What I had for breakfast!
I found this great recipe on
Banana Bread online, so I just had to bake it! I got this recipe from
Annie Eats Blog. I really love her blog cause she makes such great eats!
It's a pretty easy recipe to follow. You don't need to use a mixer at all, just a whisk or a spatula. It came out super moist and super yummy! The slice bananas on the edges makes the bread look even more delicious!
Once I took it out the oven and let it sit for a while, I dig right in! I love it when the bread is still warm from the oven. If you bake this, your house will smell like bananas! ^_^
Recipe Below!
Enjoy!
Liz
xo
Banana Bread
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Ingredients:
1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
6 large, very ripe bananas (about 2¼ lbs.), peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar
Directions:
Preheat the oven to 350˚ F. Lightly spray a loaf pan (about 9 x 5
inches) with cooking spray. In a medium bowl, combine the flour, baking
soda and salt; whisk together and set aside.
Place 5 bananas in a microwave safe bowl; cover with plastic wrap and
make several slits in the wrap to act as steam vents. Microwave on
high until the bananas are soft and have released liquid, about 5
minutes. Transfer the bananas to a fine mesh strainer set over a medium
bowl and let drain, stirring occasionally, about 15 minutes (you should
have ½-¾ cup liquid).
Transfer the reserved banana liquid to a medium saucepan over
medium-high heat. Cook until reduced to about ¼ cup, 5-10 minutes.
Remove the pan from the heat. In a large bowl, combine the bananas and
the reduced banana liquid. Mash with a potato masher or whisk until
fairly smooth. Whisk in the melted butter, eggs, brown sugar and
vanilla. Add the dry ingredients to the bowl with the banana mixture.
Fold together gently, just until all of the dry ingredients are
incorporated. Pour the batter into the prepared pan and smooth with a
spatula.
Slice the remaining banana diagonally into ¼-inch thick slices.
Layer the banana slices along both sides of the top of the batter,
leaving a couple of inches in the center to allow an even rise.
Sprinkle the sugar evenly over the assembled loaf.
Bake until a toothpick inserted in the center comes out clean, 55-75
minutes. Transfer to a wire rack and allow to cool at least 15 minutes
in the pan before removing. Continue to cool and serve warm or at room
temperature.
This recipe is from
Cooks Illustrated
