Do you want to make the best Banana Moist Bread Loaf?
Here is MotherBee's Complete Guide to making the best Banana moist bread loaf.
If you love banana bread loaf like me you would like to make the best banana bread loaf all the time. I have come up with this complete guide to make best banana loaf.
Explore the world of deliciously moist banana loaf cake, a timeless classic with a touch of scientific precision. Perfected by MotherBee, this recipe combines the art of baking with scientific know-how to ensure a wonderfully moist and flavorful result.
Table of contents
History or discovery of banana bread
The story of banana loaf cake, also known as banana bread, dates back to 18th-century America when resourceful home cooks discovered the magic of using baking soda as a leavening agent. It truly gained popularity during the Great Depression when creative cooks found ways to make the most of overripe bananas, a practice that continues today, especially in the Philippines, where bananas are abundant and even exported around the world.
Our journey begins with the simple banana, one of the largest fruits produced in our country. Banana bread is just one delightful way to enjoy this plentiful fruit, born from a desire not to waste those ripe bananas. This recipe takes that classic idea and elevates it with a scientific approach, ensuring that every slice is moist and bursting with flavor.
How many Banana Bread Recipes published on line?
Are you obsessing about banana bread? Are you curious how many Banana Bread Recipes published on line? There is no definitive answer to how many banana bread recipes are published online, as new recipes are constantly being created and shared by different sources. However, based on the web search results, we can get a rough estimate of the popularity and variety of banana bread recipes.
One way to estimate the number of banana bread recipes online is to look at the number of results returned by a search engine.
If we search for banana bread recipes on google or bing we get about 1,080,000 banana bread recipe results.
Of course, this does not mean that there are that many unique recipes, as some of them may be duplicates, variations, or irrelevant. But it does give us an idea of how much interest there is in banana bread recipes.
Another way to estimate the number of banana bread recipes online is to look at the number of recipes offered by some popular cooking websites. These are just a few examples of the many websites that feature banana bread recipes, and they show that there is a wide range of ingredients, flavors, and techniques that can be used to make banana bread.
Based on these methods, we can conclude that there are probably thousands, if not millions, of banana bread recipes published online. However, the exact number is impossible to determine, as it depends on how we define and count a recipe. The best way to explore the world of banana bread recipes is to try some of them yourself and discover your favorites. 😊
Banana Moist Bread Loaf Ingredients
Preparation to Serving Time: Approximately 1 1/2 hours
Yield or servings: 12 slices
4 pieces Bananas, over riped Cavendish
2 pieces Whole eggs
1 cup Brown sugar
¼ cup Margarine (melted)
1 cup All-purpose flour
½ cup Rolled oats
1 ¼ teaspoon Baking soda
1 teaspoon Fine salt
1/3 cup Vivo Cream
Tools and Equipment:
Banana Bread Loaf Recipe Procedure:
Prepare the Bananas: Begin by peeling the bananas and mashing them into chunky pieces in a bowl. Set this aside; retaining some chunky bits of banana will enhance the texture of your banana bread.
Mix Wet Ingredients: In a separate mixing bowl equipped with a wire whisk, combine the eggs, brown sugar, and margarine. Mix thoroughly until the sugar has completely dissolved. This step is crucial as it prevents sugar crystallization, which can negatively affect the quality of your banana bread. This process may take around 5 minutes. For more details, check out the full article here ➡️ The Importance of fully dissolving sugar in baking.
Prepare Dry Ingredients: In another bowl, sift all the dry ingredients. Incorporate the rolled oats and ensure thorough mixing.
Combine Wet and Dry Mixtures: Add the dry mixture into the mixing bowl with the butter mixture. Mix at medium speed while gradually adding in the Vivo cream.
Incorporate Bananas: Introduce the mashed bananas into the batter and continue mixing until they are well incorporated.
Prepare the Loaf Pan: Line a loaf pan with parchment paper or grease it to prevent sticking.
Fill the Pan: Carefully pour the prepared batter into the lined loaf pan, ensuring it’s evenly distributed.
Baking: Bake the banana bread in a preheated oven at 150°C (302°F) for approximately 45-55 minutes. To determine doneness, insert a toothpick or a skewer into the center of the bread; it should come out clean when it’s ready.
Cooling: Allow the banana bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Packing and Packaging: Once completely cooled, you can wrap your banana bread in plastic wrap or aluminum foil to preserve freshness. For longer storage, consider placing it in an airtight container or a resealable plastic bag. Label the package with the date it was baked.
WATCH VIDEO FOR THE VIDEO TUTORIAL
Tips for Success and common mistakes to avoid
Use very riped bananas for the best flavor. ➡️click here for the banana article
Mixing the dry ingredients separately ensures even distribution (refer to MotherBee's video below).
