Banana Bread

31 Mar Banana Bread

Posted at 18:15h in Archive, Food, Lifestyle by Fatima Omri 0 Comments

Hi friends! Today I want to share my new favorite recipe, banana bread. I’ve so far cooked banana bread 3 times, and every time it disappeared quickly. It has been a life saver for me because I just need to warm up a slice for a breakfast for Katya and myself. She demolishes it quickly and that makes me very happy 🙂 It is also an exquisite mid-day snack and a quick pack & go nibbles for a short-day trip. I always loved eating banana bread, but when you can make it at home with just 15 min of prep time, there is a whole other reason to love it! I was not blessed with cooking skills, but I could easily cook this since I only needed to mix the ingredients and put them into the oven to complete the job. The best tip I can give you to make this even easier is to use overripe bananas. It’s easy to smush with even a whisk, so when you have blackened bananas that you hesitate to eat as they are, this would be the perfect way to utilize them without wasting them. Without further ado, let’s start cooking 😉

INGREDIENTS

1: Bananas (3 ripe medium size)

2: All-purpose flour (2 cups)

3: Sugar (1/2 cup or 1 stick) *

4: Melted unsalted butter (1/3 cup)

5: Milk (1/4 cup)

6: Egg (2 medium size)

7: Vanilla extract (1teaspoon)

8: Baking soda (1/2 teaspoon)

9: Salt (a pinch)

10: Cooking spray

* Adjust the amount of sugar to your liking. 1 cup would be pretty sweet, so if you prefer less sweet, then reduce the amount to 1/2 – 3/4.

STEP BY STEP – 75 min total

1: Pre-heat the oven to 350°F. While waiting for the oven to heat up, get all the ingredients ready to mix up. Prep time takes about 15 minutes.

2: Place a stick of butter in a microwavable bowl, and microwave it till the butter melts.

3: Put all ingredients (butter, milk, eggs, flour, vanilla extract, baking soda, sugar, and bananas) into the bowl and mix with a spatula or a whisk. Depending on your preference, you can leave your banana as smooth or chunky as you want. I prefer somewhere in the middle, so I smush them into tiny pieces without being completely smooth.

4: Prepare a loaf pan by lining it with parchment paper and folding it down over the edge. To keep the parchment paper in place, I used clips to fold the paper down. Spray the inside of the loaf pan with cooking spray, and pour the batter into the pan.

5: Place the loaf pan in the oven and bake for 50-70 min. You can start checking after 50 minutes to see if it is ready. I baked it for about 60 minutes but it differed slightly each time depending on the consistency of the batter. It is ready to eat when the exterior is baked to golden brown and if a stick you insert into the banana bread comes out clean.

6: After you take out the pan from the oven, use the overhanging parchment paper and pull the banana bread out of the pan. Before you cut the bread and enjoy it, make sure it cools down a bit for an easy slice.

7: Slice the bread and time to enjoy! The combination of crispness outside and moistness/softness inside are just perfection!

*Banana bread will last for a few days at room temperature if you wrap it tight with plastic wrap. I usually slice/wrap them all and leave them in a basket, so we can just grab them and go.