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1. My recipes classic banana bread how to#
2. My recipes classic banana bread plus#
3. My recipes classic banana bread free#

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My recipes classic banana bread free#

I made this gluten free by simply switching out my flour to a gluten free all purpose flour.Īre you ready for a bite of this delicious treat? I say pour a glass of coffee and enjoy!ĭisclosure: I am a blog partner with Cooking Light however, this is not a compensated post. It only takes a few minutes to put together this bread and uses exactly what you have in your pantry.

My recipes classic banana bread plus#

This past weekend though, I knew I had to make this! I had bananas that needed to be used up, plus I was craving some delicious bread for breakfast with my coffee. I have had this recipe planned to make for a while now but it seemed like it kept getting pushed back the more busy our days have been. I decided to try out a new recipe for Banana Bread this week that I saw over on Cooking Light. Serve toasted with a smear of cream cheese, greek yogurt, or peanut and top with mixed nuts, if desired. We love this bread's moist texture and simple flavor.

My recipes classic banana bread how to#

This classic Banana Bread recipe is perfect on its own or if you are like me, a little butter doesnt hurt.One of my favorite treats during the fall is Banana Bread, plus my picky eater will eat it too which makes it even better! How to Make Classic Banana Bread Put your overripe bananas to good use and make a loaf of banana bread. Or you can freeze individual wrapped slices, stored separately or in a large freezer bag, and just remove a slice whenever you are craving banana bread. The bread will last up to four months in the freezer. The baked and completely cooled loaf should be wrapped well in plastic wrap then placed in a freezer safe bag or container. It will keep for four days at room temperature or you can store it in the fridge for a week. The baked bread should be stored in an airtight bag or container, so it doesnt dry out. Yes you can, the best additions are chopped dried fruit, such as prunes or apricots, dried berries, raisins or even some chocolate chips. Very ripe bananas are easier to mash, which means that they will incorporate easier into the recipe, they are also sweeter and they have more flavour. I usually use bananas that are starting to turn black. You are going to want to use fully ripe bananas or even over ripe bananas. In a medium bowl, whisk together the flour, baking soda and salt. Spray an 8x5-inch loaf pan with nonstick spray. Spoon into the prepared loaf pan and bake. 1 cups mashed ripe banana (about 3 bananas) cup plain low fat yogurt 1 teaspoon vanilla extract Instructions Preheat the oven to 350F. Combine with the dry ingredients and beat until combined, then add the mashed bananas and beat until just combined. In a medium bowl beat eggs and melted butter. In a large bowl whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whenever I make Sweet Loaf Breads or Muffins and I hear splash, my next question is Did you actually taste that? And believe it or not he does, he even knows if it was too dry or too moist. Believe me it took me ages to get used to that. I have a husband who in the morning has a big mug of caffè latte and he dunks anything and pretty well everything in it.

So he asked me if I remembered that delicious banana bread I used to make? Remember, just bananas, no fancy frosting or glaze! and look we even have some in the fruit bowl? So I really had no excuse. Lately I have been making desserts more to my liking, Toffee Caramel Cheesecake, then to his. If you use unsalted butter then add 1/4 teaspoon of salt.Ĭlassic Banana Bread, one of the Italians favourites, just how he likes it, no crumb topping, no frosting, nothing fancy!.