Banana bread

Release time : 02/26/2026 09:30:04

Banana bread is a flavor many people like when choosing bread. Adding banana to the bread not only enhances the aroma of the bread, but also provides nutritious benefits for those who prefer fruits. Especially for children who dislike eating fruit, banana bread can easily solve this problem for mothers.

The simplest method for making banana bread involves mashing bananas into a puree and then mixing it with flour-like ingredients. This approach to baking banana bread is straightforward, as it doesn't involve any complex steps beyond simply combining the ingredients. However, the result is a deliciously aromatic banana bread that easily tempts one's taste buds.

Main ingredient: 230 grams of flour Additional ingredients: three bananas, one egg, 20 grams of milk powder, 20 grams of butter, 3-4 grams of yeast powder, a spoonful of honey, and an appropriate amount of white sesame seeds.

Adjuncts: 20g of sugar, 2g of salt.

1. Blend bananas into a paste with all the other ingredients except butter.

2. Knead the dough until it is relatively smooth on the surface.

3. Add the butter and knead until it has expanded.

4. Cover the dough with cling film and let it rise until it doubles in size.

5. Excess gas is removed from the dough and divided into several equal portions, which are then shaped into round balls and allowed to relax for 10 minutes.

Take a dough ball and roll it out into a slightly pointed disc.

7. Roll the dough into a spiral shape, starting from the end with the ends facing outwards.

8. Place the baked bread rolls on a greased baking sheet for further fermentation.

9. Brush the surface with egg wash, sprinkle with white sesame seeds, and place in a preheated oven or other appliance. If it's an oven, bake at 175°C on both sides for 20 minutes.

How to make banana bread with an oven is an important way of baking bread, so we have to understand how to bake banana bread in the oven.

Main Ingredients: 250g of high-gluten flour. Additional Ingredients: 1 egg.

Milk, 100 grams.

3 grams of yeast powder.

Salt, 2g.

25 grams of sugar.

20 grams of butter.

Banana Bread Recipe: 1. Add in the eggs, sugar, salt and yeast into flour in order.

2. Just knead the dough until it's formed into a ball, but don't knead it smooth.

3. Once the dough has doubled in size, add the butter.

4. Mix until the butter and flour are thoroughly combined.

5. Divide the dough into about 50 grams of nine small pieces.

6. If the dough is too sticky, you can add more flour and then put it into a pasta machine and turn up the presser disc to one setting, at least 10 times to get a sheet.

7. Prepare two mature bananas, cut them into segments.

8. Take a dough ball and wrap it in a banana.

The mouth is turned downward.

9. Since bananas are cylindrical rather than round, the dough won't be very round once shaped. However, it can be improved by fermentation. After the second fermentation to double its size but not more, preheat the oven to 200 degrees Celsius and place it in the middle rack for baking for 20 minutes. Finally, before the last 5 minutes of baking, remove it and brush with honey water.

How to make banana bread in the microwave. Making banana bread in a microwave is also an option, so let's take a look at it now.

Main Ingredients: 90g of low-gluten flour. Supplementary Ingredients: 1 teaspoon of baking powder.

A dash of lemon juice.

Butter 60g.

1 egg.

1 teaspoon of honey.

2 ripe bananas.

4 tablespoons of sugar.

Bananas bread recipe: 1. Allow the eggs to come to room temperature.

2. Mix the all-purpose flour and baking powder evenly.

3. Use a suitable mold or container for the microwave and lay it on the baking paper.

4. Peel and crush 60g of bananas.

Cut the rest into pieces and drizzle with lemon juice to prevent it from turning.

5. Place the butter in a heatproof container, and lightly cover with cling film.

6. Heat it for one minute in the microwave to melt it.

7. Place the egg, honey and sucrose in a large bowl, beat until the mixture is fluffy and sponge-like.

8. Add the prepared flour to Step 4, then add melted butter and banana puree, and mix well.

9. Pour the batter into three layers in a mold, then sprinkle banana slices on top and gently shake the mold to release any trapped air.

10. Gently cover the plastic wrap and place it on a microwave-safe turntable with two chopsticks.

11. Heat in microwave for 3 minutes, remove the "Shubao Fresh" cooking paper and then serve.

How to make banana bread with an electric rice cooker? You know, it's actually surprising! The versatile electric rice cooker can not only boil rice, but also do so many other things we don't know about.

So, how about making banana bread in a rice cooker? I bet you're as eager as I am to know how to do it.

Materials required: Three medium-sized ripe bananas.

Middle-gluten flour 300 grams.

Two tablespoons of sugar or brown sugar.

