Wednesday, November 20, 2013
Classic Banana Bread
cakey, it isn't gluten free or paleo, and there are no extra spices in it. This is the perfect classic banana bread recipe. There's nothing fancy about it, it is just a pure, simple banana bread.
Classic Banana Bread (recipe from Scientifically Sweet)
Makes 1 loaf, or 12 muffins
3 large bananas, mashed
11/2 cups all purpose flour
11/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar, packed
2 large eggs
4 tbsp melted butter, slightly cooled
1 tsp pure vanilla extract
Preheat oven to 350F or 175C. Line a loaf pan with parchment paper or place liners in a muffin tin.
Mash the bananas with the back of a fork in one bowl and set aside.
Sift together the flour, baking powder, baking soda, and salt in a large bowl.
In a large bowl, use a whisk to combine the brown sugar, eggs, melted butter and vanilla extract. Whisk until the sugar is dissolved and the mixture is frothy. Add in the mashed bananas and mix. Add dry ingredients all at once and fold mixture until just combined.
Pour batter into your bread pan or scoop some batter into each muffin cup. Bake banana bread for 50 - 55 minutes and bake banana bread muffins for 17 - 20 minutes, or until a skewer inserted into the center comes out clean.
I enjoyed my fresh, and still warm, banana bread muffin today with a cup of tea while reading a Danish novel for school. Sometimes staying in can be just as nice as going to a cafe!