homemade banana bread recipe
American recipes, banana bread or homemade banana bread a typical sponge cake in the United States that became popular due to the discovery of baking powder. This cake was a regular recipe in any American recipe book since 1930. Housewives took advantage of ripe bananas to create a delicious sponge cake.
Bananas were already consumed in the United States in the 19th century and all the recipes that used this fruit date back to the end of the 19th century. The banana was used in fruit salads or on cakes, but it was not until later when the banana puree in making biscuits began to be used. By adding the crushed banana to the dough, the cake has more moisture, which is why banana bread was more successful than other conventional biscuits that were drier.
American recipes, homemade banana bread
Ingredients for 4 people
- 4 ripe bananas (which we will puree)
- 2 large eggs
- 280 gr of all-purpose flour
- 200 gr of brown sugar
- 100 grams of butter
- 1 teaspoon baking powder
- 50 cl of milk
- ½ teaspoon of salt
- A bit of vanilla extract
Preheat the oven to about 160 degrees. We sift the flour and reserve. In a bowl beat the two eggs well. Then we add banana puree, sugar, baking powder, flour, vanilla extract, and milk. Beat everything together again. Now greased butter or a little oil with a baking dish. Pour the dough that we have prepared on the mold, add a little salt on top. Bake one hour and then leave for 15 more minutes to rest with the oven off. Let cool a little and ready to serve.
I take this opportunity to talk about the difference between baker’s yeast and baking powder. Although it seems that yeast and baking powder are the same, there are differences. The confusion comes because there is a baker’s yeast, and then there is the chemical yeast, – the chemical yeast if it is baking powder – but the baker’s yeast does not.
Baker’s yeast achieves bread dough grow to form bubbles in contact with the flour and liquid, however, baking powder ( baking powder or baking powder ) works differently. What they do is ‘sponge’ the flour particles and they do not add flavor. If you say baking powder in a recipe, do not change it for baker’s yeast, if you can use baking soda but it does not look like baking powder.