🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 147 (from laksa115)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa147.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.joyofbaking.com/breakfast/BananaBread.html\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.joyofbaking.com/breakfast/BananaBread.html\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.joyofbaking.com\/breakfast\/BananaBread.html","crawl_time":1776756232,"first_indexed_time":1517096477,"http_code":200,"src_unparsed":"com,joyofbaking!www,\/breakfast\/BananaBread.html s443","src_root_hash":"14213983667856535947","history_drop_reason":null,"meta_title":"Banana Bread Recipe & Video - Joyofbaking.com *Video Recipe*","meta_descriptions":["A deliciously sweet bread full of mashed bananas and chopped nuts. With Demo Video"],"attrs_boilerpipe_text":" \nSubscribe Now\n \nPrinter Friendly Page\nPin It\nBanana Bread has stood the test of time. You can tell a favorite recipe by how\noften it is used, and this recipe is one I return to again and again. In fact, I\noften buy bananas expressly for making this bread, impatiently waiting for their\nskins to turn brown and their flesh to become soft and sweet. Banana bread starts\nwith a\nthick sweet batter that is full of mashed bananas, ground cinnamon and chopped nuts.\n\n      It is, as the name \"Quick\" Bread implies, quick to make. The dry\ningredients are mixed together in one bowl, the wet ingredients are mixed\ntogether in another bowl. The two are combined and you are done. When you pull\nthis banana bread from the oven the golden brown crust is delightfully crisp and\nalthough the crust softens once the bread is covered and stored, its wonderful\nmoist texture and sweet flavor remain intact\n.\n \nThere are many types\n\nof bananas, but for this recipe we're using the long and curved bright yellow\n\nvariety sold in bunches. Arriving at our shores over a hundred years\n\nago, this tropical dessert fruit has many virtues; it is available year round,\n\nreasonably priced, of consistent quality, easy to peel, and most importantly, we\n\nknow by the color of its skin how firm its flesh will be and how sweet it will\n\ntaste. When you think about it, not many fruits can tell us so much just\n\nby looking at them. Bananas are picked while still green which means\n\nits flesh will be hard with little flavor. As time passes and the banana\n\nripens its skin begins to turn yellow and with that its flesh softens and its flavor\n\nsweetens. Further aging causes the skin to brown and its flesh to become\n\nvery soft and sweet. At this stage some people throw these bananas in the\n\ngarbage thinking they have gone bad, not realizing how delicious they will be\n\nwhen mashed and baked in a bread or cake.\nIf you are like me a\nlmost\n\nevery time I buy bananas a few (not enough though to make this Banana Bread) will turn brown before I get around to eating\n\nthem. Instead of throwing them away, simply place them into a plastic bag\n\nand freeze until you have enough for baking. You\n\ncan also peel and mash them, stir in 1 teaspoon lemon juice\n\nfor each banana, and freeze in an airtight container or bag. They will\n\nkeep about six months in the freezer.\nRelated\n          Recipes You May Like\nBanana Bread (Low Fat)\nBanana Bread (Chocolate)\nBanana Streusel Bread\nBanana Muffins\nBanana Muffins with White Chocolate\nBanana Chocolate Cupcakes\nBanana Bread Recipe\n: Preheat oven to 350\n\ndegrees F (180 degrees C) and place oven rack to middle position. Butter  (or spray with a non stick vegetable \nspray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line \nthe bottom of the pan with a piece of parchment paper.\nIn a large bowl \nwhisk together the flour, sugar, baking powder, baking soda, salt, and ground \ncinnamon. Stir in the chopped nuts. \nIn a medium-sized bowl combine the mashed bananas, beaten eggs,\n\nmelted butter, and vanilla. With a rubber spatula or wooden spoon, lightly\nfold\nthe wet ingredients (banana mixture) into the dry ingredients just until\ncombined and the batter is thick and chunky. (The important thing is not to over\nmix the batter. You do not want it smooth. Over mixing the batter will yield\ntough, rubbery bread.) Scrape batter into prepared pan, smoothing the top with \nthe back of a spoon. Bake until bread is golden brown and a toothpick inserted into the center\n\ncomes out clean, about 60 to\n70 \nminutes\n.  