xmlns:fb='http://www.facebook.com/2008/fbml' Gulgula Bread aka Banana Banana Bread

Sunday, May 5, 2013

Gulgula Bread aka Banana Banana Bread



If you loved my gulgula (banana fritters) recipe, then you must try this banana bread recipe. They are almost twins, except gulgula is fried and this is baked. Both have loads of banana flavor, are moist, dense and delicious with a chewy crust. 


There are no special ingredients in this banana (gulgula) bread but what makes it extra special is the ratio of ingredients used. I have made it several times over the past couple of months, making lots of delicious mistakes [the reason the bread looks different in each pic] and tweaking the ingredients to obtain the perfect balance.  

[What's missing?]

The most difficult part of this recipe is waiting for the bananas to ripen. Before this recipe, there were always a surplus of over ripe bananas at my house, but now they don’t stand a chance. Waiting for them to be covered in brown spots is almost painstaking.  If that’s not enough pressure I have to tolerate Lani’s constant beseeching in her commanding, bossy, impatient voice. The voice that ends in a high pitched shriek and makes me quiver, “Are they ripe enough yet? When will they be ready for the muffins? Oh come ooon Mameee!!” Yes, it’s all my fault that the bananas fail to ripen quick enough. Talk about pressure! [I wish she didn’t inherit that “voice” from me...]


My quest for overripe bananas has transformed me into a Kramer of sorts[think Seinfeld]. Stopping by every Asian, Caribbean, American market and supermarket to inquire if they have overripe bananas…pleading with them to check “in the back”…Only to realize that there are no overripe bananas...anywhere. It’s a conspiracy I tell you. I even asked my mom for her over ripe bananas last week but, unfortunately, they were already destined for a healthier future—to be blended with berries, almonds, chia and flax seeds and other healthy green powders for her breakfast. Not my idea of exciting. I am sure they wanted to come home with me.

Ria's Baking Notes:
  • [Vegetarian option]--At one point I forgot to add the eggs and they were still scrumptious. See pic below.
  •  350 degrees was just too high, they browned too quickly.
  • I like the combination of brown and white sugars but all brown will work also.
  •  If the bananas are very, very ripe and sweet, you could decrease the amount of sugar to ½ cup--using equal amounts of brown and white. 
  • If you under mix or fold in the flour, the result will be almost pudding like. You have to mix it just enough until the flour is completely combined.
  • Once my hubbie failed to remove the banana bread from the oven at a certain time, as I instructed him to do in my absence, but luckily for him, it was still delicious.  The outside was darkdark brown and chewy and the insides were moist and bread like. So if it’s “chewy” that you're after, leave it in a little longer. 

[No egg muffins...left too long in the oven---still delicious..]

  • The batter will make one 4 x 8 loaf pan or 3 mini loaf pans or 15 regular sized muffins (I use ¼ cup of batter for each muffin). 


Ria’s Gulgula Bread—(Banana Banana Bread)

2 cups ripe mashed bananas (about 4 medium)
2 eggs, beaten (room temperature)
1 stick organic butter, melted and cooled
1 teaspoon pure vanilla
1 teaspoon cinnamon powder
½ teaspoon salt
½ cup brown sugar
¼ cup raw white sugar
1 ½ teaspoons aluminum free baking powder
1 ½ cups all-purpose flour
¼ chopped walnuts, optional

Preheat the oven to 325° F. Lightly grease loaf pans or muffins tins. Lightly beat eggs.


In a large bowl, combine mashed bananas, eggs, butter, vanilla, cinnamon and salt using a wooden spoon. [Can also be done in a mixer fitted with paddle. In my opinion, the mixer produces the best texture.]


Stir in brown and white sugars, then baking powder.

 


Stir in flour gradually.  Mix until combined. Do not over mix.


Fold in walnuts, if using.
Pour batter into prepared loaf pans or muffin tins.


Bake for 50-60 minutes (muffins will require less time—about 25 minutes), or until brown and a toothpick inserted into the center comes out clean. Leave until it's dark brown if you want a very chewy exterior. 


When cool, remove from pan to a rack. Slice and serve.


Enjoy...

Cooking with love,
..for all things delicious,
Ria

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