Banana Bread
- tools
- possibly a mixer
- a vessel for baking such as a cake or a bread pan / springform /
oven safe dish
- something that is about 2 liters
- a baking sheet
- two larger mixing bowls
- a spatula / a spoon
- ingredients
- dry
- 215g flour (T45/T405/00)
- 6g salt
- 3g cinnamon powder
- 5g baking soda
- 100g butter, preferably room temp
- 150g dark Muscovado sugar
- 2 eggs
- ~50g greek yogurt to counter dryness, or experiment
with some milk, or skip
- ~500g bananas (about 4)
- 1 would be for decoration, 375-400g without it, if skipped
- instructions
- bake 3 bananas until dark brown and soft
- 175°C for about 10-15 minutes
- do it while the oven reaches temperature for the final step
- in a bowl, mix the dry ingredients
- in another bowl, cream the butter with a mixer
- soften it first in case it’s cold
- or melt the butter and you can do without the mixer
- add and mix the dark Muscovado sugar, 2 eggs, and the greek
yogurt
- mash the cooked bananas and mix in
- fold in the dry ingredients
- pour to a pan and decorate with the last banana
- slice lengthwise down the middle and place on top of the batter
- bake at 175°C for about 50 minutes