It’s breakfast time: coffee, freshly squeezed orange juice and … banana bread! A soft and tasty dessert with banana pulp and cinnamon flavor.
This rich banana bread of Anglo-Saxon origins is also perfect for a brunch , slightly heated in the oven and served with butter and jams, or for a substantial snack.
The cooking scent will spread throughout the kitchen and, once ready, slice by slice it will disappear in a flash! Quick and easy to prepare, it is also a way, like the banana and peanut donut or the banana and yogurt cake, to use those bananas that are often forgotten in the fruit basket, too ripe to be enjoyed in purity. Try this version of banana bread.
Ingredients
2¼ cups all-purpose flour, softened
4 medium ripe bananas, mashed (about 1½ cups)
2 large eggs
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
Instructions
Preheat the oven to 325 F.
Prepare the baking loaf pan, spray with baking spray.
Take a large bowl, mix together flour, sugar, baking soda and salt. Then in a medium bowl, mix together mashed banana, melted butter, eggs and vanilla. Combine banana mixture with flour mixture until just combined then transfer the mixture to baking pan.
Bake for 50 to 60 minutes until wooden pick comes out clean.
Remove from oven and let it cool for 10 minutes.
Remove from pan and let the bread cool completely on a wire rack.
Cut into slices and serve.
You can store it in airtight container for up to 3 days.
Banana Bread Paula Deen
Equipment
- Oven
Ingredients
- 2¼ cups all-purpose flour, softened
- 4 medium ripe bananas, mashed (about 1½ cups)
- 2 large eggs
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 F.
- Prepare the baking loaf pan, spray with baking spray.
- Take a large bowl, mix together flour, sugar, baking sodaand salt. Then in a medium bowl, mix together mashed banana, melted butter,eggs and vanilla. Combine banana mixture with flour mixture until just combined then transfer the mixture to baking pan.
- Bake for 50 to 60 minutes until wooden pick comes out clean.
- Remove from oven and let it cool for 10 minutes.
- Remove from pan and let the bread cool completely on a wirerack.
- Cut into slices and serve.
- You can store it in airtight container for up to 3 days.
