The best delicious Banana Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Banana Bread recipe today!
Hello my friends, this Banana Bread recipe will not disappoint, I promise! Made with simple ingredients, our Banana Bread is amazingly delicious, and addictive, everyone will be asking for more Banana Bread.
What Makes This Banana Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Banana Bread.
Ready to make this Banana Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
6 tb Unsalted butter; softened
2/3 c Granulated sugar
2 lg Eggs
1 c Mashed very ripe bananas;
-(about 3
; medium-size)
3/4 c Walnuts or pecans; chopped
Preheat the oven to 350F. Position the rack in the center of the
oven. Lightly butter a 8.5 x 4.5 x 2.5-inch loaf pan.
In a large bowl sift together the flour, baking powder, baking soda,
and salt and set aside for later. In a large mixing bowl, using an
electric mixer on low speed, beat the butter for 1 minute or until
light and creamy. Add the sugar, about 2 tablespoons at a time, and
when all of it has been added, continue to beat on medium speed for 2
minutes, scraping down the beaters and the sides of the bowl as
needed . Add the eggs, 1 at a time, beating for 10 seconds between
additions or until absorbed by the butter. Scrape down the beaters
and the sides of the bowl and continue to beat for 1 minute or until
smooth and creamy. With a large rubber spatula, fold the sifted
ingredients into the batter, in 3 additions, alternating with the
mashed bananas, in 2 additions. Beat the batter with an electric
mixer, on low speed, for 1 minute or until smooth. Fold in the nuts
and transfer the batter to the prepared pan. Smooth the top with a
rubber spatula.
Bake for 55 minutes to 1 hour or until a tester, inserted in the
center, comes out dry. Cool the bread in the pan, on a wire rack for
15 minutes, then ease it out of the pan and cool it, to room
temperature,- on a wire rack.
Yields
1 servings
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