Banana bread
The most delicious, moist loaf with lots of banana flavor is produced with this banana bread recipe. Why give up on the flavor of bananas? My dish is highly recommended by friends and family, who adore it! Toasting it enhances its flavor. Have fun!
15 minutes for preparation
Cooking Time: One Hour
One hour and fifteen minutes in total
Twelve servings
Result: One nine by five-inch loaf
What Is the Shelf Life of Banana Bread?
Room temperature banana bread keeps for about four days. Banana bread will keep for two to four months in the freezer.
Is Banana Bread Freezer Friendly?
Banana bread freezes well, yes! Tightly wrap one layer of store wrap and then another layer of aluminum foil around the cooled loaf. If your aim is not to thaw the entire loaf at once, you can alternatively freeze each slice separately.
Ingredients
- Two cups of all-purpose flour
- One tsp baking soda
- One-half teaspoon of salt
- Half a cup of brown sugar
- Half a cup of butter
- two big, beaten eggs
- Two ⅓ cups of overripe bananas mashed
Guidelines
- Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 5-inch loaf pan very lightly.
- In a large bowl, mix together flour, baking soda, and salt. In a large separate basin, beat butter and brown sugar together with an electric mixer until creamy.
- Add eggs and mashed bananas and stir until thoroughly combined. Mix the flour mixture with the banana mixture until it’s just blended. Fill the prepared loaf pan with batter.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.
- After the bread has cooled in the pan for ten minutes, remove it and let it cool fully on a wire rack.
Nutrition Information
(per serving)
Saturated fat: 5g–26%,
total fat 9g–11%
51 mg of cholesterol17%
226 milligrams of sodium10%
35g of total carbohydrates13%
dietary fiber (2g–5%)
16g of total sugars
4g of protein Three milligrams of vitamin C16%
Calcium 21 mg2%
Iron 1 mg7%
182 milligrams of potassium4%
