Approx. 9 servings | 45 min prep time | Makes 1 loaf
While in quarantine, I got a question from a friend asking whether I had already made banana bread. I wondered what she meant, mainly because I make banana bread at least five times per month. I have the recipe down to the last detail ingrained in my brain. Unknown to me at the time, the whole country was baking away and posting on social media. As you can tell from my first post, I did not have Instagram, so in other words, the world I was living in was under some giant rock. These quarantine baking endeavors led to flour, baking powder, and yeast shortages everywhere. At that point, I understood why I had failed to find flour in the grocery store that week. I remember leaving the store shell shocked by such an unprecedented shortage. Things have since changed and now I can find flour at any time. So today I will share with you my banana bread recipe, the best banana bread I have tasted thus far. I hope you can try it out and let me know what you think. This recipe uses less sugar than most banana bread recipes, and the resulting loaf is moist and delicious.
2 cups all-purpose flour (substitute with 1¼ cups whole wheat flour and ¾ cup oat bran)
½ teaspoon salt
1½ teaspoons baking powder
¼ cup sugar
1 stick softened unsalted butter
2 ripe bananas mashed
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease a pan (preferably a 9 X 5-inch loaf pan) with softened butter.
3. Whisk the dry ingredients - four, baking powder, sugar, and salt in a bowl.
4. In a separate bowl, mix the wet ingredients - First mix the mashed bananas and softened butter, then beat in the eggs and vanilla extract until all is well combined.
5. Optional: Gently mix in the chopped walnuts if you are using them.
6. Gently stir in the wet ingredients mixture into the dry ingredients mixture just enough to combine the two into a thick, moist, lumpy batter.
7. Transfer the batter into the greased pan. Bake for approx. 50 min and check if its golden brown. If not, add more time in 5 min increments. Insert a toothpick in the center of the bread, if it is fully baked, it should come out clean.
8. Place on a cooling rack for 10 to 15 min, after which you can release the loaf from the pan.
9. Serve with a nice cup of tea or any beverage of your choice. Store your leftovers wrapped in cling wrap for a few days at room temperature.
NB: If it is not fully baked inside but has started to burn, cover with aluminum foil and put back in the oven to continue baking
I hope that you will enjoy this banana bread the same way I have done through the years. Feel free to share this recipe with your family and friends. Do not forget to check my YouTube channel for more quality content.
With so much love,