Classic Banana Bread Recipe.
Produces a 9 x 5 inch bread loaf
Bread Ingredients:
two cups white flour
1 tsp . baking soda
3/4 cup packed light brown sugar
1 stick unsalted butter, room temperature
one tsp . vanilla extract
2 eggs
one cup thoroughly mashed bananas (two-to-three very ripe bananas)
1/4 cup low-fat or whole milk
Banana Bread Preparation
1. Pre-heat your oven to 350 degrees Farenheit.
2. Slightly grease a 9 x 5 inch loaf pan with shortening. Line the pan with a piece of baking paper and gently dust the walls with your flour.
3. Mix the flour together with the baking soda and incorporate really well. Set aside for when needed.
4. Stir the sugar, butter and vanilla extract using an electric mixer until the combo is lighter and light in color.
5. Drop in 1 egg until well blended before adding the other. Beat on low speed until well mixed.
6. Make use of a fork to smash up the bananas till there are no sizeable chunks left behind.
7. Put the crushed banana in the mixture and mix well.
8. Alternately beat in the flour mixture and the milk in two groups (flour, milk, flour, milk) to the egg mixture, blending till just mixed.
9. Bake in your oven for fifty to fifty-five minutes or until a knife inserted in the middle section slides out clean.
10. Let it cool in the bread pan for 10 min. Flip the banana bread upside down and let cool on a cookie rack.
11. Cut the banana bread into eight-ten pieces and serve warm with or jam.
12. The banana bread may keep well inside an airtight container for up to 5 nights. Serve at room temperature or reheat inside a toaster or your oven before eating.
13. This banana bread even freezes very well. Slice the bread into individual pieces, separate each piece of your banana bread, wrap in plastic wrap, and put in a Ziploc bag or maybe in a freezer safe container.
Produces a 9 x 5 inch bread loaf
Bread Ingredients:
two cups white flour
1 tsp . baking soda
3/4 cup packed light brown sugar
1 stick unsalted butter, room temperature
one tsp . vanilla extract
2 eggs
one cup thoroughly mashed bananas (two-to-three very ripe bananas)
1/4 cup low-fat or whole milk
Banana Bread Preparation
1. Pre-heat your oven to 350 degrees Farenheit.
2. Slightly grease a 9 x 5 inch loaf pan with shortening. Line the pan with a piece of baking paper and gently dust the walls with your flour.
3. Mix the flour together with the baking soda and incorporate really well. Set aside for when needed.
4. Stir the sugar, butter and vanilla extract using an electric mixer until the combo is lighter and light in color.
5. Drop in 1 egg until well blended before adding the other. Beat on low speed until well mixed.
6. Make use of a fork to smash up the bananas till there are no sizeable chunks left behind.
7. Put the crushed banana in the mixture and mix well.
8. Alternately beat in the flour mixture and the milk in two groups (flour, milk, flour, milk) to the egg mixture, blending till just mixed.
9. Bake in your oven for fifty to fifty-five minutes or until a knife inserted in the middle section slides out clean.
10. Let it cool in the bread pan for 10 min. Flip the banana bread upside down and let cool on a cookie rack.
11. Cut the banana bread into eight-ten pieces and serve warm with or jam.
12. The banana bread may keep well inside an airtight container for up to 5 nights. Serve at room temperature or reheat inside a toaster or your oven before eating.
13. This banana bread even freezes very well. Slice the bread into individual pieces, separate each piece of your banana bread, wrap in plastic wrap, and put in a Ziploc bag or maybe in a freezer safe container.
About the Author:
Looking for old-fashioned soul food recipes such as cheese grits recipe then visit www.soul-food-recipes.net
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