SIMPLY PERFECT 2-BANANA BANANA BREAD

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Wonderfully light in texture, but big on banana flavour, this 2-banana banana bread is the perfect use for your over-ripe bananas.

I appear to have an endless inventory of over-ready bananas, yet some way or another, I generally end up with only two strays. I was exceptionally energetic to find an extraordinary banana bread formula that required just 2 bananas and this is the one that has served me well for quite a long time.

While this 2 Banana Bread is light in shading and surface, it is enthusiastic about banana flavor, even with only 2 bananas. It needs just normal storage room things, as well. What’s more, the best part is that it will fill your home with every one of the superb baking scents! You will struggle trusting that this one will cool prior to snatching a cut. (It has the loveliest outside, as well – gently fresh and ideal for cutting.)

This banana bread will save well for quite a long time, wrapped and put away on the counter or freeze additional items for some other time. I think you’ll likewise adore that this banana bread is genuinely light in fat and sugar, as well!

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Wonderfully light in texture, but big on banana flavour, this 2-banana banana bread is the perfect use for your over-ripe bananas.

PREP TIME 10 mins
COOK TIME 50 mins
TOTAL TIME 1 hr
COURSE Snack

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt, reduce slightly if using salted butter
  • 1/3 cup butter, at room temperature
  • 2/3 cup white sugar
  • 2 large eggs, at room temperature
  • 1 cup bananas, mashed, about 2 medium, very-ripe bananas

Instructions

  1. Preheat oven to 350F (not fan-assisted/convection) with rack in centre of oven. *Reduce oven temperature by 25F for glass pans.
  2. Prepare an 8×4-inch loaf pan by spraying with cooking spray, then lining the bottom and sides with a sheet of parchment paper that extends about 1-inch over the sides, to use as handles to remove the loaf after baking. Set aside.
  3. In a medium bowl, whisk together well the flour, baking powder, baking soda and salt. Set aside.
  4. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and sugar until the mixture is light and fluffy, about 2-3 minutes.
  5. Add the eggs, one at a time, beating well between each addition and scraping down the sides and bottom of the bowl as needed.
  6. With mixer on low, add the flour mixture, alternately with the mashed bananas (add 1/3 flour mixture, then 1/2 the bananas, then more flour, then remaining banana, ending with the remaining flour). Mix until well combined, then give it a quick, 15-second beat.
  7. Pour batter into prepared 8×4-inch loaf pan and level top.
  8. Bake in preheated oven for 45-55 minutes, or until a tester inserted in the centre comes out clean. *Start checking the loaf at about 40 minutes. If the top is still quite pale, no need to test. Start testing when the top is cracked and turning golden.
  9. Remove from oven and allow to cool in the pan on a cooling rack for 10 minutes, then remove from the baking pan, gently remove the parchment paper and allow to cool further or completely on a baking rack.
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Notes

  1. Recipe can be doubled and divided between and baked in two 8×4 loaf pans.
  2. Loaf will keep well, tightly wrapped and stored at room temperature for several days. The loaf can also be frozen up to 2 months.
  3. Be sure to read the “Ingredient and Cook’s Notes” (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!

Nutrition

  • Calories: 180kcal
  • Carbohydrates: 28g
  • Protein: 3g
  • Fat: 6g
  • Saturated Fat: 4g
  • Cholesterol: 49mg
  • Sodium: 179mg
  • Potassium: 145mg
  • Fiber: 1g
  • Sugar: 13g
  • Vitamin A: 217IU
  • Vitamin C: 1mg
  • Calcium: 38mg
  • Iron: 1mg
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