Banana
Bread
Ingredients
1 3/4 cup flour
2/3 cup of sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2-3 ripe bananas, mashed
1/3 cup butter
2 Tbsp milk
2 eggs
1/4 cup chocolate chips
In a large mixing bowl, combine 1 cup of the flour, sugar, baking powder, baking soda, and salt. Add mashed banana; butter, and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour, beat till blended. Stir in choc. chip.
Banana Bread is one of those odd foods that you only come across every once in a while where the taste is so unexpected, but at the same time, very delicious. This banana bread was very tender and spongy in the middle, but still had the signature tough crust on the outside that gives you bursts of flavor whenever you eat it. The spongy center was delicious by itself, but the chocolate chips really made this quick bread a prize winner. I used mini chocolate chips, which meant that the chocolate was more dispersed instead of clumped in the regular sized chips. This gave my mouth the impression that the bread was melting in my mouth which made it extremely tasty.
For this dessert, the recipe doesn't state whether you should melt or cut in the butter. I have always in the past melted the butter because it requires less effort, but I wanted to see what the difference was by cutting in the butter. Therefore, I used
the biscuit method to break the butter down into pea sized amounts to add flakiness to the dish. My plan was to use this to make the bread more crumbly, but it merged into a biscuit method/muffin method hybrid. The cutting in of the butter allowed for the bread to become partly crumbly, and the air pockets left by the melted butter in the bread allowed for them to grow, making the bread spongy and tender. The bread is a combination of a muffin and a scone in texture. It is similar to the muffin by its spongy air pockets, and the scones by how the crusty, flaky outer layer formed.
From this experiment, I learned another example of how different uses and cutting styles of butter can affect how a baked good turns out. When I would melt the butter, the bread would be a lot more dense, but when I cut the butter in, the bread became very spongy. My personal preference would be the dense bread, because the texture and density make it feel like you are eating a lot more, which in turn, is more fulfilling than the fluffy banana bread I made for the home lab. In the end, this recipe is a delicious twist from normal quickbreads. With its spongy, melt in your mouth texture, this banana bread is a 100% crowd pleaser.
Banana Bread is one of those odd foods that you only come across every once in a while where the taste is so unexpected, but at the same time, very delicious. This banana bread was very tender and spongy in the middle, but still had the signature tough crust on the outside that gives you bursts of flavor whenever you eat it. The spongy center was delicious by itself, but the chocolate chips really made this quick bread a prize winner. I used mini chocolate chips, which meant that the chocolate was more dispersed instead of clumped in the regular sized chips. This gave my mouth the impression that the bread was melting in my mouth which made it extremely tasty.
For this dessert, the recipe doesn't state whether you should melt or cut in the butter. I have always in the past melted the butter because it requires less effort, but I wanted to see what the difference was by cutting in the butter. Therefore, I used
the biscuit method to break the butter down into pea sized amounts to add flakiness to the dish. My plan was to use this to make the bread more crumbly, but it merged into a biscuit method/muffin method hybrid. The cutting in of the butter allowed for the bread to become partly crumbly, and the air pockets left by the melted butter in the bread allowed for them to grow, making the bread spongy and tender. The bread is a combination of a muffin and a scone in texture. It is similar to the muffin by its spongy air pockets, and the scones by how the crusty, flaky outer layer formed.
From this experiment, I learned another example of how different uses and cutting styles of butter can affect how a baked good turns out. When I would melt the butter, the bread would be a lot more dense, but when I cut the butter in, the bread became very spongy. My personal preference would be the dense bread, because the texture and density make it feel like you are eating a lot more, which in turn, is more fulfilling than the fluffy banana bread I made for the home lab. In the end, this recipe is a delicious twist from normal quickbreads. With its spongy, melt in your mouth texture, this banana bread is a 100% crowd pleaser.
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