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This is a fan-favorite banana bread recipe known for being incredibly moist and fluffy on the inside with a light golden crunch on the outside. It uses very ripe bananas, a hint of cinnamon, and buttermilk to create a rich, dense flavor that tastes even better the next day.
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Mash bananas with lemon juice. → Whisk dry ingredients together. → Cream butter and sugars, then mix in wet ingredients. → Gently fold dry ingredients into wet mixture. → Bake at 325°F for 1 hour 10 minutes.
Mash bananas with lemon juice. → Whisk dry ingredients together. → Cream butter and sugars, then mix in wet ingredients. → Gently fold dry ingredients into wet mixture. → Bake at 325°F for 1 hour 10 minutes.
This is a fan-favorite banana bread recipe known for being incredibly moist and fluffy on the inside with a light golden crunch on the outside. It uses very ripe bananas, a hint of cinnamon, and buttermilk to create a rich, dense flavor that tastes even better the next day.
Peel the ripe bananas and place them in a bowl. Mash them thoroughly with a fork until creamy (no big chunks).
Add a splash of fresh lemon juice to the mashed bananas, stir, and set aside.
In a separate bowl, combine all-purpose flour and cinnamon. Add the salt, baking powder, and baking soda, then whisk everything together until well combined.
In a large mixing bowl, add the softened butter, white sugar, and brown sugar. Mix with an electric mixer until creamy.
Add the mashed banana mixture to the butter and sugar mixture. Stir to combine.
Use the ugliest, blackest bananas you can find for the best sweetness and flavor.
Do not overmix the batter after adding the flour, or the bread will become dry.
Buttermilk is recommended over sour cream for a richer flavor.
The bread tastes even better the next day.
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