The recipe for banana bread
This easy banana bread combines ripe bananas, flour, brown sugar, and a little oil into a soft loaf that needs no yeast or kneading, making it a convenient choice for breakfast or afternoon tea.
This bread has excellent appearance and taste, and can be used to "attend" dinners or as a family version breakfast or afternoon tea staple. The materials and production process are also very simple, no need to knead dough or even yeast, just stir and grill to eat.
It is particularly suitable for both working people who don't have much time to cook and elderly children who like to eat softer food. Let's take a look at the method together below.
Banana bread (low-fat and low sugar recipe)
Ingredients: 200g medium gluten flour all purpose floor/high gluten flour bread floor, 2 bananas, 1 egg/50ml water, 30g brown sugar, 3g baking powder, 20g oil, nuts (optional)
Method: Use a fork or spoon to press the bananas that are about to ripen into a paste (leaving some granular bananas as they have a better texture to eat). Crack an egg into the banana paste and stir evenly. If you don't want to eat eggs, you can also switch to an equal amount of cold water: cut the brown sugar into small pieces or grind it into a paste, add most of it to the banana egg paste, leave a small part for later use. Then, add flour and baking powder, pour in oil (also pour most of it, leave a small part and stir up and down with a shovel to make a paste with high moisture content and thick texture). If you want the bread texture to be finer, the flour can be sieved before adding.
Pour the raw batter into the baking mold and smooth the surface. If it's not smooth, it's okay. If there are no other nut decorations, you can sprinkle the brown sugar powder or small brown sugar pieces left on the surface of the paste, and then apply some oil and flour: preheat the oven to 175 degrees Celsius/347 degrees Fahrenheit, bake for 40-50 minutes, and it's ready to be baked. If you are afraid that the surface of the bread will color too quickly and burn easily, you can cover it with a piece of tin foil and put it in for baking. If you feel that covering the entire process with tin foil is too slow for coloring, you can remove the foil and bake it again in the last 10 minutes.
Remember to give it a try at home
