![]() Finally, level it with a back of a knife. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup.This step ensures you have moist banana bread and not dense and dry banana bread. Don’t overmix the batter, you don’t want to develop the gluten in the flour.you don’t want to place cold batter into the oven. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt.Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean. Pour the batter into a parchment paper-lined loaf pan and smooth it out with a spatula. Sift the flour and add the baking powder, and mix until just combined and there are no visible flour pockets left. Mix with a whisk until the mixture is well combined. In a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.Īdd the melted butter, eggs, granulated sugar, kosher salt, brown sugar, vanilla extract, and Greek yogurt. Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper. Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe. ![]() 1 teaspoon of vanilla extract is what you will need for this recipe. Make sure that your eggs are at room temperature. You can use caster sugar as well.īrown sugar- adds a nice texture and a rich flavor to the banana bread.Įggs- you will need 2 large eggs for this recipe. Sugar- we used granulated sugar for this recipe. If you don't have Greek yogurt, you can use sour cream instead. Any percent of fat will work for this recipe. Greek yogurt- get your greek yogurt to room temperature. Margarine has a weird taste and can ruin the flavor of this banana bread. Only butter will work for this recipe, no margarine, and no coconut oil. This is the perfect baking soda substitute.īutter- use unsalted butter for this recipe. Make sure that your baking powder isn't expired. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.įlour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.īaking powder– allow the banana bread to rise. Ripe bananas- Use only ripe bananas for this recipe! Overripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
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