Banana Bread Recipe

Banana bread has been around since the early nineteenth century but became popular only in the 1960s, as `quick’ bread Easy to make, tasty and nutritious, it is essentially made from a thick batter (not dough like in bread) and uses leavening in the form of chemical agents -baking powder or soda- (and not yeast like bread). But since it is not as rich as a traditional cake, it is still considered a cousin of wholesome, hearty bread.

It requires ripe bananas (the peel turned brownish), and the bread, once bakes, retains its flavor for days, the cinnamon and toasted nuts adding to its taste.

The bananas are usually available in the market when they are just starting to turn yellow, which most people think is the time they ripen. The secret of the tropical banana flavor is that the banana ripens for sweetness only after its skin starts turning brownish and the fruit inside starts softening. Unfortunately, most people throw it away at this stage, with the misconception that it is overripe. It is precisely this overripe, fruity, soft, pulpy banana that is actually the true banana flavor, and this is what is best used in banana loafs.

Basic banana bread recipe
The banana bread recipe given below is essentially a loner banana, but it can be made with orange rind and juice, with ginger juice and candid ginger mixed in too. Both have great flavors and also keep well. Here we have used only honey because it complements the heavy sweetness of the ripe banana and essentially makes the use of sugar needless in this loaf.

Next time you see a soft, brownish banana, think BANANA BREAD!!!

As for the other ingredients, you will need:

¾ cup whole meal flour
¾ cup plain flour
(or make it 1 and a ½ cup whole meal plain flour)
1 egg
1 tsp baking powder
1 tsp mixed spice (or ground cinnamon if nothing else is available)
¼ cup of toasted nuts (hazelnut/pecan or almonds)
(flake and keep aside a teaspoonful for garnish)
2 large, ripe bananas, mashed
2 tbsp sunflower oil
2 tbsp honey
1 tsp vanilla extract
1 banana (not too ripe) for garnish

Preheat the oven to 180 degrees C.
Grease and line a 1 liter baking dish or loaf tin.

Sift the flours, baking powder and the spice into a large bowl. Add the toasted and flaked nuts into it. Then stir in the mashed bananas. Finally, stir in the oil, beaten eggs, vanilla extract and the honey. Take care not to beat the mixture too well, the lumpiness should stay. The batter should be thick.

Spoon the mixture into the prepared tin and place slices of the third banana on the batter. Bake for 45 minutes. Check to see if a toothpick comes out clean. The moisture and sweetness from the ripe bananas actually make the use of sugar redundant. After the loaf is removed from the tin, drizzle some honey on the top and sprinkle a teaspoonful of toasted nut flakes, for a richer look.