Place on\n\na wire rack to cool and then remove the bread from the pan.  Serve warm or at room\n\ntemperature. This bread can be frozen.\nMakes 1\n\n- 9 x 5 x 3 inch loaf.\nView comments on this recipe on YouTube\nBanana Bread Recipe\n:\n1 3\/4 cups (225 grams) all-purpose\nflour\n3\/4 cup (150\n\n        grams) granulated white \nsugar\n1 teaspoon \n        (4 grams) baking powder\n1\/4 teaspoon \n        (1 gram)\nbaking soda\n1\/4 teaspoon\n\n        (1 gram) salt\n1 teaspoon ground\n\n        cinnamon\n1 cup (120\n\n        grams)  walnuts or\npecans\n, coarsely \n        chopped\n2 large \n        (100 grams)\neggs\n, lightly beaten\n1\/2\n\n        cup\n\n        (113 grams) unsalted\nbutter\n,\n\n        melted and cooled\n1 1\/2 cups (360 ml) (375 grams) mashed bananas (about 3 large ripe bananas\n)\n1 teaspoon  \n        (4 grams) pure\nvanilla\nextract\nSubscribe Now\n \n \n \n \n \nNew Videos\nChocolate Yogurt Pound \n        Cake Video\nCarrot Muffins Video\nChocolate Dipped Coconut \n        Macaroons Video\nFrozen Berry Crisp Video\nBaked Rice Pudding Video\nDrop Biscuits Video\nChocolate Peanut Cookies Video\nCranberry White Chocolate \n        Shortbread Video\nVanilla Cupcakes Video\nYogurt Pound Cake Video\nButter Cookies Video\nChocolate Torte \n        Video\nChocolate Chip Shortbread \n        Cookies Video\n \n \n \n ","attrs_markdown":"|   |   |   |   |   |   |   |   |   |   |   |   |   |   |   |\n|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|\n|   |   |   |   |   |   |   |   |   |   |   |   |   |   |   |\n|   |   |   |   |   |   |   |   |   |   |   |   |   |   |   |\n|   |   |   |   |   |   |   |   |   |   |   |   |   |   |   |\n|   |   |   |   |   |   |   |   |   |   |   |   |   |   |   |\n|   |   |   |   |   |   |   |   |   |   |   |   |   |   |   |\n|   |   |   |   |   |   |   |   |   |   |   |   |   |   |   |\n| [![](https:\/\/www.joyofbaking.com\/images\/logo.gif)](http:\/\/www.joyofbaking.com\/) |   |   |   |   |   |   |   |   |   |   |   |   |   |   |\n| ![](https:\/\/www.joyofbaking.com\/images\/spacer.gif) 27 Years of 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![](https:\/\/www.joyofbaking.com\/images\/spacer.gif) |   | ![](https:\/\/www.joyofbaking.com\/images\/spacer.gif) |   |   |   |\n|   |   |   |   |   |   |\n| [Subscribe Now](https:\/\/www.youtube.com\/subscription_center?add_user=JoyofBaking1) |   |   |   |   |   |\n|   |   |   |   |   |   |\n| Banana Bread Recipe & Video | [Printer Friendly Page](https:\/\/www.joyofbaking.com\/printpages\/BananaBreadprint.html) |   |   |   |   |\n| [Pin It](http:\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fwww.joyofbaking.com%2Fbreakfast%2FBananaBread.html&media=http%3A%2F%2Fwww.joyofbaking.com%2Fimages%2Fbananabread.jpg&description=Its%20thick%20sweet%20batter%20is%20full%20of%20mashed%20bananas%2C%20cinnamon%20and%20toasted%20nuts%20and%20when%20you%20pull%20the%20banana%20bread%20from%20the%20oven%20the%20golden%20brown%20crust%20is%20delightfully%20crisp.From%20Joyofbaking.com%20With%20Demo%20Video)*Banana Bread has stood the test of time. You can tell a favorite recipe by how often it is used, and this recipe is one I return to again and again. In fact, I often buy bananas expressly for making this bread, impatiently waiting for their skins to turn brown and their flesh to become soft and sweet. Banana bread starts with a* **thick sweet batter that is full of mashed bananas, ground cinnamon and chopped nuts. It is, as the name \"Quick\" Bread implies, quick to make. The dry ingredients are mixed together in one bowl, the wet ingredients are mixed together in another bowl. The two are combined and you are done. When you pull this banana bread from the oven the golden brown crust is delightfully crisp and although the crust softens once the bread is covered and stored, its wonderful moist texture and sweet flavor remain intact** *.