Best and Simple Banana Bread is all we need at this time when all of us are locked down in our houses and when we have so much to do. Best and simple banana bread, as the name suggests is best because it has the perfect texture and simple because it is almost one bowl recipe and even my 8 year old can make it with a little bit of help from me. This bread can be had for breakfast or at teatime. I love toasting it and having it with butter, while my son loves to have it with Nutella and my husband loves it as is. Do try it out and you will know what I am talking about. Also do try other simple cakes like Mawa Cake and lemon yogurt cake.
This recipe is adopted by Spendthepennies
Ingredients
1 1/3 cup – mashed bananas
2 1/2 Tbsp – lemon juice
1 1/2 cups – milk
3 cups – all purpose flour
1 1/2 tsp – baking soda
1/4 tsp – salt
2/3 cup – butter, softened
1 cup – white sugar
1/2 cup – brown sugar
3 large eggs
1 teaspoons vanilla
1 Tbsp – Cinnamon powder
Method
Pre heat the oven to 180º C and line a 9X12″ pan with parchment sheet.
Seive Flour, baking soda and salt together 2 or 3 times so there are no lumps in the mixture is airy.
Add 1.5 Tbsp of lemon juice to the milk and give it a mix and set it aside
Add the remaining 1 Tbsp lemon juice to the bananas and mash it well.
Mix butter and sugar on medium speed in the stand mixer or using a hand mixer till they are well combined.
Add eggs one by one and mix it on low speed.
Once the eggs are mixed well, increase the speed of the mixer and beat it till the mixture turns creamy.
Keeping the speed low, add the flour and milk alternately till everything is mixed well.
Add the mashed banana and fold it using a spatula.
Pour the batter into the pan. Don’t fill more than just more than half.
Bake it for 60 mins to 70 mins or till the top is nice and brown and the tooth pick comes out clean.
Leave it in the pan for 10 mins before transferring it onto a cooling rack.
Once it is completely cooled, slice them up as you like.
Store it in an airtight container and it will stay well for a week out and more if you refrigerate.
- 1⅓ cup - mashed bananas
- 2½ Tbsp - lemon juice
- 1½ cups - milk
- 3 cups - all purpose flour
- 1½ tsp - baking soda
- ¼ tsp - salt
- ⅔ cup - butter, softened
- 1 cup - white sugar
- ½ cup - brown sugar
- 3 large eggs
- 1 teaspoons vanilla
- 1 Tbsp - Cinnamon powder
- Pre heat the oven to 180º C and line a 9X12" pan with parchment sheet.
- Seive Flour, baking soda and salt together 2 or 3 times so there are no lumps in the mixture is airy.
- Add 1.5 Tbsp of lemon juice to the milk and give it a mix and set it aside
- Add the remaining 1 Tbsp lemon juice to the bananas and mash it well.
- Mix butter and sugar on medium speed in the stand mixer or using a hand mixer till they are well combined.
- Add eggs one by one and mix it on low speed.
- Once the eggs are mixed well, increase the speed of the mixer and beat it till the mixture turns creamy.
- Keeping the speed low, add the flour and milk alternately till everything is mixed well.
- Add the mashed banana and fold it using a spatula.
- Pour the batter into the pan. Don't fill more than just more than half.
- Bake it for 60 mins to 70 mins or till the top is nice and brown and the tooth pick comes out clean.
- Leave it in the pan for 10 mins before transferring it onto a cooling rack.
- Once it is completely cooled, slice them up as you like.
- Store it in an airtight container and it will stay well for a week out and more if you refrigerate.
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