Step 10: Time to bake. After all that hard work, it’s finally time to bake the potica. Bake on the middle rack of your oven for 30 to 35 minutes at 350ºF. When done, it should be perfectly golden brown. Allow the potica to cool in the pan for about five minutes before turning out onto a wire rack to cool completely. Preheat oven to 350. Add bananas to large mixing bowl and mash using a fork or mixer. Add butter, eggs and vanilla to the banana mixture. With fork, mix in the sugar, baking soda and salt. Add flour and continue to mix well with a fork. Pour mixture into a greased and floured bread pan or 7 by 9 baking dish. Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Essentially, quick breads are any breads that do not require yeast. Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy Mix it with a teaspoon, and let it stand 5 to 10 minutes in a warm (but not hot) place. Add it to the dry ingredients once the yeast shows plenty of bubbles. You can substitute equal quantities of dry yeast for instant yeast. Just sprinkle instant yeast in dry form to the flour in your mixing bowl. Rachel Askinasi/Insider. I made common mistakes while baking banana bread to see how they would affect the loaf. Mishaps like improperly measuring flour or swapping baking powder for soda can alter your bread. I found that using too much sugar or too little flour resulted in a delicious, caramelized loaf. Advertisement. Gently lay the sliced banana bread in a freezer bag. Press it carefully to remove all of the excess air and close it completely. Banana bread that is wrapped in plastic will stay nice and moist on the countertop for three or four days. However, in the refrigerator, banana bread will keep for up to seven days. Pour the batter into the greased pan; there's plenty of room for the batter to rise. Bake the bread in a preheated 350°F oven for 48 to 53 minutes, or until it tests done. Wait 10 minutes, then tip the cake bread out of the pan onto a rack to cool. Move the top oven rack to the middle rack. Preheat your oven to 350°F. Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients. (photo 2) Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. 1 – Preheat the oven to 350º F. Grease with no-stick baking spray on a bread loaf pan. 2 – In a medium bowl, mash the ripe bananas with a fork until completely smooth. 3 – Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, and sugar; mix to combine. fp0YUV.