nerakrose (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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gluten_free2019-10-16 09:11 pm
nerakrose) wrote in gluten_free2019-10-16 09:11 pm
Entry tags:
Recipe: banana bread
I made the best banana bread I have ever made in my life, so it's share time!
ca. 70g butter (I used salted)
ca. 70g sugar (I used brown cane sugar)
about 2dl flour, lightly packed (I used this and did not have a scale, sigh)
oatmeal - enough for the right texture (guesstimate: 2dl?)
3 eggs
2-3 bananas, ripe (I used 2 large bananas)
vanilla (I used about a tsp vanilla extract)
salt (about 1 tsp)
1-2 tsp baking powder
Procedure:
(Preheat oven to 200 degrees C)
1. Whisk butter and sugar together until fluffy, or as close to as you can (I did it by hand with a wooden spoon, it did not get fluffy)
2. Add eggs, one by one, whisking it all together as you go
3. Add flour, baking powder, salt, and vanilla
4. The dough will be very runny and not delicious looking at all. Add some oatmeal (like maybe 1dl), mix well, and let sit for a bit. If the dough is still very wet, add more oatmeal and let sit. You want a texture similar to uncooked meatloaf. It's very important to let the dough rest so the oatmeal can soak up as much moisture as possible and so you don't overdo the oatmeal.
5. Add the mashed bananas. Your dough is now super wet again.
6. Pour dough into a bread tin, lined with parchment paper. Bake in the middle of the oven for about 40-45 minutes, depending on your oven. Mine got 45 minutes.
The bread will have a nice crispy crust but be soft and fluffy on the inside.
Serve while still warm (but not hot), with copious amounts of salted butter. This turned out SUPER fluffy and moist and soft and delicious. I legit ate half the loaf in one go, just kept cutting slices and slathering on butter and eating them...
If you like banana breads to be sweet this is probably not the recipe for you! I prefer to be able to distinguish between banana bread and banana cake, so this is not very sweet comparably.
Photo from the day after:
I don't know how well it keeps as it was gone within two days.
(Also I feel like I should apologise for sharing yet another "no precise measurements, just go with your gut" recipe. I live in student accommodation these days and I have a fraction of the kitchen appliances I usually have, and crucially no scale. It worked out fine though.)
ca. 70g butter (I used salted)
ca. 70g sugar (I used brown cane sugar)
about 2dl flour, lightly packed (I used this and did not have a scale, sigh)
oatmeal - enough for the right texture (guesstimate: 2dl?)
3 eggs
2-3 bananas, ripe (I used 2 large bananas)
vanilla (I used about a tsp vanilla extract)
salt (about 1 tsp)
1-2 tsp baking powder
Procedure:
(Preheat oven to 200 degrees C)
1. Whisk butter and sugar together until fluffy, or as close to as you can (I did it by hand with a wooden spoon, it did not get fluffy)
2. Add eggs, one by one, whisking it all together as you go
3. Add flour, baking powder, salt, and vanilla
4. The dough will be very runny and not delicious looking at all. Add some oatmeal (like maybe 1dl), mix well, and let sit for a bit. If the dough is still very wet, add more oatmeal and let sit. You want a texture similar to uncooked meatloaf. It's very important to let the dough rest so the oatmeal can soak up as much moisture as possible and so you don't overdo the oatmeal.
5. Add the mashed bananas. Your dough is now super wet again.
6. Pour dough into a bread tin, lined with parchment paper. Bake in the middle of the oven for about 40-45 minutes, depending on your oven. Mine got 45 minutes.
The bread will have a nice crispy crust but be soft and fluffy on the inside.
Serve while still warm (but not hot), with copious amounts of salted butter. This turned out SUPER fluffy and moist and soft and delicious. I legit ate half the loaf in one go, just kept cutting slices and slathering on butter and eating them...
If you like banana breads to be sweet this is probably not the recipe for you! I prefer to be able to distinguish between banana bread and banana cake, so this is not very sweet comparably.
Photo from the day after:
I don't know how well it keeps as it was gone within two days.
(Also I feel like I should apologise for sharing yet another "no precise measurements, just go with your gut" recipe. I live in student accommodation these days and I have a fraction of the kitchen appliances I usually have, and crucially no scale. It worked out fine though.)