HOW TO MAKE a BANANA LOAF - a Real Time Cook Along
Digwell Greenfingers
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HOW TO MAKE a BANANA LOAF - a Real Time Cook Along
297 просмотров · 3 года назад
Digwell Greenfingers
8,87 тыс. подписчиков
297 просмотров · 3 года назад
This banana bread (or loaf) is really simple to make so gather the ingredients and cook along with me. Apart from the 50 or so minutes at the end, the video is all real-time footage of making the loaf. It's a great one for the kids to make too, almost impossible to get wrong!
BANANA BREAD
The best bananas to use for banana bread are those that have half-browned skins and are squishy inside.
INGREDIENTS
3 medium very ripe bananas, peeled
100g butter, unsalted or salted, melted
1tsp baking powder
1 pinch salt
1tsp cinnamon powder
150g sugar
2 large eggs, beaten
1tsp vanilla extract
250g self-raising flour
METHOD
Preheat the oven to 180°C, and butter & line a 2lb (8 x 4”) loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth. It doesn’t matter if there are small pieces of banana left, they make for a unique loaf!
Stir the melted butter into the mashed bananas.
Mix in the baking powder, cinnamon, and salt.
Stir in the sugar, beaten egg, and vanilla extract.
Mix in the flour in two batches.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes at 180°C, or until a toothpick or wooden skewer inserted into the centre comes out clean.
If the outside of the loaf is browned but the centre is still wet, loosely tent the loaf with foil and continue baking until the loaf is ready.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.
Slice and serve.
(Diggy tip: A bread knife helps to make slices that aren't too crumbly.)
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 6 days, or freeze it.
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HOW TO MAKE a BANANA LOAF - a Real Time Cook Along
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