Hey Lovelies!
Happy Friday to you all! Thankfully, we made it through another week. Cue the applause. I don’t know about you but apart from reading and writing, I’ve discovered that baking is often quite therapeutic for me. Also, I’ve made a decision to distract the kids from the major parts of all the craziness going on in the world right now. So, if you want to know more, let’s gooooo! Today, I’m sharing my recipe for the YUMMIEST banana bread. You guys, this delicious goodness is so good and almost addicting. My kids love them, I do and Hubz loves them. I’m pretty sure you will too!
List Of Ingredients:
- 10 fingers of ripe bananas
- 5 ¼ cups of flour
- 2 ¼ cups of sugar
- 1 ½ cup of butter
- 3 tsp baking powder
- ¾ tsp baking soda
- 1 ½ tsp vanilla essence
- Pinch of salt
- 4 large eggs
- ¾ cup of full cream milk
Instructions:
- Preheat oven to 350 degrees.
- Grease the pan with butter.
- Mash the bananas, but don’t achieve a smooth consistency.
- Whisk the eggs lightly and melt the butter.
- Next, mix all the wet ingredients together, and mix the dry ingredients together in a separate bowl.
- After that, combine everything, but be sure not to over mix, so that the bread doesn’t turn out rubbery and tough. Remember, you are not making cake batter, which needs a more rigorous mix.
I recommend baking for approximately one hour until a toothpick inserted into the center of the loaf comes out clean. Let the banana bread cool down in the pan for 15 minutes before removing it.
This is our new found favorite. Go ahead and try this recipe and come back and share how good the taste is. You won’t be disappointed. You may also decide to play around the recipe. I didn’t follow the basic recipe I found, which did not include milk and had more eggs. Since I was baking this banana bread for the first time ever, I didn’t want the taste of eggs to be strong-flavored. So, I played safe by using less eggs and it actually turned out perfectly.
And voila!
Your banana bread is ready to be enjoyed.
Freezing:
If you baked a large quantity, you can freeze it to preserve its flavor and texture for a longer period of time. It’s better to store it in slices inside Ziploc bags because the slices thaw much quicker.
Well, that’s a wrap for our banana bread recipe and thanks for hanging out with me on the blog today. I’ll be back soon with another post. If you have any post ideas you would like to see here, please let me know. I’d love to see them all. Ta-ta for now!
XOXO
Yours Truly
Nikimandi.
