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Banana Bread » Simple and Healthy Recipe! ✅

I inevitably end up with some grotesquely overripe bananas lying around, and I always think I should do something with them only to find out a week later that they are unrecoverable. This recipe, like most banana bread recipes, works perfectly with this overripe fruit and I guess the moistness and intense flavor of the cake is also attributed to this. So, in other words, it’s perfect for when you have those forgotten bananas that are past their prime, languishing in your fruit basket. —Kirtan | the blurred lime

  • 4 large ripe bananas, mashed (ideally overripe)

  • 100 grams of butter, softened (plus fat to grease the mold)

  • 280 all-purpose flour

  • 150 grams of sugar

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 2 eggs

  1. Preheat the oven to 360 °F (180 °C) and grease a loaf pan.

  2. Cream butter and sugar until light and fluffy; You could use a hand mixer for this, but do it manually with a wooden spoon.

  3. Once the butter and sugar mixture is clear and aerated, break the eggs one at a time and incorporate them completely before adding the next. Add the vanilla extract, mashed bananas, buttermilk, and salt and combine. Add the flour and baking soda.

  4. Pour this batter into the buttered loaf pan and bake for 60 to 65 minutes, or until golden brown on the outside and a toothpick inserted into the center of the loaf comes out clean.

  5. Remove from oven and cool slightly on a rack before cutting. It keeps well for up to 3 days in an airtight container.

  6. *NOTE: If you don’t have buttermilk, add 1 tsp lemon/lime juice to 100ml milk and steep for 5 minutes. You can use it to replace buttermilk.

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