Banana bread. This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! Moist and delicious banana bread recipe.
With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. Banana bread is a "quick" bread made of very ripe bananas, sugar, butter, eggs, flour, vanilla, and a leavener. Since it is a quick bread, it uses baking soda rather than a yeast to help the bread rise as it. You can cook Banana bread using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Banana bread
- It's 2 cup of all-purpose flour.
- You need 1 cup of brown sugar.
- You need 1/2 cup of butter.
- Prepare 3 tsp of baking powder.
- Prepare 1/2 tsp of ground nutmeg.
- It's 1/2 tsp of vanilla extract.
- It's 3 of large eggs.
- You need 1 tsp of salt.
- Prepare 4 of large banana crushed.
Easy and moist Banana Bread that is loaded with bananas and walnuts. This banana bread was really good! I wish it had more banana flavor though (my bananas were This is my go-to banana bread recipe. It's easy to make and always a hit.
Banana bread instructions
- In a bowl combine flour, salt, nutmeg and baking powder.
- Cream butter and sugar.
- Add beaten eggs to creamed sugar and butter.
- Mix well.
- Add crushed bananas and vanilla.
- Now mix in the flour with the nutmeg, salt and baking powder into wet mix.
- Mix until smooth.
- Bake @ 185°F Celsius for 50-60 minutes or until a tooth pick is interested and comes out dry.
Banana bread is a type of bread made from mashed bananas. It is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are traditional-style raised breads. Easy homemade banana bread recipe with ripe bananas, flour, butter, brown sugar, eggs, and Jump to the Easy Banana Bread Recipe or watch our quick recipe video to see how we make it. Use overripe bananas to bake a classic banana bread with this easy recipe from Food Network. Recipe courtesy of Mary Sue Milliken and Susan Feniger.