Easy Banana Bead (no nuts)
Banana bread is so versatile. Breakfast- to Desert yummy!
equipment you need
- bread pan
- mixer
- measuring cup and spoons
ingredients needed
- 3 ripe bananas (more brown means sweeter)
- 2 eggs
- 1 stick butter (8 tablespoons)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup chocolate chips (optional)
- 1/4 teaspoon salt (if butter is salted omit this)
directions
- Arrange a rack in the bottom third of the oven and heat to 350°F
- Melt the butter in the microwave or over low heat on the stovetop.
- Place the melted butter and sugar in a large bowl and whisk until combined.
- Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
- Whisk the milk and vanilla into the batter.
- Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer.
- Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
- Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
- Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.
- Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
- lift the loaf out of the pan and place it on the cooling rack. Cool for another 10 minutes before slicing.
Banana Bread (No Nuts)
Ingredients
- 1 Stick Butter 8 Tablespoons
- 1 Cup White sugar
- 2 Whole Eggs
- 1/4 Cup Milk
- 1 Teaspoon Vanilla
- 3 Ripe Bananas
- 2 Cups All-Purpose flour
- 1 Teaspoons Salt
- 1 Teaspoon Baking soda
Instructions
- Arrange a rack in the bottom third of the oven and heat to 350°F
- Melt the butter in the microwave or over low heat on the stovetop.
- Place the melted butter and sugar in a large bowl and whisk until combined.
- Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
- Whisk the milk and vanilla into the batter.
- Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer.
- Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
- Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
- Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.
- Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
- lift the loaf out of the pan and place it on the cooling rack. Cool for another 10 minutes before slicing.
