Banana bread. This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! Because it really is the best banana bread recipe, period.
Banana bread is a "quick" bread made of very ripe bananas, sugar, butter, eggs, flour, vanilla, and a leavener. Since it is a quick bread, it uses baking soda rather than a yeast to help the bread rise as it. Banana bread that will remind you of your mom's recipe or your grandma's recipe…but even better. You can cook Banana bread using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Banana bread
- It’s 1 3/4 cup of all purpose flour.
- Prepare 3/4 cup of sugar.
- You need 1 tsp of baking powder.
- You need 1/4 tsp of baking soda.
- It’s 1/4 tsp of salt.
- You need 2 large of eggs.
- You need 1/2 cup of butter, melted and cooled.
- It’s 1 tsp of vanilla essences.
- You need 3 of bananaa, ripped.
- It’s 1/4 cup of mixed crushed nuts.
This moist banana bread has an intense banana flavor and the perfect amount of sweetness. It's so light and moist and stays. How many bananas do I need for banana bread? My bananas aren't totally ripe—how do I get them to ripen faster?
Banana bread step by step
- preheat oven to 350.
- butter and flour a loaf tin.
- in a large bowel combine the flour, salt, baking powder and soda, mixed nuts and sugar and set aside..
- in another bowle mash the bananas, and add the eggs, melted butter and vanilla extract.
- with a spatula combine the wet and dry ingredients. together but not over mixing or mix too fast. at slow speed to ensure ingredients are mixed together.
- place the batter in the prepared tin and bake for about 60mins..
- enjoy.
The Best Banana Bread Recipes on Yummly Banana Bread, Vegan Banana Bread, Gluten-free Banana Bread. Use overripe bananas to bake a classic banana bread with this easy recipe from Food Network. Recipe courtesy of Mary Sue Milliken and Susan Feniger. Banana bread is perfect for using up overripe bananas – the browner they are the better.
