Cookbook:Banana Bread I
(Redirected from Cookbook:Banana bread)
| Banana Bread I | |
|---|---|
| Category | Bread recipes |
| Time | 1 hour |
Cookbook | Ingredients | Recipes | Bread
This 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]
| Ingredient | Count | Volume | Weight | Baker's % (optional) |
|---|---|---|---|---|
| White sugar | 1 cup | 200 g | 80% | |
| Butter, softened | ½ cup | 113 g | 45.4% | |
| Bananas (the riper the better), mashed | 3 ea. | 243–456 g | 97.2-182.4% | |
| Eggs | 2 ea. | 100 g | 40% | |
| All-purpose flour | 2 cups | 250 g | 100% | |
| Baking soda | ½ tsp | 2.3 g | 0.92% | |
| Sour milk or buttermilk | ⅓ cup | 81 g | 32.67% | |
| Salt | ¼ tsp | 1.5 g | 0.6% | |
| Vanilla extract | 1 tsp | 4.2 g | 1.68% | |
| Total | 996–1209 g | 398.47-483.67% |
Procedure[edit | edit source]
- Preheat oven to 350°F (175°C).
- Lightly grease an 8 x 4-inch (20 x 10 cm) loaf pan.
- Combine all ingredients into a large mixing bowl. Beat well.
- Pour batter into pan.
- Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Notes, tips, and variations[edit | edit source]
- ½ tsp baking powder and ⅓ cup milk can be substituted for the sour milk/buttermilk and baking soda.
- ½ cup nuts may also be added to the mixture
Conversion notes[edit | edit source]
- ↑ 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.