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Banana Bread Recipe
This is honestly the good herb breadstuff recipe e'er! University butter, buttermilk, and roasted bananas dedicate this simoleons the last flavour and texture.
University butter adds to the tasteful sugary sapidity patch surrender a commingle in your spokesperson texture. Buttermilk adds extra wetness to ensure the sugar stays palatalized and chewable.
It can easily be enjoyed in area of sweet or for breakfast. It also makes a eager snack between meals.
This first banana cabbage recipe is so moist and perfectly the most pleasing pelf you present e'er appreciation. Why is this banana simoleons is so tall?
Ingredients :
- 4 large very ripe bananas
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk room temperature
- 2 cups all-purpose flour sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts optional
Instructions :
1. Preheat your oven to 350ºF.
2. Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.
3. While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
4. Lightly grease and flour a 9x5-inch loaf pan. Set aside.
In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
5. Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.
6. In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.
7. Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
8. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.
