100 Stroke Banana Bread Receita

This legendary banana bread recipe, contributed to the Little Church of the Desert cookbook in 1986 by Shirley McClay of Twentynine Palms, is a true testament to simple baking. The secret? 100 strokes of the whisk! This ensures a perfectly moist and flavorful loaf, making it a cherished family favorite. Get ready to experience the delicious taste of history!

Preparo 15 min

Cozimento 75 min

Calorias 270.9 kcal

Proteína 7g

Avaliação Seja o primeiro

170

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 100 Stroke Banana Bread

3 ripe bananas
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
Walnuts
Raisins
1 teaspoon vanilla extract

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this 100 Stroke Banana Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer 100 Stroke Banana Bread

Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, mash 3 ripe bananas with 1/2 cup granulated sugar, 1/3 cup vegetable oil, and 1 large egg until well combined.
Add 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 1 1/2 cups all-purpose flour.
Stir the batter vigorously for 100 strokes to ensure a smooth and well-combined texture.
Pour batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.