**There are many types of bananas, but for this recipe we're using the long and curved bright yellow variety sold in bunches. Arriving at our shores over a hundred years ago, this tropical dessert fruit has many virtues; it is available year round, reasonably priced, of consistent quality, easy to peel, and most importantly, we know by the color of its skin how firm its flesh will be and how sweet it will taste. When you think about it, not many fruits can tell us so much just by looking at them. Bananas are picked while still green which means its flesh will be hard with little flavor. As time passes and the banana ripens its skin begins to turn yellow and with that its flesh softens and its flavor sweetens. Further aging causes the skin to brown and its flesh to become very soft and sweet. At this stage some people throw these bananas in the garbage thinking they have gone bad, not realizing how delicious they will be when mashed and baked in a bread or cake. If you are like me a lmost every time I buy bananas a few (not enough though to make this Banana Bread) will turn brown before I get around to eating them. Instead of throwing them away, simply place them into a plastic bag and freeze until you have enough for baking. You can also peel and mash them, stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag. They will keep about six months in the freezer.* |   |   |   |   |   |\n|   |   |   |   |   |   |\n| Related Recipes You May Like |   |   |   |   |   |\n| [![](https:\/\/www.joyofbaking.com\/images\/lowfatbananabread100.jpg)](https:\/\/www.joyofbaking.com\/healthydesserts\/LowFatBananaBread.html \"Low Fat Banana Bread\") | [![](https:\/\/www.joyofbaking.com\/images\/chocolatebananabread100.jpg)](https:\/\/www.joyofbaking.com\/breakfast\/ChocolateBananaBread.html \"Chocolate Banana Bread\") | [![](https:\/\/www.joyofbaking.com\/images\/bananastreuselbread100.jpg)](https:\/\/www.joyofbaking.com\/breakfast\/BananaStreuselBread.html \"Banana Streusel Bread\") | [![](https:\/\/www.joyofbaking.com\/images\/bananamuffins100.jpg)](https:\/\/www.joyofbaking.com\/breakfast\/BananaMuffins.html \"Banana Muffins\") | [![](https:\/\/www.joyofbaking.com\/images\/bananamuffinswithwhitechocolate100.jpg)](https:\/\/www.joyofbaking.com\/muffins\/BananaMuffinsWithWhiteChocolate.html \"Banana Muffins with White Chocolate\") | [![](https:\/\/www.joyofbaking.com\/images\/bananachocolatecupcakes100.jpg)](https:\/\/www.joyofbaking.com\/cupcakes\/BananaChocolateCupcakes.html \"Banana Chocolate Cupcakes\") |\n| [Banana Bread (Low Fat)](https:\/\/www.joyofbaking.com\/healthydesserts\/LowFatBananaBread.html) | [Banana Bread (Chocolate)](https:\/\/www.joyofbaking.com\/breakfast\/ChocolateBananaBread.html) | [Banana Streusel Bread](https:\/\/www.joyofbaking.com\/breakfast\/BananaStreuselBread.html) | [Banana Muffins](https:\/\/www.joyofbaking.com\/breakfast\/BananaMuffins.html) | [Banana Muffins with White Chocolate](https:\/\/www.joyofbaking.com\/muffins\/BananaMuffinsWithWhiteChocolate.html) | [Banana Chocolate Cupcakes](https:\/\/www.joyofbaking.com\/cupcakes\/BananaChocolateCupcakes.html) |\n|   |   |   |   |   |   |\n|   |   |   |   |   |   |\n|   | ![](https:\/\/www.joyofbaking.com\/images\/bananabread.jpg) **Banana Bread Recipe**: 1 3\/4 cups (225 grams) all-purpose [flour](https:\/\/www.joyofbaking.com\/flour.html) 3\/4 cup (150 grams) granulated white [sugar](https:\/\/www.joyofbaking.com\/sugar.html) 1 teaspoon (4 grams) baking powder 1\/4 teaspoon (1 gram)  [baking soda](https:\/\/www.joyofbaking.com\/bakingsoda.html) 1\/4 teaspoon (1 gram) salt 1 teaspoon ground cinnamon 1 cup (120 grams) walnuts or [pecans](https:\/\/www.joyofbaking.com\/pecans.html), coarsely chopped 2 large (100 grams) [eggs](https:\/\/www.joyofbaking.com\/eggs.html), lightly beaten 1\/2 cup (113 grams) unsalted [butter](https:\/\/www.joyofbaking.com\/Butter.html), melted and cooled 1 1\/2 cups (360 ml) (375 grams) mashed bananas (about 3 large ripe bananas) 1 teaspoon (4 grams) pure [vanilla](https:\/\/www.joyofbaking.com\/Vanilla.html) extract |   |   |   |   |\n|   |   |   |   |   |   |\n| **Banana Bread Recipe**: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with a piece of parchment paper. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Stir in the chopped nuts. In a medium-sized bowl combine the mashed bananas, beaten eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly [fold](https:\/\/www.joyofbaking.com\/other\/glossaryCG.html#fold) the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan, smoothing the top with the back of a spoon. Bake until bread is golden brown and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen. Makes 1 - 9 x 5 x 3 inch loaf. 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Banana Bread Recipe & Video - Joyofbaking.com *Video Recipe*

