Moist banana bread recipe
I was “snack mom” today at school, so I made my favorite moist banana bread recipe. Here it is:
Ingredients:
1 cup ripe mashed bananas
1 1/2 cup flour
1 tsp. salt
1 tsp baking soda
1 cup sugar
1 egg
1/4 cup butter, melted and cooled
What to do:
Preheat oven to 325 degrees
Measure out how many cups of bananas you have. I like to peel and freeze my bananas as they get overripe so I have some on hand when I want to make banana bread. If I have more than one cup of bananas, then I can double or triple the recipe and give some loaves away.
In a bowl, stir together flour, salt and baking soda. Set aside
In another bowl, combine bananas and sugar. Stir well. Add egg and butter. Blend. Pour liquid ingredients into dry and mix until moistened. Pour into greased loaf pan.
Bake at 325 degrees for 55 to 60 minutes (insert toothpick and if it comes out clean, it’s ready). Let cool 10 minutes then turn out onto a rack. Completely cool before slicing.
For the past two years, we’ve made a bunch of mini loaves as gifts for aunts, uncles and cousins at the holidays. Here’s a photo of some we packaged up last month:
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Posted Wednesday, January 9, 2008 in Food & Drink
For Local Blog
[...] just might want to give this a try. There’s a good chance it’s even more delicious than my usual banana bread recipe, but I will have to make it without chocolate chips next time for a fair [...]
Was about to make my usual Betty Crocker recipe until I realized I was completely out of baking powder…and then remembered your awesome banana bread recipe, which thankfully didn’t call for it. Yay! Last loaf is coming out of the oven now, with a few twists in a couple of them such as whole wheat bran flour and agave syrup instead of sugar.
Thanks and happy holidays!
Oh good! How did it turn out? I just made 10 loaves of my egg-free banana bread for family and neighbors. Wish you and Sheila were here for a loaf! xoxo.