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This is a simple and delicious recipe for incredibly moist banana bread. It features a rich flavor from dark brown sugar, cinnamon, and perfectly overripe bananas, making it a great way to use up fruit that has browned.
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Mix the dry ingredients (flour, salt, cinnamon, baking soda) in a bowl. → Cream butter and brown sugar, then mix in eggs, vanilla, and mashed bananas. → Fold the dry ingredients into the wet mixture by hand until just combined. → Bake in a greased loaf pan at 350°F (177°C) for 50-60 minutes.
Mix the dry ingredients (flour, salt, cinnamon, baking soda) in a bowl. → Cream butter and brown sugar, then mix in eggs, vanilla, and mashed bananas. → Fold the dry ingredients into the wet mixture by hand until just combined. → Bake in a greased loaf pan at 350°F (177°C) for 50-60 minutes.
This is a simple and delicious recipe for incredibly moist banana bread. It features a rich flavor from dark brown sugar, cinnamon, and perfectly overripe bananas, making it a great way to use up fruit that has browned.
If your bananas are not ripe enough, place them on a baking sheet and bake at 350°F (177°C) for 10-12 minutes until the skins are completely black and the insides are soft.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, salt, ground cinnamon, and baking soda.
Peel the overripe (or baked) bananas and mash them with a fork until they reach a pudding-like consistency.
In a separate large bowl, cream the room-temperature butter and brown sugar together using a hand mixer until light and fluffy.
Add the eggs one at a time, mixing well after each. Then, add the vanilla extract and mix again.
Use bananas that are very ripe (black skins) for the best sweetness and texture.
If using fine table salt instead of kosher salt, reduce the amount to 1/2 tsp.
Room temperature eggs and butter are crucial for a smooth batter that doesn't break.
Folding the flour in by hand prevents over-developing the gluten, resulting in a more tender bread.
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