Apple Cider Banana Bread Recipe

Apple Cider Banana Bread Recipe: We would like to take this opportunity to welcome you to our quaint nook on the internet, where the scent of freshly baked goods permeates the air and each recipe has a story to tell. Apple Cider Banana Bread is the recipe that we are going to explore today as we venture into the world of comfort baking with a delightful twist.

 

Apple Cider Banana Bread Recipe

Imagine a loaf of bread that is irresistible because it contains ripe bananas, warm spices, and the rich tang of apple cider all mingling together. Are you prepared to embark on a journey through the world of cuisine that will excite your taste buds and leave you feeling warm and fuzzy inside? How about we get started?

 

Ingredients

  1. 2 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 1 teaspoon ground cinnamon
  5. 1/4 teaspoon ground nutmeg
  6. 1/4 teaspoon ground cloves
  7. 1/2 cup unsalted butter, softened
  8. 3/4 cup brown sugar, packed
  9. 2 large eggs, room temperature
  10. 1 teaspoon vanilla extract
  11. 3 ripe bananas, mashed
  12. 1/2 cup apple cider
  13. 1/4 cup plain Greek yogurt (or sour cream)
  14. 1/2 cup chopped walnuts or pecans (optional)
  15. Extra banana slices and walnuts for topping (optional)

Also See:

Homemade Marinara Sauce Recipe with Fresh Tomatoes

 

Instructions

  • Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a loaf pan measuring 9 inches by 5 inches, or line it with parchment paper to make removal easier.
  • Put the flour, baking soda, salt, cinnamon, nutmeg, and cloves into a medium bowl and whisk them together until they are combined. Put aside for later.

 

  • The butter that has been softened and the brown sugar should be creamed together in a large mixing bowl until the mixture is fluffy and light.
  • Incorporate the eggs, one at a time, and then work in the vanilla extract after each addition.

 

  • Blend in the mashed bananas until they are completely incorporated.
  • The dry ingredients should be added to the wet ingredients in a gradual manner, with the apple cider and Greek yoghurt being added in between each addition. While taking care not to overmix, mix until the ingredients are just combined.

 

  • Use a gentle folding motion to incorporate the nuts into the batter until they are evenly distributed.
  • Pour the batter into the loaf pan that has been prepared, and spread it out in an even layer.
    If you want to add some extra decoration to the batter, you can arrange some additional banana slices and walnuts on top of it.

 

  • Bake in an oven that has been preheated for 55 to 65 minutes, or until a toothpick should come out clean when inserted into the centre of the cake.
  • It is recommended that you wait ten to fifteen minutes for the banana bread to cool in the pan before transferring it to a wire rack to finish cooling completely before slicing it.

 

Tips and Tricks for Success

  • We recommend using ripe bananas that have a significant number of brown spots on the peel for the best flavour.
  • Always make sure that your butter and eggs are at room temperature so that you can mix them more easily and incorporate them more effectively into the batter.

 

  • You are free to personalise your banana bread by adding ingredients such as chocolate chips, dried fruit, or shredded coconut instead of the bananas.
  • For a vegan version of this recipe, simply replace the butter with coconut oil or a plant-based margarine, and use a flax egg, which is made by combining one tablespoon of ground flaxseed with three tablespoons of water, in place of each egg.

 

  • You can keep any leftovers in an airtight container at room temperature for up to three days, or you can freeze slices individually for longer storage.

 

NUTRITION INFORMATION:

  • Calories: 304
  • total Fat: 7 g
  • saturated Fat: 4 g
  • trans Fat: 0 g
  • unsaturated Fat: 2 g
  • cholesterol: 42 mg
  • sodium: 296 mg
  • carbohydrates: 57 g
  • fiber: 5 g
  • sugar: 23 g
  • protein: 7 g

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