- If you want an easy and delicious bread you can make
at home, you've gotta try my banana bread recipe.
And if you like this video,
don't forget to hit that like button and subscribe.
(bell chiming)
These guys are peak ripeness for eating,
but not for baking.
You want your bacon bananas to be almost decomposing,
soft, mushy and brown.
Lay these out in a baking sheet and then bake them
at 350 for about 10 to 12 minutes.
I'm gonna show you what that looks like right now.
They've totally blackened.
They're super soft and like pudding on the inside.
If you want to make banana bread
you do not need those mega ripe bananas.
Just bake them up first.
For the dry ingredients, I want 1 3/4 cups of flour.
That's 215 grams if you're using a scale.
If you're not using a scale,
don't forget to fluff your flour up first.
You want to get it nice and fluffy in the canister
and then sprinkle it in.
Using a teaspoon of kosher salt.
If you're using a really fine grain salt,
use half the amount.
Because the finer the salt crystal,
the more you're adding for every teaspoon,
in case you didn't know.
For spice, I'm using 1/2 teaspoon of ground cinnamon.
You could add any of your favorites to this
and it'll be delicious.
For leavening, all we need is a teaspoon of baking soda.
So let's pop that in there.
Give this a quick whisk and we're gonna set it aside.
My bananas have cooled enough to touch and look at this.
It is totally just banana jello on the inside
which is what you want for baking.
Plop those bananas in there. They smell so good.
I love this baking trick
because sometimes when you're making something
with bananas, you're waiting, you're like
I'm waiting for those bananas to be perfectly ripe
but then you forget about it.
And the next day they've gone too far
or someone threw them out,
in which case you're so not happy.
This way you can just use them right away.
There's no waiting.
Alright, mush these up.
You want to have like a nice paste.
And if you baked them for enough time
they're just gonna mush up really, really easily.
You can see, these are basically like a banana pudding.
Setting my bananas aside, and now we're gonna
cream the butter and sugar together.
Something so pleasing about opening up a new package
of brown sugar.
I think it's the promise of knowing there's not any
giant brown sugar rocks.
And if you're watching this in the UK,
I'm fairly certain brown sugar is the same as
muscovado sugar but you can let me know in the comments.
3/4 of a cup of brown sugar packed tightly.
That's 150 grams, if you're counting.
We're gonna add our half cup of room temperature
unsalted butter here and cream this up.
Then add the brown sugar.
(mixer whirring)
Okay, you could do this in a stand mixer if you wanted to.
If your butter is the right consistency,
it's gonna cream up pretty quickly.
If it was like rock hard
you might need to give it like maybe five
or 10 seconds in the microwave at half power.
Okay, break up your brown sugar a bit
because even though I opened a fresh bag
there could always be lumps hiding in there.
Cream it up until it's lighter in color
and kind of fluffy.
Brown sugar doesn't cream up exactly the same way
as white sugar does but it's so worth it
'cause it has a wonderful taste.
Okay, I'm gonna scrape this bowl down and then it's time
to add some room temperature eggs.
We're gonna crack our eggs in one at a time.
Mix it up.
(mixer whirring)
And along with that egg, I'm adding
a teaspoon of a nice vanilla.
This is something I wish you could smell right now.
It's so good.
Let's mix that in.
If you see your batter and it maybe starts breaking
or you see a little granules, that's totally okay.
It doesn't have to be silky smooth.
You could have a little bit of butter,
a little bit of sugar, a little bit of banana
here and there.
It'll be delicious anyways.
Now I'm gonna mix in my mashed bananas.
You do not have to have completely mashed bananas.
I personally love having big chunks
of banana that I bite into.
All right, this is so fun to make.
And I actually love making this with my kids.
It's one of their favorite things to eat for a snack.
The banana will mix in right away.
So you don't even have to use that much elbow grease
or anything like that.
And if you look closely here
you could see all these little chunks of banana.
This is gonna be so delicious.
Our last step is to add the dry ingredients
and we're gonna fold this in by hand.
Any cake that you make is gonna be so much more tender
and fluffy and melt in your mouth
if you don't overmix the batter.
So just add the flour in.
Gently fold it in with your spatula.
It's gonna be until it's just combined.
You could definitely make this in a stand mixer
or keep going with your electric hand mixer.
But I love doing this by hand just because I really
get a sense for where the batter's at
and I know it's gonna be just perfectly mixed.
Kind of a more intimate relationship with your baked good.
♪ That's why I've been doing all myself ♪
- I'm greasing a nine by 13 inch loaf pan
just really lightly with butter.
This is really not a sticky batter
that's gonna get stuck in here,
but a little butter never hurts.
You could also use parchment paper
or even just a bit of baking spray.
Gracefully maneuver that batter into your loaf pan.
Oh my gosh.
The smell of brown sugar, butter, and bananas
with a little cinnamon, you can't beat it.
And we're just gonna level it out a bit.
♪ That's why I've been doin' ♪
- This is going into the oven, 350, for 50 to 60 minutes.
You want a skewer to come out cleanly from the center
and probably springy to the touch.
Shouldn't be crackling too much either.
In you go. I think someone wants a treat.
- Can I try some of Dean's banana bread, please?
- You may! Oh my gosh, how does it smell?
(indistinct)
- Is it very delicious?
(indistinct)
- [Man] If you liked this video, check out my quick
and easy playlist and I'll see you in the next video.
- Bye bye. - Bye bye.