Go to the Recipe: Banana Bread
What exactly is it being topped with in the video: is that just cream cheese?
I see the Yield is 1 loaf... What is the size of the loaf pan and the weight of the finished product?The loaf pan looks rather small to me!
pan size used?
- originally posted by jam
Pan size? Only 60g of banana purée, when making over 1000 grams? Seems like the recipe should have been written for a few pans or maybe some suggestions for other uses of the purée. The purée is awesome though, I just made it, per the instructions, and love it.Have to track down some freezer dried banana, my wife bought me dehydrated instead. Seem like the texture and the water content is different? Could I use it with some modification?
this is my recipe for banana bread using the pressure cooked banana.250 g grapeseed oil350 g brown sugar1 vanilla pod220 g eggs380g pressure cooked banana puree80 g banana dicedjuice of one lemon 125 g coconut flour 125 g cake flour 200 g almond meal 6 g baking soda6 g bi carbonate soda 3 g nutmeg, ground 3 g cinnamon, ground 8 g salt 250 g milkBrink milk and vanilla to a boil and allow to cool strain.mix wet all ingredients together, mix all dry ingredients togetherin a separate bowl then fold the two mixes together, dont over mix.bake @160.C untill it reaches 90.C core temp, wrap in plastic and store in fridge overnight to make it more dense, serve with a clove butter or frosting.
I times it by 5 and it made two standard loafs. I didn't whip the egg whites to medium peaks because I wasn't paying attention and threw the brown sugar in right away. I also had the banana purée that I made the day before and it was cold out of the refer, so I'm assuming that is why it took me an extra 15-20 minutes for them to completely cook. Flavor was awesome!!Also didn't rise as much.
Picture
We used a 3x3x6 loaf pan, which is a mini loaf. Double the recipe for a standard 9x5 loaf pan! I'll add this to the yield now. Sorry bout that!
We made a 3x3x6-inch loaf. Double the recipe for a standard 9x5 loaf!
3x3x6-inch loaf pan
Sorry about that! It's a 3x3x6-inch loaf pan, which is a mini loaf. Double the recipe for a standard 9x5-inch loaf.
Butter!
- originally posted by Guest
Joe I see your point for why the recipe should have been written for a few pans. We designed the pressure cooked banana recipe with the intention of it being able to be forked in many directions. We have other suggestions in the works. I'm glad you enjoyed the puree!We purchase all of our freeze dried products through amazon or with whole foods. You are correct in thinking that the texture and the water content would be different in freeze dried and dehydrated bananas. You will find that dehydrated bananas will remove 90-95% of the moisture were as freeze drying will remove 98-99% of the moisture. But what I believe will affect it more is the density of the dehydrated bananas will result in a chewy texture in the end. But that may actually be nice....Looking forward to hear what you end up with.
- originally posted by Nicholasgav
Butter was our spread of choice and just a little bit of Maldon salt.
I'm surprised no walnuts in this formula. I may have to add some. Otherwise it looks great and I'm excited to see a new take on an old classic.
Thanks
Thanks for that Karen.
Walnuts are a polarizing subject ;-)
I've thought about your response here Chris, but I'm not quite sure where you're going. :)My mother says she uses pecans in hers which I guess is regionally appropriate for where we are, but walnuts are what I thought to be standard.Maybe I should've said "nuts". Am I on the right track?
Sorry for the confusion. Meant that nuts were polarizing; some folks love them, and some hate them in their banana bread. Pecans, however, do sound delicious.
Made this today! Flavor is outstanding. We didn't get much rise out of the bread though; any thoughts? It is also super super moist, not sure if that is the way it should be? We used a regular loaf pan for this recipe, should we have used a smaller pan?Also, I froze the puree for use another time, but emulsified the remaining banana butter liquid with some soy lecithin. Hoping to use it as banana butter.
My results were reminiscent of the meringue's texture, did not rise, soft on the inside & very fragile cake. Baked to interior temp was 199f. I let air dry, cust is not crisp and I cannot cut with a serrated knife like bread because its too spongy. Something doesn't seem right.
either meringue is not made properly or you beat too much air out during mixing
We made this yesterday and it turned out just great with no issues. It did take a long time to get the meringue to reach the proper stage, had to manipulate the mixer bowl, but overall it will be in our routine. My wife's only complaint was that it did not contain walnuts. I actually preferred it without them...
Made two loafs today. We didn't have cake flour, so did 90% pastry flour and 10% corn starch. Also forgot to buy mace. The loafs baked for 35 minutes, probably 2 minutes too long. These came out pretty airy, so I was skeptical as I prefer the more dense banana breads. But hot damn were they good! My wife and child got about a slice each and I ate the rest of the two loaves! This recipe is for crack banana bread; I'm making more tomorrow!
In the video you guys dont add the canola oil?
