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Family Favorite Banana Bread #food
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In the past two weeks, I was extremely busy as I embraced getting back into the school routine along with winding up some of my home projects. I am pleased to say that I am finally getting back in the saddle from the summer blues. I will talk more about my summer project soon. Let's talk about today's recipe and a little mishap that happened along the way.
Almost all the banana breads or cakes use raw banana puree and I find the texture very dense and wet. What I do differently is that I cook the banana puree till all the moisture evaporates. That leaves a thick concentrated and slightly caramelized banana puree. You will be surprised to know that by doing so I can incorporate five to six bananas in one loaf without compromising its texture. The result is a loaf with an extremely packed banana flavor and an open crumb. Plus the whole house smells sweet.
I couldn't add walnuts to the batter along with the chocolate chips because my kid has a nut allergy. I wanted him to have it that day as he was already not feeling well and stayed home from school. So I caramelized the walnuts and used them as a topping for it. Gladly, my son enjoyed it with of course ☺️ his favorite chocolate morsels in there.
This loaf also makes a lovely make-ahead breakfast option. During school days, I make it a day ahead and then for breakfast, I serve it with homemade plain yogurt and boiled eggs. You can also toast a slice of it in a lightly buttered pan before serving it with your favorite components.
About the mishap, as I was cooking the banana puree in a cast iron pan, it completely ruined it and made it into a black mass. I had to throw that away. So I made a quick stop at the local supermarket in the middle of the shoot, hoping they would carry very ripe bananas. And it was my lucky day as they were having ripe and spotted bananas. I want to give you a headstart to not risk cooking it in a cast iron pan.
MEK Banana Bread Topped with Caramelized Bananas, Walnuts and Yogurt
2 cups all-purpose flour- 250g
1 tsp baking soda
¼ tsp salt
2 eggs
¼ cup brown sugar
6 medium and very ripe bananas ( once peeled, the bananas should weigh 430g)
½ cup or 8 tbsp unsalted butter
1 tsp cinnamon powder
½ cup chocolate chips
To make the caramelized bananas and walnuts:
3 tbsp butter
2 sliced bananas
¼ cup brown sugar
A sprinkle of cinnamon
½ cup walnuts
Butter a loaf pan and put a piece of parchment in the bottom. Heat oven to 350 F.
Add peeled and very ripe bananas to a dry skillet and start cooking it on medium heat. You can mash it along the way with a fork or just start with a puree in the first place. Keep cooking it and frequently scraping it from the bottom. Cook to the point where it becomes like mashed potatoes consistency and the liquid is all evaporated.
Add the butter stick and the cinnamon powder to it and remove from heat. The heat from the puree will melt the butter and also enhance the cinnamon flavor. Let it cool to room temperature.
Sift together the three dry ingredients for later use. Crack room-temperature eggs in a bowl and add brown sugar to it. Whisk it well.
Now add the cooled banana and butter mixture to it and whisk it. Add the sifted dry ingredients to it along with the walnuts and chocolate chips. Combine everything with a spatula.
Transfer the batter to the loaf pan and arrange the long banana slices on the top and along the sides. Sprinkle some granulated sugar and dollop it with butter, that will give you a caramelized top.
Bake on the middle rack at 350 F for 45-50 minutes. Make sure to check after 45 minutes for doneness. Remove from the oven and let it cool completely before slicing.
Serve it with yogurt and caramelized bananas. Enjoy!
To make the caramelized topping:
Melt butter in the pan and sprinkle 2 tbsp brown sugar over it. Arrange banana slices on it and sprinkle it with the rest of the sugar. Also, sprinkle some cinnamon powder on top. Bake with banana bread for 15 minutes. Then broil it for 3 to 4 minutes to get the desired caramel color on top.
Almost all the banana breads or cakes use raw banana puree and I find the texture very dense and wet. What I do differently is that I cook the banana puree till all the moisture evaporates. That leaves a thick concentrated and slightly caramelized banana puree. You will be surprised to know that by doing so I can incorporate five to six bananas in one loaf without compromising its texture. The result is a loaf with an extremely packed banana flavor and an open crumb. Plus the whole house smells sweet.
I couldn't add walnuts to the batter along with the chocolate chips because my kid has a nut allergy. I wanted him to have it that day as he was already not feeling well and stayed home from school. So I caramelized the walnuts and used them as a topping for it. Gladly, my son enjoyed it with of course ☺️ his favorite chocolate morsels in there.
This loaf also makes a lovely make-ahead breakfast option. During school days, I make it a day ahead and then for breakfast, I serve it with homemade plain yogurt and boiled eggs. You can also toast a slice of it in a lightly buttered pan before serving it with your favorite components.
About the mishap, as I was cooking the banana puree in a cast iron pan, it completely ruined it and made it into a black mass. I had to throw that away. So I made a quick stop at the local supermarket in the middle of the shoot, hoping they would carry very ripe bananas. And it was my lucky day as they were having ripe and spotted bananas. I want to give you a headstart to not risk cooking it in a cast iron pan.
MEK Banana Bread Topped with Caramelized Bananas, Walnuts and Yogurt
2 cups all-purpose flour- 250g
1 tsp baking soda
¼ tsp salt
2 eggs
¼ cup brown sugar
6 medium and very ripe bananas ( once peeled, the bananas should weigh 430g)
½ cup or 8 tbsp unsalted butter
1 tsp cinnamon powder
½ cup chocolate chips
To make the caramelized bananas and walnuts:
3 tbsp butter
2 sliced bananas
¼ cup brown sugar
A sprinkle of cinnamon
½ cup walnuts
Butter a loaf pan and put a piece of parchment in the bottom. Heat oven to 350 F.
Add peeled and very ripe bananas to a dry skillet and start cooking it on medium heat. You can mash it along the way with a fork or just start with a puree in the first place. Keep cooking it and frequently scraping it from the bottom. Cook to the point where it becomes like mashed potatoes consistency and the liquid is all evaporated.
Add the butter stick and the cinnamon powder to it and remove from heat. The heat from the puree will melt the butter and also enhance the cinnamon flavor. Let it cool to room temperature.
Sift together the three dry ingredients for later use. Crack room-temperature eggs in a bowl and add brown sugar to it. Whisk it well.
Now add the cooled banana and butter mixture to it and whisk it. Add the sifted dry ingredients to it along with the walnuts and chocolate chips. Combine everything with a spatula.
Transfer the batter to the loaf pan and arrange the long banana slices on the top and along the sides. Sprinkle some granulated sugar and dollop it with butter, that will give you a caramelized top.
Bake on the middle rack at 350 F for 45-50 minutes. Make sure to check after 45 minutes for doneness. Remove from the oven and let it cool completely before slicing.
Serve it with yogurt and caramelized bananas. Enjoy!
To make the caramelized topping:
Melt butter in the pan and sprinkle 2 tbsp brown sugar over it. Arrange banana slices on it and sprinkle it with the rest of the sugar. Also, sprinkle some cinnamon powder on top. Bake with banana bread for 15 minutes. Then broil it for 3 to 4 minutes to get the desired caramel color on top.
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