This is an incredibly moist banana bread that is made with simple ingredients you probably have in your pantry!— one banana bread recipe you won’t want to miss.
Guess what?
Ingredients
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs, large
2 cups all-purpose flour, we used 1 cup gluten free and 1 cup coconut flour
1 tsp baking soda
250 ml milk
1/2 tsp salt
3-4 medium bananas (or 2 large bananas)
1 tsp vanilla extract
And you should smell it!!
Making it:
Preheat the oven to 180C – 350F degrees and line a bread baking tin or two 8×4” bread pans with parchment paper (or grease well with butter or baking spray).
In a medium sized bowl, use a fork to mash the bananas until they are well mashed (I like them to be well mashed with small bits of banana pieces for texture). Set aside. If the bananas are still a bit firm, microwave for 30s – do not forget to prick them to stop an explosion.
In a separate bowl, use a hand mixer or standing mixer to cream the butter and sugar together.
Once combined, add the eggs. Cream the mixture until well combined.
Next, add the flour, baking soda, and salt. Mix until combined.
Lastly, add the mashed bananas and the vanilla extract. Mix until all the bananas have been incorporated into the batter.
Divide the batter evenly between the two bread pans and bake for about 35-40 minutes, or until the top is puffed, brown, and a cake tester comes out clean when inserted in the centre.
Allow to cool for about 5-10 minutes in the pan, then remove and allow to continue cooling on a wire rack.
Serve warm, room temperature, or cold. I like to spread a little butter and honey with Greek yogurt