The very classic banana bread, that will be a success if you are precise with measuring the ingredients, technique and timings. I have baked several banana breads, and this is one of the best recipes. This is one of the easiest recipe too and yet can be tricky at time. Follow with me today, to have a great bake.
The most common complaint, I receive for banana bread (baked in a loaf pan) is that there is some raw, undercooked portion in the middle. Which can be a big disappointment for any baker. The even texture throughout the baked bread is most important. It should be soft, fluffy yet strong.
The beauty of this bake is the texture. I grantee you can achieve it if you follow precisely. I have all the do’s and don’ts for you to achieve that amazing, bakery standards banana bread today.
The classic banana bread is baked in a loaf pan, hence it will take longer to bake, almost 55 to 60 minutes, so you will need patience. The oven temperature is very important. I prefer keeping it at 160 °C
My tip – after about 30 minutes of baking time cover the top of the of bread with a loss foil sheet, to prevent direct heat and dark brown colour on the top.
This bread today has a crumb top which is a mix of some nuts, seeds, brown sugar, flour and some butter. The crumb on the top is Pranav’s favourite part. So I prefer having it, whenever I bake banana bread. You can choose to bake it without the crumb top. It will be yum any which ways.
Another major part of this amazing banana bread is the flavour. It is very important that you use ripe bananas. I would like to give credits to Ossoro flavours for the pulpy banana flavour. It provides an absolutely gorgeous aroma and flavour. Honestly, it reminded me of the banana flavour jello candies, I use to love as a child. Few drops of the pulpy banana flavour made this banana bread special and took to a memory lane.
The recipe is simple, you will have dry ingredients and wet ingredients
Use a spatula to fold them together and bake in a parchment lined loaf pan.
I have used walnuts, almonds, pistachio, pumpkin seeds and flax seeds in the Bread. Ideally one should go with pecans, but any types of nuts will work beautifully.
There are two eggs mentioned in the ingredients down, if you want to replace them, flax eggs will make a perfect substitute.
You can have look at the substitute list, I had posted earlier, might help you
1 and 1/4th cup of all-purpose flour
3/4th cup of brown sugar
1/2 teaspoon of baking powder
1/4th teaspoon of baking soda
1/4th teaspoon of salt
2/3rd cup of chopped nuts and seeds of your choice
2 ripe medium-sized bananas (3/4th cup mashed)
2 eggs (room temperature)
100gm of butter (melted and cooled)
1/4th cup of plain yoghurt
Few drops of Ossoro pulpy banana flavour
For the crumb
1/4th cup of nuts and seeds chopped
1 tablespoon of flour
2 tablespoons of brown sugar
1 tablespoon of soft butter
Preheat your oven at 160*C). Prepare a 9inch loaf pan, and line the bottom of the pan with a piece of parchment paper.
In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Then stir in 2/3 cup (65 grams) of the chopped nuts and seeds.
In a medium-sized bowl mash the bananas with a fork until you have a thick paste. Then whisk in the beaten eggs, melted butter, yoghurt, and few drops of Ossoro pulpy banana flavour.
With a rubber spatula lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield a tough, rubbery bread.)
To make the crumb- mix all the ingredients with fingers.
Scrape the batter into the prepared pan and sprinkle the crumb of chopped nuts, seeds, brown sugar, flour and butter over the top of the batter. Bake until the bread is golden brown and a toothpick inserted into centre comes out clean, 55 – 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Enjoy