Hi a huge welcome to Steve's Kitchen Today I'm going to make that delicious
banana bread we made a couple of days ago on the live
show but I'm going to do it in a condensed version so it's nice and simple for you
to follow. Now I'm using about 2/3 of a cup of sugar, if you like a sweeter
banana bread then you can use a full cup of sugar
but if you like something a little bit healthier just follow along with this
recipe. Come on, let's get on and make this fantastic delicious banana bread.
Now a couple of days after the live show my bananas have got even softer and
squishy. Oh these are red tips Organic and they're so delicious, these are going
to be so sweet. You'll see the skins have become super thin and the bananas are so
so soft which is going to make them wonderful and sweet. Now I'm adding two
bananas into the bowl, the softer and sweeter these bananas are the better the
banana bread is going to be and it's also going to make them very easy to
mash. Now you want to get a fork in there and just mash the bananas up into a
paste, there's a strong smell of sweet bananas coming off of here. So it's
approximately a cup of bananas and into that we're just going to break in two
fresh eggs and when I use eggs I like to mask the flavor a little bit with a
teaspoon of vanilla. I'm using 2/3 of a cup of a soft brown sugar, which I've
compacted because I want that molasses flavor ,I'm going to scoop out a little
bit of that brown sugar and I'm replacing the volume with some thick
dark molasses and that's going to add to the richness and the darkness of my
banana bread. Next up by way of fat I'm adding in half a cup of coconut oil, you
could use butter or any fat really just to add some moisture and some extra
depth to this banana bread and now I'm going to get my hand whisk in there and
just whisk this up until we get a nice smooth batter. Now set the whisk aside,
I've got 200 grams that's about 7 ounces or a cup and a half of wholemeal flour,
I'm just going to add some powdered cinnamon about a teaspoon of powdered
cinnamon on top of the flour. We'll add that in with our batter, one teaspoon of
baking powder and about half a teaspoon of salt.
Often I don't like to use all wholemeal flour in baking but I find with a banana
bread it works really well. I'm also going to be using poppy seeds and sesame
seeds, now this is an optional ingredient. I think it really makes the banana bread
but if you're not a fan you could leave this out. So quarter of a cup of poppy
seeds and a quarter cup of sesame seeds and this will add a lovely nuttiness to
the bread. Now we're gently going to fold that in, we don't want to over fold the
batter and the last thing I've got some walnuts which I've roasted a little bit
in the oven, just to give them extra flavor. That's about a cup of walnuts and
I'm not going to dice them up I want to keep them whole, I want lots of texture
in the banana bread and gently fold those walnuts in. Now often I like to put
some dried fruit in with my banana bread, I'm not going to do that today but if
you want to add some apricots or some cranberries in there they go really well.
Now I've preheated my oven 170 degrees Celsius that's about 350 Fahrenheit.
We've got a 1 pound loaf tin which I've just greased the inside with a little
bit of butter. Next we want to take a little bit of flour and we just want to
coat the inside of the bread tin and let the excess flour drop into the mix, a
little tap and that'll just help our loaf release when it comes out of the
oven and just pour that banana loaf batter into the tray, I'll give that a
little tap. Now before I bake it, I like to sprinkle a
little bit of sugar over the top just to help caramelize the top of the loaf and
here I've got some more sesame and poppy seeds, just give them a little mix
through and I'm going to evenly sprinkle them over the top of my loaf. We're going
to pop that loaf into the oven and we're going to bake for about 50 to 60 minutes
until we got a lovely golden brown dark crust on top. The house smells of baked
banana bread, I'm just going to take that out of the oven. Now I'm going to leave it
for about 10 minutes to cool on a rack and then I'm going to tip it out and
you'll see how easily that drops out of there
and then we place it on a cooling rack and let it completely cool down.
It's a beautiful day so I've come outside to enjoy this banana bread it
still smells delicious. It's cooled down, just a little bit warm, I'm going to cut
myself off the end piece of the bread. Look at the way the walnuts are running
through that, it looks delicious, the colors are rich and dark which is what
I've got from that wholemeal flour and the dark sugars we put in there. The
walnuts are running right the way through.
How would you serve this? Somebody mentioned to me the other day, a bit of
cream cheese, I like just a little bit of salted butter. Sweet treacly smells
coming off there, this is delicious. I know I've had this banana bread so many
times before and I love all the little nutty seeds in there, you have to give
this a try, take some photographs, share them across with me on any social media.
Have some fun, I'm going to tuck in and give this a try.
Oh yeah the bananas were perfect, he's got a great balance of sweetness, there's
that rich caramel flavor in there as well.
This is delicious, not too much sugar, if you want more sugar in of course you can
add it. If you decide to make this, send me some pictures across on any social
media and don't forget join me for another episode of Steve's kitchen for
some fun very shortly, be good and I'll see you there.