This is my favorite banana bread recipe, which I have been loving for years. It’s the recipe I think of when I have spotty bananas left on the counter and bread in my fridge stash that’s rotating. I have tried many basic banana recipes and I can gladly acknowledge that this is my favorite. More banana provides the finished product with more humidity and flavor. This is the best recipe ever for banana bread and now is time for you to try making it.
Did you know that you can mash bananas by using your electric blender? Break or cut into large pieces the spotty banana in the bowl of your stand blender– or use your hand-mixer regularly. Start to beat low, and then step by step as the bananas break into a mashed banana at medium speed. This bowl can be used for all other ingredients in banana bread.
Preparation time: 15 minutes
Cooking time: 40 minutes
4 ripe bananas, cut into chunks
1 ¼ cups light brown sugar
½ cup butter softened
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ cup whole milk
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
1. Preheat oven to about 350 ° F (175 ° C). Grease the 9×5 ” loaf pan.
2. Place the bananas in a large plastic zipper bag, close the bag and smooth your fingers with the bananas to the mashed. Put aside the bananas. In a mixing bowl, place brown sugar and butter and mix with an electric mixer at medium speed about 1 to 2 minutes, until light and fluffy. Cut the plastic bag corner and squeeze the blend into brown sugar and squeeze the mashed bananas. Beat bananas, and add eggs, cinnamon, vanilla extract, milk in a medium-speed electric mixer until it is properly combined. Switch to low speed and then smoothly into the flour for 1 minute, baking soda, baking powder, and salt. Place the batter into the ready-to-use loaf pan.
3. Bake in the preheated oven for about 40 minutes, until the bread is set and browned lightly. The toothpick in the middle of the bread should come out clean
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