![]() However, I’m super excited because I’m looking forward to some awesome projects in the near future and can’t wait to share with you all. This recipe is a must try!Īnyone else have a crazy busy week? I thought I was finally slowing down, but suddenly things just took off again. Thaw the banana bread on the counter or microwave on defrost.Jump to Recipe A delicious and moist homemade banana bread that is topped off with a cinnamon crumble for the ultimate treat. You can also wrap the bread tightly in plastic wrap and then in foil. Try to get as much air out of the bag as possible. Wrap cooled bread in aluminum foil (I used heavy-duty foil) and slip it into a zip-top bag. Here’s the best way to keep it fresh and avoid freezer burn. You can freeze a whole loaf, part of a loaf, or individual slices. Then lift the banana bread out of the pan by the parchment sling onto the wire rack and cool completely. Put the loaf pans on a wire rack to cool for 15 minutes. When a toothpick is inserted into the middle of the bread and comes out clean, it is done. Use a toothpick to check if the banana bread is done. Pour or spoon the batter evenly between the prepared pans. Fold the dry ingredients into the wet ingredients little by little. Put the dry ingredients in another bowl and whisk them to combine. Put the mashed banana and wet ingredients in a large bowl. ![]() No need to get out the stand mixer or hand mixer! Yay! The mashed bananas should be lumpy but not chunky. You can also use a baking or cooking spray to grease the pans. I use butter to grease my loaf pans and then grease the parchment paper slings. It makes taking the warm quick bread out of the pans so much easier. Line the loaf pans with a parchment paper sling. But 8 1/2x 4 1/2 would work just fine too. If you can’t wait for your bananas to ripen to make this yummy recipe you can speed the process along. See the MAPLE GLAZE I used to drizzle over banana bread scones. forgo the streusel topping and glaze the cooled banana bread.use one ripe banana and 3/4 cup of pumpkin for a fall-flavored banana bread.2 tsp of orange zest give this bread a fresh flavor.1/2 cup cocoa powder makes this recipe a chocolate banana bread bread.1 teaspoon cinnamon or pumpkin pie spice.Here are a few things that will help you upgrade this recipe. There are so many wonderful things you can add to the batter to give banana bread extra goodness. THINGS YOU MIGHT WANT TO ADD TO YOUR BANANA BREAD Light Brown Sugar- makes the topping sweet and crunchy. Leave the butter out on the counter until it reaches room temperature. Softened Butter- use softened butter in the streusel topping and not melted butter. Salt- gives this banana bread recipe balance. If they have expired there is a chance they will not activate and your bread won’t rise. You might want to check the expiration dates on your baking soda and powder. There is also flour in the streusel topping.īaking Soda and Baking Powder- are leavening agents that help the bread to rise. This will change the texture of the banana bread a bit. ![]() But you can use 1/3 cup of whole wheat flour and 2/3 white flour in this recipe. ![]() Vanilla Extract- adds flavor to the bread.Īll Purpose Flour- I use white flour for this recipe. Lemon juice- keeps the bananas from darkening. It makes this bread just sweet enough!Įggs- eggs help to bind the ingredients and help the bread rise. Sugar- white sugar is used in the batter and brown sugar is used for the topping. No butter in this recipe because butter tends to make a dry loaf. Vegetable Oil- vegetable oil makes this bread so moist. Here are the simple ingredients in this easy banana bread recipe…īananas- 3 medium very ripe to overripe bananas give this recipe its signature flavor.
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