Bread Recipes

Baking Moist (Gently Sweet) Banana Bread

I love baking banana bread. Enough to be up at 3am making it. Here is my recipe!

Preheat oven to 350 degF.
Butter the loaf pan. I prefer mini pans for an even, consistent, moist inside.

Mash very ripe/blackened bananas to liquify.

In another bowl, mix 2 ounces white sugar, 2 ounces of brown sugar, 8 ounces vegetable or coconut oil, and 1-2 teaspoons of vanilla extract. Add 2 large eggs (already beat). Mix to liquify.

Add the mashed liquified bananas. Mix to liquify.

Add 1 teaspoon each of salt, baking soda, and baking powder. Mix/blend.

Slowly incorporate 2 cups (16 ounces) of unbleached flour. Mix till no more flour streaks.

Pour batter/mix into the buttered pan(s). Bake for 30 mins. May take longer if you have a larger pan. When outside starts to turn brown, check inside with toothpick or fork for center doneness. Should be moist but no crumbs on toothpick or fork.

Remove from oven. Allow it cool.
Stays fresh and yummy for a week in the fridge. Longer in the freezer (just allow time to thaw).

***The recipe I’ve adapted it from used double the amount of sugar that I posted here but I opted to use half the amount. If you’re like me and do not like to have super sweet treats, this is a good amount of sugar***

Original of the video here

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