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 components 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 it is a basic banana bread, be at liberty so as to add chocolate chips or nuts.
- It’s a scrumptious snack or dessert with plenty of banana taste.
- Banana bread freezes superbly as a complete loaf or slices.
Substances for Banana Bread
Bananas: The darker the banana, the higher the flavour. Peels ought to be darkish yellow with plenty of brown spots and really delicate. To ripen bananas shortly 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 may substitute as much as ⅔ cup of the AP flour with complete wheat flour.
Baking Soda: Baking soda helps the loaf to rise.
Butter: Use unsalted butter on this recipe. When you’ve got salted butter, skip the salt within the recipe. You may substitute a few of the butter with applesauce; nonetheless, the feel might change barely.
Sugar: Sugar provides sweetness, after all, but it surely additionally contributes to the feel of this banana bread recipe. Lowering the sugar isn’t beneficial.
When you’ve got 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.
- Prime the loaf with pumpkin or sunflower seeds.
- Add mini chocolate chips or frozen blueberries for a candy deal with.
Find out 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 components 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 utterly earlier than serving.
Storing Banana Bread
For finest outcomes, maintain 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 shall be your go-to!
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Preheat the oven to 350°F. Grease and flour (or line with parchment paper) an 8×4-inch loaf pan.
Mash the bananas with a fork to make 1 ⅓ cups mashed banana.
In a small bowl, whisk collectively flour, baking soda, salt, and cinnamon. Put aside.
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.
Add the dry components to the banana combination and stir simply till mixed, don’t overmix.
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.
Cool within the pan for five minutes. Take away from the pan and funky utterly on a wire rack.
You’ll want to measure the flour accurately by spooning it right into a measuring cup, not scooping it with the measuring cup.
Don’t overbake. Ovens can fluctuate; you’ll want to test your bread at the least 10 minutes early. Take away from the pan to chill utterly.
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
Vitamin info offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
Course Bread, Breakfast, Dessert
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