Banana Bread II

Haitian Banana Bread II Recipe with Raisins, Nuts, and Nutmeg

Region / culture: Haiti | Preparation time: 15 minutes | Cooking time: 50-60 minutes | Servings: 8-10

Introduction

Banana bread is a timeless classic that has found its way into the hearts and kitchens of many around the world. This Banana Bread II recipe elevates the traditional banana bread with the addition of nuts and raisins, offering a delightful texture and depth of flavor. Perfect for breakfast, a mid-afternoon snack, or a sweet treat after dinner, this banana bread is versatile and beloved by all ages.

History

The origin of banana bread can be traced back to the 1930s, during the Great Depression. Bananas were relatively new to the American market, and resourceful housewives began experimenting with overripe bananas as a way to avoid waste. The introduction of baking powder and baking soda around the same time gave rise to the quick bread we know and love today. This Banana Bread II recipe is a testament to the evolution of banana bread, incorporating modern twists while staying true to its comforting roots.

Ingredients

9 tbsp softened butter
0.25 tsp salt
0.25 cup seedless raisins (optional)
2 large ripe bananas (1 lb (454 g))
2 cups all-purpose flour
1 tsp vanilla extract
1 tbsp baking powder
0.5 cup sugar
1 egg
0.75 cup unsalted nuts (optional)
0.25 tsp ground nutmeg, preferably fresh

How to prepare

Preheat the oven to 350°F (177°C).
Reserve 0.25 cup of the most perfectly shaped nuts for garnish. Coarsely chop the remaining nuts and toss them with the raisins and 1 tbsp of flour.
Sift the remaining flour with the baking powder, nutmeg, and salt.
In a small bowl, mash the bananas to a smooth puree. Stir in the vanilla and set aside.
In a deep bowl, cream together the remaining butter and sugar.
Add the egg and blend well. Gradually beat in the flour and banana mixture, adding about one third of each at a time, until the batter is smooth.
Gently but thoroughly stir in the chopped nuts and raisins.
Pour the batter into a greased loaf pan and arrange the reserved nuts attractively on top.
Bake the bread in the middle of the oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for 5 minutes, then turn it out onto a wire cake rack.
Serve the banana bread either warm or cool.

Variations

Consider these variations to customize the banana bread to your taste:
Substitute chocolate chips for the nuts or raisins for a chocolatey twist.
Add a tablespoon of cinnamon or pumpkin spice for a warm, spiced flavor.
Use whole wheat flour instead of all-purpose for a heartier, fiber-rich loaf.

Cooking Tips & Tricks

To ensure your banana bread comes out perfectly every time, consider the following tips:

- Use overripe bananas for the best flavor and moisture.

- Mix the dry and wet ingredients separately before combining to avoid overmixing.

- Gently fold in the nuts and raisins to maintain the batter's airiness.

- Check for doneness with a toothpick to prevent overbaking.

- Allow the bread to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Serving Suggestions

Serve this banana bread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It also pairs beautifully with a cup of coffee or tea for a cozy breakfast or snack.

Cooking Techniques

This recipe utilizes the creaming method for combining butter and sugar, which incorporates air into the batter for a light and tender crumb. The dry and wet ingredients are then alternately added to maintain this airiness, resulting in a perfectly textured banana bread.

Ingredient Substitutions

For those with dietary restrictions or preferences, consider the following substitutions:

- Use a plant-based butter and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a vegan version.

- Swap the all-purpose flour for a gluten-free blend to make it gluten-free.

- Replace the sugar with an equal amount of honey or maple syrup for a natural sweetener option.

Make Ahead Tips

Banana bread tastes even better the next day as the flavors meld together. Bake it a day ahead and store it wrapped in plastic wrap at room temperature to keep it moist and flavorful for your event or gathering.

Presentation Ideas

Slice the banana bread and arrange it on a wooden board for a rustic look. Garnish with fresh banana slices, a sprinkle of powdered sugar, or a drizzle of honey for an extra touch of elegance.

