Banana Bread without Brown Sugar is how my grandmother always made the recipe, and it’s delicious.
The recipe starts with two ripe bananas, and the bread could not be any easier to make!
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A great way to use up overripe bananas – I’m super snobby about eating bananas. They have to be the perfect ripeness, or I won’t eat them alone, so this bread saves the old bananas from going to the trash.
Homemade goodness – Making banana bread with walnuts from scratch allows you to ensure it’s made with wholesome, quality ingredients.
Easy recipe – This easy banana bread recipe is made with just 8 simple ingredients you probably have in your pantry (outside the bananas). In just 10 minutes, you can whip up the batter for delicious homemade sweet bread.
You can find a complete list of ingredients in the recipe card below.
Step 1: Preheat oven to 350 degrees. Grease or spray an 8×4 inch loaf with nonstick baking spray.
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Step 2: Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
Step 3: In a large bowl or a stand mixer, beat butter and sugar together. Add one egg at a time until blended. Next, mix in mashed bananas and vanilla.
Step 4: Turn the mixer low and slowly add the dry ingredients. Add in walnuts with a wooden spoon.
Step 5: Pour mixture into the prepared loaf pan. Bake for 45 – 50 minutes or until the internal temperature is 205 degrees.
Step 6: Cool banana bread for 10 minutes in the pan. This will make it easier to remove the bread from the loaf pan.
Carefully remove the loaf from the pan and place it on a wire rack to cool completely. Once cooled, cut the bread into individual slices.
There are so many ways to serve this delicious bread, here are just a few ways:
Countertop: To keep your banana bread moist, wrap the loaf or any leftover slices in plastic wrap and store it in an airtight container. It will be good at room temperature for up to 5 days.
Freezer: For best results, wrap the loaf in plastic wrap or aluminum foil and place it in a sealed freezer bag. Store in the freezer for up to three months.
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Use ripe bananas – The riper they are, the better!
If you don’t have black peel bananas, place them on a baking sheet and cook at 300 degrees for 15 – 20 minutes. Let the bananas cook completely before mashing.
Do not overcook – Use an instant read thermometer to ensure you don’t overcook the banana bread. The bread is done when it reaches 200 degrees..
Don’t over chop the nuts – Don’t pulverize your nuts. It’s best to give them a rough chop.
Prepare the loaf pan– Lining the loaf pan with parchment paper will make lifting the loaf out easier, but it’s not necessary if you spray the loaf pan generously with cooking spray.
Want to make muffins? – Using a 12-count muffin pan, spoon the batter evenly into each cup or liner, about ¼ cup per muffin. Bake at 425 degrees for 5 minutes. Lower the oven to 350 degrees and bake for an additional 12 – 15 minutes or until the internal temperature is 200 degrees.
Coconut Pecan Cookies – You will love the chewy texture created from the combination of sweetened shredded coconut, chopped pecans, and a rich buttery dough.
Cinnamon Roll Cookies – This chewy cook is thick, soft, and has all the flavor of a cinnamon roll but in the form of a delicious cookie!
Apple Cinnamon Coffee Cake – This delicious cake proves that you can, in fact, have your cake for breakfast and eat it too.
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 16/10/2023 01:21
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