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Banana Bread

Banana Bread Recipe


This is the most delicious banana bread I’ve made in a long time – and it’s very easy to make. It is moist and has just the right texture and sweetness. Sometimes a banana bread recipe will be too sweet or not have enough banana flavor, but I think this one is just about perfect. And believe me, I’ve made a lot of banana bread recipes over the years.

The one thing I will tell you, though, is for any banana bread to taste good, the bananas have to be really ripe, like black-speckled ripe for the bread to have a good, sweet banana flavor. If you rush it and choose bananas that are green – or even the perfect looking yellow banana we see on TV, you’ll be missing the banana flavor in your end result. So, be patient, plan ahead or buy bananas that are very ripe.

I make this banana bread recipe in a blender, but you can do it by hand just as easily.

Banana Bread Recipe

Banana Bread Recipe

Banana Bread Recipe

3 very ripe bananas whirled in blender to make 1 cup puree.
1 cup vegetable oil
2 large eggs
2 teaspoons vanilla
1-1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts, chopped in blender (optional, but I love them)|
A little bit of sugar for sprinkling on top (a great addition)

Preheat oven to 350.

Brush a loaf pan with soft butter. (Or spray with cooking spray).

To puree in blender add oil, eggs and vanilla. Whirl until blended. Whisk flour, sugar, soda, salt and nuts together in bowl. Pour banana mixture over dry ingredients and mix just until blended. Don’t over mix.  Pour into pan, sprinkle with extra sugar, and bake 45 minutes or so until center springs back when lightly pressed. Cool on rack a few minutes before removing from pan.

Tip from Rita’s kitchen: refrigerate or freeze ripe bananas!

The skin will turn black, but inside will be creamy yellow.

Mix nuts with flour mixture so they stay suspended in your baked goods and don’t sink to the bottom.

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