From 5bc20f0d71639b42807869f9c40f45fd1555e585 Mon Sep 17 00:00:00 2001 From: medusa Date: Thu, 28 Mar 2024 20:12:53 +0000 Subject: [PATCH] Update docs/food_related/banana_bread.md --- docs/food_related/banana_bread.md | 74 +++++++++++++++---------------- 1 file changed, 36 insertions(+), 38 deletions(-) diff --git a/docs/food_related/banana_bread.md b/docs/food_related/banana_bread.md index d94ef9a..fcba71e 100644 --- a/docs/food_related/banana_bread.md +++ b/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. \ No newline at end of file