It feels like a lifetime since I last lost myself in the art of baking after completing my recipe book. The kitchen, once a place of creation and comfort, had been silent for too long. Then, just after the New Year, a serendipitous encounter in my freezer rekindled my baking spirit – a black, overripe frozen banana, waiting to be transformed into Papabee’s cherished banana loaf.
Ingredients:
250 grams of butter (@18 Celsius)
225 grams of soft brown sugar
216 grams of eggs
130 grams of honey
20 grams of molasses
10 grams of vanilla extract
330 grams of overripe bananas, mashed
50 grams of cream
8 grams of baking soda + 50 grams of hot milk (a magical mixture of leavening)
340 grams of all-purpose flour
4 grams of baking powder
5 grams of fine salt
Optional: 1/8 tsp. nutmeg and 1/2 tsp. cinnamon powder for a hint of spice.
For this recipe, I recommend using Cavendish bananas, ripe to the point where they have developed blackened skin. These bananas are at the peak of sweetness, as the starch has fully converted into sugar. However, do note that due to their high sugar content, this banana loaf may not be suitable for those with sugar intake concerns or diabetes.
Procedure:
Preheat your oven to a cozy 150°C.
Thoughtfully measure all your ingredients, placing them in separate containers for easy access.
Sift the flour, baking powder, and salt meticulously, sifting them not once, not twice, but thrice! Then, mix these powders harmoniously and set them aside.
In a clean mixing bowl, combine honey, molasses, vanilla extract, mashed bananas, and cream. Let these flavors meld as you move on.
Now, introduce the baking soda and milk mixture to the liquid and banana blend. It’s the magical alchemy that will make your loaf rise with pride.
In a separate bowl, cream the butter and soft brown sugar until the mixture gleams with light. This process holds the heart of the sweetness.
Gradually add the eggs, one by one, and watch as they intertwine seamlessly.
Begin the delicate dance of adding your dry ingredients and the liquid mixture in stages, ensuring they’re fully incorporated before each addition.
With your loaf pan greased and lined, pour the batter in and level it out like a canvas waiting for its masterpiece.
Bake in the preheated oven for 55-65 minutes, or until a tester emerges clean and the top boasts a golden-brown crown.
As your kitchen fills with the aromatic embrace of freshly baked banana bread, remove it from the oven and let it cool.
Slice, serve, and savor your creation, pairing it with a steaming cup of coffee or a comforting pot of tea.
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