A lot of people wanting to bake at this #stayathome time, don’t have yeast available and are not able to procure it. This is a basic banana bread recipe which uses baking powder as a leavening agent. The bread can be customised with any add-ons that you have at hand.
(Serves 6-8 people)
Yeild : 900-1000 grams
- Pureed banana – 3 large bananas (330 grams) pureed with 50 grams water . Net yeild – 350 grams
- Vanilla extract – 1 teaspoon
- Powdered organic cane sugar – 150 grams
- Vegetable oil – 130 grams
- Lemon juice or vinegar – 1 teaspoon
- Water for thinning the batter (if needed) – 50 grams
- Salt – 1 teaspoon
- Organic whole-wheat flour – 280 grams
- Aluminum free baking powder – 3 teaspoons
- Toppings – dark chocolate chips /walnuts /almonds / raisins / seeds (about 100 grams)
1. Set out, weigh and prepare your wet and dry ingredients (except the toppings) separately, making sure that everything is at room temperature. Mix completely the wet ingredients in a bowl. In a seperate bowl stir together the flour and the baking soda. The bananas used for this recipe should be overripe. Underripe or just ripe fruit will not add the required flavour to this bread.
2. Set your oven to preheat at 180C
3. Combine the wet and dry ingredients. Add the dry ingredients to the bowl containing all wet ingredients in batches of three . The flour incorporation should be gentle with minimal stirring. Follow the pattern of 8 with your spatula and make sure that you scrape the bottom of your bowl as you mix.
4. At this stage check the consistency of your batter. If your batter is too thick and does not drop off your spatula, thin it with some water. I used an additional 50 grams water at this stage. Make sure that the batter does not get runny.
5. Grease your baking tin with oil and line it with parchment paper. For this recipe you can use a loaf tin. Since this bread uses baking powder as a leavening agent it is important that the bread be put in the oven for baking as soon as the batter is ready .
6. Pour your batter into the tin and tap it on a flat surface 5-6 times to remove all air bubbles. At this stage top the bread with toppings of your choice. I used dark Callebaut callets to top my bread.
7. Bake the bread in your preheated oven for 40 mins at 180C. At this stage check the bread by inserting a toothpick. If your batter is still wet, reduce the temperature to 170C and bake for another 10-20 mins till such time that your toothpick pulls up clean when inserted in the centre of your bread.
8. Let the bread cool in the tin for 10 mins after you remove it from the oven. Transfer your loaf to a serving plate lined with parchment. Let it cool for another 30 minutes before you slice it. Eat warm !
Important notes :
1. Salt has been included in the wet ingredients to ensure even distribution in the batter.
2. The batter should remain thick when the wet and dry ingredients are incorporated. If it becomes stiff and difficult to stir, thin it by adding additional water.
3. Let the bread cool before you slice it, else it will crumble.