Don’t overmix the batter; just combine until it’s uniform - ➡️click here for detailed article about over mixing
Don't over bake. ➡️Click here for the article discussing how to know when it is done.
Troubleshooting:
If the top is browning too quickly, cover it with foil during baking.
If the cake sinks in the middle:
your leavening agents may be old
your recipe is not balanced
too much liquid and less dry ingredients
you removed the cake too early while it is still rising
Optimum Storage
store in an a clean bag, remove as much air as possible. Place the bagged banana loaf into a rigid air tight container. Store at cold temperature at least 9C or lower away from direct sunlight. ➡️Click here for related article about storage and molds and yeast growth.
Banana Bread Shelf life
Refrigerated - 7-10 days (without temperature abuse - ➡️click here for the article about temperature abuse)
Ambient/Room Temperature: 4 days
Common Questions and Answers in making Banana Bread Loaf:
🟣Question: Can I steam this recipe instead of baking in the oven?
🟢Answer: Yes definitely you can, it will just take longer for you to finish cooking and will be a bit more moist than baked. The length of steaming will be depending on the mould that you will use and how hot is the steamer.
🟣Question: Can I add banana extract to banana bread?
🟢Answer: Yes definitely, banana extract or essence will boost the flavour of your banana bread.
🟣Question: Can I use banana extract instead of bananas?
🟢Answer: If you take the bananas out of your banana bread recipe, you need to put in something else like fruit puree, veggie puree, or another liquid to keep the recipe balanced. Remember, bananas have sugar, fiber, and starch. So, whatever you use instead should have about the same amount of fiber. You can always add back the starch and sugar. To do this replacement just right, you might need to do a little bit of math or calculation.➡️Click here for a full article on how you can replace banana with another fruit or vegetable.
🟣Question: What is the best substitute of banana extract in recipes?
🟢Answer: If a recipe asks for banana extract but you don't have any, you can use vanilla extract or lemon extract instead to make your dessert or baked goods taste even better.
🟣Question: What is banana extract used for?
🟢Answer: Banana extract is a concentrated flavour of banana essence, derived from bananas through a process involving alcohol, oil, and hydro extraction methods. It is used to enhance flavour and taste of food such as in puddings, baked products (cakes, bread, pastry, cookies, muffins, cupcakes), dessert, beverage and candies.
🟣Question: How much banana extract should I use?
🟢Answer: You should only use maximum of 1% banana extract by weight of the batter or the bread, example if your banana loaf is 500g in total by weight you should only put 5g banana extract or 1teaspoon.
🟣Question: Why does my banana bread not taste like banana?
🟢Answer: Your banana bread might not taste like bananas because you might not have used enough ripe bananas when making it. Bananas give the bread its banana flavor, so if you use too few or not ripe enough bananas, the taste won't be very strong. So, try using more or riper bananas next time to get that yummy banana flavor.
🟣Question: What to add to banana bread if you dont have enough bananas?
🟢Answer: If you don't have enough bananas for your banana bread, you can add applesauce, yogurt, or even some mashed sweet potatoes or pumpkin as a replacement. These ingredients can help maintain moisture and add a pleasant taste without the need for extra bananas. Just make sure to use roughly the same amount as the bananas you're substituting.
🟣Question: Why does banana flavoring taste different than bananas?
🟢Answer: Banana flavoring can taste different from real bananas because it's often made using artificial chemicals that mimic the taste of bananas. These chemicals try to capture the sweet and fruity aspects of banana flavor, but they might not get it exactly right. Also, real bananas have a complex flavor profile that includes various compounds, while artificial flavorings might only replicate some of them. So, when you taste banana flavoring, it can seem a bit different because it's a simplified version of the real thing.
🟣Question: Is banana essence the same as banana extract?
🟢Answer: Banana essence and banana extract are similar but not quite the same. Here's the difference:
Banana Extract: Banana extract is typically made by macerating real bananas in a mixture of alcohol and water. This process extracts the natural banana flavors. It may also contain other ingredients like sugar or corn syrup to enhance the sweetness. Banana extract is used to impart a concentrated banana flavor to recipes, such as banana bread or banana-flavored desserts. It tends to provide a more authentic banana taste because it's derived from real fruit.
Banana Essence: Banana essence, on the other hand, is a synthetic flavoring compound that replicates the taste of bananas. It's usually made from artificial flavor chemicals and doesn't necessarily contain real banana. It's often used in the food industry to provide a consistent banana flavor and aroma in various products like candies, cakes, or beverages. The taste of banana essence can be different from that of banana extract because it's a manufactured imitation of the fruit's flavor.
