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Banana Bread

Everybody loves banana bread. Follow these tips for making this quick-and-simple sweet bread the best it can be.

Thu, 5 Aug 2010|

Here are several tips for making a great banana bread. We're going to start with the loaf pan. When you grease the inside with shortening, let the shortening go only an inch of the sides. Here's why, when the bread cooks, it will have a rounded top. Take a look. Here's a loaf with a pan was greased only an inch on the sides. Noticed the rounded top? Here's a loaf of bread that was cooked in a pan that was greased on all sides all the way up to the top. The bread has a sunken look. Now, we'll start with our ingredients. You'll want to use very ripe bananas because they're sweeter and softer. Mash the bananas. Here, we used the fork, but you could also use a potato masher. Your recipe will call for you to combine all your dry ingredients. When you're ready, make a well in your dry ingredients, and pour your liquids into the well. The well helps incorporate the ingredients together with the minimum of mixing. Gently stir together the dry ingredients and the liquids until they're just mixed. You don't want to over mix them as it will toughen the bread. If you're using nuts, now is the time to stir them into the batter. To tell when the banana bread is cooked, insert a toothpick into the center of the loaf. It's done when no crumbs appear on the toothpick. Enjoy.