Banana Bread is one of my son's favorite foods to eat aside from Pumpkin Pie. That is why I make sure that there is always a banana bread in our kitchen, so when he gets home from school, he has something to eat that is healthy and not junky foods. Anyway, adding of bananas - providing they are very ripe - brings sweetness, moisture and flavor to this cake. Perfect for children, who usually love banana bread, it will keep for a few days.
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
2/3 cup unsalted butter, at room temperature
1 cup soft light brown sugar
2 eggs, lightly beaten
3 ripe bananas, mashed
DIRECTIONS:
Preheat the oven to 325 degrees F. Grease and flour an 8-cup loaf, pan, 9-by-5-by-3-inches.
Sift together the flour, baking powder, nutmeg and 1/2 teaspoon salt into a bowl. Cream the butter and sugar together and gradually add the eggs. Add the mashed banana and mix until well combined. Add the sifted flour and mix until smooth.
Pour the mixture into the loaf pan and bake in the upper half of the oven for about 45 minutes, or until the top is colored and the sides are beginning to pull away from the pan. Cover the top of the cake loosely with foil if it starts to darken too quickly. A skewer inserted into the center should come out clean.
Allow to cool for 5 minutes before removing from the pan and cooling on a wire rack. When completely cooled, wrap in plastic wrap until served, to keep it moist.
Preheat the oven to 325 degrees F. Grease and flour an 8-cup loaf, pan, 9-by-5-by-3-inches.
Sift together the flour, baking powder, nutmeg and 1/2 teaspoon salt into a bowl. Cream the butter and sugar together and gradually add the eggs. Add the mashed banana and mix until well combined. Add the sifted flour and mix until smooth.
Pour the mixture into the loaf pan and bake in the upper half of the oven for about 45 minutes, or until the top is colored and the sides are beginning to pull away from the pan. Cover the top of the cake loosely with foil if it starts to darken too quickly. A skewer inserted into the center should come out clean.
Allow to cool for 5 minutes before removing from the pan and cooling on a wire rack. When completely cooled, wrap in plastic wrap until served, to keep it moist.
3 comments:
wow sarap naman..never made banana bread before..I might grab the recipe later..hehe..thanks for sharing it te...:)
i learned to make banana bread when i came here :-) tasted good so my son loves it!
try it, you might like it :-)
wow ate, i missed the banana nut bread that hubby's niece used to bake for us.. uhhhhmmm yumyum..
Post a Comment