Banana bread with a hint of cinnamon was a hit in my house.
- 2 eggs
- 1 cup sugar
- 1 teaspoon of baking soda
- 1 cup of whole wheat flour
- 1/8 teaspoon of salt
- 1 cup of white flour'
- 2 teaspoons of baking powder
- 2/3 cup of butter
- 6 tablespoons of sour milk
- 1 1/2 teaspoons of vanilla extract
- 4 tablespoons of cinnamon
- 1 1/2 cups of ripe mashed bananas (i place mine in the freezer f
- Carbohydrate 37.6006307986111 g
- Cholesterol 32.7161111111111 mg
- Fat 1.37032923611111 g
- Fiber 0.0139774305787351 g
- Protein 0.935149479166667 g
- Saturated Fat 0.632955819444445 g
- Serving Size 1 1 Serving (47g)
- Sodium 76.2212916666667 mg
- Sugar 37.5866533680324 g
- Trans Fat 0.167105402777778 g
- Calories 161 calories
Step-by-step
- Mix the bananas, cinnamon, vanilla, sugar, eggs, butter, and milk together well.
- Add in the flours, baking soda, baking powder and salt.
- Mix all ingredients until well blended.
- Place in a well greased bread pan.
- Place in oven at 350 for 1 hour or until toothpick or knife tests clean.
- Cool
- Enjoy
Removing the loaf from the oven precisely when the internal temperature hits 200 degrees Fahrenheit prevents the dense crumb from drying out. Achieving a tender structure in quick breads relies heavily on managing the gluten network once the wet and dry components combine. Blending whole wheat flour with all-purpose flour at a one-to-one ratio yields structural integrity without weighing down the batter.
- Mash the bananas thoroughly and incorporate them into the melted butter and sugar mixture before adding any dry agents to ensure even moisture distribution throughout the loaf.
- Grease the metal loaf pan with solid shortening or butter rather than cooking spray to prevent the high-sugar exterior from sticking during inversion.
- Bake at 350 degrees Fahrenheit for approximately 60 minutes, checking firmness by inserting a wooden skewer into the exact center of the loaf.
- Allow the baked loaf to rest inside the pan for 15 minutes before transferring it to a wire cooling rack to stabilize the internal crumb structure.
- Store the cooled bread wrapped tightly in plastic wrap at room temperature for up to three days, or refrigerate it to extend freshness.
Combining high quantities of cinnamon with ripe fruit creates distinct aromatic compounds that intensify as the loaf bakes. Proper cooling allows these flavors to settle completely before slicing.
