So how have you been spending your time at home amidst lockdown? Not being too productive? Shake off the laziness and try your hands at baking because it sure is a lot of fun. And if you are worried about what ingredients to use, look around and use what's readily available. One of the most popular ingredients in baking is banana. The tropical fruit is not just nutritious but packs great flavours in cakes, muffins, puddings and various other kinds of desserts. So what are you waiting for? Let's get started.
If you have been glued to social media, then you will surely know about the current hot trend - banana bread. Bananas in cakes work really well as it imparts a delightful flavour that can be further enhanced with cinnamon, caramel, vanilla, nuts to name a few. Rather than opting for elaborate baking, you can take the easy route by trying easy banana muffins at home. Here's our video on how to make banana muffins at home.
Baking is easy if you are patient. The essential point to remember is that it's all about the right measures of the ingredients.
Join in the hottest baking trend amidst lockdown by trying your hands on making banana bread. Immensely satisfying to bite into, this is also the best way to make use of leftover or over-ripe bananas lying around at home.
Celebrity Chef Sabyasachi Gorai in association with California Walnuts show us how to whip up banana bread:
Half cup sugar
Half cup brown sugar
One-third cup canola oil or vegetable oil
1 cup mashed ripe banana (about 3 medium-sized bananas)
1 and a half teaspoon vanilla extract
1 cup walnuts, in halves or large pieces
1 cup whole-wheat flour
Half cup all-purpose flour
1 teaspoon baking soda
Half teaspoon salt
Quarter teaspoon baking powder
Preheat the oven to 180 degrees Celsius. Grease and flour a 9 x 5 inch loaf pan, or coat it with non stick cooking spray.
In a large bowl combine the sugar, brown sugar and oil and blend with a fork or whisk until smooth. Add the mashed banana, eggs and vanilla and stir or whisk again until completely mixed. Stir in the walnuts. Set aside.
In a separate bowl, combine the whole-wheat flour, all-purpose flour, baking soda, salt and baking powder. Stir them together for a minute, using a fork or whisk, so they well mixed. Add to the banana mixture and stir just until the wet and dry ingredients are thoroughly combined, with no streaks of unblended flour.
Pour the batter into the prepared pan and spread it evenly. Bake about 1 hour, then test for done-ness: A wooden skewer or sharp knife inserted into the centre of the loaf should come out clean, or with just a few moist crumbs on it, but no raw batter. If necessary, bake about 5 minutes longer.
Remove from the oven and cool in the pan for about 15 minutes, then turn the loaf out and onto a rack cool to room temperature. Store in a sealed plastic bag or container. The bread can also be well wrapped and frozen.Comments
With bananas, you can make muffins and tea cakes, as well as summer-friendly puddings.
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