As more and more people work at home and self-isolate due to COVID-19, there is an increasing interest in baking. Not only that, everyone is trying to make various meals to keep themselves busy.
If you want to know how to make banana bread at home, please be prepared when chefs and influential people share simple recipes on Instagram during the COVID-19 lockdown. Because recipe videos are instant social media hit.
How to Make Banana Bread at Home:
Ingredients and Recipe
- To prepare the classic banana bread, you need sugar, flour, baking soda, ground nutmeg, salt, baking powder, eggs, overripe bananas and unsalted melted butter.
- Mixer to mash the bananas; a fork is perfect for the job.
- Now mix them into the batter. Add dry ingredients and eggs and mix until completely mixed.
- Preheat the oven and butter the bottom and edges of the loaf pan to avoid sticking to the pan.
- Pour the batter in the prepared pan.
- Bake for at least one hour until it turns golden brown.
- Let it cool for about 15 minutes, then cut into slices to enjoy.
Chocolate Banana Bread
Nutella Banana Bread
View this post on Instagram
View this post on Instagram
Rainy day today, and if you’re like me, you probably have a bunch of bananas getting too ripe in your kitchen. So let’s make banana bread. Check out the full video, and here’s the recipe (from my book Everyone Can Bake, out on 4/14). Ingredients: 400g (2 cups) sugar 250g (2 cups) All Purpose flour (plus more for dusting) 3g (3/4 tsp) baking soda 2g (3/4 tsp) ground nutmeg 5g (1 tsp) salt 5g (1 tsp) baking powder 150g (3 large) eggs 400g (2 cups, about 3-4) overripe bananas, peeled & mashed 200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing Equipment: loaf pan mixing bowl spatula 1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper). 2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated. 3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean. 4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm. Storage: The banana bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again. #EveryoneCanBake