Skip to main content

Banana Bread Recipe

 

Ingredients

  • 1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
  • 1 3/4 cups (245 grams) all-purpose flour
  • 1/4 cup (30 grams) Dutch-processed cocoa powder
  • 1 cup (200 grams) granulated white sugar
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (85 grams) white chocolate chips
  • 2 large eggs, lightly beaten
  • 1/2 cup (113 grams) unsalted butter, melted and cooled
  • 3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
  • 1 teaspoon pure vanilla extract

Metood

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 - 9 x 5 x 3 inch loaf.
Labels:

Comments

Post a Comment

Popular posts from this blog

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...
Post a Comment
Read more

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more

Battenberg cake

  Battenberg cake Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Ingredients For the cake 175g/6oz softened butter, plus extra for greasing 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour ½ tsp vanilla extract red food colouring paste For the covering 6 tbsp apricot jam 500g/1lb 2oz ready-made marzipan 2–3 tbsp icing sugar, for rolling. Method Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on sc...
Post a Comment
Read more