| Your Banana Bread Just Got Even Better
Let us say this in no uncertain terms: You make terrific banana bread. But even the best, most secret family recipe can benefit from some tips and tricks from Stella's playbook. Here's the equipment and ingredients you need for your best batch yet. Coconut Oil If you have a recipe that uses vegetable oil, try swapping it for coconut oil. It makes for a less-greasy loaf that's as moist as any other. The tropical aroma of virgin coconut oil can amplify the fruity, floral taste of banana in a major way, but if you're not keen on coconut flavor, look for refined coconut oil instead. Wheat Flour
Whole-grain flour can absorb (and retain) more water than all-purpose, and that accomplishes three things. One, it allows the batter to accommodate more banana purée without turning to soup. Two, it creates a thicker batter, resulting in a more attractive peak. Three, it helps keep the loaf from drying out, improving its texture and shelf life. Spice Grinder
Most recipes keep things simple in the spice department, but amping up the spice blend can actually intensify the banana's natural flavor. Make your own blend of ground spices using our favorite spice grinder and keep it in the cupboard for whenever you make banana bread—all you need is a pinch or two. Food Processor
Nobody's gonna complain about a warm slice of banana bread topped with butter, but trade it for a generous smear of banana chantilly and folks will straight-up break into song. Just toss some sugar and freeze-dried bananas into a food processor, grind until powdery, then finish with cream. Instant-Read Thermometer
The deep golden color of the crust won't change much after the loaf has baked for an hour, making it hard to track its progress. And while there's nothing wrong with the old jab-it-with-a-toothpick test, a digital thermometer provides a far more objective frame of reference. |
