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0:00 Intro
2:17 Ingredients
4:36 Let's make it!
Banana Bread is such an easy & amazing dessert to make at home. I’ve given quite a bit of thought to this recipe so please enjoy!
▶Banana Bread◀
Yield: 2 x mid-sized pound cake pans (15cm x 7cm x 6cm, somewhere around 700ml in volume)
Bananas 255g (Ripe bananas pls!)
Unsalted Butter 40g
Grapeseed Oil 34g
Light Brown Sugar 133g (can use white sugar but light brown sugar recommended)
Whole Egg 48g
Sour Cream 35g (or plain yoghurt)
Vanilla Extract a few drops
All purpose flour 205g
Cinnamon powder 1.2g
Baking soda 3.4g
Salt a pinch
Walnuts 45g (optional but recommended)
Raisins 45g (optional but recommended)
① Mash the bananas.
② In a bowl add the banana, melted butter, oil, sugar, egg, sour cream and whisk.
③ Sift in the flour, cinnamon powder, baking soda, salt, walnuts, raisins.
④ (pre-heat 160℃) 160℃ for 40mins~50mins. You MUST adjust baking temp/time due to the difference in the pan size.
⑤ Optional: Homemade neutral glaze & slices of banana
⑥ Note: Applying the neutral glaze will make the applied surface sticky - neutral glaze is meant to be sticky.
⑦ Personally, I prefer wrapping the banana bread in cling film and storing at room temp to serve the next day for optimal tenderness.
Neutral Glaze Recipe: • How to make a shiny gl...
▶Whipped Cream◀
100g Heavy cream
10g Sugar
10g Mascarpone cheese (optional)
Add everything in a bowl, and whip to the desired consistency.
▶Baking time / temp◀
Everyone uses different sized pans - so adjust baking time & temperature. I’ve explained in the video on “how to check” if your banana bread is baked well. My advice is to stick to 160℃ and adjust the time first - if it takes too long to bake even after extending the time, than raise the temp by 10~15℃. (I know my suggested baking temperature is lower compared to a lot of those recipes out there - I prefer baking at lower temp for longer)
▶Quickly ripen bananas◀
① Put banana into a paper bag with an apple inside. Check back after half a day and leave it longer if not ripe enough.
② Another super quick way would be to bake unpeeled bananas at 150℃ (pre-heat 150℃) for 15~30mins. The banana will turn black but that’s ok.
▶How to store / Shelf life◀
Air-tight container for 3 days at room temp. It’s possible to store in the freezer up to 2wks.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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