Update docs/food_related/banana_bread.md

docs/food_related/banana_bread.md

@@ -1,47 +1,45 @@
-banana_bread
+# Banana Bread Recipe
 
-- 4 eggs
+A classic and easy banana bread recipe that yields moist and flavorful loaves.
+
+## Ingredients
+
+- 1 cup (2 sticks) unsalted butter, melted
+- 1 3/4 cups granulated sugar
+- 4 large eggs
 - 1 tablespoon vanilla extract
-- ¼ cup vegetable oil
-- ¼ cup whole milk
-- 8 mashed bananas
+- 1/4 cup vegetable oil
+- 1/4 cup whole milk
+- 8 ripe bananas, mashed (about 2 cups)
+- 1 1/2 teaspoons baking soda
+- 2 teaspoons baking powder
 - 1 teaspoon ground cinnamon
-- pinch of sea salt
+- 4 cups all-purpose flour
+- 1 pinch of sea salt
+- 1 1/2 cups walnuts, roughly chopped
 
-all-purpose flour (get larger bag)
-walnuts
-baking soda
-baking powder
-unsalted butter
-sugar
+## Yield
 
-Serves 16
+- 2 loaves (16 slices total)
 
-Prep Time: 15 minutes
+## Instructions
 
-Cook Time: 55 minutes
+1. Preheat oven to 350°F (175°C). Grease two 9x5 inch loaf pans with non-stick cooking spray.
+2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
+3. Whisk in the eggs one at a time, then the vanilla, oil, and milk.
+4. Stir in the mashed bananas until well incorporated.
+5. In a separate bowl, whisk together the baking soda, baking powder, cinnamon, flour, and salt.
+6. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. 
+7. Fold in the chopped walnuts.
+8. Divide the batter evenly between the prepared loaf pans.
+9. (Optional) Mix together 1/4 cup brown sugar and 1/4 cup chopped walnuts. Sprinkle over the tops of the loaves.
+10. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached.
+11. Allow the loaves to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely before slicing.
 
-Procedures:
+## Notes
 
-1. Preheat the oven to 350°.
-2. In a large bowl whisk together the butter and sugar until completely mixed.
-3. Next, add in 1 egg at a time until mixed in.
-4. Pour in the vanilla, oil, and milk until combined and then pour in the bananas and mix them in.
-5. Now, whisk in the baking soda, baking powder, and cinnamon until completely mixed together.
-6. Whisk in the flour and salt until combined and then fold in the walnuts using a rubber spatula.
-7. Divide the batter between 2 9x5 loaf pans that have been sprayed with nonstick spray.
-8. This part is optional but mix together ¼ cup of lightly packed brown sugar with ¼ cup of roughly chopped walnuts and evenly sprinkle it over the top of the bread.
-9. Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center it should come out relatively clean. In addition, it will have an internal temperature of 197° for 198°.
-10. Remove from the oven and set on a rack and cook for 20 minutes before slicing and serving.
-
-Chef Notes:
-
-Make-Ahead: You can make this recipe up to 1 day ahead of time.
-
-How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
-
-You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.
-
-You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.
-
-In addition to the walnuts in this recipe, you can also add in 1 cup of semi-sweet chocolate chips.
+- Baking times may vary, so use the toothpick test and an instant-read thermometer (internal temp should reach 197°F-198°F/91°C-92°C).
+- For muffins instead of loaves, bake for 25-28 minutes.
+- Add 1 cup of semi-sweet chocolate chips to the batter for extra indulgence.
+- Bread will keep covered at room temperature for up to 3 days, or refrigerated for up to 5 days.
+- Freeze for up to 3 months, thawing in the refrigerator before serving.