So, while both can add banana flavor to your dishes, banana extract typically provides a more genuine banana taste due to its natural banana content, while banana essence is an artificial flavoring designed to mimic the banana flavor.
🟣Question: Is banana extract made from real bananas?
🟢Answer: Yes, banana extract is typically made from real bananas. The process involves macerating or steeping real bananas in a mixture of alcohol and water to extract the natural flavors. This extraction method allows the essence of real bananas to infuse into the liquid, creating a concentrated banana flavor. Some banana extracts may also contain other ingredients like sugar or corn syrup to enhance sweetness.
Because banana extract is derived from real bananas, it often provides a more authentic and natural banana taste to recipes. This is in contrast to banana essence, which is a synthetic flavoring compound designed to mimic the taste of bananas but doesn't necessarily contain real banana.
🟣Question: Is banana extract sweet?
🟢Answer: Banana extract itself is not very sweet. Its primary purpose is to provide the concentrated flavor of bananas to recipes, rather than adding significant sweetness. The sweetness in recipes that use banana extract typically comes from other ingredients like sugar, honey, or ripe bananas. So, while banana extract has a natural banana flavor, it is not a sweetening agent on its own.
🟣Question: What's in banana extract?
🟢Answer: Banana extract typically contains a few key ingredients, primarily focused on capturing and preserving the natural banana flavor. The primary components include:
Banana Flavor: The core ingredient in banana extract is the flavor compounds extracted from real bananas. These compounds provide the authentic banana taste.
Alcohol: Alcohol, such as ethanol, is often used as a solvent to extract and preserve the banana flavor. It helps to dissolve and carry the banana compounds effectively.
Water: Water is often added to dilute the extract and make it suitable for use in recipes. It also helps in preserving the banana flavor.
Other Ingredients (Optional): Some banana extracts may include additional ingredients like sugar or corn syrup to enhance sweetness and thickness. These ingredients can vary by brand and product.
Note: the exact composition of banana extract can vary between manufacturers and brands, so it's a good idea to check the ingredient list on the specific product you're using if you have any dietary concerns or preferences.
🟣Question: Does banana extract go bad?
🟢Answer: Banana extract, like many food products, can go bad or lose its potency over time, especially if it's not stored properly. Here are some factors to consider regarding the shelf life of banana extract:
Expiration Date: Check the bottle for an expiration date or "best by" date. Like other food items, banana extract should be used before or by the date indicated on the packaging for the best quality.
Storage Conditions: Proper storage is crucial to maintain the extract's quality. Banana extract should be stored in a cool, dark place, away from direct sunlight and heat. It should also be tightly sealed to prevent air and moisture from entering, which can lead to deterioration.
Smell and Taste: Over time, banana extract may lose some of its flavor and aroma. If it smells or tastes off or significantly weaker than when you first opened it, it may have gone bad.
Appearance: Examine the extract for any signs of discoloration, cloudiness, or the presence of mold. If you see any of these, it's best to discard the extract.
Texture: Banana extract should be a liquid, not thick or syrupy. If it becomes overly thick or syrupy, it might be past its prime.
To extend the shelf life of your banana extract, store it properly, and use it within the recommended timeframe. If it's well-preserved and hasn't passed its expiration date, it should maintain its quality for an extended period.
🟣Question: Is banana extract high in potassium?
🟢Answer: Banana extract typically contains very little potassium, if any at all. The process of making banana extract involves extracting the flavor compounds from bananas using alcohol and water. Potassium is a mineral found in the actual fruit of a banana, but it is not typically a significant component in the extract.
If you are looking to increase your potassium intake, it's best to consume fresh bananas or other potassium-rich foods rather than relying on banana extract as a source of this mineral.
🟣Question: Can I use butter instead of margarine?
🟢Answer: Yes, butter can be substituted with margarine with the same amount required in the recipe.
🟣Question: What’s the role of Vivo Cream can I substitute it with other cream?
🟢Answer: It adds creaminess and moisture. Yes, you can replace it with ordinary dairy cream or any type (thin, fresh, whipping).
🟣Question: Can I add nuts or chocolate chips?
🟢Answer: Absolutely, for added texture and flavor.
Ingredient Substitutions:
Margarine: Unsalted butter
Vivo Cream: Heavy cream or sour cream
Brown sugar: White sugar (bear in mind this will give you lighter coloured crumb)
Rolled oats: desiccated coconut or instant oats
Suggested Serving or Variations
Enjoy a slice with a spread of creamy peanut butter, a dollop of whipped cream, a drizzle of salted caramel syrup or chocolate ganache, the possibility are endless.
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