Pineapple Banana Quick Bread | Healthy Baking

Name: Pineapple Banana Quick Bread | Healthy Baking
Ingredients: # Dry ingredients; 100 g Whole wheat flour; 60 g All-purpose flour; 40 g Instant oats; 1/4 teaspoon Baking soda; 3/4 teaspoon Aluminum-free baking powder; 1/2 teaspoon Ground cinnamon; 1/2 teaspoon Fine sea salt; # Wet ingredients; 2 (305 g with peel, 215 g without peel), mashed Very ripe bananas; 2 (about 55 g each with shell) Large eggs (room temperature); 30 g Honey; 1 teaspoon Vanilla extract; 14 g Unsalted butter (melted); 110 g Coconut milk or milk (room temperature); 70 g, cut into small dice Pineapple; # Others; 15 g, broken into small pieces Toasted plain walnuts or walnuts; 20 g, for sprinkling on top as decoration (optional) Coconut flakes + a pinch of fine sea salt

[Quick Bread] Series Our quick breads are all about playing with different flavors. This time it's to use up overripe bananas and an opened can of pineapple, which together give a tropical summer vibe. [Texture] Compared with the blueberry one from a couple of days ago, this version is fluffier and more moist, with big chunks of pineapple in every bite. Very refreshing for summer. [Pan] Pan used: Fat Daddio's Anodized Aluminum Bread Pan (loaf pan) Size: 6 3/8 x 3 3/4 x 2 3/4 Inch (16 x 9.5 x 7 cm) I looked it up: a similar size pan in China would be the San Neng pound cake pan, model SN2128. All measurements use standard baking cups and spoons. 1 cup = 240 ml 1 tablespoon = 15 ml 1/2 tablespoon = 7.5 ml 1 teaspoon = 5 ml 1/2 teaspoon = 2.5 ml 1/4 teaspoon = 1.25 ml A pinch = the amount you can pick up between thumb and index finger If you're new to quick breads, I recommend first reading some basic theory. Also, if you have any questions, please read this a few times before asking: http://weibo.com/ttarticle/p/show?id=2309404038181522644052#_0 More quick bread recipes: https://www.xiachufang.com/recipe_list/102450607/

Ingredients

# Dry ingredientsto taste

Whole wheat flour100 g

All-purpose flour60 g

Instant oats40 g

Baking soda1/4 teaspoon

Aluminum-free baking powder3/4 teaspoon

Ground cinnamon1/2 teaspoon

Fine sea salt1/2 teaspoon

# Wet ingredientsto taste

Very ripe bananas2 (305 g with peel, 215 g without peel), mashed

Large eggs (room temperature)2 (about 55 g each with shell)

Honey30 g

Vanilla extract1 teaspoon

Unsalted butter (melted)14 g

Coconut milk or milk (room temperature)110 g

Pineapple70 g, cut into small dice

# Othersto taste

Toasted plain walnuts or walnuts15 g, broken into small pieces

Coconut flakes + a pinch of fine sea salt20 g, for sprinkling on top as decoration (optional)

Steps

[Mix wet ingredients] In a mixing bowl, combine all the wet ingredients in the order listed and mix well. Set aside.

Pineapple Banana Quick Bread | Healthy Baking - Step 1

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Pour the wet ingredients into the dry ingredients. Fold and press the batter together (do not stir in circles). When you can still see about half of the dry flour, add the chopped nuts. Continue folding just until no dry flour remains. Do not overmix! The batter should be thick yet pourable. Sprinkle with coconut flakes, then a very light, even sprinkle of fine sea salt. Pour the batter into the pan and use a spoon to smooth the surface. Bake for about 50–55 minutes, until a toothpick inserted into the center comes out clean. Note: Baking time is affected by pan shape, depth, width, your oven's actual temperature, ingredient temperature, etc. The time given is for the pan I used today. Doneness standard: a toothpick inserted into the center comes out clean.

Pineapple Banana Quick Bread | Healthy Baking - Step 2

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After baking, remove the pan from the oven and let the bread sit in the pan for 2 minutes. Then remove from the pan and cool completely on a wire rack before slicing. It's normal for quick breads to have cracks on the surface. [Storage] Slice and refrigerate for about 3 days. To serve, microwave for 15–20 seconds to restore softness. Can be frozen for up to 1 month. You can also toast the slices. Not recommended to eat cold. [Serving suggestion] Serve with milk.

Pineapple Banana Quick Bread | Healthy Baking - Step 3

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If the bread is very heavy, needs a long extra baking time yet the center is still wet, and the crumb looks transparent and gummy as in the photo, this kind of internal texture is a classic failure. The most likely reason is overmixing. For details, see: http://weibo.com/ttarticle/p/show?id=2309404038181522644052#_0

Pineapple Banana Quick Bread | Healthy Baking - Step 4

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Let me take this chance to explain the difference between too much moisture and gluten development from overmixing: This time my bananas were almost rotten, with a lot of liquid. After baking, you can see that the crumb is more moist and sticky than before. But compared with an overmixed, gluteny texture, you can see the difference. Although it's a bit moist and sticky, the loaf is still tall and fluffy, with cracks on top and lots of air pockets. In this case, there's simply a bit too much moisture, but the gluten isn't overdeveloped. Overdeveloped gluten gives you one dense, transparent, rubbery lump. This situation doesn't affect eating much. Once completely cooled, the bread has a very moist, juicy texture.

Pineapple Banana Quick Bread | Healthy Baking - Step 5

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Coconut milk used.

Pineapple Banana Quick Bread | Healthy Baking - Step 6

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Cooking Tips

1. Pineapple: If it tastes a bit astringent, first marinate it with some salt, then rinse well and pat the surface dry with kitchen paper. Be sure to cut it into small dice. If the pieces are too large, they will be too heavy and affect the rise. 2. Whole wheat flour: I use white whole wheat flour. If you use a coarser flour, its water absorption will be slightly higher. [Key points summary] The biggest taboo for quick breads is overmixing. [On "Can I substitute oil A with oil B?"] There are two types of fats: solid at room temperature (butter, coconut oil, tallow, lard, etc.) and liquid at room temperature (vegetable oil, peanut oil, olive oil, etc.). Solid fats can generally be substituted for each other, but the flavor and texture/appearance will differ slightly. Liquid oils can also be swapped among themselves, again with flavor differences. In principle, solid and liquid fats should not be swapped for one another, as this affects the final texture. [On "Can I substitute flour A with flour B?"] If you're a beginner, absolutely do NOT casually replace the flour in a recipe with rye flour, buckwheat flour, oat flour, various rice flours, etc. Do not replace cake flour in cakes with other flours. In breads, cookies, and muffins, all-purpose, bread flour, and whole wheat flour can be partially interchanged, but this will affect flavor, texture, and appearance, and can even cause failure. If you lack experience, substitutions are not recommended. [Common causes of failure] ① Bread is too wet, baking paper is soaked through. Possible reasons: too much banana / bananas overripe / too much liquid. ② Bread is burnt on the outside but raw inside. Possible reasons: oven temperature too high. ③ Bread is like a dense dough with a transparent, rubbery texture. Possible reasons: overmixing / too much liquid. ④ Even after extending baking time by more than 10 minutes beyond the recipe, the center is still wet and the loaf shrinks after coming out of the oven. Possible reasons: too much banana / bananas overripe / too much liquid. ⑤ Bitter taste. Possible reasons: baking powder brand issue / baking powder not mixed evenly. ⑥ Bread doesn't rise and stays dense. Possible reasons: baking powder or baking soda expired. ⑦ Bread has a low volume. Possible reasons: pan is too large.