Banana Bread
A short home-style guide to Banana Bread, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Banana (Kela)No banana? Use skip it, or use apple or dates.
- Plain flour (maida)No plain flour (maida)? Use atta, sifted (the result is denser).
- Eggs (Anda)No eggs? Use paneer or firm tofu in curries and rice dishes.
- Butter (Makhan)No butter? Use ghee or oil.
- Sugar (Cheeni)No sugar? Use jaggery (gur) or honey, added gradually.
- Baking powderNo baking powder? Use a pinch of baking soda with a squeeze of lemon, or skip it (the result will be denser).
In the oven
- Mash 3 ripe bananas and mix with melted butter, sugar and an egg.
- Fold in maida and baking powder, pour into a loaf tin and bake in the oven at 175°C for 50 to 60 minutes until a toothpick comes out clean.
In the air fryer (about 45 min)
- Mash 3 ripe bananas and mix with melted butter, sugar and an egg.
- Fold in maida and baking powder and pour into a small loaf tin that fits the basket.
- Air fry at 155°C for 30 to 35 minutes until a toothpick comes out clean.
Air fryer tip: If the top browns too fast, cover it with foil for the last 10 minutes.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.