Is there anything better than banana nut bread? For starters, the taste is unparalleled. Not only is it good on its own, but it goes great with peanut butter and jam. Add cinnamon to the mix, and it’s a real treat. And if you’re a lover of nuts, don’t overlook this breakfast choice.
Bread machine-filled cakes are usually pretty boring. However, if you have a fruit-filled crowd (such as in the spring or summer), you can’t go wrong with banana nut bread baking. It’s a healthy alternative to traditional cake breads, too. The bananas add a natural sweetness, without overwhelming the senses. And if you’re not a fan of flour, don’t worry: There are dozens of alternatives, including flour made from brown rice, buckwheat, semolina, tapioca and wild rice.
To make the best banana bread, start with fresh bananas. If you store bananas at room temperature, they will lose their deliciousness quickly. Once cut into wedges, bananas can be frozen or jarred for later use. Be sure to allow time for the bananas to defrost before using them in your recipe.
If you’re going to bake banana bread, your best bet is to utilize a baked goods cooking pan. A square baking sheet works wonders. It makes it easy to spread the bananas evenly on the baking sheet and keeps them from melting on contact with the hot surface of the oven. Use a toothpick to reach out between each slice of banana to easily remove the seeds. Reserve the peel for finishing touches, such as caramel or nuts.
Baking bananas bread begins with simply placing the bananas in a large bowl and filling the bowl with water. Add a tablespoon of canola oil, a few tablespoons of brown sugar, some vanilla, and a few drops of peppermint extract. Stir to combine. Leave it alone to cool down until it’s just below room temperature.
In a large electric or gas-powered stand mixer fitted with a paddle, beat the banana and sugar mixture until it’s completely combined. Add the oil, vanilla, and nuts and then beat it all until it’s completely mixed. Now it’s time to gather up the rest of the ingredients needed for the recipe: The rest of the ingredients such as the flax eggs, the milk, and the chocolate chips should all be placed in a separate bowl, labeled, of course, “Banana Nut Bread.” The last three items will be mixed at once and then beat them all together.
Using your hands, turn the mixture into an all-purpose flour mix and begin to knead it. Knead it until the ingredients are completely combined and the batter is smooth and elastic. Next, use a tablespoon of baking soda to add to the batter to make it lighter and less sticky. Use a rubber knife to scrape down the bowl from top to bottom to make sure all the ingredients have been well mixed.
With your hands and a sharp knife, cut a half inch or so into the top of each slice of bread and spread the batter over the top. Then using a measuring spoon, carefully drop the mixture onto your prepared baking sheets, making sure they are directly touching one another. The first time you try this method, you may find that the mixture does not stick properly to the baking sheets. This is perfectly normal; no two batches are ever alike. With patience, however, you should have no problems making banana bread.
When the bread comes out of the oven, allow it to cool before removing it from the oven. You may find that the texture is a bit hard and there may be some excess oil in it. To remedy this, you can either put the banana bread in the refrigerator for a couple of hours to let the excess oil drip off before you cut it into slices. If you find this process cumbersome, you can also substitute one of your favorite ingredients for brown sugar, such as vanilla or honey.
After you cut the bananas into pieces, you will need to combine the dry ingredients (flour, baking soda, and brown sugar) in a large bowl. Add the wet ingredients (buttermilk, salt, and bananas) and mix thoroughly until the ingredients are completely blended. You should have a lumpy paste that forms when you squeeze the bowl. By making sure you blend the dry ingredients thoroughly, you ensure that the cake batter will hold together as it cooks. Once the batter is smooth, you can begin to add the wet ingredients, mixing until they are completely mixed as well. You may need to make several batches of cake so that the batter holds together just right.
Once you have finished the mixing process, it’s time to cook the batter. If you have a microwave, you may want to heat it up until it begins to steam. If not, you can place it in the oven and use a meat thermometer to measure the internal temperature. Once the internal temperature is achieved, carefully lift the loaf from the oven, allowing it to brown on all sides before removing it from the oven.
