Learn English by Baking Banana Bread with Abbie
(aprende cada semana 10 palabras nuevas en inglés, al año tu vocabulario habrá crecido: 560 palabras más en inglés)
Vocabulary words for today:
1. Banana – platano
2. Eggs – huevos
3. Chopped walnuts – nueces picadas
4. Mash – machacar
5. Unsalted Butter – mantequilla sin sal
6. Preheat – precalentar
7. Baking soda – bicarbonato de sodio
8. Batter – masa
9. Grams – gramos
10. Brown sugar – azúcar morena
Recipe for today to enjoy with family and friends in Carmona
This Banana Bread recipe is the only one you will ever need! It’s easy, flavorful, and will quickly become your new favorite.
It can easily be enjoyed in place of dessert or for breakfast. It also makes a great snack between meals.
A good way to get those ripe bananas in your kitchen to turn into delicious dessert!
4 large very ripe bananas
1/2 cup (113 grams) unsalted butter
3/4 cup (158 grams) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 cup (60 milliliters) buttermilk, room temperature (* see NOTES below***)
2 cups (260 grams) all-purpose flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (57 grams) chopped walnuts, optional
1. Preheat your oven to 175 ºC.
2. Mash the bananas with a fork in a bowl then set aside.
3. Heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
4. Lightly grease and flour a 9×5-inch loaf pan. Set aside.
5. In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
6. Pour the mashed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.
7. In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to the banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.
8. Transfer the batter to the prepared pan and bake at 175 ºC for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
9. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack. Enjoy it with family or friends!
Tips and notes for this banana bread
•The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
•Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.
Please don´t forget
• Greek yogurt or sour cream can be used in place of buttermilk.
• Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done.
• BUTTERMILK – Buttermilk is normally available in some countries, but what I did is I mixed 1 tablespoon of lemon juice in 1 cup of milk. If the recipe called for a ¼ of buttermilk, it will be ¼ cup of milk plus ¼ tablespoon of lemon juice.
• used white sugar in this recipe because I don’t have brown sugar available.
Thanks a lot!
Here is my email address if anyone is interested to learn English with me: