The Best Banana Bread, Period.
Learn how to make literally the tastiest, MOIST and ultra-delicious banana bread. The recipe is easy to make, the ingredients are cheap and easy to get hold of and it’s fun to make. This banana bread is perfect served warm or cold and is great for a quick breakfast, lunch or afternoon snack. Please sit back, relax and enjoy this recipe.
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Equipment Used –
Maxwell & Williams Salt Pig – L
Peugeot 9-Inch Pepper Mill – n
Global Maple Board Cutting Board –
Pyrex Glass Measuring Jug –
Premium Whisk 20cm, Stainless Steel –
Measuring Cups and Spoons Set –
Mixing Bowl 4 Piece Set –
Stainless Steel Tongs –
Stainless Steel Wire Rack –
KitchenAid Spatula –
Small Glass Bowls Set of 8 –
My Knives –
Shun Premier Santoku Kitchen Knife 17.8cm –
Shun Premier Nakiri Kitchen Knife 14cm –
Shun Premier Bread Kitchen Knife 22cm –
Shun Premier Combination Honing Steel – s
Ingredients –
190g (6.7oz) – Sated Butter, Softened & Cubed
180g (6.3oz) – Brown Sugar
115g (4.06oz) – Unrefined Caster Sugar or Caster Sugar
3 – Large Free Range Eggs
315g (11.1oz) – Plain All Purpose Flour
6.5g (0.2oz) – Baking Powder
6.5g (0.2oz) – Bi-Carb Soda (Baking Soda)
4 – Large Overripe Bananas, Peeled & Chopped
1 tsp (5ml) – Vanilla Extract or Paste
1/2 Cup (125ml) – Full Fat Milk
Notes –
Storage –
The banana bread can be stored in an airtight container in a cool dark space for up to 4 days. It can be stored in the fridge for up to 1 week and can be frozen for up to 6 months.
Heating –
The banana bread can be placed in a toaster, oven and microwave to heat to your preference.
#bananabread #bread #cake
Recipe Video:
