As requested by @brigettejones, I am uploading a Banana Bread recipe! I know I said to watch out for my "Dark Chocolate Lemon Tart" recipe, but the lemon cookies I buy for this recipe had been taken out of stock from my grocery store... The greatest tragedy of ALL TIME. Anyways, I decided that in the meantime I could try baking something else... and banana bread is always so easy and accessible to make.
This recipe is via. Simply Recipes, so enjoy :)
Side Note: I felt this recipe was good, but it was slightly too thick/dry in consistency and taste. The first time I made banana bread, I actually used a recipe that included chocolate chips (a different recipe) and still can't get it out of my mind. If I can find the original recipe, I will link it here.
INGREDIENTS
- 2 to 3 ripened bananas (I actually recommend to add more bananas)
- 1/3 cup melted butter
- 1 tsp baking soda
- Pinch of salt
- 3/4 cup white sugar (I actually used 1/2 a cup, but it wasn't sweet enough even though I usually prefer less sugary recipes) > but always go with what YOUR palette prefers... Also, try using brown sugar for a deeper flavor (Thanks Brigitte!)
- 1 large egg (Different egg sizes aren't available in Korea, so I simply added around 1/2 or 1/3 of another egg to a regular egg)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
What is "all-purpose flour"?
Yes, this is a question I asked myself when I began baking. It's actually very simple and doesn't sound as complicated as it seems. All purpose flour basically includes other ingredients on top of regular flour to be baking friendly (ex) to further help get that beautiful rise and lift to your batter as it bakes). Again, this type of flour is not common in Korea, so here is a mini tutorial (via. Spruceats):
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
UPDATE:
I learnt from a professional pastry graduate from Le Cordon Bleu that all-purpose flour is actually toxic (if you get the pre-made kind) to your health, as the plumes of white dust produced from the flour is filled with unhealthy chemicals. In fact, it is so harmful, that Le Cordon Bleu, the famous cooking school in Paris, totally bans it from their students. Therefore, it is better to make it at home with the mini tutorial above.
(Since this recipe requires 1 1/2 cups of flour, change the ratios a little bit to fit this recipe's needs).
Uh-oh... my banana bread is not sweet enough!
A really nice touch of flavor you can add to your banana bread is lemon icing—basically powdered sugar (if you didn't know... you can make powdered sugar by blending regular granulated sugar) and lemon juice. It will instantly help sweeten and add another depth of flavor to your banana bread!
TOOLS
- Baking pans or cupcake liners (see images below)
- Large bowl
- Fork
- Spatula
- Oven
Tip
If you are worried that your bananas aren't ripe enough, I've got a solution for you. Basically, the fastest and easiest way to ripen bananas is simply by sticking them in the oven and letting them brown until (turn mushy). For banana bread, it is best if you have those brown, spotted bananas that aren't delectable to eat regularly—these are naturally much sweeter.
Or... You could stick it in a paper bag (lunch bag) and wait for a while. This is a Gordon Ramsay tip!
Directions
1. "Smoosh" your ripened bananas with a fork.
2. Add the melted butter, baking soda, and salt.
3. Next, mix in the sugar, beaten egg, vanilla extract, and last but not least, flour.
4. Simply pour the batter into an appropriate baking pan or cupcake liner of your choice (distribute batter evenly).
5. Bake your banana bread in the oven at 175°C (350°F) for around 10 to 20 minutes depending on how much batter you have (if you are using a classic banana bread tin, it will probably take an hour to bake). You will know the bread is done if you stick a toothpick in and it comes out clean. This is more obvious, but the banana bread should turn a beautiful golden brown color at the top, near the end.
I mean... come on. How easy is this? Banana bread is one of those recipes that don't require much effort, but always brings about great results. This is an amazing recipe to try if you are new to baking.
As a bonus, I wanted to tell you guys about my FAVORITE baking (decor) brand... Meri Meri! Although their supplies are pretty pricy compared to others, they make the most adorable cupcake liners, toppers, and more. Go check it out~ (I'm pretty sure the cupcake liners and star topper shown above are from Meri Meri, in case you were wondering).
*Also, a reminder to add CHOCOLATE CHIPS to get to another level in your banana bread adventures. Hope this helps... and thanks for taking the time to stop by! Email me or DM on Instagram for any questions—@nhighteaters.
*If you are going to add chocolate chips, I recommend only adding about 1/2 a cup of sugar or even less depending on the sweetness level you are trying to achieve.
Image Links
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