Moist Banana Bread バナナブレッド
User Reviews
5
Moist Banana Bread バナナブレッド
Description
The Moist Banana Bread バナナブレッド uses a blend of cake and bread flours to balance tenderness and structure. Butter and sugar are creamed until fluffy, then eggs are added gradually to incorporate air. Mashed ripe bananas and cinnamon enrich the flavor and texture. The dry ingredients, including baking powder and cinnamon, are sifted and folded in gently to avoid overmixing, which maintains the bread’s moist crumb.
Baking occurs at 356°F (180°C), and the batter is lined in a bread form with an optional sliced banana topping for visual appeal. This bread benefits from resting wrapped overnight after cooling to enhance moisture and flavor. It is a satisfying option for breakfast or a snack.
Using unsalted butter controls salt content and gluten behavior, while measuring mashed banana by volume rather than by number ensures consistent moisture. Leftover mashed banana can be frozen for smoothies. Proper room temperature of ingredients before mixing aids in achieving ideal texture.
Ingredients
- 1 1/8cup/120g cake flour *1 *3
- 3/4 cup/100g bread flour *2 *3
- 2 tsp baking powder
- 1/2 tsp cinnamon powder
- 1 1/4stick/140g butter 4, unsalted
- 3/4 cup/140g caster sugar
- 2 egg 5, large
- 1 cup banana 6, mashed ripe
- 1 banana 7, small, sliced for decoration
Instructions
- Take the butter and eggs out of the fridge to leave in room temperature. *8
- Start to preheat the oven 356°F(180°C).
- Sift cake and bread flour, baking powder and cinnamon powder all together and set aside.
- Line the bread form with a baking sheet.
- Crack the eggs into a small mixing bowl and beat them.
- Peel and mash the bananas. Measure one cup and set aside. *9
- Place the softened butter in the stand mixer bowl and beat with high speed till the color of the butter becomes a pale whitish yellow.
- Add the sugar and beat again with high speed till the butter become fluffy.
- Reduce the stand mixer speed to low and add beaten egg a little bit amount at a time. Once the egg is mixed in, add more eggs and repeat the process until all eggs are combined.
- Add the mashed banana and combine with low speed.
- Removed the mixing bowl from the stand mixer and sift the flours into the bowl.
- Fold the flour into the batter using a wooden spatula. Be careful not to overmix. *10
- Transfer the bread mixture into the baking sheet lined bread form.
- Flatten the surface of the bread mixture and decorate with sliced banana. *7
- Bake in 1/3 bottom of the oven for 60 minutes.
- Take them out and insert a skewer to test. If the skewer came out clean, the banana bread is baked.
- Turn the oven heat off, remove the bread from the bread form and cool on a wire cooling rack.
- You can slice and serve freshly with butter or whipped cream. *11
Notes
- Use unsalted butter to control salt and gluten activity in the bread.
- Measure mashed banana by volume for consistent results, as banana size varies.
- Allow the banana bread to rest wrapped overnight after cooling for better moisture and flavor.
- Leftover mashed bananas can be frozen for use in smoothies or future baking.
- Bring eggs and butter to room temperature about 30 minutes before starting for best mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 73mg | 24% |
| Sodium | 19mg | 1% |
| Potassium | 244mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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