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food_related/banana_bread.md

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+# Banana Bread Recipe
+
+A classic and easy banana bread recipe that yields moist and flavorful loaves.
+
+## Ingredients
+
+- 1 cup (2 sticks) unsalted butter, melted
+- 1 3/4 cups granulated sugar
+- 4 large eggs
+- 1 tablespoon vanilla extract
+- 1/4 cup vegetable oil
+- 1/4 cup whole milk
+- 8 ripe bananas, mashed (about 2 cups)
+- 1 1/2 teaspoons baking soda
+- 2 teaspoons baking powder
+- 1 teaspoon ground cinnamon
+- 4 cups all-purpose flour
+- 1 pinch of sea salt
+- 1 1/2 cups walnuts, roughly chopped
+
+## Yield
+
+- 2 loaves (16 slices total)
+
+## Instructions
+
+1. Preheat oven to 350°F (175°C). Grease two 9x5 inch loaf pans with non-stick cooking spray.
+2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
+3. Whisk in the eggs one at a time, then the vanilla, oil, and milk.
+4. Stir in the mashed bananas until well incorporated.
+5. In a separate bowl, whisk together the baking soda, baking powder, cinnamon, flour, and salt.
+6. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. 
+7. Fold in the chopped walnuts.
+8. Divide the batter evenly between the prepared loaf pans.
+9. (Optional) Mix together 1/4 cup brown sugar and 1/4 cup chopped walnuts. Sprinkle over the tops of the loaves.
+10. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached.
+11. Allow the loaves to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely before slicing.
+
+## Notes
+
+- Baking times may vary, so use the toothpick test and an instant-read thermometer (internal temp should reach 197°F-198°F/91°C-92°C).
+- For muffins instead of loaves, bake for 25-28 minutes.
+- Add 1 cup of semi-sweet chocolate chips to the batter for extra indulgence.
+- Bread will keep covered at room temperature for up to 3 days, or refrigerated for up to 5 days.
+- Freeze for up to 3 months, thawing in the refrigerator before serving.