I love to eat banana cake, fried banana, banana split ice cream, banana smoothies… etc. Everything related to banana would be my favourite food. I decided to make a banana bread for myself. Because I bought a bunch of bananas from the local wet market. And it ripe at the same time that I can’t finish all of it. So that will be a good idea to make it to a cake or something can keep longer. And another thing is I only get to buy all-purpose flour during this period. So banana bread is my first choice to settle my overripe bananas.
Banana bread has interesting texture compare with my previous vegan bread which also made by all-purpose flour. It tastes like cake and bread at the same time and not even taste like a muffin either. It’s a nice try for you if you are a banana lover like me. It’s simple to make for a beginner with simple ingredients and lots of benefits. And this banana bread perfect for breakfast or tea time by eating one slice with a cup of tea or coffee.
Benefits of Banana
Bananas have twice as many carbohydrates, 5 times as much Vitamin A and iron, and 3 times as much phosphorus as apples. Bananas are also rich in potassium, fibre and natural sugars. Because they are rich in potassium, bananas help the body’s circulatory system deliver oxygen to the brain. Well-ripened bananas have a type of fibre that helps to restore and maintain regular bowel functions. Bananas have plenty of vitamin B6 can reduce menstrual pains.
Information from the internet :
Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts. The modern banana bread recipe began being published in cookbooks around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market.
Banana Bread
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- 115 g Unsalted Butter (Melted)
- 2 Egg (Beaten)
- 90 g Brown Sugar
- 240 g All Purpose Flour
- 2 g Salt
- 5 g Baking Powder
- 2 g Baking Soda
- 50 g Walnuts
- 30 g Raisin
- 0.5 tsp Vanilla Extract
- 200 g Banana
- 30 g Greek Yogurt
INSTRUCTIONS
- Raisins soaked in hot water and set aside.
- Mash the bananas then add in beaten eggs.
- Pour in melted unsalted butter . (keep some for later pour on top)
- Pour in Greek yogurt, brown sugar (keep some for later pour on top) and vanilla extract and mix well.
- Sift the all-purpose flour, baking powder and baking soda into the bowl and mix well.
- Pour in the raisins and crushed walnuts (keep some for later pour on top)
- Pour the banana batter into the mould (if it is not a non-stick mould, you need to grease the mould), smooth the batter then sprinkle the brown sugar, walnuts and melted unsalted butter on the top.
- Preheat the oven at 175°C for 10 minutes.
- Put the mould in the oven, and then cover with baking paper on top to prevent the walnuts and surface being burnt.
- After baking for 1 hour at 175 ° C, remove the baking paper and continue baking for another 15 minutes.
INSTRUCTIONS VIDEO
NUTRITION
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