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Right now I am trying to be in a place of calm, a place where I can chill out and then handle the chaos of life better. You don't just get it overnight; you have to work at it. It's a daily struggle. Jackee Harry

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New banana bread recipe to try now

Banana is not my favourite fruit but when it comes to making banana bread it is always a yes because the blend is very tasty and yummy.

Banana bread that is moist and tasty. It's simple to make and there's no need for a mixer! Bananas that are ripe, butter, sugar, egg, vanilla extract, baking soda, and flour.

Ingredients

2 to 3 medium (7" to 7-7/8") ripe bananas, peeled (about 1 1/4 to 1 1/2 cup mashed)

1/3 cup unsalted or salted butter, melted

1/2 teaspoon bicarbonate of soda

1 teaspoon of salt

3/4 cup sugar (half cup if you want it less sweet, 1 cup if you want it sweeter)

1 big beaten egg

1 teaspoon extract de Vanille

1 1/2 cups flour (all-purpose)

How to make banana bread?

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and butter a 4x8-inch loaf pan.

Mash the ripe bananas with a fork in a mixing basin until fully smooth. In a mixing bowl, combine the mashed bananas and the melted butter.

Mix the baking soda and salt in a mixing bowl. Combine the sugar, beaten egg, and vanilla essence in a mixing bowl. Add the flour and stir to combine.

Pour the batter into the loaf pan that has been prepared. Preheat the oven to 350°F (175°C) and bake for 50 to 1 hour, or until a toothpick or wooden skewer inserted in the centre comes out clean. A few dry crumbs are acceptable; wet batter streaks are not. If the exterior of the loaf is browned but the middle is still damp, loosely tent the loaf with foil and bake until thoroughly done.

Remove from the oven and set aside to cool for a few minutes in the pan. The banana bread should then be removed from the pan and allowed to cool completely before serving. Cut into slices and serve. (Using a bread knife makes it easier to cut pieces that aren't crumbly.)

The banana bread will keep at room temperature for 4 days if carefully wrapped. Refrigerate or freeze the bread for up to 5 days of storage.

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