Banana bread
This banana bread recipe combines ripe bananas with a moist, tender crumb, making it the perfect comfort food. It's easy to prepare and features the warm flavours of cinnamon and toasted pecans.
Cook time 50 min
Prep time 25 min
Ingredients:
1.50 cups all-purpose white wheat flour1 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
1 egg
1/3 cup vegetable oil
1 tsp vanilla extract
3 bananas
1/3 cup pecans
Banana bread is a classic comfort food that perfectly blends the natural sweetness of bananas with a moist, tender crumb. Ideal for using up overripe bananas, this banana bread recipe is easy to make and sure to be a hit with family and friends. Whether enjoyed as a breakfast treat, snack, or dessert, homemade banana bread is always a crowd-pleaser.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
- In a large bowl, whisk together the sugar, egg, and vegetable oil until the mixture is smooth. Stir in the vanilla extract.
- Add the mashed bananas to the wet mixture and stir until well combined.
- Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stir just until combined.
- Gently fold in the chopped pecans until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice the banana bread and serve. Enjoy it as a delicious breakfast or a satisfying snack!
Your banana bread is now ready to be savored! With its delightful aroma and irresistible flavor, this recipe makes for a perfect companion to your morning coffee or a sweet ending to your day. Enjoy each slice plain or with a spread of butter or cream cheese. Happy baking!
Banana bread FAQ:
Bake the banana bread in a preheated oven at 350°F (175°C) for 50-60 minutes. It's done when a toothpick inserted into the center comes out clean.
Use a 9x5 inch loaf pan for this banana bread recipe. Grease the pan or line it with parchment paper for easier removal.
Yes, you can substitute the sugar with brown sugar for a richer flavor or use a sugar alternative, but be sure to check the conversion guidelines provided for that specific product.
Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, consider freezing it.
Yes, you can replace the egg with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) or unsweetened applesauce (1/4 cup) as an egg substitute.
Tips:
- Use overripe bananas for the best flavor and natural sweetness. The riper the bananas, the better.
- Do not overmix the batter. Overmixing can lead to a dense and tough loaf. Mix just until the ingredients are combined.
- You can add a handful of chocolate chips or dried fruit to the batter for an extra twist.
- Line your loaf pan with parchment paper for easy removal and to prevent sticking.
- Allow the banana bread to cool completely before slicing to ensure clean, even slices.
Nutrition per serving
4 ServingsCalories 450kcal
Protein 9g
Carbohydrates 80g
Fiber 4.29g
Sugar 40g
Fat 22g
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