Banana Bread – No Fail Recipe
When life gives you overripe Bananas…You make bread with them! Being a delicate fruit, bananas tend to ripen very fast and since some of us are rather fussy about eating spotty- brown-Banana-3mushy bananas, much of it goes waste. Well not anymore! We will use these ooey gooey bananas to make some super simple and super delicious…..BANANA BREAD!!!
The recipe is so simple and best part is that there is no need for a mixer.Clean-up is easy as well. You can just mix everything in one big bowl. As mentioned, the best bananas to use for the banana bread are the really-really ripe ones. The banana peel should be at least half browned, really spotty and the inside should be squishy and brown. So, let’s start with the recipe!!!
Prep Time: 15 mins | Bake time: 60 mins | Yields: 12-13
List of Ingredients:
- 100 gm of Butter, unsalted (at room temp)
- 1 cup powdered Sugar, 250 gm
- 2 Eggs, beaten
- 2-3 large Banana, mashed
- 1 1/2 cup of self raising all-purpose Flour (maida)
- 1 tsp of Baking Powder
- 1/2 tsp Baking soda
- 1/2 tsp of Salt
- 1 tsp of Vanilla
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan.
Bake at 175 degrees for 60 minutes. Let it cool down for 10 minutes. Take it out and keep it in air-tight containers.
- All the ingredients should be at room temperature.
- NEVER melt the butter for creaming step. If the butter temperature goes down below room temperature, DO NOT use it.
- After adding flour to the mix, DO NOT whisk. Just fold in one direction to make a smooth batter
- In case you are using salted butter, skip adding salt.
- Batter, to be poured, should be slightly flowy. In case not, add little warm milk (2 tsp) for the correct consistency.
- Do not try to take out bread when it is hot because it breaks down while doing this.
Enjoy this and keep me posted!!!
