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Cookbook:Banana Bread II

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Banana Bread II
CategoryBread recipes
Time1.5 hours
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread

An alternative version of this recipe can be found here.

Ingredients

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Ingredient Count Volume

[note 1]

Weight Baker's % (optional)
Component 1
Melted butter ½ cup 113 g 60.5%
White granulated sugar 1 cup 200 g 106.6%
Eggs 2 ea. 100 g 53.3%
Vanilla extract 1 tsp 4.2 g 2.24%
Flour 1 ½ cups 187 g 100%
Baking soda 1 tsp 4.6 g 2.45%
Salt ½ tsp 3 g 1.60%
Sour cream 113 g (4 oz) 60.5%
Sliced bananas (ripe) 2 ea. 162–304 g 86–162%
Chopped walnuts (optional) ½ cup 58.5 g 31.2%
Ground cinnamon (optional) 1 tsp 2.6 g 1.39%
Total 949–1091 g 506–582%

Procedure

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  1. Preheat oven to 350°F (~175°C)
  2. Grease 9x5-inch (23x13 cm) loaf pan (optionally mix some sugar with a little cinnamon and spread over buttered surface of pan).
  3. Beat eggs.
  4. Mix melted butter and sugar in a large bowl (alternatively, cream the butter).
  5. Stir in eggs and vanilla.
  6. Combine flour, baking soda, salt, and cinnamon; add to mixture.
  7. Add sour cream, sliced bananas, and walnuts.
  8. Pour mixture into pan, optionally using a spatula to even out the top.
  9. Bake for about 1 hour, let cool, and enjoy!

Conversion notes

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  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Volumetric column is not entirely volumetric, sour cream is given in weight units. Banana range is extra small to extra large.