This article will provide you with an easy banana bread recipe from Cookie and Kate. This recipe is perfect for those who are looking for a quick and delicious way to use up their ripe bananas.
Why You Should Make This Banana Bread Recipe
- You have a lot of ripe bananas that you need to use up.
- You want a quick and easy way to make banana bread.
- You want a delicious banana bread recipe that everyone will love.
How to Make This Easy Banana Bread Recipe
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine the mashed bananas, butter, sugar, eggs, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and enjoying.
When to Make This Banana Bread Recipe
- This recipe is perfect for any time of day. It can be enjoyed for breakfast, lunch, or dinner.
- This recipe can also be made ahead of time and stored in the refrigerator or freezer.
Where to Make This Banana Bread Recipe
- This recipe can be made in any oven. It is also a great recipe to make for a potluck or bake sale.
Tips for Making This Banana Bread Recipe
- To make sure your banana bread is moist, make sure to use very ripe bananas.
- If you don’t have any all-purpose flour, you can substitute 1 cup of whole wheat flour and 1/2 cup of oat flour.
- If you want a more chocolatey banana bread, add 1/2 cup of chocolate chips to the batter.
Recommendation
This easy banana bread recipe is a delicious and easy way to use up your ripe bananas. It is sure to be a hit with everyone who tries it.
Conclusion
hope you enjoy this easy banana bread recipe from Cookie and Kate. It is perfect for those who are looking for a quick and delicious way to use up their ripe bananas.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups mashed ripe bananas (about 3 large bananas)
1/2 cup chopped walnuts or pecans
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 very ripe bananas, mashed (about 1 1/2 cups)
Bake the banana bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
A 9×5 inch loaf pan
Wrap the banana bread in plastic wrap and store it at room temperature for up to 3 days.
The bread will last for up to 5 days when stored in an airtight container at room temperature.
To make sure your banana bread is moist, be sure to use ripe bananas. The riper the bananas, the more sugar they will release, which will help to make the bread moist. You should also make sure to bake the bread until a toothpick inserted into the center comes out clean.