Banana Bread is a very popular breakfast because of its delightful taste and great health benefits. The following quick banana bread recipe is not just simple to prepare but will also disappear quickly from the plate.
Ingredients:
- Flour - Two and a half cups
- Sugar (white) - Half (1/2) cup
- Light brown sugar - Half (1/2) cup
- Baking powder - One tablespoon + half a teaspoon
- Salt - One teaspoon
- Cinnamon - One-eighth of a teaspoon
- Shredded coconut - Half a cup
- Vegetable oil - Three (3) tablespoons
- Milk - 1/3 cup
- Egg - One (1)
- Vanilla - 2 teaspoons
- Medium-sized ripe bananas - Three
- Sliced pecans - One (1) cup
- Blueberries (frozen) - Two (2) cups
Method:
- Heat the oven to 350F.
- Grease an 8 in. baking pan and place aside.
- In a mixer bowl, take the ripe bananas and mash them with a fork.
- Add the egg, oil, white sugar and brown sugar to the bananas and use an electric blender at a very high speed to mix all of the ingredients for approximately 30 seconds.
- Add the milk and mix again for ten more seconds.
- Add the shredded coconut and mix all the ingredients well.
- In a separate bowl, sift the flour and baking powder.
- Add the flour mix to the banana mix and stir to mix the ingredients well.
- Add in the chopped pecans.
- Fold the frozen blueberries into the batter. Do not let the blueberries defrost.
- Pour the finished batter in the greased bread loaf pan.
- Bake in the pre-heated oven for approximately fifty-five (55) to sixty minutes 'til the bread is firm on top and springy to touch.
- Remove the baking pan from the oven and leave it to cool for fifteen (15) minutes before taking the banana bread out of the pan.
- Cool the bread on a wire rack.
- Wrap the bread firmly in plastic film and cool for a day. Use the bread the day after cooking.
- Cut in slices to serve.
Here are two heavenly frosting recipes for you to use on the banana bread.
White Icing
Items needed:
- Milk - One (1) cup
- Flour - Five (5) tablespoons
- Vanilla - 1 teaspoon
- Butter (softened) - 1 cup
- Coarse-grained sugar - 1 cup
Method:
- Whisk the milk and flour in a bowl over a low heat till the mixture thickens.
- Remove from the heat and allow to cool completely.
- In a fresh bowl, cream the butter, sugar and vanilla 'til fluffy.
- Add the flour-milk mix to the butter mix and beat to get a smooth fluffy icing.
Banana Butter Icing
Items needed:
- Butter (softened) - Quarter of a cup
- Mashed bananas - Half a cup
- Lemon juice - Half (1/2) teaspoon
- Vanilla extract - Half (1/2) teaspoon
- Confectioner's sugar - Three and a quarter cups
Method:
- Cream the butter, lemon juice, mashed bananas and vanilla extract in a mixing bowl until fluffy.
- Carefully add the powdered sugar to the mix and beat well to create a smooth frosting.
- Spread on the bread and enjoy!
Ingredients:
- Flour - Two and a half cups
- Sugar (white) - Half (1/2) cup
- Light brown sugar - Half (1/2) cup
- Baking powder - One tablespoon + half a teaspoon
- Salt - One teaspoon
- Cinnamon - One-eighth of a teaspoon
- Shredded coconut - Half a cup
- Vegetable oil - Three (3) tablespoons
- Milk - 1/3 cup
- Egg - One (1)
- Vanilla - 2 teaspoons
- Medium-sized ripe bananas - Three
- Sliced pecans - One (1) cup
- Blueberries (frozen) - Two (2) cups
Method:
- Heat the oven to 350F.
- Grease an 8 in. baking pan and place aside.
- In a mixer bowl, take the ripe bananas and mash them with a fork.
- Add the egg, oil, white sugar and brown sugar to the bananas and use an electric blender at a very high speed to mix all of the ingredients for approximately 30 seconds.
- Add the milk and mix again for ten more seconds.
- Add the shredded coconut and mix all the ingredients well.
- In a separate bowl, sift the flour and baking powder.
- Add the flour mix to the banana mix and stir to mix the ingredients well.
- Add in the chopped pecans.
- Fold the frozen blueberries into the batter. Do not let the blueberries defrost.
- Pour the finished batter in the greased bread loaf pan.
- Bake in the pre-heated oven for approximately fifty-five (55) to sixty minutes 'til the bread is firm on top and springy to touch.
- Remove the baking pan from the oven and leave it to cool for fifteen (15) minutes before taking the banana bread out of the pan.
- Cool the bread on a wire rack.
- Wrap the bread firmly in plastic film and cool for a day. Use the bread the day after cooking.
- Cut in slices to serve.
Here are two heavenly frosting recipes for you to use on the banana bread.
White Icing
Items needed:
- Milk - One (1) cup
- Flour - Five (5) tablespoons
- Vanilla - 1 teaspoon
- Butter (softened) - 1 cup
- Coarse-grained sugar - 1 cup
Method:
- Whisk the milk and flour in a bowl over a low heat till the mixture thickens.
- Remove from the heat and allow to cool completely.
- In a fresh bowl, cream the butter, sugar and vanilla 'til fluffy.
- Add the flour-milk mix to the butter mix and beat to get a smooth fluffy icing.
Banana Butter Icing
Items needed:
- Butter (softened) - Quarter of a cup
- Mashed bananas - Half a cup
- Lemon juice - Half (1/2) teaspoon
- Vanilla extract - Half (1/2) teaspoon
- Confectioner's sugar - Three and a quarter cups
Method:
- Cream the butter, lemon juice, mashed bananas and vanilla extract in a mixing bowl until fluffy.
- Carefully add the powdered sugar to the mix and beat well to create a smooth frosting.
- Spread on the bread and enjoy!
About the Author:
Anukriti has a novel point of view on bread and bread recipes. Anukriti's avid eye for 'cause and effect' enables her to substitute local ingredients and methods in traditional bread recipes.Her Quick Banana Bread Recipe is Anukriti's latest fantastic offering.More of Anukriti's unique recipes can be found on Bread Recipe Secrets.
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