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This simple banana bread is my favorite because it's a bit sweeter than the standard banana bread, which means the banana flavor really shines through. It's also an excellent base for adding nuts, chocolate chips, or anything else you like to eat in banana bread.
This recipe makes two regular loaves or one huge loaf. I usually leave one loaf plain, and add chocolate, nuts, and/or coconut to the second.
This banana bread is good warm, but even better a day or two later when you toast slices and slather them with butter! Delicious.
This recipe makes two regular loaves or one huge loaf. I usually leave one loaf plain, and add chocolate, nuts, and/or coconut to the second.
This banana bread is good warm, but even better a day or two later when you toast slices and slather them with butter! Delicious.
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Signing UpStep 1Tools and Ingredients
Ingredients:
3 overripe/black bananas, fresh or freeze-thawed1
1 cup sugar
1/2 cup butter (1 stick) - save wrapper to grease pans
2 eggs
3 Tablespoons milk
2 cups flour
1 teaspoon baking soda
2 Tablespoons each add-in
Tools:
KitchenAid mixer (or a bowl, and electric beaters or a spoon and strong arm)
rubber spatula
1 or 2 loaf pans
1Freezing your ridiculously ripe bananas, preferably in groups of 3, means you're always ready for banana bread. You can thaw the bananas in your bowl on the counter, or microwave them. Don't worry about the pool of liquid they drop - the freeze-thawed bananas will actually taste better than the same bananas that haven't gone through the process. Just remember to peel your bananas before freezing them.
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This a report from Puebla, MEXICO. We bake banana bread as your recipe, we add chocolate chips and oat cereal.
Great!! Delicious!!
I've always used brown sugar (prefer dark over light) when making banana bread - does using white sugar result in a different texture in the finished loaves?