Anna's Classic Banana Bread Recipe - Plus Gluten-Free and Vegan Versions! скачать в хорошем качестве

Anna's Classic Banana Bread Recipe - Plus Gluten-Free and Vegan Versions!

Traditional banana bread, gluten-free banana bread, and vegan banana bread, all in one video! 🍌🍞 This is truly my go-to banana bread recipe that I make again and again because it’s easy, reliable, and incredibly adaptable. In this video, I’m not only showing you the classic banana bread, but also three simple variations so you can see exactly how this recipe performs with different ingredient swaps. Yum! You’ll learn how to make: • Classic banana bread • Gluten-free banana bread • Vegan banana bread • Gluten-free & vegan banana bread (!) -------- • Recipe • Makes one 9 × 5-inch (2 L) loaf Prep Time: 10 minutes Cook Time: 75 minutes The banana bread will keep, well wrapped, at room temperature for up to 3 days, or can be frozen for up to 3 months, and thawed on the counter before serving. -------- • Ingredients • Original Recipe: 1½ to 1¾ cups (375 to 400 g) mashed ripe banana (3 to 4 bananas) ½ cup (115 g) unsalted butter, melted ⅔ cup (140 g) granulated sugar, plus extra for sprinkling ⅔ cup (140 g) packed light brown sugar 2 large eggs, room temperature 1 tsp vanilla extract 1½ cups (225 g) all-purpose flour 1 tsp baking soda ¼ tsp salt GLUTEN-FREE: Replace the all-purpose flour with 1 ½ cups (225 g) of your favourite 1:1 gluten-free baking blend. The brand I used contains: sweet white rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour, and xantham gum. If you want to make your own gluten-free substitution, use 1 cup (135 g) brown rice flour mixed with ½ cup (65 g) tapioca starch and ½ tsp xanthan gum for a moist result. **Bake time is an added 10 minutes. VEGAN: I used ½ cup (125 mL) avocado oil in place of the melted butter, 1 1/3 cups (240 g) organic coconut sugar in place of both the granulated & brown sugar (note that coconut sugar is lighter by volume compared to granulated or generic brown sugar). I replaced the 2 large eggs with 2 flax eggs. For 1 flax egg, add 1 Tbsp (8 g) ground flax seed to 3 Tbsp (45 mL) tepid water, stir and let sit 5-10 minutes before using. So for 2 eggs, stir 2 Tbsp (16 g) into 6 Tbsp (90 mL) of water. Bake time is the same as the original. GLUTEN-FREE + VEGAN: I combined the above substitutions. **Bake time is an added 10 minutes. -------- • Directions • 1. Preheat the oven to 350°F (180°C) and grease a 9 × 5-inch (2 L) loaf pan. 2. Whisk the banana, melted butter, granulated sugar and brown sugar together until well blended. Whisk in the eggs and vanilla. 3. In a separate bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the banana mixture and stir just until blended. Scrape the batter into the loaf pan and sprinkle the top with a little sugar. Bake for about 75 minutes, until a tester inserted in the centre of the bread comes out clean. 4. Cool the banana bread for 20 minutes in the pan, then turn it out to cool completely on a cooling rack.