Cookbook:Banana Bread I

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Cookbook | Ingredients | Recipes | Bread

Banana Bread I
Category Bread recipes
Time 1 hour

Banana bread is a basic, reliable banana bread recipe. The perfect thing to do with over-ripe bananas! An alternative version of this recipe can be found here.

Ingredients[edit | edit source]

Volumetric[note 1] Grams Baker's %
1 cup white sugar 200 80%
½ cup butter, softened 113.5 45.4%
3 bananas (the riper the better), mashed 243-456 97.2-182.4%
2 eggs 100 40%
2 cups all-purpose flour 250 100%
½ tsp. baking soda 2.3 0.92%
⅓ cup sour milk or buttermilk 81.67 32.67%
¼ tsp. salt 1.5 0.6%
1 tsp vanilla extract 4.2 1.68%
Formula 996.17-1209.17 398.47-483.67%

Note: ½ tsp. baking powder and ⅓ cup milk can be substituted for the sour milk/buttermilk and baking soda.1/2 cup nuts may also be added to the mixture

Directions[edit | edit source]

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease an 8 in x 4 in (20 cm x 10 cm) loaf pan.
  3. Combine all ingredients into a large mixing bowl. Beat well.
  4. Pour batter into pan.
  5. Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Makes one loaf.

Conversion Notes[edit | edit source]

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Banana size range is extra small to extra large. Large egg size presumed.