The Ultimate Banana Bread Recipe - You have definitely never eaten it like this

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One bakes for salvation, others pamper the balcony flowers. The former focuses on banana bread during the Corona crisis. Baking professional Cynthia Barcomi knows how to do it perfectly.

Berlin. The isolation of the past few weeks has led to back euphoria in many households. Banana bread was particularly popular. It was particularly popular on social media.

The reasons speak for themselves: the list of ingredients is manageable, almost everyone succeeds, and only one bowl is needed. The internet is full of bread recipes, but which is the best?


BAKE AGAINST THE BEARING BLOCK
Fluffy, juicy, sweet: that's what makes the perfect banana bread.
Fluffy, juicy, sweet: that's what makes the perfect banana bread.


One bakes for salvation, others pamper the balcony flowers. The former focuses on banana bread during the Corona crisis. Baking professional Cynthia Barcomi knows how to do it perfectly.

Berlin. The isolation of the past few weeks has led to back euphoria in many households. Banana bread was particularly popular. It was particularly popular on social media.

The reasons speak for themselves: the list of ingredients is manageable, almost everyone succeeds, and only one bowl is needed. The internet is full of bread recipes, but which is the best?

Bananas have to be really ripe

Also very important: The bananas have to be really ripe, the peel is best already has many brown spots. Then the fruits are sweet enough and can be processed into a beautiful cream. If you still have yellow-green bananas at home, you either have to be patient or put them in a paper bag. The resulting gases accelerate the ripening process.

For a standard 11 by 25-centimeter mold, Barcomi takes 125 grams of butter, 400 milliliters of bananas (that's about four to five crushed fruits, depending on the size), about 150 grams of sugar and two eggs.

Sugar provides a beautiful tan

Anyone looking for a reduced-fat and low-sugar variant will have to disappoint the baker: "It won't work. Sugar not only ensures the sweetness, but it also determines the texture and supports the other flavors in the cake. It also ensures the tan. " She recommends reducing the sugar to a maximum of 100 to 125 grams.

In addition, there are 300 grams of flour, 1/4 teaspoon of salt, a little vanilla, 1 tsp of baking soda. Under no circumstances should the dough be stirred until it is completely smooth. Otherwise, the banana bread will not be fluffy in the end, but much too firm.

If you want to get creative in the end, you can add other ingredients to the banana bread before baking: chopped walnut or macadamia pieces, chopped chocolate, grated coconut, raisins or candied ginger. Barcomi recommends combining a maximum of two to three of these ingredients so that it doesn't get too wild.

Banana bread can be frozen well

Then the bread is placed in the oven at 185 degrees Celsius for 55 to 60 minutes. If there is no dough on the toothpick, the banana bread is ready. If you have a lot of self-control, don't eat the bread straight away, but freeze it in stock.

"To do this, you have to let it cool completely. Otherwise, freezing will form ice crystals," says Barcomi. It is best to wrap the bread in a transparent film before freezing.

If you want to enjoy the bread straight away, you can do it pure or toasted, spread with butter or jam. Cynthia Barcomi prefers the pure variant. "But it has to be a very thick disc."

Ingredients for 1 loaf in a box shape 11 cm x 25 cm:

125 grams of soft butter, 150 grams of sugar, 2 eggs, 1 packet of vanilla flavor, 4 to 5 very ripe bananas (about 400 milliliters), 300 grams of flour, 1 tsp of soda, 1/4 tsp of salt, 1/2 tsp of cinnamon, 1/4 tsp nutmeg

Free choice: 100 grams of chocolate, white or dark, roughly chopped, 50 grams of walnuts, chopped, 50 grams of toasted grated coconut, 60 grams of macadamia nuts, 50 grams of raisins, 50 grams of dried pineapple, 50 grams of candied ginger

Preparation:

1. Preheat the oven to 185 degrees. Butter a box shape.

2. Mix butter and sugar until creamy with a food processor or a hand mixer until the mixture is fluffy. Add eggs and vanilla flavor and continue beating for two minutes.

3. Stir in the crushed bananas with a wooden spoon or rubber spatula. Gently stir in the flour, baking soda and salt until you get a dough. Add the cinnamon and nutmeg. Add the two to three ingredients of your choice in chunk form.

4. Place the dough in the prepared form and bake for 55 to 60 minutes. Make a test with the toothpick. Let it rest for 10 minutes, then place on a wire rack to cool down.

The banana bread recipe comes from Cynthia Barcomi's book "Backen".