Banana Bread
This banana bread recipe is a simple and delicious treat that's perfect for using up ripe bananas. With a moist and tender crumb, each slice is filled with the sweet aroma of bananas and warm vanilla. A delightful balance of flavors that will make it a family favorite in no time!
— Constant Cookbook
Ingredients
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 medium very ripe bananas, peeled
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 1/2 teaspoons vanilla extract
Instructions
- <b>Before you start</b>
- Be sure an adult is nearby to help.
- Preheat an oven to 350&#176;F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan with butter.
- <b>Make the batter</b>
- In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda.
- In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.
- Add the flour mixture to the banana mixture and stir just until blended.
- <b>Bake the bread</b>
- Scrape the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 minutes.
- Using oven mitts, remove the pan from the oven, set it on a wire cooling rack and let cool for 20 minutes.
- <b>Remove the bread from the pan </b>
- Gently run a table knife along the inside edge of the pan to loosen the bread from the sides.
- Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool for 15 minutes before serving. Makes 1 loaf.
- Adapted from Williams-Sonoma <i>Kids Baking,</i> by Abigail Johnson Dodge (Oxmoor House, 2003).
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