Cook@home Banana Bread

welcome back my name is chef Kurt andI’m the culinary director for stakeoutsand piatto in Saudi Arabia today we’regonna make something delicious we’regoing to bake a banana bread becausethere was a request from one of ourguests for banana bread recipe so thisone is for you Stephanie pins I’m justgoing to adapt the recipe to be veganbecause we’ve also had a lot of requestsfor vegan recipes and it’s very simpleto attach this recipe to become veganfriendly what we going to do is we’regoing to discuss our ingredients firstand that’s it talk about the banana seea little bit when your banana sort of goblack and ugly like this most peoplejust throw them away because you thinkthey’re spoiled but at this point theybecome really soft and really strong abanana flavor and very sugary because asthat fruit of a ripen it starts todissolve the sugar inside the banana andat this point they’re also calledcustard bananas and now what you needfor great banana love that is the secretfor good tasting and that strong bananaflavor in the loaf is that type ofbanana we’ll talk a little bit about asmall trick on how to get the bananasblack if we don’t have them we’re alsogoing to need 200 grams of brown sugarwe’re going to need 450 grams of plainwhite flour and then we’re going to use3 teaspoons of mixed spice and 3teaspoons of cinnamon ground cinnamonpowder and just mix them together here 6teaspoons of baking powder it soundslike a lot of baking powder but becausethere’s no eggs in the recipe as we’vemade it vegan we use 6 teaspoons ofbaking powder I’ve got here 60 grams ofseedless chopped dates 60 grams ofchopped walnuts and we are going to usecoconut oil and this is a hundred andfifty grams of coconut oil so when youbuy your coconut oil they’ll be sort oflike a solid state in the jar you canget the liquid one as well but if you dobuy this one way it’s actually a solidjust take them put them in your bowl andput them in the microwave for 10 secondsand they will melt down it makes themmixing much easier you’re also gonnaneed some some cooking spray just tospray your pan what you going to need toexecute a recipe is a medium sizedbread pan you can get all kinds ofdifferent sizes this is about a goodsize for a good love you want to putyourand 180 degrees before you start so thatthe oven is at the right temperature onfan mode so that the heat of the ovengets really distributed well around theloaf you’re going to need a large mixingbowl a spatula and you’re also going toneed like a potato ricer or you can usea fork just to smash your bananas downso as I said there’s a little trick tothe bananas if you have just normal ripebananas and you don’t have the blackones you can put them in a microwavebulb and just microwave them for about15 to 30 seconds and then leave themthey will go black and soft quitequickly and that’s the sort of like neattrick to get the bananas soft fast sowhat you want to do is you want to sprayyour pan with a good cooking spray andthis is gonna let that love come outnice and clean I’m gonna set that asideleave that over here until we’re readywe’re gonna take our mixing bowl I liketo use a good sized mixing bowl so thatwe have a lot of space to work with wearrange myself yeah then you get yourbananas take them all out of the showyou’ll see they’re all sort of soft andgooey and not nice to eat as a bananabut they do work really well for abanana bread and so we’ve got our sixbananas in here which we are then goingto squash they and they just smell sogood the bananas smell so strong at thisstage just take all the skin offmake sure there’s no skin bits andpieces in there we gothat’s it so and we take our potatoricer and we just start smashing themdown and you want to get them stuff likeinto a nice paste and puree so they canget well distributed within the bananabread so if you were to use just normalready to eat bananas that would bedifficult to mash up like this you wantthose bananas to be soft and overripeso when you see you bananas are nice andsoft and so gooey like that it’s stillbut some pieces in there that’s finethere are we going to add our sugar usenice brown sugarand then we’re going to use our coconutoilthen we take our spatula just slowlyfold that together if you were to usethe coconut or when it was a solid andhard it will not mix properly that’s whyyou need to have it at the melted stagewhere it’s liquid so that this combinesand emulsifiers really well and