HOW TO MAKE THE BEST BANANA BREAD EVER!
When you have a few bananas that are beginning to turn brown and freckly, in my opinion, banana bread should be something that you can create whenever you want, wherever you want, with a mixer or with a fork, in a loaf pan or a muffin tin. This is my strong belief. I'm very certain that banana bread is at least fifty percent responsible for the existence of bananas.
The following recipe is really simple and quite forgiving, and it only takes ten minutes to mix the ingredients together. You'll have to be patient for an hour as your home fills with delicious smells, but then you'll be able to enjoy a piece of warm, freshly made banana bread all to yourself.
Using ripe bananas is pretty much the only thing you need to do in order to successfully make banana bread. As the bananas' skins begin to develop freckles and the flesh of the fruit becomes a little too mushy for satisfying munching, it is time to make banana bread. If you let your bananas mature for an even longer period — until the skins are brown and the fruit comes apart when you peel it — the taste and texture of your bread will be even more intensely reminiscent of bananas.
Let's also take a moment to discuss the process of mashing. My personal preference is to leave some banana pieces in my bread, and I also like the ease of just using one dish for the batter when I mash the bananas and add them immediately into the mixture. If you don't want chunks in your bananas and like them to be fully smooth, you should first mash the bananas into a pulp in a separate dish and then incorporate them into the batter. This is the best way to ensure that your bananas are absolutely smooth.
THE INGREDIENTS LIST:
Cooking spray.
1 stick.Of unsalted butter.
1 Cup.Of granulated sugar.
2 large beaten eggs.
1/4 Cup.Of milk.
1 Tsp.Of vanilla extract.
3 medium bananas; preferably very ripe.
2 Cups.Of all-purpose flour.
1 Tsp.Of baking soda.
1/4 Tsp.Of salt.
1/2 Cup.Of chopped nuts.
PREPARATION:
Step 1:
Heat the oven to 350 degrees Fahrenheit and place a rack in the lowest third of the oven. Prepare a loaf pan (8x5 inches) with parchment paper, leaving enough to drape over the long edges, and spray the inside with cooking spray.
Step 2:
You may either microwave the butter or melt it over low heat on the stove. Instead, soften the butter (don't melt it) and cream it with the sugar in a stand mixer for more cake-like banana bread.
Step 3:
Whisk together the melted butter and sugar in a large bowl. Stir or whisk until all ingredients are incorporated and the mixture is smooth. Milk and vanilla extract should be whisked into the batter.
Step 4:
After peeling the bananas, put them in the dish with the other ingredients. Mix well, while mashing with the end of the whisk. The bananas may be blended as smooth or as chunky as you choose. The bananas may be mashed separately until there are no more lumps, and then whisked into the batter for a completely lump-free loaf of banana bread.
Step 5:
Put in a bowl the right amounts of flour, baking powder, and salt. Using a spatula, gently whisk the mixture until the dry flour is completely incorporated and the ingredients are just blended.
Step 6:
Then, sprinkle the chocolate chips or nuts over the mixture and gently mix them in. Then, transfer the batter from the bowl to the loaf pan using a spatula. Put a smooth layer of batter on top.
Step 7:
If you put a toothpick or cake tester into the center of the cake, it should come out clean after 50 to 65 minutes. The top should be caramelized and dark brown, with some yellow inside peeping through. Start checking at 50 minutes and then every 5 minutes after that since the baking time may vary somewhat depending on the moisture and sugar level of the bananas.
Step 8:
Place the loaf on a wire cooling rack while it is still in the pan. Waiting only 10 minutes will allow the loaf to firm up and release from the pan with no effort.
Step 9:
Remove the loaf from the pan by grasping the parchment paper sling and setting it on the cooling rack. Wait 10 minutes after cooling before cutting.
