Perfect Banana Bread Recipe.
Makes a 9 x 5 inch bread loaf
Ingredients:
2 cups whole wheat flour
1 tsp of baking soda
3/4 cup packed light brown sugar
1 stick unsalted butter, room temperature
1 tsp of vanilla extract
2 eggs
1 cup lightly mashed bananas (2-3 very ripe bananas)
1/4 cup low-fat milk
Directions
1. Pre-heat your oven to 350 degrees Farenheit.
2. Lightly grease a 9 x 5 inch bread pan with shortening. Line the pan with a sheet of baking paper and gently dust the walls with flour.
3. Combine the flour with the baking soda and blend thoroughly. Put aside for when needed.
4. Stir the sugar, butter and vanilla extract using an electric mixer until the combo is lighter and light in color.
5. Drop in 1 egg until well blended before adding the other. Beat on low speed until well mixed.
6. Make use of a fork to smash up the bananas till there are no sizeable chunks left behind.
7. Put the crushed banana in the mixture and mix well.
8. Alternately beat in the flour mixture and the milk in two groups (flour, milk, flour, milk) to the egg mixture, blending till just mixed.
9. Bake in the oven for 50-to-55 mins or till a knife put in the center slides out clean.
10. Let it cool inside the pan for 10 minutes. Flip the banana bread out and let cool on a baking rack.
11. Cut the banana bread into eight-ten pieces and serve warm with honey.
12. The banana bread will keep well in an airtight container for about 5 days. Eat at room temperature or re-heat in a toaster or the oven prior to serving.
13. This banana bread besides that freezes really well. Cut the bread into individual portions, separate each piece of the banana bread, wrap in plastic wrap, and keep in a Ziploc bag or even in a freezer friendly container.
Makes a 9 x 5 inch bread loaf
Ingredients:
2 cups whole wheat flour
1 tsp of baking soda
3/4 cup packed light brown sugar
1 stick unsalted butter, room temperature
1 tsp of vanilla extract
2 eggs
1 cup lightly mashed bananas (2-3 very ripe bananas)
1/4 cup low-fat milk
Directions
1. Pre-heat your oven to 350 degrees Farenheit.
2. Lightly grease a 9 x 5 inch bread pan with shortening. Line the pan with a sheet of baking paper and gently dust the walls with flour.
3. Combine the flour with the baking soda and blend thoroughly. Put aside for when needed.
4. Stir the sugar, butter and vanilla extract using an electric mixer until the combo is lighter and light in color.
5. Drop in 1 egg until well blended before adding the other. Beat on low speed until well mixed.
6. Make use of a fork to smash up the bananas till there are no sizeable chunks left behind.
7. Put the crushed banana in the mixture and mix well.
8. Alternately beat in the flour mixture and the milk in two groups (flour, milk, flour, milk) to the egg mixture, blending till just mixed.
9. Bake in the oven for 50-to-55 mins or till a knife put in the center slides out clean.
10. Let it cool inside the pan for 10 minutes. Flip the banana bread out and let cool on a baking rack.
11. Cut the banana bread into eight-ten pieces and serve warm with honey.
12. The banana bread will keep well in an airtight container for about 5 days. Eat at room temperature or re-heat in a toaster or the oven prior to serving.
13. This banana bread besides that freezes really well. Cut the bread into individual portions, separate each piece of the banana bread, wrap in plastic wrap, and keep in a Ziploc bag or even in a freezer friendly container.
About the Author:
Looking for old-fashioned soul food recipes such as cheese grits recipe then visit www.soul-food-recipes.net
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