Air fryer oven banana bread
Here are 3 tips for making the banana bread:1. When it comes to bananas, size matters. Get your head out of the gutter! This recipe calls for 1 1/2 cups...
Here are 3 tips for making the banana bread:
1. When it comes to bananas, size matters. Get your head out of the gutter! This recipe calls for 1 1/2 cups of mashed ripe bananas, but depending on their size, you may need three, four, or even five bananas. I recommend double checking and measuring your mashed bananas with a measuring cup.
2. Not sure if it's done? Take its temperature! Quick breads like banana bread take a long time to bake, and sometimes it's hard to tell if they're done even if you use a cake tester or wooden skewers. If you have a digital food thermometer, place it in the center of the loaf and it should read between 200°F and 205°F.
3. How cooked is it considered cooked? We're not looking for bananas with just a few brown spots. When bananas are mostly brown, they're great for bread because that's when they release the most juice, bringing more flavor and moisture to the final product.
raw material
2 ¼ cups all-purpose flour (293 g)
¾ teaspoon baking soda
1¼ teaspoons baking powder
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup unsalted butter, lightly melted (113 g)
½ cup granulated sugar (110 grams)
¾ cup light brown sugar (150 g)
2 large eggs
1 teaspoon vanilla extract
1 ½ cups mashed very ripe bananas (3 or 4 large bananas)
¼ cup vegetable oil
¼ cup Greek yogurt
direction
Preheat oven to 350°F.
Butter or bake a 9x5-inch loaf tin and line with parchment paper.
In a small bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.
In a large mixing bowl, add sugar, melted butter, and whisk to combine. Add eggs, mashed banana and vanilla extract. Stir to combine.
To the sugar mixture, add vegetable oil and Greek yogurt. Blend until smooth.
Add the flour to the wet ingredients in three batches, using a whisk or rubber spatula to mix until there are no streaks of flour before the next addition. A few lumps are fine.
Pour the batter evenly into the prepared pan. Use a butter knife to draw a line lengthwise in the middle.
Bake for about 1 hour, or until a wooden skewer or cake tester comes out with just a few moist crumbs.
Transfer to a wire rack for 5 minutes, then cool completely on the wire rack.
1. When it comes to bananas, size matters. Get your head out of the gutter! This recipe calls for 1 1/2 cups of mashed ripe bananas, but depending on their size, you may need three, four, or even five bananas. I recommend double checking and measuring your mashed bananas with a measuring cup.
2. Not sure if it's done? Take its temperature! Quick breads like banana bread take a long time to bake, and sometimes it's hard to tell if they're done even if you use a cake tester or wooden skewers. If you have a digital food thermometer, place it in the center of the loaf and it should read between 200°F and 205°F.
3. How cooked is it considered cooked? We're not looking for bananas with just a few brown spots. When bananas are mostly brown, they're great for bread because that's when they release the most juice, bringing more flavor and moisture to the final product.
raw material
2 ¼ cups all-purpose flour (293 g)
¾ teaspoon baking soda
1¼ teaspoons baking powder
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup unsalted butter, lightly melted (113 g)
½ cup granulated sugar (110 grams)
¾ cup light brown sugar (150 g)
2 large eggs
1 teaspoon vanilla extract
1 ½ cups mashed very ripe bananas (3 or 4 large bananas)
¼ cup vegetable oil
¼ cup Greek yogurt
direction
Preheat oven to 350°F.
Butter or bake a 9x5-inch loaf tin and line with parchment paper.
In a small bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.
In a large mixing bowl, add sugar, melted butter, and whisk to combine. Add eggs, mashed banana and vanilla extract. Stir to combine.
To the sugar mixture, add vegetable oil and Greek yogurt. Blend until smooth.
Add the flour to the wet ingredients in three batches, using a whisk or rubber spatula to mix until there are no streaks of flour before the next addition. A few lumps are fine.
Pour the batter evenly into the prepared pan. Use a butter knife to draw a line lengthwise in the middle.
Bake for about 1 hour, or until a wooden skewer or cake tester comes out with just a few moist crumbs.
Transfer to a wire rack for 5 minutes, then cool completely on the wire rack.
