Banana Bread Recipe | Cooking with Dog




How to Make Banana Bread How to Make a Banana Cake We would appreciate it if you could add subtitles for this video! Thank you for your support!

(18 x 8 cm / 7.1 x 3.1 "loaf pan)
170 g Ripe Banana (6 oz) – net weight
½ tbsp Lemon Juice

1 Egg
100 g Raw Sugar or regular white sugar (3.5 oz)
1 tsp Vanilla Extract
40 g Butter, unsalted (1.4 oz)
2 tbsp Milk

170 g Cake Flour or all purpose flour (6 oz)
2 tsp Baking Powder
2 pinches of Salt

– optional –
 Walnuts
 Cinnamon Powder
 Rum

* Bake at 170 ° C or 340 ° F for about 50 minutes.
* Adjust the amount of sugar to taste.

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<Material> 18 × 8 cm pound type
Banana (ripe): 170 g (net)
Lemon juice: Large 1/2

Egg: 1 piece
Cracked sugar: about 100 g
Vanilla Extract: Small 1
Unsalted butter: 40 g
Milk: Large 2

Light flour: 170 g
Baking powder: Small 2
Salt: 2 knob

as you like…
Walnut Cinnamon Rum

※ Please bake for about 50 minutes at 170 ℃
※ Please adjust the amount of sugar according to your preference

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38 thoughts on “Banana Bread Recipe | Cooking with Dog”

  1. I made this at the weekend and it came out really dry even after adding an extra tbsp of milk. This recipe needs more liquid, the batter was very stiff, unlike when you make banana bread. I was really looking forward to trying it but it didn't really turn out well.

  2. This is the first time I've made banana bread and it just turned out exactly as you described – Perfect! Moist fluffiness encased in crispiness, I didn't think I'd ever say this.. but this is the best banana bread I've ever had 🙂

  3. 18x8cm pans are hard to find in the US, but I really want the nice rise shown in your video… Would you suggest doubling the recipe and using a 9×5 inch (22.86×12.7cm) loaf pan, or will an 8×4 inch (20.32×10.16cm) pan achieve the same results?

  4. Thank you for teaching. I reproduced your recipe and the result was "perfect". Very aromatic and tasteful. The difference was the sugar. I used the white regular sugar. The time and temperature also perfect. 170C for 50 minutes. The amount of sugar, i prefer half. About 50g.

  5. Seeing her smile made me smile so much she is such a beautiful human being and her food looks delicious?

  6. Made this today with cinnomon! Best banana bread recipe i've found online! Defiantly try this if you love banana bread!

  7. 焼きたての熱々を頂きました。
    バナナが芳ばしく、本当にカリカリのふわふわで、想像してたよりも
    うんと美味しく出来ました☆*:.。. o(≧▽≦)o .。.:*☆
    ありがとうございます。

  8. Thought I should share my personal experience with this recipe for those who might find it helpful or not. I had extreme cravings for banana bread late at night but to my dismay I found out I did not have eggs. In a desperate attempt, I used 3 bananas to take the place of the eggs as the binding agent. Originally I planned to use only 2 bananas as the video called, but since I did not have eggs, I decided to add 1 more banana in case the
    bananas did not work as a binding agent.

    I thoroughly mashed/pureed the 3 bananas with a whisk to resemble as close as possible the texture of beaten eggs so that the bananas can work as the binding agent instead (compared to Chef's video the mashed bananas are chunky, which I prefer), and proceeded as normal to the next step in the video of adding sugar and so on.

    To my surprise the banana bread turned out great even though I did not use eggs! It did result in a good crust, however, the crust was not identical to my banana bread that was made with eggs (which of course, the crust of the banana bread made with eggs was definitely better in terms of desired crustiness).

    By the way, I did add some of my optional ingredients to the egg-less banana bread such as unsweetened coconut flakes, walnuts, and cinnamon powder. Also I did not have lemon juice, vanilla extract, and milk at the moment when I made my egg-less banana bread (nor did I have parchment paper. I transferred the batter straight to a unlined and un-greased pan). I chose light brown sugar and all purpose flour for the suggested variations of the ingredients listed in the description of the video. I also found that using a 18x8cm/7.1×3.1” loaf pan that is suggested by Chef (mine is a clear/glass pan), definitely helped and improved the overall texture, crust, and appearance of the banana bread or how it should turn out. Before I was using random inappropriate pans for my past banana breads and I could never get the same results as I did with the 18x8cm/7.1×3.1” loaf pan.

  9. I tried that same recipe with apple(sliced in small cubes) instead of banana, and with cinnamon. It worked pretty well! Anyways, thanks for this great cake recipe chef!

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