Ingredients
All-purpose flour (maida): 1½ cups (200 g)
Bananas: 2 or 3, mashed
Eggs: 2
Sugar: ½ cup (100 g)
Milk: ½ cup (120 ml)
Melted butter: ⅓ cup (75 g)Brown sugar: ¼ cup (50 g)
Baking powder: 1 tsp (4 g)
Baking soda: 1 tsp (5 g)
Cinnamon powder: ¼ tsp
Vanilla essence: 1 tsp (5 ml)
Salt: ¼ tsp
Preparation
Preheat the Oven:
Preheat your oven to 175°C (350°F). Grease and line a 24 x 10.5 x 7 cm (9 x 4 x 3 inch) loaf pan with parchment paper.
Mash Bananas:
In a large bowl, mash the bananas until smooth.
Mix Wet Ingredients:
Add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence to the mashed bananas. Mix until well combined.
Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, and salt.
Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour into Pan:
Pour the batter into the prepared loaf pan and smooth the top.
Bake:
Bake in the for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
SERVING SUGGESTIONS:
Enjoy with a cup of coffee or tea for a perfect snack.
Serve warm with butter or nut butter.
COOKING TIPS:
Use overripe bananas for the best flavor and sweetness.
You can add walnuts or chocolate chips for extra texture and taste.
NUTRITIONAL BENEFITS:
Contains healthy fats from butter.
Rich in potassium from bananas.
A good source of carbohydrates for energy.
DIETARY INFORMATION:
Vegetarian
Can be made dairy-free by substituting butter and milk with plant-based alternatives.
NUTRITIONAL FACTS (PER SLICE, BASED ON 10 SERVINGS):
Calories: Approximately 180
Carbohydrates: 27 g
Protein: 3 g
Fat: 7 g
Saturated Fat: 4 g
Sodium: 200 mg
Sugar: 10 g
Fiber: 1 g
STORAGE:
Store in an at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.
WHY YOU’LL LOVE THIS RECIPE:
Simple and quick to prepare with minimal ingredients.
A great way to use up ripe bananas.
Versatile and can be adapted with various add-ins.
CONCLUSION:
This Moist Banana Bread is a delightful treat that’s easy to make and incredibly satisfying. Perfect for breakfast or as a snack, it’s a versatile recipe that can be customized to your liking. Enjoy a slice fresh out of the oven or toasted with your favorite spread!
FREQUENTLY ASKED QUESTIONS:
Can I use whole wheat flour instead?
Yes, but it may result in a denser texture.
What can I substitute for eggs?
You can use flax eggs or applesauce for a vegan version.
Can I add nuts or chocolate chips?
Absolutely! Fold them into the batter before pouring it into the pan.
How can I tell when the bread is done?
A toothpick inserted into the center should come out clean.
How do I store leftover banana bread?
Store in an at room temperature or refrigerate.
Can I freeze banana bread?
Yes, slice it and wrap it tightly before freezing for up to 3 months.
Is this recipe suitable for beginners?
Yes, it’s very simple and forgiving for novice bakers.
Can I reduce the sugar?
You can try reducing the sugar slightly, but it may affect sweetness.
What can I use instead of milk?
Any non-dairy milk like almond or soy milk works well.
How long does it take to cool?
Let it cool for about 30 minutes before slicing.