[RECIPE] BANANO BREAD

Updated: May 1


Grandpa Pillows Ripe AF Banano Bread.

because dessert breads matter ____________________________ - Preheat the oven to 350°F (177°C) with oven rack in lower 3rd position - Butter up the inside of a 9×5-inch loaf pan or coat with nonstick spray. Set aside. - Whisk 2 cups (250g) all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon together in a large bowl. Set aside. - Using a handheld or stand mixer with a paddle or whisk on high, beat 1/2 cup (1 stick) room temperature butter 3/4 cup (150g) packed brown sugar until creamy and smooth, about 2 minutes. - Reduce speed to Medium and mix in 2 large eggs (one at a time, beat well after each) 1/3 cup (80g) plain yogurt or sour cream 2 cups mashed bananas (4 large ripe bananas) 1 teaspoon pure vanilla extract - Reduce speed to low and slowly mix the dry and wet ingredients together until no flour balls remain. Do not over mix. Fold in optional 3/4 cup (100g) chopped nuts or Chocolate Chips. - Spoon the batter into the baking pan and bake for 60 minutes. - Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. - Insert a toothpick in the center of the loaf. If it comes out clean, its done. Do not over cook. - Remove from the oven and allow the bread to cool in the pan set on a wire rack. - Wrap in wax paper and store in extra large ziplock or old bread bag.


- Enjoy

Pro Tip: The Banano Bread will taste the best on day 2 but starts to get dry by Day 4 so don’t feel bad eating a whole loaf in 2-3 days. - From the kitchen of Chef Corduroy Pillows #Pillows #Recipe

© 2020 Daily Peel

banano-mark.png