Banana Loaf. I'll just keep looking for a banana loaf recipe till I find one I like. Banana-Walnut Loaf. this link is to an external site that may or may not meet accessibility guidelines.. That's the trick to a moist banana bread.
I also find a glass loaf pan works best.
Place loaf pans on a baking sheet in the oven.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
You can cook Banana Loaf using 9 ingredients and 12 steps. Here is how you cook it.
Ingredients of Banana Loaf
- Prepare of - INGREDIENTS for 2 - 13 x 8 x 5.5cm Cake -.
- It's of Butter.
- You need of Sugar.
- It's of Egg.
- It's of Honey.
- You need of Flour.
- You need of Baking Soda.
- It's of Bananas (Ripe).
- Prepare of Walnuts (Roasted).
In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. The key to a loaf of delightful banana bread is its moistness. Here are some tips and tricks to ensure that your banana bread doesn't turn dry: The bananas have to be over-ripe. When it comes to banana bread, the blacker the peel, the better.
Banana Loaf instructions
- Operation Time / 20 min Oven Temperature / 350F Baking Time / 35 min.
- Prepare two paper rectangle molds on a cookie sheet. Set aside until use..
- Roast the walnuts until lightly browned. Let cool completely. Set aside until use..
- Sift the flour and baking soda into a medium bowl and combine. Set aside until use..
- Using your hand, mash the bananas roughly. Set aside until use..
- Beat the eggs and set aside until use..
- Using a hand mixer, cream the butter and sugar. Add the beaten eggs gradually and mix well..
- Add the honey and mix well..
- Add the flour mixture to the wet mixture and use a rubber spatula to mix until half mixed..
- Add the mashed bananas and roasted walnuts to the mixture and mix until smooth..
- Pour the batter into the molds. Bake for 35 min, rotating the mold halfway through. Let cool..
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Stir in the sugar, beaten egg, and vanilla extract. I firmly believe that banana bread is something you should be able to make anytime and anywhere, with a mixer or with a fork, in a loaf pan or in a muffin tin — whenever you have a few bananas going soft and freckly. This is a lovely, moist loaf, which really doesn't need to be buttered. Any bananas left in the fruit bowl are ideal for this cake - the riper they are, the better. Be sure to be mindful about the time with these pan adjustments.
