Hey Foodies!
When I think of banana bread, I'm instantly reminded of being in the breakfast line in elementary school waiting to be handed a super moist & warm banana loaf with a carton of milk. Man, talk about nostalgia. For as long as I can remember, banana bread has been comforting to me. There are days when I wake up and drive to Starbucks just for a slice of their warm banana bread. I guess you can say that is the adult version of me waiting in the breakfast line at school, lol.
My favorite thing about this recipe is that it's not super sweet and it's extremely moist. It actually becomes more moist as the days pass if you wrap it well enough. I hope you guys try this recipe and enjoy it.
Equipment you will need:
1 non stick loaf pan
A whisk
Measuring cups
Measuring spoon
2 medium size bowls
1 sheet of parchment paper
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 very ripe, darkly speckled mashed bananas
2 large room temperature eggs
1 tbsp vegetable oil
1 stick of softened butter
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
2/3 cup chopped walnuts or pecans
Instructions:
1. Preheat the oven to 325°F.
2. Line a 9-inch loaf pan with parchment paper leaving an overhang on the two longer sides. Grease the parchment paper with cooking spray.
3. In a bowl, whisk together the cinnamon, flour, baking soda, and salt.
4. In a separate bowl, cream together the brown sugar, sugar and softened butter. Once mixed add the mashed bananas, eggs, vegetable oil and vanilla extract.
5. Add the dry ingredients to the wet ingredients, mixing just until combined.
6. Stir in your nuts then scrape the batter into the prepared loaf pan.
7. Bake the bread for 50 to 60 minutes on 325 degrees or until a fork inserted comes out clean.
8. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before moving it onto a rack to cool completely for 30 minutes. To keep your bread moist, slice your bread while it is warm and place it in plastic bags to cool down.
TIPS FOR STORING AND FREEZING BANANA BREAD
If you love banana bread as much as I do and you know it won’t last long, you can store it in an airtight container at room temperature for about 3-5 days. You could also store in it the fridge for about a week.
If you’d like to freeze the banana bread, you can freeze it either in loaf form or in slices. Slices are kind of nice because you can pull out one at a time. However you freeze it, wrap it in several layers of plastic wrap, then a layer of foil. Add the loaf or slices to a plastic freezer bag and store for 2-4 months. When you’re ready to use it, thaw it in the fridge or on the counter.
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