Is banana bread anyhow a reminiscent of your momma? Maybe a greeting gift for your new neighbors, or your very first own-cooked something in those summer camps back in the 90s?
Yeah I know, the oldie butter-smeared banana little cakes once held almost all the thrills of ours back in the days. Those times when we were so unoccupied to hang around the kitchen bar counter all day long.
But still. Though absolutely no exotic at all, a banana bread recipe might still somehow be an unaccustomed area for some people to carry out properly.
By compiling the dazzling sweetness and super rich mouthfeel, banana bread sure is a big thumbs up to anyone at the very first glance.
This lovely treat basically cannot do any harm to your health ever. The ingredients are all hearty and super clean, so if you’re in the crave, be comfortable to grab yourself some.
But well, that still depends on what course you’re in.
Apparently, breads in general are primarily from refined flour and a whole bunch of sugar. Banana bread too, is not an exception.
One slice of banana bread (about 2 oz) usually contains less than 200 calories. Approximately, there’s only 10% of a single serving is protein, while carbs take the majority with 60%.
Being carb-rich it is, it seems like fibre also presents with a pretty small amount of 6% of the total carbs. According to DRI, this takes up only 5% of the standard fibre amount per day for an average adult.
Additionally, raw bananas are indeed packed with vitamins and minerals, but banana bread is not. As DRI-proofed, banana bread can only supplies 10% of the required vitamins and minerals daily.
So in sum, hot fresh slices of banana bread are totally a vedette when it comes to side dishes, desserts or breakfasts. But don’t you confuse it to a whole substitution for mid-day snacks. Believe me, snacking immoderately on banana bread is not something so praiseworthy to try.
Of course, consuming too much of any type of foods within a day or on constant days should never be a should. So carefully estimate your overall portion based on its nutrition contents, and you’ll be all good.
To increase the fibre, vitamins and minerals content, you can swap the regular all-purpose flour with whole-wheat flour. Types of nuts as mix-ins can also do the same.
For people who are living gluten-free, gluten-free flour should be the right choice. I’m sure you’ll easily find one at the groceries nearby your place. Plus, it’s available for all baking recipes, so you might want to purchase a larger amount for chances of further uses.
If regular white sugar is something too wicked for you, could brown sugar or granulated sugar be any more decent? For those who are looking for a dissimilar kind of sweetness, honey or maple syrup could be a thing too.
But honestly speaking, I believe the banana’s natural sweetness has already been enough of a tip-topof the treat. Much or less sugar will not indicate the assertive and distinctive flavor much.
Even butter used to stir into the bananas and line the loaf pan has some substitutions too. Vegetable oil, nut oil, anything – make yourself at home!
Okay so my very first advice for you to not fall through the cracks is – use only the ripe bananas for banana bread.
You know, those weird, black ones we all avoid chewing. The natural juice from ripe bananas will lend an excellent softness and adequate denseness to the bread’s mouthfeel.
Adding extra walnut or chocolate chips to the batter could be quite a quirky move. Yet, you might also want to try cinnamon chips or toffee bits, then end it good with some chocolate drizzles.
Voila. Worth some trials after all. ¯_(ツ)_/¯
prep 15 mins
cook 60 mins
total 1 hour, 15 mins
yield 1 loaf (approximately 8-10 slices)
If there’s a tagline for banana bread, then it should be – One pan, foolproof, and can not be messed up.
Banana bread always makes me so want to hike my legs to my chest – because it’s just beyond simple to make alterations, this or that. You simply need to take yourself in your hands.