Pairing Recommendations

Pair this banana bread with a strong coffee or a chai latte to complement its sweet and nutty flavors. For a dessert pairing, a dessert wine like Moscato or a sweet sherry complements the bread's richness beautifully.

Storage and Reheating Instructions

Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm slices in the microwave for 10-15 seconds or in the oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

A slice of this Banana Bread II contains approximately 330 calories. The calories come from a balanced mix of carbohydrates, fats, and proteins, making it a satisfying snack or dessert option.

Carbohydrates

A single serving of this Banana Bread II contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates are the all-purpose flour and sugar, providing energy for your day.

Fats

This recipe contains about 14 grams of fat per serving, with the main sources being butter and nuts. These fats contribute to the bread's moist texture and rich flavor.

Proteins

Each serving of banana bread offers around 5 grams of protein, coming from the egg, nuts, and a small amount from the flour. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Banana bread is a good source of several vitamins and minerals, including potassium from the bananas, vitamin E from the nuts, and various B vitamins from the flour and egg. These nutrients support overall health and well-being.

Alergens

This recipe contains common allergens such as nuts, eggs, and gluten. Those with allergies or sensitivities should take caution or consider ingredient substitutions.

Summary

Overall, this Banana Bread II is a nutritious option that provides energy, essential nutrients, and a satisfying taste. Enjoy it as part of a balanced diet for a sweet treat that also offers some health benefits.

Summary

This Banana Bread II recipe is a delightful twist on a classic, incorporating nuts and raisins for added texture and flavor. With its rich history, nutritional benefits, and versatile serving options, it's sure to become a favorite in your recipe collection. Whether enjoyed as a sweet breakfast, a comforting snack, or a delicious dessert, this banana bread is a testament to the simple pleasures of home baking.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I was visiting my friend Sarah's house for a picnic. As we sat in her sunlit kitchen, she pulled out a loaf of freshly baked banana bread. The aroma wafted through the air, and I couldn't resist taking a bite.

The bread was moist and tender, with a rich banana flavor that was complemented by the perfect amount of sweetness. I asked Sarah for the recipe, and she laughed and said she had learned it from her grandmother, who had learned it from her own mother. It was a family recipe that had been passed down through the generations.

I was determined to make this banana bread myself, so I asked Sarah if she could teach me. She agreed, and we spent the afternoon baking together. As we mashed ripe bananas and mixed in the flour, sugar, and spices, Sarah shared stories of her grandmother and the special moments they had shared in the kitchen.

I learned that the key to this banana bread was using overripe bananas. The darker and spottier they were, the sweeter and more flavorful the bread would be. Sarah also taught me to be gentle when mixing the batter, so as not to overwork it and make the bread tough.

As the bread baked in the oven, the scent filled the kitchen once again, and I knew I had found a new favorite recipe. When the loaf was finally done, we sliced it and enjoyed it warm with a pat of butter. It was just as delicious as I remembered, and I couldn't wait to make it for my own family.

Over the years, I have made this banana bread countless times. Each time, I tweak the recipe slightly, adding a dash of cinnamon or a handful of chopped nuts. I have shared it with friends and family, who always ask for the recipe after their first bite.

One day, as I was making this banana bread for a church bake sale, a kind elderly woman approached me. She told me that she had grown up eating this exact banana bread, made by her own mother. It was a recipe that had been in her family for generations, and she was thrilled to see it being passed on to a new generation.

I was touched by her story, and it made me realize the power of food to connect us to our past and our loved ones. This banana bread had become more than just a recipe to me – it was a link to the women who had come before me, who had lovingly mixed the ingredients and baked the bread in their own kitchens.

As I continue to make this banana bread, I think of all the memories and stories that are woven into its flavors. It is a recipe that has traveled through time and across generations, bringing joy and comfort to all who taste it. And every time I take a bite, I am reminded of the love and connection that food can bring to our lives.