Friday, February 21, 2014

Awesome Banana Bread

Making this moist banana bread has become a monthly routine for me. Great for breakfast when I don't have time to cook up something for the kids. The best thing is you don't have to pull out your electric blender or any fancy baking equipment so clean up is easy. I love this recipe for 2 reasons. Firstly, it is not overwhelmingly sweet. Second, although it is moist, it also has a nice dense balance.

  • 1/2 cup butter (1 stick)
  • 1 cup sugar (Lisa uses 1 1/2 cups, which makes for an even moister loaf)
  • 2 eggs
  • 3 ripe bananas
  • 1/4 cup milk mixed with
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (not needed if using salted butter)
  • 1 cup chopped nuts (optional)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix sugar into softened butter using a fork.
  3. Add eggs; mix well.
  4. Mash bananas and add to batter. Add vanilla.
  5. Add vinegar to milk; add sour milk to batter.
  6. In a separate bowl, mix flour, baking powder, baking soda and salt.
  7. Gradually add the flour mixture to the wet ingredients. Mix well.
  8. Add nuts, if using.
  9. Bake for one hour, until toothpick comes out clean. It’s important to do the toothpick test with banana bread, as often it looks nice and brown outside but still needs a few more minutes to cook fully inside.
Recipe by: Chinese Grandma

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