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A deliciously sweet bread full of mashed bananas and chopped nuts. With Demo Video

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Subscribe Now Printer Friendly Page Pin It Banana Bread has stood the test of time. You can tell a favorite recipe by how often it is used, and this recipe is one I return to again and again. In fact, I often buy bananas expressly for making this bread, impatiently waiting for their skins to turn brown and their flesh to become soft and sweet. Banana bread starts with a thick sweet batter that is full of mashed bananas, ground cinnamon and chopped nuts. It is, as the name "Quick" Bread implies, quick to make. The dry ingredients are mixed together in one bowl, the wet ingredients are mixed together in another bowl. The two are combined and you are done. When you pull this banana bread from the oven the golden brown crust is delightfully crisp and although the crust softens once the bread is covered and stored, its wonderful moist texture and sweet flavor remain intact . There are many types of bananas, but for this recipe we're using the long and curved bright yellow variety sold in bunches. Arriving at our shores over a hundred years ago, this tropical dessert fruit has many virtues; it is available year round, reasonably priced, of consistent quality, easy to peel, and most importantly, we know by the color of its skin how firm its flesh will be and how sweet it will taste. When you think about it, not many fruits can tell us so much just by looking at them. Bananas are picked while still green which means its flesh will be hard with little flavor. As time passes and the banana ripens its skin begins to turn yellow and with that its flesh softens and its flavor sweetens. Further aging causes the skin to brown and its flesh to become very soft and sweet. At this stage some people throw these bananas in the garbage thinking they have gone bad, not realizing how delicious they will be when mashed and baked in a bread or cake. If you are like me a lmost every time I buy bananas a few (not enough though to make this Banana Bread) will turn brown before I get around to eating them. Instead of throwing them away, simply place them into a plastic bag and freeze until you have enough for baking. You can also peel and mash them, stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag. They will keep about six months in the freezer. Related Recipes You May Like Banana Bread (Low Fat) Banana Bread (Chocolate) Banana Streusel Bread Banana Muffins Banana Muffins with White Chocolate Banana Chocolate Cupcakes Banana Bread Recipe : Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with a piece of parchment paper. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Stir in the chopped nuts. In a medium-sized bowl combine the mashed bananas, beaten eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan, smoothing the top with the back of a spoon. Bake until bread is golden brown and a toothpick inserted into the center comes out clean, about 60 to 70 minutes . Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen. Makes 1 - 9 x 5 x 3 inch loaf. View comments on this recipe on YouTube Banana Bread Recipe : 1 3/4 cups (225 grams) all-purpose flour 3/4 cup (150 grams) granulated white sugar 1 teaspoon (4 grams) baking powder 1/4 teaspoon (1 gram) baking soda 1/4 teaspoon (1 gram) salt 1 teaspoon ground cinnamon 1 cup (120 grams) walnuts or pecans , coarsely chopped 2 large (100 grams) eggs , lightly beaten 1/2 cup (113 grams) unsalted butter , melted and cooled 1 1/2 cups (360 ml) (375 grams) mashed bananas (about 3 large ripe bananas ) 1 teaspoon (4 grams) pure vanilla extract Subscribe Now New Videos Chocolate Yogurt Pound Cake Video Carrot Muffins Video Chocolate Dipped Coconut Macaroons Video Frozen Berry Crisp Video Baked Rice Pudding Video Drop Biscuits Video Chocolate Peanut Cookies Video Cranberry White Chocolate Shortbread Video Vanilla Cupcakes Video Yogurt Pound Cake Video Butter Cookies Video Chocolate Torte Video Chocolate Chip Shortbread Cookies Video

