Banana bread

Banana bread. This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! Because it really is the best banana bread recipe, period.

Banana bread It's so light and moist and stays. Banana bread that will remind you of your mom's recipe or your grandma's recipe…but even better. This moist banana bread has an intense banana flavor and the perfect amount of sweetness. You can have Banana bread using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Banana bread

  1. Prepare 250 g of farine.
  2. Prepare 120 g of sucre.
  3. It’s 3 of bananes bien mûres.
  4. You need 1 cc of bicarbonate.
  5. You need 2 of oeufs.
  6. Prepare 2 cs of lait.
  7. It’s 80 g of beurre.
  8. It’s 1 of pincée sel.

The Best Banana Bread Recipes on Yummly Banana Bread, Vegan Banana Bread, Gluten-free Banana Bread. Our family's very favorite Banana Bread Recipe is EASY, moist, and simply perfection! Look no further for a fool-proof banana bread recipe that turns out perfect every time.

Banana bread step by step

  1. Préchauffer le four à 170 degrés..
  2. Dans un saladier, mélanger le sucre et les oeufs. Fouetter pour faire blanchir..
  3. Ajouter la moitié de la farine, le bicarbonate, le sel et le beurre mou. Mélanger..
  4. Ajouter les bananes écrasées et le lait. Mélanger. Puis le reste de farine..
  5. Mélanger énergiquement au fouet ou au batteur électrique..
  6. Beurrer un moule à cake. Verser la pâte dans le moule et faire cuire pendant 45 minutes à 170 degrés (un peu moins avec un four à chaleur tournante)..

Banana bread is a "quick" bread made of very ripe bananas, sugar, butter, eggs, flour, vanilla, and a leavener. Since it is a quick bread, it uses baking soda rather than a yeast to help the bread rise as it. Learn how to make healthy banana bread made with whole wheat flour, honey, coconut oil and bananas in this video. Use overripe bananas to bake a classic banana bread with this easy recipe from Food Network. Recipe courtesy of Mary Sue Milliken and Susan Feniger.