Whole banana bread
This whole banana bread is a blend of ripe bananas, brown sugar, and cinnamon, resulting in a moist, sweet loaf. Made with simple ingredients, it's perfect for breakfast or a snack.
Cook time 50 min
Prep time 20 min
Ingredients:
3 bananas3 eggs
1/2 cup butter
1/2 cup milk (1% fat)
1 tsp vanilla extract
1/2 cup brown sugar
1/2 cup self-raising flour
1/3 cup dried coconut meat
1 tsp cinnamon
Banana bread is a classic comfort food that's perfect for any time of the day. This whole banana bread recipe is packed with flavor and just the right amount of sweetness. With ingredients like ripe bananas, brown sugar, and a hint of cinnamon, it promises a moist and delicious treat every time.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a standard loaf pan or line it with parchment paper.
- Peel the bananas and place them in a large mixing bowl.
- Use a fork or a potato masher to thoroughly mash the bananas until they reach a smooth consistency.
- Add the melted butter, milk, and vanilla extract to the mashed bananas.
- Crack in the eggs and whisk the mixture until all the ingredients are well combined.
- Stir in the brown sugar until it is fully dissolved and integrated into the wet mixture.
- Gradually add the self-raising flour, dried coconut meat, and cinnamon to the bowl.
- Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined, making sure not to overmix.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Place the loaf pan in the preheated oven.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes.
- Then, transfer the loaf to a wire rack to cool completely.
- Slice and serve your delightful whole banana bread as a snack or breakfast treat. Enjoy!
Enjoy your homemade whole banana bread as a delightful snack or a satisfying breakfast. Serve it warm with a pat of butter or simply on its own. Once you've tried this recipe, it will surely become a staple in your baking repertoire!
Whole 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 in the center comes out clean or with a few moist crumbs attached.
You can check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it comes out wet with batter, it needs more time.
If you don't have self-raising flour, you can substitute it with all-purpose flour and add 1 ½ teaspoons of baking powder and a pinch of salt for every cup of flour used.
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap or foil and freeze for up to 3 months.
Yes, you can add chopped nuts or chocolate chips to the batter. Just fold in about ½ to 1 cup of your choice after blending the wet and dry ingredients, ensuring not to overmix.
Tips:
- Use ripe bananas: Ripe bananas are key to a moist and flavorful banana bread. The riper, the better. Look for bananas with plenty of brown spots.
- Room temperature ingredients: Make sure your eggs, butter, and milk are at room temperature before you start. This helps the ingredients combine more easily and evenly.
- Don't overmix the batter: When combining the dry and wet ingredients, mix until just combined. Overmixing can result in a dense and heavy bread.
- Cool completely before slicing: Let the banana bread cool completely on a wire rack before slicing. This allows the flavors to meld and makes for easier, cleaner slicing.
- Customize with add-ins: Feel free to add in extras like chopped nuts, chocolate chips, or dried fruits to make the banana bread your own.
Nutrition per serving
6 ServingsCalories 400kcal
Protein 6g
Carbohydrates 50g
Fiber 2.48g
Sugar 33g
Fat 20g
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