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| | | | | | | | | | | [Subscribe Now](https://www.youtube.com/subscription_center?add_user=JoyofBaking1) | | | | | | | | | | | | | | Banana Bread Recipe & Video | [Printer Friendly Page](https://www.joyofbaking.com/printpages/BananaBreadprint.html) | | | | | | [Pin It](http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.joyofbaking.com%2Fbreakfast%2FBananaBread.html&media=http%3A%2F%2Fwww.joyofbaking.com%2Fimages%2Fbananabread.jpg&description=Its%20thick%20sweet%20batter%20is%20full%20of%20mashed%20bananas%2C%20cinnamon%20and%20toasted%20nuts%20and%20when%20you%20pull%20the%20banana%20bread%20from%20the%20oven%20the%20golden%20brown%20crust%20is%20delightfully%20crisp.From%20Joyofbaking.com%20With%20Demo%20Video)*Banana Bread has stood the test of time. You can tell a favorite recipe by how often it is used, and this recipe is one I return to again and again. In fact, I often buy bananas expressly for making this bread, impatiently waiting for their skins to turn brown and their flesh to become soft and sweet. Banana bread starts with a* **thick sweet batter that is full of mashed bananas, ground cinnamon and chopped nuts. It is, as the name "Quick" Bread implies, quick to make. The dry ingredients are mixed together in one bowl, the wet ingredients are mixed together in another bowl. The two are combined and you are done. When you pull this banana bread from the oven the golden brown crust is delightfully crisp and although the crust softens once the bread is covered and stored, its wonderful moist texture and sweet flavor remain intact** *.**There are many types of bananas, but for this recipe we're using the long and curved bright yellow variety sold in bunches. Arriving at our shores over a hundred years ago, this tropical dessert fruit has many virtues; it is available year round, reasonably priced, of consistent quality, easy to peel, and most importantly, we know by the color of its skin how firm its flesh will be and how sweet it will taste. When you think about it, not many fruits can tell us so much just by looking at them. Bananas are picked while still green which means its flesh will be hard with little flavor. As time passes and the banana ripens its skin begins to turn yellow and with that its flesh softens and its flavor sweetens. Further aging causes the skin to brown and its flesh to become very soft and sweet. At this stage some people throw these bananas in the garbage thinking they have gone bad, not realizing how delicious they will be when mashed and baked in a bread or cake. If you are like me a lmost every time I buy bananas a few (not enough though to make this Banana Bread) will turn brown before I get around to eating them. Instead of throwing them away, simply place them into a plastic bag and freeze until you have enough for baking. You can also peel and mash them, stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag. They will keep about six months in the freezer.