Get in Touch
Get in Touch

By clicking below, you agree to our terms and conditions and our privacy policy.

3 Tips for Baking a Perfect Banana Bread

baking classes in hyderabad

Most people are at home due to the lockdown. During this time, people are doing what they love to do. While some are painting and designing others are trying their hands on cooking or baking. And one of the trendiest things that many of them are baking is banana bread.

You might have seen pictures or videos of this delicious dessert on social media. It is simple to make, if you follow the recipe in the right way. You can join Baking classes and learn making different kinds of bread by yourself.

Here are three tips for baking a perfect banana bread:

Use Over-Ripped Bananas

Professionals during Baking courses in Hyderabad recommend using ripe, soft, full-flavoured bananas. They say speckled is good, blackened ones are even better. So, buy them well ahead. If you only have very fresh bananas, don’t Peel them and bake them on a lined baking tray at 150°C for 30-40 minutes or until the skin turns black, then cool, peel and mash them.

  • best baking classes in hyderabad

Use Buttermilk

Use buttermilk as the acid present in it reacts with the raising agents in the flour to help the banana bread rise. If you don’t have buttermilk, just add 1 tablespoon lemon juice or white vinegar to a measuring jug, then top it with 250 ml of skim milk. Join best Baking classes in Hyderabad and learn more about this from experts.

  • baking classes in hyderabad india

Add a Little Oats to the Batter

If you want moist and soft bread, then adding at least half a cup of oats will give you the desired results. This will help you retain moisture and you will get soft and scrumptious slices of your favourite bread.

  • professional cake baking classes in hyderabad

Join Hamstech’s Baking course and learn to make more than 50 recipes of desserts in just 3 months. Enrol now!

Share and Enjoy !

0 0
Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *