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Hello, this is Jadore :)
This week’s video is banana bread!
I wanted to share the best, most delicious recipe with my friend in Korea who recently became interested in baking, and all of you.
So I tested hard for a week.
(Hey buddy, are you watching,,,?ㅎ)
I tried a lot of really famous recipes on Google, including Starbucks, and ended up using over 30 bananas!
And I finally settled with this recipe.
I liked it because it was soft and moist like a pound cake made using the cream method.
(I modified the recipe from the Dessert Person book by Claire Saffitz, who is very famous in the American baking scene, to suit my taste)
Banana bread is not supposed to be made to perfection.
Because it is an everyday bread made from just leftover bananas.
So If you want to substitute with the ingredients you already have,
Please refer to the detailed information below.
Be sure to make it! Now I really like banana bread after this recipe💛
▶Ingredients (155mm*75mm*65mm mold)
110g ripe banana
120g cake flour
55g unsalted butter
65g almond butter
60g brown sugar
1g salt
1g baking soda
2g baking powder
0.2 g cardamom (about three pinches)
45g eggs
40g sour cream
2g vanilla extract
- Depending on your taste, you can add 40g of chopped walnuts or pecans to the dough. The nuts added to the batter should be toasted.
- Cake flour can be replaced with all-purpose flour. The texture becomes heavier.
- Melted unsalted butter can be replaced with an equal amount of vegetable oil. It is more moist when made with butter.
- Almond butter can be easily made by grinding toasted almonds in a food processor for a long time. If you really don't want to add it, you can substitute the same amount of banana and the taste will be quite different, but it's still delicious. (I also like this version.)
- Light brown sugar, dark brown sugar, light muscovado, and dark muscovado can all be used. But I highly recommend muscovado. It's much more delicious.
- Using 3g of baking soda or 3g of baking powder will not significantly affect the taste. However, when both are used, it is ideal because it has the best shape and an appetizing baked color.
- Cardamom can be omitted. But if you have it, be sure to add it. It’s much more delicious. If you like cinnamon, you can substitute it with an equal amount of cinnamon powder.
- Sour cream can be replaced with an equal amount of unsweetened yogurt or Greek yogurt.
- Vanilla extract can be omitted if not available. But cardamom or vanilla extract takes away the bad smell.
1) Place the ripe bananas in a bowl and mash them finely.
2) Add sugar and salt and mix.
3) Add room temperature eggs, sour cream, and vanilla extract and mix.
4) Add brown sugar and salt and mix.
5) Add warm and melted butter and almond butter and mix.
6) Add the sifted powder ingredients and mix lightly to complete the dough.
7) Place the dough in a buttered pan and bake in a preheated oven at 160 degrees Celcius for 37 minutes.
*Storage: After cooling, wrap it in plastic wrap and leave it at room temperature for a day to keep it moist overall and make it taste even better. Enjoy at room temperature for up to 4 days. If you want to keep it for longer, Cut and wrap it and then freeze it.
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