Nothing’s higher than a slice of freshly baked moist banana bread any time of day.
This banana bread recipe combines overripe bananas and a handful of pantry elements right into a delicate moist loaf.
- It’s a moist banana bread recipe that’s straightforward to make
- It makes use of ripe bananas and pantry staples, so it’s straightforward to make at any time.
- Whereas this can be a traditional banana bread, be at liberty so as to add chocolate chips or nuts.
- It’s a scrumptious snack or dessert with a number of banana taste.
- Banana bread freezes fantastically as an entire loaf or slices.
Elements for Banana Bread
Bananas: The darker the banana, the higher the flavour. Peels ought to be darkish yellow with a number of brown spots and really delicate. To ripen bananas rapidly bake them within the oven at 350°F till the peels flip black, about quarter-hour. Cool earlier than utilizing.
Flour: This recipe makes use of AP (all-purpose) flour as the bottom. You’ll be able to substitute as much as ⅔ cup of the AP flour with entire wheat flour.
Baking Soda: Baking soda helps the loaf to rise.
Butter: Use unsalted butter on this recipe. If in case you have salted butter, skip the salt within the recipe. You’ll be able to substitute a number of the butter with applesauce; nevertheless, the feel could change barely.
Sugar: Sugar provides sweetness, in fact, but it surely additionally contributes to the feel of this banana bread recipe. Decreasing the sugar shouldn’t be really useful.
If in case you have ripe bananas however are brief on time, freeze them for later.
Peel the bananas, place them in a medium freezer bag, and freeze for as much as 4 months. To make use of, thaw and drain extra liquid earlier than utilizing.
Add-Ins
PRO TIP: Toss any add-ins with some flour to remain suspended within the batter because it bakes.
- Add toasted nuts resembling walnuts or pecans.
- High the loaf with pumpkin or sunflower seeds.
- Add mini chocolate chips or frozen blueberries for a candy deal with.
Tips on how to Make Moist Banana Bread
- Whisk flour, baking soda, salt, and cinnamon in a small bowl (recipe beneath).
- Cream butter and each sugars with an electrical mixer till fluffy. Add eggs and vanilla. Stir in mashed bananas.
- Add the dry elements to the banana combination and stir till simply mixed.
- Pour batter right into a ready pan and bake till a toothpick comes out clear. Cool fully earlier than serving.
Storing Banana Bread
For finest outcomes, hold moist banana bread in a coated container at room temperature for as much as 5 days. Warmth slices within the microwave or toaster, if desired.
Freeze loaves or slices by tightly wrapping them in plastic wrap or storing them in an hermetic container for as much as 4 months.
Extra Nice Banana Recipes
Bananas aren’t only for bread, they’re nice for muffings and extra!
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Moist Banana Bread
A mildly candy and moist fast bread that everybody loves, this straightforward banana bread recipe will likely be your go-to!
Stop your display from going darkish
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Preheat the oven to 350°F. Grease and flour (or line with parchment paper) an 8×4-inch loaf pan.
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Mash the bananas with a fork to make 1 ⅓ cups mashed banana.
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In a small bowl, whisk collectively flour, baking soda, salt, and cinnamon. Put aside.
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In a separate medium bowl, add butter, brown sugar, and white sugar. Combine with a hand mixer on medium velocity till fluffy, about 2 minutes. Add the eggs, one after the other, and the vanilla and blend effectively. Stir in mashed bananas.
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Add the dry elements to the banana combination and stir simply till mixed, don’t overmix.
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Pour the batter into the ready loaf pan and bake for 45 to 60 minutes or till a toothpick comes out clear. Don’t overbake.
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Cool within the pan for five minutes. Take away from the pan and funky fully on a wire rack.
Remember to measure the flour appropriately by spooning it right into a measuring cup, not scooping it with the measuring cup.
Don’t overbake. Ovens can range; make sure you test your bread not less than 10 minutes early. Take away from the pan to chill fully.
Energy: 221 | Carbohydrates: 33g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Ldl cholesterol: 48mg | Sodium: 269mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Diet data offered is an estimate and can range based mostly on cooking strategies and types of elements used.
Course Bread, Breakfast, Dessert
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