Am I a little old–fashioned? Maybe! Not because it just seemed a little too boring 😀 but honestly I didn’t think anyone needs another banana bread recipe and I just adore it :oops:.
I know everyone has their own go-to banana bread recipe but seriously, this recipe is everything you want in banana bread. It’s moist, fluffy, full of flavor and it’s also freeze well.
What I love about this recipe is that you can just whip it up in minutes. There is no mixer required just mix the wet and dry ingredients separately, then combine and bake – easy peasy.
Whether you enjoy this healthy banana bread for a breakfast treat or with a cup of coffee as an afternoon snack – I think you’ll find that it’s tasty and comforting ;). Enjoy!!!
SOFT MOIST FLUFFY BANANA BREAD | BANANA MUFFINS
Yield: One 8×4 -inch loaf pan/ 6 standard muffins
Active time: 15 minutes
Total times: 1 hour
INGREDIENTS
- 200 grams Bananas (mashed)
- 123 grams All-purpose flour
- 2/3 teaspoon Baking soda
- 1/6 teaspoon Salt
- 1/3 teaspoon Cinnamon powder
- 90 grams Granulated sugar (you can reduce to 60 grams if you prefer less sweet)
- 67 grams Eggs
- 67 grams Vegetable oil
- 2/3 teaspoons Vanilla extract (optional)
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- Grease and flour a 8X4-inch loaf pan.
- Combine flour, baking soda, salt and cinnamon powder, set aside.
- In a large bowl, whisk together the sugar, eggs and oil.
- Pour dry ingredients to wet ingredients; stir just until dry ingredients are moistened. Then add the mashed bananas, mix well. Do not over mix, because that would result in tough dry bread.
- Spread the batter evenly in the prepared pan. Place some banana and almond slices on top of the batter (optional).
- Bake for 40-45 minutes until toothpick inserted in the center of the loaf comes out clean.
- Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely.
- Store covered at room temperature (the bread also freezes great).
NOTES
- This recipe can produce 6 standard Banana Muffins.
Place cupcakes paper inside the pan. When filling your cupcake cases, only pour the batter until it is two thirds full. Overfilling leads to overflowing, so always leave some rising room for your muffins. Place banana and almond slices on top of the batter (optional), then bake for 30-35 minutes of until toothpick inserted in the center comes out clean.
Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. - It will keep well (in an airtight container) for about 1 days in room temperature, 1 week in the fridge and 2-4 months in the freezer
- To defrost the loaf from the freezer, unwrap it and put it on a wire rack at room temperature for 3-4 hours, then store in an airtight container.
- You also can use microwave to defrost it. Arrange the bread slices on a microwave-safe plate, then microwave the bread on high power for 10 seconds at a time until it is soft and warm.
- Or you can instead defrost your bread by placing it into a toaster oven. Take the bread out of the plastic and let it thaw in the fridge until it is no longer frozen (overnight for a loaf, and 2 to 3 hours for individual slices). Heat your oven to 380 degrees F and ‘refresh’ the bread for 3 to 5 minutes