Banana bread

Adapted from Chef Steps

Time

1 hour total: 35 minutes attended, 25 minutes unattended

Storage notes

Wrap in plastic film and store in the fridge for up to 3 days. 

Difficulty

moderate 

Special requirements

pressure cooker, stand mixer 

Yield

300 g (servings 6 )

Ingredients
Weight
Volume
Procedure
A
1
Heat oven to 325°F / 163°C.
B
Bananas, pressure-cooked, puréed
60 g
4 tbsp
Egg, yolk
22 g
2 large
Coconut oil
45 g
3 tbsp
Plain flour
32 g
Cornflour
6 g
Wholewheat flour
7 g
Mace, ground
0.6 g
Cinnamon, ground
0.3 g
Vanilla beans
0.3 g
Nutmeg, ground
0.15 g
Baking soda
0.6 g
2
Combine in a medium mixing bowl.
C
Banana, freeze-dried, lightly crushed
30 g
3 packets
Pistachio, lightly crushed
8 g
18 nuts
Hazelnuts, lightly crushed
10 g
8 nuts
3
Fold into batter B.
D
Egg whites
30 g
1 large
Salt, fine
1.8 g
4½ dash
4
Combine in the bowl of a stand mixer and whisk on high until lightly frothy, about 3 minutes.
E
Sugar, brown
50 g
10⅞ tsp packed
Sugar, coconut
10 g
3⅓ tsp
5
Add to eggs D and whisk on high until medium peaks, about 3 minutes.
6
Fold one third of the mixture into batter C. Repeat until all the mixture is incorporated.
F
Butter
as needed
Flour
as needed
7
Lightly butter and flour a 3 x 3 x 6 loaf tin. Turn tin upside and tap once to remove excess flour.
8
Pour batter into tin.
9
Bake to an internal temperature of 90°C / 194°F, about 25 minutes.
0
Let cool. For a crisp crust, allow to cool uncovered. For a moist crust, immediately wrap the loaf in plastic wrap, and let cool. For denser bread, cool overnight in the fridge.

Type bread (savory)

Author

Yield

g

Servings

Serving size 50 g

Serve

Per
serve
Energy (kcal)205
Energy (kJ)857.7
Protein (g)2.9
Fat (g)10
Carbs (g)26.3
Sugars (g)16.1
Fiber (g)2.1
Sodium (mg)150.1
Cholesterol (mg)38

Full details