Banana Bread

Banana brvad xx

 

 

 

 

 

 

Banana bread is loved by people of all ages. Nothing beats the taste of a well made banana bread. It is moist, dark and rich with an intense caramel flavor which gets better with age. The smell is amazing and fills your house from the moment it starts baking.. This is my personal banana bread recipe from my kitchen to yours. It will be, and I make bold to say, one of the best, if not the best, banana bread you have ever eaten.

Banana brvad x

 

 

 

 

 

 

 

INGREDIENTS:

(1) 400 Grams of Banana (About 3 Large Fruits)

(2) 260 Grams All Purpose Flour (2 Cups)

(3) 1 Cup Walnuts

(4) 2 Large Eggs

(5) 113 Grams Unsalted Butter (1/2 Cup)

(6) 150 Grams Granulated White Sugar (3/4 Cup)

(7) 1 Teaspoon Baking Powder

(8) 1/2 Teaspoon Baking Soda

(9) 1 Teaspoon Grated Nutmeg

(10) 1 Teaspoon Pure Vanilla Extract

(11) 1/4 Teaspoon Salt

(12) The zest of 1 Lemon

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Note: Bananas should be overripe with dark sports appearing on the fruits. Bananas that are just ripe and yellow should not be used for banana bread.

Bananas

 

 

 

 

 

 

 

PROCEDURE:

(1) Prepare Bananas: At least 2 days before you intend to make this bread, place your overripe bananas in the freezer and leave for at least 24 hours. They can be there for up to a week. After 24 hours, the bananas should be dark colored and frozen solid. Remove the bananas from the freezer at least 12 hours before you intend to use them. They can thaw overnight in the fridge. After they have thawed, they will be very soft. Peel them and mash them in a bowl with a fork. The mash need not be smooth. These steps are very important and should be followed.

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(2) Preheat oven to 350 degrees.

(3) Grease and flour a regular 8 x 4 loaf pan. Set aside.

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(3) Melt butter in microwave or in a sauce pan over medium heat. Allow to cool.

(4) Toast walnuts for about 8 minutes in a pan to intensify their flavor. Chop into small pieces.

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(5) Preparatory steps over, now it is time to make your batter. This is very easy as you will need only 2 large bowls: one for the dry ingredients and the other for the wet ingredients. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.

(6) Next grate in the nutmeg and lemon zest, add the chopped walnuts and mix well to combine.

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(7) In the second bowl, beat the eggs to break yolks. Next, add the melted butter, vanilla extract and mashed bananas. Mix to combine.

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(8) Pour the wet ingredients into the dry ingredients and mix just until combined. Do not over mix or the bread would be too dense and heavy.

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(9) Pour batter into prepared loaf pan and bake in preheated oven for 1 hour or until a tooth pick inserted into the middle comes out clean.

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(10) Place loaf on wire rack to cool for about 10 minutes before removing from pan.

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(11) Leftover bread (I doubt there will be any though) should be wrapped with foil paper and stored at room temperature. This bread gets better as it ages.

Banana brvad

 

 

 

 

 

 

Looking for something more adventurous? Try my Plantain Bread and Lemon Banana Bread recipes.

Plantain Bread

 

Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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33 comments on “Banana Bread
  1. Esther Titilayo Chinyere says:

    Banana Bread!
    Very easy,thanks Terry,u’re indeed a blessing 2 mi and 2 my kitchen.

  2. Precious says:

    Oooh….I love the lemon zest in it. I’ve always used sour cream, Greek yoghurt or buttermilk. I’ll try it your way this weekend and let you know.
    p.s… I must admit it’s a great relief to see the Boss Baker’s banana bread with a split at the top.

  3. Joy A says:

    Nice recipe.

  4. Ememobong says:

    Terry,ℓ̊’m team wholesome meals and no sugar…
    Can ℓ̊ use Oats or wheat flour in place of the flour??
    Can ℓ̊ use only banana or add more bananas in place of sugar??
    Can ℓ̊ use coconut or olive oil in place of butter??…If yes,pls what’s the quantity of oil ℓ̊ can add?
    Thanks

    • Terry Adido says:

      Hi. Thanks for your message. Yes you can you whole wheat flour (not oats) in place of all purpose flour. No, you cannot use more bananas in place of sugar. Yes you can use oil in place of butter, but neutral oil like canola, sun flower, corn or peanut. Olive is too strong and coconut has a low burning point. If using oil, use the same quantity as melted butter.

  5. aisha tomilola says:

    Thanks for dt terry. One will at least eat bread in another form. Sounds like bread fruit.

  6. Iphie says:

    cool.

  7. Oladipo E Modupe says:

    Please can you send M̶̲̅e the receipe for preparing Chicken Ǎ̜̣̍Ϟd Chips

  8. samy says:

    Hi terry, I just made my banana bread and it taste so nice, I dnt have walnuts at home so I used pistachios, almonds, raisins and sultanas all measured to a cup, and I lov it. Thanks

  9. Precious says:

    I’m so over the moon. This is by far the bestest banana bread recipe I have used. I have never liked lemon in baked goods but I followed the recipe almost exactly as given (I reduced the sugar by 1/3 and mixed brown and white).
    Overall, the lemon does make a difference. My usual banana bread fans have called this version “totally wicked”. I’ll post pics on SYTYCC. Thanks Terry!

  10. vivianne says:

    Hi, I have totally got to try this. The recipe and outline is easy and the bread itself looks amazing. I have baked one of this before but used a whole different recipe. Didn’t add all the nuts or lemon zest. It came out nice and delicious but was more like cake. Am going to try this. Thumbs up to you terry, thanks and God bless you.

  11. bridget says:

    Pls terry help me wit recipe for pancake

  12. azuka precious efe says:

    Hi terry jus had about u from a friend in d same catering school and went tru ur website I really love wat I see.I really hope 2 learn sometin meanful and worthwhile 4rm u.niceeee job thou.

  13. Christy says:

    Waaoo! Terry tanks a lot. This is realy a gud one. Am gonna try it. God bless u.

  14. Temmy says:

    Thanks for this,Terry but please is it a must we use wallnut?if no,what can we use in place of it and also what do u mean by zest of lemon?(coveringmyface…don’t laugh at me,please). Wish to try this soonest

    • Terry Adido says:

      You can leave walnut out. Pecans are a good substitute. You can also make it nut free. Zest is the outer yellow skin of the lemon. Be careful not to grate the inner whiter part as it is bitter.

  15. Temmy says:

    Thanks so much,Terry. I don’t even know what pecan is but since u said I can do without nuts.I think am ok but just incase of some other time,I wish to know what it is as well as cinnamon…thanks

  16. Kankemwa Salako says:

    Hello Terry. I am allergic to nuts and wonder if leaving out the walnuts will affect the overall outcome.

  17. phaevore says:

    I just want to say thank you for this recipe cux its truly the best although I wasn’t able to get lemon where I live it was still amazing and I can not wait to try this recipe again.

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