Soft, moist, and filling banana bread is all you need to uplift your day! Start your daily mornings with freshly baked warm banana bread with this simple blender recipe that will make it better in just a whiz.
There’s nothing better than having a slice or two of freshly baked banana bread for breakfast! I find it absolutely comforting and wholesome when I eat one.
Some days, you can be in a rush, but you still crave a lovely slice of baba bread, right? If you are ever in a hurry and don’t have much time to make the batter, then I have a solution for you. This recipe calls for a blender to make the batter, which means it will take a few minutes to whip up the batter and bake the banana bread.
Now I know, as a baker, you may feel a bit awkward to make cake batter in a blender. But, honestly, it really is a time-saving way to make the bread, especially if you have to rush in the morning or have guests coming over all of a sudden. You can truly rely on this method to make the batter, and the outcome is the same as a regular one- a soft, tender, and delicious cake.
Why You’ll Love This Recipe?
- It’s Quick: The real reason to go for this recipe is to make it in a faster way. There are a couple of recipes that I had put up on the blog for banana bread recipes; however, all of them call for a conventional way of making the batter. Using a blender to make the batter may sound intriguing, but it works well for this recipe.
- Flavorful: The banana bread has a hint of cinnamon, which really takes the bread to another level. It also adds a great aroma to the bread. I have also added classic chocolate chunks to make the cake more delectable.
- Texture: One might wonder if using a blender would change the outcome of the bread. But in reality, if you blend the batter the right way, it won’t affect the outcome. The bread will still come out moist and tender.
Important Ingredients Used In The Recipe
- All-Purpose Flour: The best-advised type of flour to be used for the bread would be all-purpose flour. It provides the right texture to the bread, which is soft and less chewy.
- Banana: Using the correct type of ripe banana is crucial to making banana bread. It should neither be too ripe or mushy nor too raw.
- Eggs: Eggs add a great texture to a loaf of banana bread. It makes the cake softer, fluffier, and moist.
- Brown Sugar: I love to add brown sugar to banana bread. It gives a subtle caramelized flavor to it and also adds a nice brown color.
- Cinnamon Powder: A dash of cinnamon is an excellent addition to the banana bread. The flavor compliments the banana and chocolate chunks, giving it a more warm and comfy flavor.
- Rising Agents: Baking powder and baking soda helps make the bread super soft. The tenderness and fluffiness are achieved using both rising agents.
- Oil: Since the batter is made in a blender, I have used oil, which can be mixed well using a blender. It helps keep the bread moist throughout its shelf life.
- Dark Chocolate: Chopped chocolate chunks add a great texture and taste to the bread. I have used 46.5% dark Belgian chocolate; you can go ahead and add compound chocolate if you want.
How To Make Blender Banana Bread
Preparation: Start by collecting all ingredients in their correct quantities in separate bowls. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan) for 15 minutes. Also, grease and line a bread tin using oil and butter paper.
Add ingredients to blender: After weighing all ingredients, sieve the dry ingredients and add them to the blender jar along with the rest of the ingredients one after another.
Blend Everything Well: Once you add all the ingredients to the blender jar, start blending the mixture. Keep the speed at a medium pace and whiz it in parts so that you can check the consistency.
Add Chocolate Chunks: After blending and making a lump-free batter, add some chopped chocolate and mix using a spoon.
Bake: Transfer the batter to the prepared tin and top it with some more chopped chocolate chunks. Bake the cake at 180C (OTG mode: lower rod only) for 30-40 minutes or until a toothpick comes out clean when inserted in the center.
Chef’s Tips For The Recipe
Do Not Over Blend
I would recommend blending in blitz or intervals so that you can check batter consistency. Overblending the batter can lead to sticky and chewy bread, just as overmixing does when mixed conventionally.
You can add walnuts or almonds in addition to the chocolate chunks to add more texture and flavor to the bread.
How To Store Blender Banana Bread
Baked and cooled bread must be stored in an airtight box at room temperature for 4-5 days. If kept in the refrigerator, you can consume it within a week.
Freezing the bread can increase the shelf-life to a month. Remember to cling wrap it tightly and thaw and reheat before serving.
More Easy Recipes
You must check out these other quick dessert recipes, which I’m sure you’ll love as a breakfast option.
Frequently Asked Questions
Although my recommendation would be to use oil, however, you may use melted butter, too, if you’d like. The ratio goes like this: 100ml melted butter is equivalent to 80g oil. Do not use soft or hard butter. Liquid (oil) must be replaced with liquid(melted butter) only.
If you eat the bread during breakfast, you can add some butter to the slices and eat it with any beverage of your choice. You can drizzle some chocolate sauce, butterscotch sauce, or honey on the slice. Some people like to warm the bread and eat it with a scoop of vanilla ice cream, which serves as a great dessert.
Banana bread must be cooled completely before slicing it. Warm cakes must never be cut as they are still fragile and are baking in their own steam that is trapped inside. You can even put the cake in the refrigerator to cool and harden a little before slicing. Once all the steam has escaped and the cake is cool, use a serrated knife to cut even slices.
- 2 Bananas
- 45 g Oil
- 80 g Brown sugar
- 1 Egg
- 1 tsp Vanilla essence
- 120 g Flour
- 1+1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Cinnamon powder
- 1/4 tsp Salt
- 60 ml Milk
- 50 g Chopped dark coverture
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan) for 15 minutes. Grease and line a bread loaf tin with oil and butter paper.
- Sieve all the dry ingredients, flour, baking powder, baking soda, salt and cinnamon powder. Add them to the blender along with the rest of the ingredients.
- Add chopped dark chocolate to the batter, then pour it into the prepared loaf tin.
- Bake at 180C(OTG mode: lower rod only) for 30 to 40 minutes or until a toothpick comes out clean when inserted in the center.
- Prep Time: 10 to 15 minutes
- Cook Time: 30 to 40 minutes