Directions: |
Directions:Instructions
Preheat the oven to 350°F, grease a 9×5 inch loaf pan, and set it aside.
In a large mixing bowl mash 3 large (or 4 small) overripe bananas. You can do it with a fork or a potato masher.
Then add ½ cup melted butter and whisk until combined.
Add ⅔ cup sugar, 2 eggs and 1 tsp vanilla extract and whisk again.
Add dry ingredients (2 cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, and ¼ tsp salt). Using a spatula, fold it in.
Pour the batter in a pre-greased 9×5 inch loaf pan.
Bake at 350°F for about 60 minutes or until a toothpick inserted in the center comes out clean.
Take it out of the oven and let sit on the counter for about 5-10 minutes. Then transfer to a wire rack and let it cool completely. |
Personal
Notes: |
Personal
Notes: Bananas. For the best results, use overripe bananas. They will provide more sweetness and will make the bread moist.
Sugar. If you don’t want to use granulated sugar, you can easily substitute it with raw or coconut sugar. But don’t use maple syrup as it will have too much liquid and will make the bread damp and heavy.
Flavors. This recipe is a perfect base for a classic Banana Bread. You can easily add more flavor to it by adding:
Chopped walnuts or pecans
Chocolate chips
Dried fruits and berries (like cranberries or blueberries)
Shredded and squeezed zucchini
How to store? You can put it in a zip-lock bag or an air tight container. It will stay fresh on a counter for a couple of days and in the fridge for a week.
Can I freeze it? Yes! The best way to freeze the banana bread is to slice it first, put in a zip-lock bag, and put it in the freezer. This way, when you want a slice or two, you can just take it out and enjoy. They will stay fresh in the freezer for up to 2-3 moths.
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This recipe for One Bowl Banana Bread is from