COVID-19 Movement Control – Day 26
Easter Sunday. A memorable one. Grouchy. Can’t go out for eggs hunt. Stay in and do baking instead.
It’s so hard to buy bread during this MCO. So, I baked my own bread with ripe bananas at home and had a fresh loaf of banana bread for breakfast.
I used Tefal Natura loaf tin (26cm) which is the perfect size to bake this banana bread.
- 2 cups of all-purpose flour
- 1 tsp of baking soda
- 1/2 tsp kosher salt
- 1/2 cup / 113 g of unsalted butter, melted
- 1 cup of granulated sugar
- 1 large egg plus 1 egg yolk
- 1/4 cup of sour cream or fresh milk
- 1 tsp of vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup of semi-sweet chocolate chips
- 1/2 cup of chopped toasted walnuts or pecan
- Preheat oven to 175ºC.
- Line a loaf pan with parchment paper and grease with cooking spray.
- Dry ingredients: In a large bowl, whisk together flour, baking soda and salt.
- Wet ingredients: In another large bowl, mix together melted butter, sugar, egg and egg yolk (the egg yolk will make the bread richer and moister), sour cream and vanilla. Add mashed bananas and stir until combined.
5. Gradually add dry ingredients to wet ingredients until just combined. Gentle fold, slowly and evenly especially the centre bottom of the bowl to get the lump out of flour. Don’t stir too much as it will make the bread tough.
6. Fold in chocolate chips and walnuts and transfer to prepared loaf pan. Spread the batter to make it smooth and even. Set aside some chocolate chips and walnut to sprinkle on top of the batter to make it pretty and nice to show what’s inside the banana bread
7. Bake for about 1 hour or until a toothpick comes out clean. Let it cool 10 minutes in pan.
8. Then turn out onto a cooling rack to cool completely.
Happy Easter Day, my friends 🐰