![]() I use glass bread pans, but any bread pan would work. Bake: divide the batter into 2 greased bread pans. This classic banana bread is a no-fail, delicious-every-time kind of recipe.2 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon salt1 cup sugar1/4 c.Optional, add chopped nuts or chocolate chips. Make the batter: mash the bananas, add sugar, butter and vanilla extract, and then stir in eggs. Lastly, add dry ingredients and mix until just combined.Ok, now that the bananas are ready, let’s get baking! If you already mashed your bananas before freezing ( kuddos to you!), you’ll need about 4 cups of mashed bananas. Sounds like a lot of work? Nah, it’s not really that bad, and for that amazing banana bread, you won’t even mind it! Microwave until bananas are completely thawed, about 3 minutes.Peel the skin when it softens and place the peeled bananas in a microwave-safe bowl.Run hot tap water over the frozen bananas in a sink for 1-2 minutes.Instead, I just stick a cluster of ripe bananas, peels and all, straight into the freezer. Ideally, you’d want to peel the bananas before freezing. Call it lazy, but I never do that! Who doesnt love a great banana bread recipe Todays recipe elevates a classic banana bread, with subtle notes of vanilla, honey and cinnamon to make this. (And yes, black bananas are totally ok to use!) When you get nice and ripe bananas with lots of dark spots all over, put them in the freezer. And all that juices are gold! Don’t throw out the liquid, it makes the bread moist and flavorful. However, over the years, I found that frozen over-ripe bananas turn a good banana bread into i-can’t-stop-eating-it kind!īecause when thawed, bananas get super mushy and liquid-y. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Add flour mixture to banana mixture beat just until blended. Combine flour and next 5 ingredients (through ground allspice). Weigh or lightly spoon flour into dry measuring cups level with a knife. You may have heard that super ripe bananas are key, and that’s definitely true. Browse more than 60 banana nut bread recipes starring walnuts, pecans, almond floureven macadamia nuts. Add granulated and brown sugars beat until combined. ![]() So, the secret to the moistest bread is frozen bananas! totally customizable – add whatever add-ins you’d like, chocolate chips, nuts, anything!.no mixer required – just grab a large bowl and wooden spoon!.basic ingredients – sugar, butter, flour, eggs, baking soda and bananas, obvi.THE SECRET TO THE MOISTEST BANANA BREAD:Įxtra-moist, not too dense, but not fluffy either, this quick bread is truly the best! Here’re 3 reasons you’ll love this recipe:.Leave in the tin to cool for 10-15 minutes before turning out onto a cooling rack and slicing once cool.Check it after 40 minutes to make sure it is not burning at the corners, this will depend on your oven – in my flat in London it catches around the 1 hour mark, but in my mothers oven it never burns! If it does catch a little, just cover the top with a bit of tin foil to shield the edges. Bake the banana bread in the oven for 1 hour and 15 minutes.If you’re using the fourth ripe banana peel it and slice it down the middle, laying the two halves cut size up on top of the cake to caramelise. Using a rubber spatula scrape the mixture into the tin and smooth out the top.Be sure to mix the bicarbonate in well, as if lumps remain in the cake they taste really, really awful! ![]()
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