.
- Pour the mixture into a loaf pan lined with waxed baking paper. Tap the mold several times on a smooth surface to remove the air from the mixture. Smooth the mixture's surface.
- Preheat the oven to 170 ° C (340 ° F) before beginning to make the mixture. Place the mold in the oven and bake for 50 minutes at 170 ° C (340 ° F). If the bread's surface is browning too quickly, cover it with aluminum foil to prevent it from burning.
- Remove the mold from the oven and set it on a rack. Insert a toothpick into the bread; if it comes out clean, the bread is done. Allow it to cool for a few minutes.
- Remove the bread from the mold. The exterior is crispy, while the interior is moist and fluffy. The bread is still warm and appears to be delicious!
- Using a ripe, aromatic banana is one tip for making delicious banana bread.
- To taste, add walnuts, ground cinnamon, or rum.
- The sweetness of the banana varies, so adjust the amount of sugar to your taste.
- When storing bread in the refrigerator, toast it to enhance the fluffy texture.
Amount Per ServingCalories 394Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 69mgSodium 340mgCarbohydrates 58gFiber 2gSugar 25gProtein 9g