Today's Idea From Mac's Cooking Lab
Banana Bread Recipe
Welcome Back to my Cooking Lab!
Today I will be sharing my all-time-favorite banana bread. It's easy, quick, filling and makes a great snack!
I decided to make banana bread today because we have leftovers ripe banana. I don't like to eat them too ripe, so I told everyone at home that I'll be making banana bread.
Ingredients
- 5 overly ripe banana
- 1 large egg
- 85 gr brown sugar
- 85 gr white sugar
- 3 pinch of salt
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 tbsp vegetable oil
- 195 gr all purpose flour
- 3 pinches cinnamon
I was using the most ripest banana. So, if you have the banana that almost go bad, quick make banana bread. The advantage of using this type of banana is the moisture. Basically you have to mash them and let it rest.
In another bowl, mixer the egg until it expands. Then add the sugar, baking powder, and the other dry ingredients. The next thing is cover the baking tray with margarine and also paper bread. That way, it won't stick to the baking tray.
Pour the batter into the baking tray. Put inside a pre-heated oven 200C for 1 hour. For me it was an exact 1 hour. But your oven might be different. Check it occasionally by using a stick or fork to reach the inside part of the cake.
You can also give almonds or peanuts for more aesthetic. I was too lazy to do it. So, plain banana bread it is.
As usual, after it cool down, I distributed the cake to my cousin, my mom and my grandma to taste. They told me that it tastes good but it could be better with additional butter instead of vegetable oil. Though I don't know, I like it that way. Perhaps next time, I could try the butter advice instead of vegetable oil. Though thus far, that's how I make banana bread.
