Banana Bread Rectangles

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 255 g / 9 oz sugar
  • 68 g / 2.4 oz eggs
  • 79 g / 2.8 oz vegetable oil
  • 386 g / 13.6 oz banana purée
  • 255 g / 9 oz pastry flour
  • 4 g / .15 oz baking soda
  • .5 g / .02 oz baking powder
  • 1 g / .04 oz salt

Method

  1. Grease a 33 cm / 13 in x 7.5 cm / 3 in stainless steel rectangle mold. Place on a half sheet pan lined with a nonstick rubber mat.
  2. Preheat a convection oven to 160°C / 325°F.
  3. Mix sugar, eggs, and oil until homogenous, about two minutes. Mix in the puréed bananas.
  4. Sift all of the dry ingredients. Add to the liquid mixture and mix until a homogenous mass is obtained.
  5. Pour into the prepared mold.
  6. Bake until the sponge is dry at the center of the loaf and it springs back when gentle pressure is applied, about 7 minutes.
  7. Cool to room temperature in the mold.
  8. Cut into a 30 cm / 12 in by 5 cm / 2 in by 1.75-cm / .68-in cake. Reserve refrigerated until needed. Freeze if not using the day it was made.