Banana Bread Recipe

I’m sharing with you how to make perfect
soft and fluffy banana bread.It’s one of my go too’s when I have a
few bananas that are looking a little brownsitting in my kitchen.Enjoy it fresh or it’s perfect toasted with
a little butter for breakfast in the morning.Welcome to recipes by Carina where I share
with you how to make classic and simply deliciousrecipes, make sure to subscribe or follow
my page for a new recipe each week.To start in a medium sized bowl measure out
the flour, we’ll need 2 cups or 250 grams.You’ll notice I give the recipe amounts
in cups, grams and ounces so no matter whereyou live in the world this recipe should be
easy enough to follow.If you would like the full recipe for this
banana bread it will be on my website as wellas the full measurements listed in the description
box below.Next for the dry ingredients we’ll need
1 teaspoon of baking soda and a generous pinchof salt to round out the flavours.We’re using baking soda in this recipe instead
of baking powder because we’re adding abit of acid with the bananas and also brown
sugar which will activate the baking sodaand give this banana bread the perfect light
and fluffy texture.Make sure you get this bit right and don’t
mistake just using baking powder as you won’tget the desired result.Give the dry ingredients a quick mix together,
just to make sure they’re well combinedand set it to the side while we work on the
wet ingredients.Let me know in the comments below what your
favourite things to bake with bananas are.I have the most delicious banana cake recipe
with brown sugar buttercream but it does takea little longer to make so most of the time
my go to will be this banana bread.In a smaller bowl we’re going to add our
bananas.You’ll need about three medium sized bananas
or four small bananas.There’s a bit of a debate about what bananas
should look like if you’re using them inbaking.My advice is if your starting to smell them
as you walk into your kitchen they’re prettymuch perfect.You don’t want them too far gone but you
do want them over ripe as that way they areso much sweeter and stronger in flavour which
is perfect for your banana bread or bananacake.Remove the bananas from their skin and add
them to the bowl.Using a fork or potato masher, mash the bananas
to your liking.You can leave them a little chunky if you
want pieces of banana in your bread or continueuntil they are pretty smooth so you’re just
getting the flavour and none of the texture.I like it somewhere in the middle.This will make a standard sized loaf in a
9×5 or 23×13 loaf pan.This is an easy recipe to double if you have
more bananas to use up or you want to makea larger batch of baking.The banana bread will last for a few days
in an airtight container but like with allbaking its best eaten fresh the day you make
it.I’ll usually keep any brown bananas I have
in the freezer meaning any time I feel likebaking I have some on hand, it’s a great
way to make sure you’re not wasting them.To the mashed banana crack in two medium sized
good quality eggs.You want to make sure these are at room temp
so if you keep them in the fridge just removethem about 30 minutes to an hour before you
start baking.The eggs are going to help to bind the ingredients
together while the bread bakes as well asprovide some lift so you get that perfect
light and airy texture.We’re going to need half a cup of brown
sugar to sweeten everything up.The bananas are pretty sweet so I think half
a cup is about the perfect measurement.Brown sugar is best here, the caramel flavour
just works so well with the banana but ifyou don’t have any on hand white granulated
sugar will work.Add the sugar to the mixing bowl with the
mashed bananas and eggs.One of the reason I really love this recipe
is it’s an easy throw together one.I’ve separated out the dry and wet ingredients
in different bowls but you could easily mixtogether all the wet ingredients first and
just add the flour, baking soda and salt ontop.It only takes a few minutes to whip together
and then straight into the oven so if you’renot super keen on baking this is a great recipe
to try.Add a teaspoon of vanilla for flavour along
with a third of a cup of oil.I would say oil works the best in banana bread,
it gives that soft texture as well as keepthe moisture levels up in the bread rather
than that crumbly cakey texture that you getmore often with butter.Of course you can substitute one for the other
if you would prefer, just use a third of acup of melted butter instead.For the oil you’ll want to a neutral oil,
something with not a lot of the flavour sotry to stay away from something like olive
oil.Add this to the mixing bowl, another bonus
with oil there’s no need for creaming soit’s usually much faster.Using the same fork that we mashed the bananas
with, mix the wet ingredients together untilwell combined.This is also the point where you can add anything
else you wold like.Chocolate chips or chunks work so well in
my option but there’s also walnuts for abit of texture.I’m leaving mine as is for today.Pour the wet ingredients into the bowl with
the dry ingredients and using a wooden spoonfold the batter together until smooth.Make sure not to over mix here, we don’t
want to develop the gluten in the flour.I will usually stop just as soon as I no longer
get any dry flour patches in the batter andthere are no large lumps.Pour the banana bread batter into a greased
and lined loaf tin and bake in a 180C or 350Foven for about 50 minutes or until it springs
back when pressed.The top of the banana bread shouldn’t get
too dark, make sure to bake it in the middleof your oven but you can cover it with a little
foil in the last 20 minutes of baking if youwould like.Leave it too cool in the loaf pan for about
10 minutes before transferring it to a wirerack to cool completely.Like I said earlier with all baking this banana
bread is best on the day you bake it but it’salso just as good toasted the next morning
for breakfast.I hope you give this recipe a try, don’t
forget to share a picture with me on facebookor instagram, my links are below.Let me know if you have any question in the
comments below and I will get back to you.Thank you so much for watching and I will
see you in my next video.