Classic Banana Bread ππ
Yields: 1 loaf
Prep: 30 min.
Total time: 2 hours, 25 min.
Ingredients:
π 1 3/4 cups all-purpose flour
π 1 tsp. Baking soda
π 1/2 tsp. Table salt
π 1/2 tsp. Ground cinnamon
π 3 very ripe bananas (about 1 lb.)
π 1tsp. Fresh lemon juice
π 1/2 cup unsalted butter, softened (1 stick)
π 1/2 cup granulated sugar
π 1/2 cup firmly packed light brown sugar
π 1/2 tsp. Vanilla extract
π 2 large eggs
π 1/4 cup buttermilk
Directions:
π Preheat oven to 350Β°. Sift together first four ingredients in a large bowl.
π Mash bananas with lemon juice in a small bowl. (You want a little texture- like semi lumpy mashed potatoes.)
π Beat butter and next 3 ingredients at low speed with a heavy-duty electric stand mixer 1 minute or until combined.
π Increase speed to medium, and beat 1 1/2 to 2 minutes or until light and fluffy.
π Add eggs, 1 at a time, beating until blended after each addition, stopping to scrape bowl as needed.
π Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
π Add banana mixture, beating just until batter is blended (no more than 10 seconds).
π Pour batter into well-buttered and floured 8- Γ 4-inch loaf pan, and place on baking sheet. Bake at 350Β° for 55 to 60 minutes or until a long wooden pick inserted to center comes out clean.
π Cool in pan on wire rack 10 minutes. Remove from pan to wire rack, and cool 50 minutes.
π Wrap in plastic wrap (it will still be warm- this helps the bread stay moist), and store at room temperature up to 4 days.
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