Perfect Banana Bread Recipe.
Makes a 9 x 5 inch bread loaf
Ingredients:
2 cups whole wheat flour
1 tsp baking soda
3/4 cup dark brown sugar
1/4 cup unsalted butter, room temperature
1 tsp vanilla extract
2 eggs
1 cup completely pulverized bananas (2-3 ripe bananas)
1/4 cup whole milk
Banana Bread Preparation
1. Pre-heat your oven to 350 degrees Farenheit.
2. Slightly grease a 9 x 5 inch loaf pan with shortening. Line the pan with a piece of baking paper and gently dust the walls with your flour.
3. Mix the flour together with the baking soda and incorporate really well. Set aside for when needed.
4. Mix the sugar, butter and vanilla extract with an electric mixer until the mixture is lighter and light in color.
5. Mix in 1 egg until well blended before adding the other. Beat on low speed until well blended.
6. Work with a fork to mash up the bananas till there are no large bits remaining.
7. Add the mashed banana in the mixture and combine well.
8. Alternately beat in the flour combination as well as the milk in two batches (flour, milk, flour, milk) into the egg mixture, mixing till simply just blended thoroughly.
9. Bake in the oven for 50-to-55 mins or till a knife put in the center slides out clean.
10. Let it cool inside the pan for 10 minutes. Flip the banana bread out and let cool on a baking rack.
11. Cut the banana bread into eight-ten pieces and serve warm with honey.
12. The banana bread will keep well in an airtight container for about 5 days. Eat at room temperature or re-heat in a toaster or the oven prior to serving.
13. This banana bread besides that freezes really well. Cut the bread into individual portions, separate each piece of the banana bread, wrap in plastic wrap, and keep in a Ziploc bag or even in a freezer friendly container.
Makes a 9 x 5 inch bread loaf
Ingredients:
2 cups whole wheat flour
1 tsp baking soda
3/4 cup dark brown sugar
1/4 cup unsalted butter, room temperature
1 tsp vanilla extract
2 eggs
1 cup completely pulverized bananas (2-3 ripe bananas)
1/4 cup whole milk
Banana Bread Preparation
1. Pre-heat your oven to 350 degrees Farenheit.
2. Slightly grease a 9 x 5 inch loaf pan with shortening. Line the pan with a piece of baking paper and gently dust the walls with your flour.
3. Mix the flour together with the baking soda and incorporate really well. Set aside for when needed.
4. Mix the sugar, butter and vanilla extract with an electric mixer until the mixture is lighter and light in color.
5. Mix in 1 egg until well blended before adding the other. Beat on low speed until well blended.
6. Work with a fork to mash up the bananas till there are no large bits remaining.
7. Add the mashed banana in the mixture and combine well.
8. Alternately beat in the flour combination as well as the milk in two batches (flour, milk, flour, milk) into the egg mixture, mixing till simply just blended thoroughly.
9. Bake in the oven for 50-to-55 mins or till a knife put in the center slides out clean.
10. Let it cool inside the pan for 10 minutes. Flip the banana bread out and let cool on a baking rack.
11. Cut the banana bread into eight-ten pieces and serve warm with honey.
12. The banana bread will keep well in an airtight container for about 5 days. Eat at room temperature or re-heat in a toaster or the oven prior to serving.
13. This banana bread besides that freezes really well. Cut the bread into individual portions, separate each piece of the banana bread, wrap in plastic wrap, and keep in a Ziploc bag or even in a freezer friendly container.
About the Author:
ecipes, then visit Kathy Smith's site and get some great breakfast ideas like this cheese grits recipe for your needs.