it’sgoing to give you a banana bread areally good crumb structure and be moistthroughout the bread alright it looks abit right to me now we will add ourcinnamon and mixed spice we will add ourwalnuts chopped walnuts and our datesthe dates they actually don’t like tochop them too small so they’ll just cutthem in half because they do melt alittle bit in the bread and I don’t wantthem to disappear completely I just whenI cut the bread I was still gonna havebut some pieces of the date visible it’snice to have those chewy bits in therejust keep folding the good thing aboutthis recipe you don’t need a mixer forit it’s all by mixing bowl a spatula soyou don’t really need a lot of equipmentit’s quite quick and easy to to puteverything together now we’re gonna addour flour get that in there and ourbaking powder outside and he just won’tjust mix fold it nice and slowjust make sure that your oven is at 180degrees preheated so by the time that wefinished mixing you can just go straightto have an intern half the white snowfor the oven to heat like I said at thispoint just nicely keep folding away keepfolding away you’ll eventually getthrough where the liquid of the bananasand the coconut all starts to cometogether that’s it you don’t want tooverwork it you just want to fold it yousee normal flour visible in the mixthat’s the great thing about the rubberspatula you can really get into thelittle corners of the bowl that’s why Isaid I like to use a big bowl don’t usea bowl that’s just going to be enoughfor the mix use a big ball he’s goodvolume in here so you can really get inthere and mix up everything properly andthere we go there’s no more flourvisible here I’ve not ever mixed it justgiving it a nice little well and nowit’s ready to go to the pan so let’s golet’s grab our pan over here that hasbeen sprayed and it’s ready for the forthe mixyou can take the same patter and you canmake cupcakesor smaller little cakes or muffins withthe same mix works perfectly fineI’m just gonna make sure that the batteris evenly distributed into the pan andbe ready for the ovenso we’re gonna put this in the oven at180 degrees for about twenty to thirtyminutes outside you can check with atoothpick or a metal skewer if thecenter is just cooked when you put themetal skewer in and it comes out cleanthe cakes ready don’t over bake it itwill become a bit drier or it will beget burnt on the sides because of thesugar content so let’s get bakingso our banana bread is now coming outthe oven and I just want to tell you onthis size pan we did I actually add iton 15 minutes so this size loaf panbaked for 45 minutes and that’s why Isaid you’ve got a chick your with yourpan because there’s so many differentsizes of the pans that we get take ametal skewer or a bamboo skewer and justgoes to the center the thickest part andit needs to come out clean so there’s nostickiness on the on the skewer and thatmeans that it’s nicely cooked throughnow you don’t want like I said you don’twant to over bake it because it’s gonnaget dry up but you want to have it agood coloration it’s nice andcaramelized here around edges it’s gotnice and crispy edges so now I’m gonnarest this back this loafie I’m gonnacool it down on this cooling tray herefor about 10 minutes so that the sidesof the bread can sort of pull away fromthis bread pan and after 10 minuteswe’re gonna flip it over and take it outof the pan and then we’re gonna let itcool completely before slicing so nowthat I’ve banana bread it’s been coolingdown here for about 10 to 15 minutes youcan see it’s kind of loosen the pan andit’s very easy to remove it you justslowly take him out and then we’re gonnacool it down on this cooling rack untilit’s completely cold if you cut it whileit’s still warm it’s gonna startbreaking apart so just leave it here andI know it’s a temptation but let thebread cool completely before we cut it abanana breads now nicely cooled downwe’re gonna give it a slice so let’shave a look into it and I was like thein bits it’s good weather look at thatlook at that beautiful tram structureand it just looks so there we have itour vegan banana bread as in all theother videos if you have any questionsabout this one you about alternationsyou want to do with a recipe if we addthings in take things out please feelfree to send your questions on ourInstagram and Facebook accounts and I’llbe more than happy to answer yourquestions for you now that’s it for metodayhappy cooking