From 5a7eb6c8a65f33fe296b0b1a8e59dfa7a3b56c9c Mon Sep 17 00:00:00 2001 From: medusa Date: Thu, 26 Sep 2024 18:53:22 +0000 Subject: [PATCH] Update food_related/banana_bread.md --- food_related/banana_bread.md | 98 ++++++++++++++++++++++++++++++++++++ 1 file changed, 98 insertions(+) diff --git a/food_related/banana_bread.md b/food_related/banana_bread.md index fcba71e..e9bf6c0 100644 --- a/food_related/banana_bread.md +++ b/food_related/banana_bread.md @@ -1,3 +1,101 @@ +# The Perfect Banana Bread Recipe (Stand Mixer Version) + +## Ingredients + +- 2 cups (240g) all-purpose flour +- 1 teaspoon baking soda +- 1/4 teaspoon baking powder +- 1/2 teaspoon salt +- 1/2 teaspoon ground cinnamon +- 1/2 cup (113g) unsalted butter, melted +- 1/4 cup (60ml) neutral oil (e.g., canola or vegetable) +- 3/4 cup (150g) brown sugar +- 1/4 cup (50g) granulated sugar +- 2 large eggs, room temperature +- 2 1/4 cups (about 4-5) very ripe mashed bananas +- 1/4 cup (60g) full-fat Greek yogurt +- 2 teaspoons vanilla extract +- 1 cup (120g) chopped walnuts or pecans, toasted (optional) + +## Instructions + +1. Preheat oven to 425°F (220°C). Grease a 9x5-inch loaf pan and line with parchment paper. + +2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside. + +3. In the bowl of your stand mixer fitted with the paddle attachment, combine melted butter, oil, brown sugar, and granulated sugar. Mix on medium speed until well combined, about 1 minute. + +4. Reduce speed to low and add eggs one at a time, mixing well after each addition. Add mashed bananas, Greek yogurt, and vanilla extract. Mix until just combined, about 30 seconds. + +5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, scraping down the sides of the bowl as needed. Be careful not to overmix. + +6. Remove the bowl from the stand mixer. If using nuts, fold them in gently by hand with a rubber spatula. + +7. Pour the batter into the prepared loaf pan. Let it rest for 10 minutes. + +8. Place in the preheated oven and immediately reduce the temperature to 350°F (175°C). + +9. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil. + +10. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack before slicing. + +## The Science Behind This Recipe + +1. **Flour**: 2 cups provide enough structure without making the bread too dense. + +2. **Leavening**: A combination of baking soda and baking powder ensures proper rise and balances the acidity from the bananas and yogurt. + +3. **Salt**: Enhances flavors and balances sweetness. + +4. **Cinnamon**: Complements the banana flavor and adds complexity. + +5. **Fats**: A combination of melted butter (for flavor) and oil (for moisture) creates a tender, moist crumb. + +6. **Sugars**: Brown sugar adds moisture and depth of flavor, while granulated sugar aids in browning. + +7. **Eggs**: Provide structure, richness, and help emulsify the batter. + +8. **Bananas**: Very ripe bananas offer maximum flavor and natural sweetness. + +9. **Greek yogurt**: Adds moisture, tenderness, and a subtle tang that enhances flavor. + +10. **Vanilla**: Enhances overall flavor and perceived sweetness. + +11. **Toasted nuts**: Optional for texture and enhanced nutty flavor. + +12. **Resting batter**: Allows flour to fully hydrate, improving texture. + +13. **Initial high temperature**: Promotes initial rise for a nicely domed loaf. + +## The Science Behind Using a Stand Mixer + +1. **Creaming Method**: Using a stand mixer allows us to effectively cream the butter, oil, and sugars, creating a light and fluffy base for our batter. + +2. **Consistent Mixing**: The stand mixer ensures even distribution of ingredients, particularly important for incorporating the eggs and bananas uniformly. + +3. **Controlled Gluten Development**: By using low speed when adding dry ingredients, we can better control gluten development, helping to avoid overmixing. + +4. **Efficient Incorporation**: The paddle attachment is ideal for quick and thorough incorporation of ingredients without overworking the batter. + +5. **Manual Folding**: We still fold in nuts by hand to maintain their texture and avoid overmixing the batter at the final stage. + +## Tips for Success + +- Use very ripe, almost black bananas for best flavor. +- Don't overmix the batter to avoid tough bread. +- The initial high oven temperature creates a nice rise; lowering it ensures even baking. +- Tent with foil if the top browns too quickly. +- Allow the bread to cool completely for the best texture when slicing. + +## Additional Tips for Stand Mixer Use + +- Use the paddle attachment throughout the process for best results. +- Keep the mixer on low speed when adding dry ingredients to avoid flour clouds and prevent overmixing. +- Stop the mixer and scrape down the sides and bottom of the bowl occasionally to ensure all ingredients are well incorporated. +- The final batter should be slightly lumpy; a completely smooth batter indicates overmixing. + +--- + # Banana Bread Recipe A classic and easy banana bread recipe that yields moist and flavorful loaves.