* | | | | | | | | | | | | | | Related Recipes You May Like | | | | | | | [![](https://www.joyofbaking.com/images/lowfatbananabread100.jpg)](https://www.joyofbaking.com/healthydesserts/LowFatBananaBread.html "Low Fat Banana Bread") | [![](https://www.joyofbaking.com/images/chocolatebananabread100.jpg)](https://www.joyofbaking.com/breakfast/ChocolateBananaBread.html "Chocolate Banana Bread") | [![](https://www.joyofbaking.com/images/bananastreuselbread100.jpg)](https://www.joyofbaking.com/breakfast/BananaStreuselBread.html "Banana Streusel Bread") | [![](https://www.joyofbaking.com/images/bananamuffins100.jpg)](https://www.joyofbaking.com/breakfast/BananaMuffins.html "Banana Muffins") | [![](https://www.joyofbaking.com/images/bananamuffinswithwhitechocolate100.jpg)](https://www.joyofbaking.com/muffins/BananaMuffinsWithWhiteChocolate.html "Banana Muffins with White Chocolate") | [![](https://www.joyofbaking.com/images/bananachocolatecupcakes100.jpg)](https://www.joyofbaking.com/cupcakes/BananaChocolateCupcakes.html "Banana Chocolate Cupcakes") | | [Banana Bread (Low Fat)](https://www.joyofbaking.com/healthydesserts/LowFatBananaBread.html) | [Banana Bread (Chocolate)](https://www.joyofbaking.com/breakfast/ChocolateBananaBread.html) | [Banana Streusel Bread](https://www.joyofbaking.com/breakfast/BananaStreuselBread.html) | [Banana Muffins](https://www.joyofbaking.com/breakfast/BananaMuffins.html) | [Banana Muffins with White Chocolate](https://www.joyofbaking.com/muffins/BananaMuffinsWithWhiteChocolate.html) | [Banana Chocolate Cupcakes](https://www.joyofbaking.com/cupcakes/BananaChocolateCupcakes.html) | | | | | | | | | | | | | | | | | ![](https://www.joyofbaking.com/images/bananabread.jpg) **Banana Bread Recipe**: 1 3/4 cups (225 grams) all-purpose [flour](https://www.joyofbaking.com/flour.html) 3/4 cup (150 grams) granulated white [sugar](https://www.joyofbaking.com/sugar.html) 1 teaspoon (4 grams) baking powder 1/4 teaspoon (1 gram) [baking soda](https://www.joyofbaking.com/bakingsoda.html) 1/4 teaspoon (1 gram) salt 1 teaspoon ground cinnamon 1 cup (120 grams) walnuts or [pecans](https://www.joyofbaking.com/pecans.html), coarsely chopped 2 large (100 grams) [eggs](https://www.joyofbaking.com/eggs.html), lightly beaten 1/2 cup (113 grams) unsalted [butter](https://www.joyofbaking.com/Butter.html), melted and cooled 1 1/2 cups (360 ml) (375 grams) mashed bananas (about 3 large ripe bananas) 1 teaspoon (4 grams) pure [vanilla](https://www.joyofbaking.com/Vanilla.html) extract | | | | | | | | | | | | | **Banana Bread Recipe**: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with a piece of parchment paper. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Stir in the chopped nuts. In a medium-sized bowl combine the mashed bananas, beaten eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly [fold](https://www.joyofbaking.com/other/glossaryCG.html#fold) the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan, smoothing the top with the back of a spoon. Bake until bread is golden brown and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen. Makes 1 - 9 x 5 x 3 inch loaf. 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Readable Markdown

null

ML Classification

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Language

null

Author

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Publish Time

not set

Original Publish Time

2018-01-27 23:41:17 (8 years ago)

Republished

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1,119

Word Count (Content)

821

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External Links

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Technical SEO

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JS Rendered

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Redirect Target

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Download Time (ms)

TTFB (ms)

Download Size (bytes)

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