Banana Bread is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Banana Bread is such an easy & amazing dessert to make at home. I’ve given quite a bit of thought to this recipe so please enjoy!
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
Banana Bread:
- Bananas 255g (Ripe bananas pls!)
- Unsalted Butter 40g
- Grapeseed Oil 34g
- Light Brown Sugar 133g (can use white sugar but light brown sugar is recommended)
- Whole Egg 48g
- Sour Cream 35g (or plain yoghurt)
- Vanilla Extract a few drops
- All-purpose flour 205g
- Cinnamon powder 1.2g
- Baking soda 3.4g
- Salt a pinch
- Walnuts 45g (optional but recommended)
- Raisins 45g (optional but recommended)
Whipped Cream:
- 100g Heavy cream
- 10g Sugar
- 10g Mascarpone cheese (optional)
Instructions
- Mash the bananas
- In a bowl add the banana, melted butter, oil, sugar, egg, sour cream, and whisk.
- Sift in the flour, cinnamon powder, baking soda, salt, walnuts, and raisins.
- (pre-heat 160℃) 160℃ for 50mins~1hr. You MUST adjust baking temp/time due to the difference in the pan size.
- Optional: Homemade neutral glaze & slices of banana
- Note: Applying the neutral glaze will make the applied surface sticky – the neutral glaze is meant to be sticky.
- Personally, I prefer wrapping the banana bread in cling film and storing it at room temp to serve the next day for optimal tenderness.
Quickly ripen bananas:
Put the banana into a paper bag with an apple inside. Check back after half a day and leave it longer if not ripe enough.
Another super quick way would be to bake unpeeled bananas at 150℃ (pre-heat 150℃) for 15~30mins. The banana will turn black but that’s ok.
Whipped Cream
- Add everything to a bowl, and whip to the desired consistency.
- Yield: 2 x mid-sized pound cake pans (15cm x 7cm x 6cm, somewhere around 700ml in volume)
Notes
How to store / Shelf life
Air-tight container for 3 days at room temp. It’s possible to store it in the freezer for up to 2wks.
Baking time/temp
Everyone uses different-sized pans – so adjust baking time & temperature. I’ve explained in the video “how to check” if your banana bread is baked well. My advice is to stick to 160℃ and adjust the time first - if it takes too long to bake even after extending the time then raise the temp by 10~15℃. (I know my suggested baking temperature is lower compared to a lot of those recipes out there – I prefer baking at a lower temp for longer)