Скачать или смотреть 🍌 рецепт бананового хлеба в стиле аусси [Plain&Chocolate BANANA BREAD]LOCAL RECIPE Australian bakery

Hello. It's Baker Ducook.
The bread I made most often while working in Australia was banana bread. You can see it in any cafe or bakery in Australia. The banana bread with plenty of sweet bananas is perfect for breakfast or dessert, and it's so delicious.

I like the plain banana flavor with a moist texture. And I prefer the chocolate banana bread with only dark chocolate added to it. This time, I made one batter and split it in half to make plain and chocolate bread at once. It's so easy to make that you can always enjoy the local Australian taste at home, so make sure to try it! 🙂

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🍌 INGREDIENTS 🍌

** Mini pound TIN [14×6.5×4.5 cm] Total of 4 TINs (2 planes / 2 chocolates) **
** I made one batter and divided it in half, and baked it in two types: plain and chocolate. **

◆ Plain & Chocolate Banana Bread batter ◆
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Unsalted butter 120g (at room temperature)
Dark brown sugar 160g
Salt 4g (1tsp)
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2 Eggs (at room temperature)
3 Bananas (Use 330g without skin)
Yogurt 80g
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All purpose flour 250g
Baking soda 5g (1tsp)
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◆ Chocolate banana bread ◆
** Take out half of the batter and add dark chocolate chips **
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Dark chocolate chip 100g
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🍌 PROCESS 🍌

01. Grease the pound tin with plenty of butter and refrigerate while making the batter.
02. Mash 3 large bananas and set them aside.
03. Use a hand mixer to melt the unsalted butter at room temperature, like mayonnaise.
04. Add dark brown sugar and salt and mix with a hand mixer.
** The process of increasing volume and softening while infusing air **
05. Add room temperature eggs one by one to the butter mixture and emulsify it well.
06. Add mashed banana and yogurt and mix.
07. Add flour and baking soda and mix until flour is no longer visible.
** Excessive mixing will cause gluten, making it difficult to create a moist and fluffy texture. **
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08. Take half of the batter and add dark chocolate chips.
09. Put plain in 2 mini pound tins and chocolate in 2 tins. (TIN 14X6.5X4.5cm)
10. Bake at 170°C for 30 minutes. (190°C preheat / Unox oven)
11. Take it out of the oven, shock it immediately, take it out of the mold, and cool it on a cooling rack.
** If you don't take it right out of the pound tin, it will get damp. **


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