45 lines
1.9 KiB
Markdown
45 lines
1.9 KiB
Markdown
# 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. |