The history of the Banana Bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950.
My second attempt at making the Banana Bread.
Banana Bread Recipe
Original Recipe: Cooking Light Way to Bake
Yields: 16 Servings (serving size: 1 slice)
1 1/2 Cups of Mashed Ripe Banana (the riper the better)
1/3 Cup of plain fat-free Yogurt (or any plain yogurt)
5 Tbsp of Butter (melted)
2 Large Eggs
1/2 Cup + 2 Tbsp of Brown Sugar
1 1/2 Cups of all purpose flour
3 Tbsp of Flaxseed
3/4 tsp of Baking Soda
1/2 tsp of Salt
1/2 tsp of ground Cinnamon
1/2 tsp of ground Mixed Spice
Cooking Spray
Instructions
- Preheat oven to 180C.
- Combine first 4 ingredients in a large bowl by hand or a mixer at medium speed. Add the brown sugar and mixed until combined.
- Lightly spoon the flour into the cup and level with a knife. Combine the flour and the next 5 ingredients.
- Dig a hole in the middle of the mixed flour and slowly pour in the banana mixture while mixing.
- Pour batter into a 9 x 5 inch loaf pan coated with cooking spray.
- Baked at 180C for 55 minutes or until a wooden pick inserted in the center comes out clean.
- Cool on a wire rack for 10 minutes and remove from pan.
Your bread is now ready!!!
Remark:
- You can add in walnuts or chocolate chips & etc. Do this when you are mixing the flour with the dry ingredients. Play around with it and discover your favorite combination.
