[vc_row][vc_column][vc_column_text]Hi, I’m Dana and I’m a recovering Banana addict (Banana-anything, anytime. Well, sort of).
I love this recipe so much because I get to use what most people normally look down on: mushy, way past “too-old” bananas! Yes, the ones with the dark inside. Those babies are exactly what’s needed to make this banana bread glorious!
Cook Time: 1 hour 10 mins
Renders: 1 loaf
- 3 large, ripe Bananas
- If you have 4 small, that’s fine too
- 1 tsp juice from a Lemon viagra generika deutschland
- 2 cups of All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1½ tsp Cinnamon
- ½ cup White Sugar
- ½ cup Brown Sugar
- 8 tbsp Butter, softened
- 2 Eggs, beaten
- 1½ tsp Vanilla Extract
- ½ cup Buttermilk
- If you don’t have buttermilk, refer to these substitutes
- Preheat oven to 325 F
- Grease your loaf pan.
- In a small bowl, mash your Bananas and stir in Lemon juice. Set aside.
- In a separate (medium) bowl, whisk together Flour, Baking Soda, Baking Powder, Cinnamon, and Salt. Set aside.
- In a large bowl, mix the Butter and Sugars.
- Beat in the Eggs into the same bowl as the butter and sugars. Mix until combined.
- Fold in the mashed Bananas.
- Add in the Vanilla Extract and Buttermilk.
- Mix until combined.
- Fold in the dry mixture into the wet mixture.
- Be sure to do this little by little – “pour a little and mix, pour a little and mix…” You don’t want to overmix. This will give you dry, tough bread.
- Pour the batter into the prepared loaf pan.
- This is when you can add walnuts or chocolate chips to the top of the batter.
- Bake on center rack for 1 hour and 10 minutes. Check on your bread at the 1-hour mark using a butter knife. The butter knife should be inserted into the center of the bread and should come out fairly clean. Since there is a lot of heat trapped, the bread will continue to cook even after it’s taken out. The bread should also be golden on the outside. If this is not the case, leave in for an additional 10 mins.