This recipe has no trace of sophistication or any complication but ends up into unique, good-looking, tasty banana bread. Without too many additional ingredients, you can create an extraordinary treat like this one. This bread puffs up nicely in the oven while it’s being baked. Because of its fulfilling taste, you won’t need additional toppings, a little butter or your favorite jam will go great with this dense banana bread.
Another good thing about this recipe is not using any white sugar, just pure brown sugar instead. The recipe calls for a little twist and that is simply dissolving the baking soda into the warm milk. Serve this plain and simple and special banana bread for a warm fuzzy breakfast.
This recipe serves 10 and done in 1 hour and 30 minutes.
Ingredients:
Procedure:
Prepare oven by preheating it to 350 degrees Fahrenheit and then lightly spread a “12 x 4” inch loaf pan with butter.
In a large mixing bowl, cream together butter and brown sugar. Fold in mashed bananas and whisk until smooth. Stir in eggs, vanilla, cinnamon and sprinkle with a pinch of salt. Whisk mixture well.
In another bowl, sift together flour and baking powder. Mix well and then pour into the wet banana mixture. Whisk batter until just combined. Pour baking soda into the warm milk to dissolve and add into the batter.
Spoon mixture into the prepared loaf pan and bake in the oven for about 50 minutes to one hour or until the top surface appears crusty and a toothpick poked in the center of the loaf emerges clean.
Carefully move into the wire rack to cool completely.
Serve warm or cold.
Note: If storing in refrigerator, allow the bread to cool completely before putting into an airtight container where it can last for several days. The batter can mixed by hand without the use of mixer.
Another good thing about this recipe is not using any white sugar, just pure brown sugar instead. The recipe calls for a little twist and that is simply dissolving the baking soda into the warm milk. Serve this plain and simple and special banana bread for a warm fuzzy breakfast.
This recipe serves 10 and done in 1 hour and 30 minutes.
Ingredients:
- 1/4 pound plus 1 tablespoon butter
- 1 cup firmly packed dark brown sugar
- 3 or 4 medium ripe bananas, mashed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- salt (a good pinch)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 4 tablespoons warm milk
Procedure:
Prepare oven by preheating it to 350 degrees Fahrenheit and then lightly spread a “12 x 4” inch loaf pan with butter.
In a large mixing bowl, cream together butter and brown sugar. Fold in mashed bananas and whisk until smooth. Stir in eggs, vanilla, cinnamon and sprinkle with a pinch of salt. Whisk mixture well.
In another bowl, sift together flour and baking powder. Mix well and then pour into the wet banana mixture. Whisk batter until just combined. Pour baking soda into the warm milk to dissolve and add into the batter.
Spoon mixture into the prepared loaf pan and bake in the oven for about 50 minutes to one hour or until the top surface appears crusty and a toothpick poked in the center of the loaf emerges clean.
Carefully move into the wire rack to cool completely.
Serve warm or cold.
Note: If storing in refrigerator, allow the bread to cool completely before putting into an airtight container where it can last for several days. The batter can mixed by hand without the use of mixer.
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