I made 8 variations on this delicious recipe. I'm probably a year closer to diabetes now.I didn't care for the freeze dried banana's as they lent a chewy texture that didn't fit well with the airiness of the bread. However, walnuts are essential, IMO. Also didn't care for the mace. Even at 50% the mace added a strong "holiday" flavor that overwhelmed the banana.I tried to add extra non-puréed pressure cooked bananas, but they sunk to the bottom of the first loaf. Second time around I mashed them up pretty good and folded them much more thoroughly into the batter. The bread took an additional 15 minutes to cook, and had a more mushy texture. I could go either way with that version.I made the loaves in the 3x6 pans, so each one was too small to not devour entirely. I think my wife and daughter got a small slice each out of each two loaves. I don't feel bad about that, oddly.This recipe is a total winner, obviously. Thanks so much for the recipe and the experience!
hi. What have you got spread on your banana bread in the picture? And also could you recommend a good.recipie.for walnut butter as apposed to just over pulsing them as it just seems to be a.thick fairly unspreadble grainy texture.although it's.delicious on the bread.
Cooking temp on print copy incorrect - should be 165C, as on video clip. Excellent recipe, worked a charm!!
Amazing recipe!!!
I've tried it twice so far, once for myself (with toasted pecans) and once for my coworkers. I personally think the one with toasted pecan was better. I've never tried the actual recipe, both times I've replaced 10-15% of the cake flour with chestnut flour and replaced the oil with brown butter, witch might explain why my bread did not rise as much as yours (but the end result wasn't dense, so I don't really mind). Half my coworkers ask for the recipe (and I kindly directed them to your website) and the other half asked me for and other loaf ;-D
Thanks to the ChefSteps team and continue your great work!!!
Is it necessary to have a blast freezer to freeze-dry bananas (or other products)..? Saw a post talking about moisture difference between dehydrated & freeze-dried, was wondering if it's possible to get a similar product at home, w/o ordering online (?)
This recipe calls for 0.6 grams of mace powder. I'm really curious to know how you guys get that specific number. Why not 0.5 or 0.7? Do you make a bunch of difference banana breads and use different amounts of mace in each one until it's just right? Thanks.
I have already made this recipe several times as I love the taste, but I have a problem with the baking bit.
The top of the bread (that is, the part opposite to the bottom of the pan) always comes out undercooked.
If I wait the till the top is done, the whole loaf gets overcooked throughout and it becomes dry and prone to falling apart while eating. I bake it until the center of the bread reaches 90°C.
I've tried setting a lower temperature for longer time, higher temperature for shorter time, setting it closer to the oven top, closer to the bottom, using the grill, increasing the humidity, lowering the humidity, making the eggwhites stiffer, making the ggwhites softer, using stronger flour, using weaker flour, basically anything short of summoning the ancient pagan deities of baking.
Could someone please enlighten me as to my shortcomings?
Great recipe. As a variation, I quadrupled the recipe, and replaced the dehydrated banana with 85% un-pureed but slightly mashed pressure cooked banana, and 15% fresh (raw) apple-banana (banana de maçã). I also replaced the mace with "Spekkoek"/Kueh Lapis spice mixture (mace, nutmeg, cinnamon, cloves, cardamom), which is usually used for Indonesian/Malaysian layer cakes, and two teaspoons of vanilla extract. It was baked in a standard loaf pan, and a few extra cupcakes. The result is the richest and moistest banana cake I have ever eaten, which tastes as if its frosted, even though it is not. Recommended for those looking for more of a cake than a bread. Dangerous stuff -- goes down very easy.
I would assume that your oven isn't a convection oven and as such the heat doesn't distribute evenly = hotter towards the bottom and cooler up top. You can do one of two things, 1) leaving your oven slightly open as the loaf bakes or 2) placing your loaf pan on a baking sheet and dousing just the baking sheet with a little water (improv bain marie). That'll slow the bottom of the loaf from drying out and hopefully result in a better baked loaf. All the best!
I want to make this, but I doubt my scale is accurate enough to measure out .6 grams of anything. I found a conversion site that suggests that .6 grams of mace is about 1/3 tsp,(.35 tsp) and .6 grams of baking soda is a about 1/8 tsp (.13 tsp). Does this sound about right?
I LOVE the way you think!
Invest in a precision scale which will measure to .001g , they sell them for as cheap as $16, I own this one:
https://www.wish.com/geek/m/c/5511199e8e8def713e1ffaa2
Would you be willing to share the details of the spice mixture? exact amounts?
Thanks!
Have you tried adding tonka beans in this recipe? I usually use it for a quick banana bread I usually make.
Hi - What is the kewpie mayo for??
Hi Haydn! Whoops! We don't know how that got in there! Thanks so much for the catch.
I love the recipes on this website and even though pressure cooked bananas are delicious on their own for a snack or to accompany ice cream, they do no beat naturally super ripped bananas in a banana bread.
All I could find at my market was banana chips. I don't know how they compare to "freeze dried" or "dehydrated" (presumably they are one or the other), but I would not recommend them in this recipe. They end up as chewy chunks that add nothing positive in terms of texture or flavor. I'm going to make another loaf (or two!) today using more pressure-cooker bananas instead.
This was the first recipe I actually attempted from Chefsteps (I just like watching the process) and it was amazing. Getting everything mis en place reminded me of my culinary days and that was fun. The only omission/replacement I had was replacing the weight of the freeze dried banana with almond flour. The final result was reminiscent of nuts without sacrificing consistency.
Freeze dried is very different than dehydrated. Trader Joe's carries them and you can find them on Amazon.
has anyone tried this recipe???
I guess the canola oil in the post is a mistake? It surely isn't added in the video ^^
Nope. very different bananas.
absolutely delicious
