Moist Banana Bread Recipe

 

Ingredients:

All-purpose flour (maida): 1½ cups (200 g)

Bananas: 2 or 3, mashed

Eggs: 2

Sugar: ½ cup (100 g)

Milk: ½ cup (120 ml)

Melted butter: ⅓ cup (75 g)Brown sugar: ¼ cup (50 g)

Baking powder: 1 tsp (4 g)

Baking soda: 1 tsp (5 g)

Cinnamon powder: ¼ tsp

Vanilla essence: 1 tsp (5 ml)

Salt: ¼ tsp

Directions:

Preheat the Oven:

Preheat your oven to 175°C (350°F). Grease and line a 24 x 10.5 x 7 cm (9 x 4 x 3 inch) loaf pan with parchment paper.

Mash Bananas:

In a large bowl, mash the bananas until smooth.

Mix Wet Ingredients:

Add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence to the mashed bananas. Mix until well combined.

Combine Dry Ingredients:

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, and salt.

Combine Mixtures:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour into Pan:

Pour the batter into the prepared loaf pan and smooth the top.

Bake:

Bake in the for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serving Suggestions:

Enjoy with a cup of coffee or tea for a perfect snack.

Serve warm with butter or nut butter.

Use overripe bananas for the best flavor and sweetness.

You can add walnuts or chocolate chips for extra texture and taste.

Nutritional Benefits:

Contains healthy fats from butter.

Rich in potassium from bananas.

A good source of carbohydrates for energy.

Dietary Information:

Vegetarian

Can be made dairy-free by substituting butter and milk with plant-based alternatives.

Nutritional Facts (per slice, based on 10 servings):

Calories: Approximately 180

Carbohydrates: 27 g

Protein: 3 g

Fat: 7 g

Saturated Fat: 4 g

Sodium: 200 mg

Sugar: 10 g

Fiber: 1 g

Storage:

Store in an at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.

Why You’ll Love This Recipe:

Simple and quick to prepare with minimal ingredients.

A great way to use up ripe bananas.

Versatile and can be adapted with various add-ins.

Conclusion:

This Moist Banana Bread is a delightful treat that’s easy to make and incredibly satisfying. Perfect for breakfast or as a snack, it’s a versatile recipe that can be customized to your liking. Enjoy a slice fresh out of the oven or toasted with your favorite spread!

Frequently Asked Questions:

Can I use whole wheat flour instead?

Yes, but it may result in a denser texture.

What can I substitute for eggs?

You can use flax eggs or applesauce for a vegan version.

Can I add nuts or chocolate chips?

Absolutely! Fold them into the batter before pouring it into the pan.

How can I tell when the bread is done?

A toothpick inserted into the center should come out clean.

How do I store leftover banana bread?

Store in an at room temperature or refrigerate.

Can I freeze banana bread?

Yes, slice it and wrap it tightly before freezing for up to 3 months.

Is this recipe suitable for beginners?

Yes, it’s very simple and forgiving for novice bakers.

Can I reduce the sugar?

You can try reducing the sugar slightly, but it may affect sweetness.

What can I use instead of milk?

Any non-dairy milk like almond or soy milk works well.

How long does it take to cool?

Let it cool for about 30 minutes before slicing.