Banana Bread or Banana Cake?

For all the little monkeys who are banana over bananas and any food dish with this bright yellow fruit. The banana fruit, originated in Asia, have been eaten and enjoyed throughout the world, as the beloved fruit variety is the easiest to ship as green, and conveniently ripens during transit and storage. Plus, this tropical symbol can be supplied all-year round as the banana plant, it is not a tree as it does not have a woody truck, are best grown in hot, damp, tropical climates.

The fruit of this tropical plant is nutritious as it contains high in potassium, a major electrolyte, and Vitamin C, water-soluble vitamin. Bananas have high starch content when green, then high sugar content when ripe. This is why it is ideal and beloved ingredients in baking and desserts, as it got the needed starch to bind with other ingredients, the sugar and flavor for the palate, and calories and nutrients for nourishment and health.

Banana bread or cake? Is there a difference between the two? Actually, there are and it all comes down to the flour, leavening agent, and mixing technique. Deceptively, banana bread is close to being a cake than bread, since it is loaded with flavor and sweetness but lean on a kind of a fluffy rather than light and moist cake. This blog post will introduce a banana bread recipe, first, and then at a later post it will feature a cake recipe. Anyway, this is a very easy recipe, where one does not even need a mixer, so let’s go banana.

Banana Bread

This recipe yields 2 loaves

  Preparation Time:                       20 minutes

  Cooking Time:                            1 hour 10 minutes

Ingredients:

6 ripe                                            bananas, smashed

1 cup                                            unsalted butter, at room temperature

1 cup                                            brown sugar

3 large                                          eggs

2 tablespoons                               milk

2 teaspoons                                  vanilla extract

3 cups                                           all-purpose flour

2 teaspoons                                  baking soda

                                                      pinch of salt

Procedures:

1.  Preheat oven to 325 degrees Fahrenheit, if using an anodized, dark, glass or 3-4 inch deep pan; Or 350 degrees Fahrenheit, if using a regular aluminum pan.

2.  Prepare by grease or lightly butter two 9x5x3 or one-pound loaf pans and line with baking paper. Set aside.

3.  In a small bowl, mash the bananas with a fork or potato masher.

4.  In a large mixing bowl, cream the sugar and butter until light and fluffy, with a rubber spatula first then whisk later. Add the banana mixture to the creamed mixture and stir until combined.

5.  Add the eggs one at a time, beating well after each addition. Mix in the milk and vanilla extract (This is the best time to add optional ingredients)

6.  In another bowl, mix together the flour, baking soda and salt. Whisk together for 1 minute. Gradually fold and stir dry ingredients, mixing just until flour disappears. Another technique is to sprinkle baking soda and pinch of salt stir t o combine, then gradually add flour stir to combine. NTS: Do not overwork the flour. Please take note which technique produces better banana bread, or that suits one’s preference.

7.  Pour batter into prepared pans and tap to release trapped air bubbles. Bake 55 minutes to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool for 15-20 minutes.

8.  Remove bread from pan, invert onto rack and cool completely before slicing with bread knife. Alternative is to wrap them in aluminum foil to seal in the moistness and refrigerate for 2 hours before serving.

NTS:

   Serve with ice cream or sugar glazes or honey.

   An alternative for 1/2 cup of butter is 3/4 cup of cooking oils.

  Add 2 cups of chopped walnuts and 2/3 cup of semisweet chocolate chips for nutty and chocolaty flavor

   Add 2 teaspoons of ground cinnamon for more aromas.

   Two tablespoons of lemon juice help baking soda rise.       

What kind of banana bread do you like, moist or firm? Please give this banana bread recipe a try and share your thoughts on which technique you prefer. Please feel free to post your reactions, suggestions, and corrections as it will help create better article and blog content. Thank you so much.

As always enjoy and go banana!

Reference and Inspired by:

1.  Gallagher, D. (2013, October 2). Homemade Banana Bread. [Video File]. Retrieved from https://www.youtube.com/watch?v=EHxCmnj68ns

2. Bauer, E. (n.d.). Banana Bread. [Blog Post]. Retrieved from https://www.simplyrecipes.com/recipes/banana_bread/

3.  Merano, V. (2017, May 20).  Moist Banana Bread with Raisins. [Blog Post]. Retrieved from https://panlasangpinoy.com/2017/05/20/moist-banana-bread-with-raisins-recipe/

4.  Flip My Food. (2016, March 2). World’s Best Banana Bread. [Video File]. Retrieved from https://www.youtube.com/watch?v=_xt5jSgdpFE

5. Milliken, M.S. & Feniger, S. (n.d.) Banana Bread.  [Blog Post]. Retrieved from https://www.foodnetwork.com/recipes/banana-bread-recipe-1969572

6. Chef John. (n.d.). Chef John’s Banana Bread. [Blog Post]. Retrieved from https://www.allrecipes.com/recipe/219967/chef-johns-banana-bread/?src=VD_Summary

7.  Allrecipes. (2012, May 10). How to Make Banana Bread. [Video File]. Retrieved from https://www.youtube.com/watch?v=0W9lXaHcXL4

8.  Johnston, K. (n.d.). Differences Between Banana Cake and Banana Bread. [Blog Post]. Retrieved from https://www.leaf.tv/articles/differences-between-banana-cake-banana-bread/