The Secret History Of Banana Bread Recipe

Banana bread recipe is one of the richest and easiest biscuits to make. Rich, tender on the inside and with an irresistible crispy layer. There are recipes that are so easy as they are. If you are afraid to face pastry or biscuits, do not fear because this banana bread recipe is very simple.

Banana Bread Recipe The Best You Can 7 Signs Of Failure
Banana Bread Recipe The Best You Can 7 Signs Of Failure

Bananas, 3
Butter, melted, 75 g
Baking soda, 1 tsp
Salt, 1 pinch
Agave syrup, 70 g (or 100g of sugar)
Egg, 1
Vanilla extract, 1 tsp
Wheat flour, 200 g

8 Reasons Why You Are Still An Amateur At Banana Bread Recipe

We preheat the oven to 175ºC. We mash the bananas well (better if they are ripe, pulling past), add the melted butter, the baking soda, the salt, the agave syrup and the beaten egg, the vanilla extract. We mix everything very well.

Add the flour and mix until you have a homogeneous dough. We put everything in a 20 x 10 cm bread pan and take it to the oven for 50 minutes at 175ºC. Prick it with a toothpick to check that it is done inside and when it comes out clean, remove from the mold and let cool on an oven rack.

As you can see, I was not lying to you, making a banana bread or banana bread (which is actually more of a sponge cake than a bread) is very easy, and suitable for all beginners or those who are afraid of baking. It doesn’t have much more mystery than gathering the ingredients and taking them to the oven.

It is important to respect the size of the container, and if you have a larger or smaller one, the measurements must be adjusted. And remember that a mold that measures half does not need half the quantities, the conversion is volumetric and somewhat more complex. So the best thing for this banana bread is that you use a 20 x 10 cm bread pan.

Finally, in this banana bread recipe we use agave syrup, because thanks to the fact that it has a sweetening power of almost double that of sugar, it allows us to use half the amount obtaining the same sweetness. The original recipe has 100 grams of sugar, and here I reduce it to 70 grams of agave syrup. I do it at home with 50 grams of agave syrup, it is a matter of getting used to eating less sweet, I recommend trying it.

This banana bread accepts more ingredients in the dough, and you can make different versions that are great. I sometimes do it with walnuts and poppy seeds, which also give it a crisp touch with more texture.

Another idea to give this banana bread a twist is to make it in the form of a muffin or cupcake. Simply fill metal muffin cups with the same banana bread dough (careful to leave 1 cm to the edge when filling) and bake 40 minutes instead of 50. It looks great.

Leave a Reply

Your email address will not be published. Required fields are marked *