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Easy Banana Quick Bread
By Kate Miller
Whenever we have leftover bananas in the pantry, my mother would make this super tasty fluffy banana quick bread. And, nothing taste as good as her freshly baked, warm banana bread and a nice steaming cup of hot chocolate!
This banana bread recipe is really easy to make and you don't even need to use a cake mixer. You get a super moist, soft and full bodied banana cake better than what's available in the bakery. Great for breakfast, brunch, tea time, or anytime.
The quick bread recipe is also highly versatile. You can add chocolate chips, grated coconut, almonds, walnuts, raisins, dates or any other ingredients that rock your taste buds!
You can also add a small amount of orange, lemon or lime juice for a nice citrus flavor, or ground cinnamon and nutmeg for a spicy twist. The important thing is to add them last, just before you pour the mixture into the bread pan.
This awesome banana bread stores very well. Simply wrap it tightly in a plastic or foil, and keep them in the freezer. They stay fresh and tasty for about 2 months. When you want to serve, just thaw the banana bread in the fridge while still wrapped.
Banana Bread Recipe
Ingredients
4 ripe bananas
1½ cups all-
½ cup butter, melted
¾ cup castor
sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
⅛ teaspoon salt
How to make banana bread
1. Preheat your oven to 350ºF or 180ºC.
2. Mash the bananas in a large bowl.
3. Add butter and mix well.
4. Add eggs and vanilla extract to mixture. Mix well.
5. Stir in sugar, baking soda and salt.
6. Add flour. Mix all ingredients together.
7. Pour bread mixture into a greased and floured bread loaf pan.
8. Bake for 55-
9. Let the banana quick bread to cool before you remove from pan. Enjoy!
