Banana Bread

picstitch (9)

I cut the parchment paper to fit the length of the long side. I don’t worry about the short sides.

There are thousands of banana bread recipes out there…yep, here’s yet another one.  Even with this recipe I adjust.  If I am short on an ingredient I will sub out or add.  For instance I will use 1/4 cup or 1/2 cup of coconut flour in place of some of the flour.  I might do the same with whole wheat flour.  I’ve been known to add coconut flakes and play with the spices (You can adjust to your taste… 1/8 tsp nutmeg, 1/2 tsp cinnamon.  I’ve even used a teaspoon pumpkin pie spice!).  If the batter seems dry I might add a tablespoon of applesauce or even apple butter!  Have fun.  Isn’t that what cooking is about?  This one, I just baked today and I made it exactly as written down here.

2 cups of flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon Himalayan salt (sea salt is fine too 🙂  )

1 1/2 cups smashed bananas

3/4 cup sugar in the raw (Any sugar will do)

2 eggs

1/2 cup of melted butter ( I make mine with 1/4 cup melted butter and 1/4 cup coconut oil)

Get out two bowls…

In one bowl mix flour, baking powder, baking soda, spices, and salt.  In the second bowl beat the two eggs, then add sugar, smashed bananas, melted butter/oil.  Pour the liquid mixture into the dry and combine gently.

I line a 9x5x3 loaf pan with parchment paper (Loaf comes out with ease every time!).  Pour batter in and bake at 350 degrees for 50 minutes.  Test with wooden stick.

I’d love to hear any tips you may have for baking the perfect banana bread!  ❀

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17 thoughts on “Banana Bread

    • The new year is off to a wonderful start! Loads of ideas I can’t wait to try. Hope yours is going well too! Some of my projects will have to wait until it gets warmer…so baking will have to do. I’m not a too big on baking. I’d rather be building something or playing in the dirt, but again…too cold. Thanks for stopping by Tiny. 😀

  1. We often end up with too many bananas, I usually make muffins, so something new ought to be tried out. Instead of spices I use a brown sugar that is sort of spicy in itself, a bit like molasses? It’s a bit moist and turns to rock if you don’t close the bag properly. It’s possibly what’s called muscovado in English, I haven’t been able to figure it out. http://www.colourbox.dk/preview/1178834-140546-.jpg

    • I love baking with brown sugar. I’ve often replaced “white sugar” for brown sugar. Have you tried it in coffee? It does bring out a richer taste; that is if you sweeten your coffee. Banana muffins are delicious! Grab and go! I’ve been making pancakes with bananas! I will post a recipe of that. Super easy and they save very well in the refrigerator. It’s always a pleasure to see you here Pia. Have a wonderful day! 😀

    • Himalayan salt is what I use. There are some salts that I found not be a good choice for me and this was a good choice. Perhaps I should write a post on salts. Thanks Hari for giving me the idea. 🙂

      • Please do! We only know sea salt here!
        I was shocked when I watched the documentary about salt mine for the first time. It made me realize that sea salt is not the only salt known out there!

      • Learning a language is all about immersion….understand and been understood….school is very often not the best place to learn languages…. I am sure if you came to spend 2 months in France…and you had to buy your croissant every morning….mmmm mmmmm you would catch it so fast!!!

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