A pinch of aluminum-free baking powder.

1 teaspoon of baking soda.

Salt one teaspoon.

One tablespoon of milk.

Butter (60-100g).

Two large eggs.

Chopped walnuts.

Crumbled chocolate.

1/4 teaspoon of vanilla extract.

Start making: 1. First, put the flour, baking powder, soda and salt into a container and mix well (don't need to sift).2. If you have an electric mixer, mix the butter and sugar.

If you don't have a stand mixer, simply place the butter in a large bowl and then transfer it to another larger container filled with hot water. The butter will quickly melt. Once the butter has melted, add the sugar and use a fork or whisk to thoroughly combine it.

3. And the most crucial step: Peel and mash three bananas into a paste.

4. Pour the banana puree into the mixture from step 2, and stir well.

5. First, mix the egg into the mixture in step 4, then add the other egg and continue stirring.

6. Add vanilla (optional) and milk to the mixture from Step 5, and stir well.

7. Add the walnuts, chocolate chips, and the first step of flour mixture to the container and mix well.

8. Apply a thin layer of oil, such as butter or vegetable oil, to the bottom and around the inside of the rice cooker pot.

If vegetable oil is used, it is recommended to choose one with little or no flavor, avoiding types like peanut oil.

I've been using sunflower seed oil.

9. Pour the batter into the inner pot of the rice cooker.

Find a stable surface, such as the countertop, and tap it gently. If there are large bubbles in the batter, this will help to dislodge them. Consequently, the top of the batter should be smoother.

10. Put the inner pot into the rice cooker, cover it with the lid, select the standard cooking function, and in a short time (probably just a few minutes) it will automatically pop up. At this point, use a big towel to cover the exhaust hole (do not worry about the reminder on the machine saying you are not allowed to cover it, because the temperature is actually not high at this time). Then press the cooking function again, wait for it to pop up again, and then cover it once more for at least 15 minutes.

This would have been repeated at least twice (and possibly three times), and the bottom of the batter would be cooked, but the top layer might still be a bit soft.

11. If at this stage you discover that the middle of the bread has become hard and dry, it means you can now take your hands out of the oven and "pour" the bread out with a speedy hand and flip it over before putting it back in the oven.

The trick is to use chopsticks gently dipped around the inner walls of the pan and into the crevices between the bread slices, paying close attention not to damage the bread's face.

After one complete circle, you can take out the whole loaf.

After mastering this step with a rice cooker, you'll be able to make bread repeatedly.

12. Repeat step 10 twice with the bread flipped over, then "cook rice - jump - cover for 15 minutes".

And then the bread was done.

After taking it out, let it dry for about 15 minutes and then slice and serve.

Preparing banana bread can be a bit of a challenge, but there are several key considerations to keep in mind to ensure the end result is as good as possible. Let's explore these points together.

The problems that should be paid attention to in the process of making banana bread are: the flour for banana bread should be used high-strength flour, and it is needed to sieve the flour before use, so that the flour can be fully exposed to the air and form loose small particles.

Correctly control the water temperature and add water.

The water temperature should be determined according to the baking environment and climate, so as to control the temperature of the dough after mixing at about 27℃.

The amount of water to be added should be determined according to the gluteniness and specific requirements of the flour. The general amount of water is 50% -60%.

Use the stirring speed and time properly.

The mixing of dough is insufficient, the gluten network cannot form, the gas retention ability of the dough during fermentation decreases, and the volume of the bread made is small.

But if the dough is mixed too much, it will damage the gluten protein's network structure and also form a small volume of bread with large and many air holes inside.

Therefore, a dough mixer with multiple speeds is best for the operation. The general procedure is to blend the ingredients into a dough at a slow speed, then quickly beat the dough until the gluten network forms. Then switch to a slower speed to allow the dough to relax slightly.

When the oil is added to the dough, it should be added when the dough has formed but before the gluten has begun to expand.

The film formed by the lipids, gluten and starch is more elastic than that of gluten alone.

When shaping, it is advisable to use less dry powder to avoid damaging the shape of the dough. At the same time, it is important to minimize the operation time when shaping and prevent the dough from being blown by air or from forming a skin on its surface.

To judge whether the dough is ripe, you can touch the surface of the dough. If it feels soft and not sticky, the dough is ripe.

When the bread baking needs to be moistened, if the oven doesn't have a humidifier, it can be moistened by spraying water on the dough. But the moistening should be done in the early stage of bread baking and the oven door should be kept closed as little as possible during the baking.

*The medical information provided in this text is for reference only.

In case of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on the professional medical advice provided by a face-to-face consultation.