How to make banana bread
Banana bread is one of my favourite kinds of bread. I enjoyed the loaves my mom used to bake when I was young, and I could not wait to learn how to do it myself. One of the perks of making banana bread is that the ingredients are readily available, and the process is also quite easy. Before starting the process, I make sure I have all the ingredients ready and measured out, so the process goes faster and easier. This might require a quick trip to the store in case I am missing something, so I usually prepare in advance. I have made baking banana bread into a hobby. The process of baking banana bread is quite straightforward, as outlined below.
The first step in making banana bread is to measure out all of the ingredients. The ingredients are categorized into two, wet and dry ingredients. The wet ingredients are melted butter, milk and eggs. The ingredients used are all-purpose flour, brown sugar, baking soda, salt, and some chopped nuts. The measurements depend on the size and number of loaves to be made. I like to bake one loaf at a time. Before I begin mixing the ingredients together, I preheat the oven to 350°F. I then place the rack to be used on the lower half of the oven. I use some walnuts in my banana bread, and I roast them in the oven while it preheats. To do this, I spread some walnuts chopped in half over a baking tray and put them in the oven for ten minutes. While the oven warms up, I prep the pan I will be using to bake the bread. I prefer to use an eight by five pan with parchment paper. I then spray the inside of this with some cooking spray to ensure the loaf does not stick to the paper. When the baking items are ready, it is time to mix the ingredients.
The wet ingredients come first. In a large mixing bowl, I combine the sugar and melted butter and mix them well. To this mixture, I add three large cracked eggs and continue beating until the mixture is fluffy. A teaspoon of vanilla extract and a quarter cup of milk go into the mixing bowl next. When the wet ingredients are all combined, it is time to work on mashing the bananas. Three ripe bananas are the best to use in this recipe. I like medium-sized bananas, which are quite overripe. The skins have to be speckled and soft to touch. At this stage, they are quite sweet and tasty. When I have bananas that are not quite as ripe as I like, I bake them in the oven for fifteen minutes until the skin turns a shiny black. After peeling the bananas, I place them in a separate bowl and mash them using a fork. I prefer my bananas slightly chunky, so I mash them to my desired texture. When this is done, I pour it into the wet mixture and combine well.
The dry ingredients need to be combined separately before stirring into the wet mixture. In another mixing bowl, I pour two cups of all-purpose flour, a quarter teaspoon of salt and one teaspoon of baking soda. After a thorough mix, I slowly pour this into the wet ingredients mixture. One has to be very careful in mixing at this stage. The secret is to mix until just combined without over mixing. To do this, I use a spatula to fold the flour into the mixture. I stop when there are no more clumps of dry flour. At this stage, I also add in the toasted walnuts, which give a crunchy texture to the loaf. When the batter is ready, I pour it into the lined baking pan I prepared earlier. I use the spatula to make sure I empty all the batter from the bowl. Using a large loaf pan is ideal as I want the mixture to fill it halfway. I sprinkle a few nuts on top of the loaf and then pop it into the preheated oven.
The bread needs to bake for fifty to sixty-five minutes. To find out if the bread is ready, I pierce it with a toothpick. If it comes out clean, the bread is ready, and if it has some batter stuck to it, it needs some more time in the oven. Once my loaf is ready, I remove the pan from the oven and set it on a wire rack to cool for ten minutes. After this, I remove the loaf from the pan by holding the parchment paper and pulling it out. I then let it cool for a further ten minutes, after which the bread is ready to eat.
Once the bread is ready, it can be eaten immediately or stirred in the fridge for a few days. The recipe varies from person to person, depending on taste buds. For example, some people prefer bread with less sugar, and they add very little, considering the fact that the bananas are already quite sweet. Banana bread is one of the easiest loaves to bake. It is also one of the tastiest types of bread. I alienate between chopped nuts and chocolate chips to spice it up. I would recommend this recipe to anyone as it is quite simple.