FOOD IDIOT - BANANA BREAD (Patreon)

Mrs P made bread out of the Minion's favorite thing, BANANAS! Get ready to get stuffed on leopard bananas mixed with wet sugar. This sentence will make more sense after you listen to the episode.

Mrs. P's Banana Bread 

Vegetable Oil spray - if you must (room temp butter) 

2 Cups all-purpose flour

¾ teaspoon baking soda 

3-4 very ripe banana’s (leopard banana)

¾ cup of sugar 

2 large eggs

6 tablespoons butter, melted and cooled

1 tablespoon vanilla extract 

1 teaspoon cinnamon 

1 teaspoon nutmeg 

½ tsp salt

Stuff-

Bread baking pan2 medium Mixing bowls

Whisk 

Fork 

Rubber spatula 

Toothpick 

Oven mitts 

Directions:

Peel the bananas, in the first mixing bowl, place the bananas using a fork to mush the banana, not too much, leave chunky. 

Crack eggs into the banana mash and fold in lightly. Let sit for at least 10 minutes. 

Now the reason for this is very cool. There is a chemical in egg yolks called amylase 

amylase is a digestive enzyme, when you mix the eggs into the banana the enzyme attacks the starches. The enzyme turns those complex starches into simple, sweet sugars like maltose and glucose.

So, by letting the egg sit on the banana for 10 minutes you are going to have a sweeter, more “banana” flavored bread.

ALSO, If you have bananas that aren’t leopard ready, you can do this egg trick for 30 minutes and it will chemically ripen them. 

OK turn the oven on to 350 degrees.

Spray the bread pan you are using to bake with the vegeoil, OR rub with room temperature butter. 

Vegeoil spray can leave a film on baking pans, to remove use kosher salt, oil, and a scrub sponge. 

In the other mixing bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt

This is the dry bowl; in baking there is often a dry bowl and a wet bowl.

I have more science for you, this time about nutmeg, so nutmeg is great in banana bread because Nutmeg is high in eugenol, the same compound that provides ripe bananas with their distinctive flavor and aroma, so by adding it you are deepening the banana flavor of the loaf.

In the bowl with the banana and egg, add the sugar, yogurt and vanilla

Whisk until combined. Sugar is considered wet. 

Now you are going to pour the dry mix into the wet mix and use your spatula to gently stir until just combined. Mix until no dry flour is visible. BUT the mixer should not be smooth and should look a little lumpy. 

If gluten free flour, let sit for 5-10 minutes

If regular flour, scrape the mixture into a baking pan and place in the preheated oven.

Bake bread for 60 minutes. Check with a skewer, toothpick etc. if it comes out dry, take out of the oven with your oven mitts. If it is still wet inside, bake longer in 5-minute increments. 

Let the loaf cool for at least 15 minutes before you try to remove it. 

After it's ready, carefully, with your oven mitts on, flip the pan onto a plate.

Let that cool for another hour. 

Slice and serve.

I rarely have leftovers that could “go stale” but if they did you can pan fry slices in butter (serve with ice cream) you can also use an egg mix and make French toast with leftover banana bread, or bread pudding and on and on.