Banana bread is something you can make any time, you just need a few bananas that have gone soft and gotten spotty, or maybe they\’ve turned black. You can make it with a mixer or with a fork, in a loaf pan or in a muffin tin. Sometimes I don\’t eat through all the bananas I buy, so I will individually freeze them in snack size baggies so I can use them in smoothies or to make banana bread anytime.
One of my friends and I were recently on the phone and she said she was going to make banana bread for her family while. She quickly whipped it up while we were on the phone. I quickly followed suit and pulled out some bananas from the freezer to thaw out.
Here is a very basic, delicious, and no-fail recipe. This banana bread will quickly fill your home with its delicious aroma and have you wanting to dive into a warm slice of fresh-baked banana bread as soon as it exits the oven.
Let\’s talk about the most important part of banana bread – the bananas.
The only requirement is your bananas should be ripe. Once the skins start to develop spots and the fruit has become soft they\’re perfect for banana bread. Allowing your bananas to ripen even longer – until the skins are brown/black and the banana falls apart when you peel it will make your bread have a stronger and richer banana flavor – which is what I actually prefer.
Personally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you against chunks and like your bananas to be completely smooth, I recommend mashing them separately.
1 cup sugar
4 medium bananas mashed
1/2 cup oil (I used vegetable oil)
1.5 teaspoons vanilla
1/4 cup unsweetened almond milk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
3/4 teaspoon baking soda
dash of salt
1/2 cup chopped nuts, dried cherries… etc of your choice
1. Preheat oven to 350 degrees F.
2. Grease a loaf or line a muffin tin with liners.
3. In a large bowl mix sugar, bananas, oil, and vanilla until smooth.
4. Stir in the almond milk and vinegar.
5. Add flour, baking soda, and salt, stirring until moistened.
6. Stir in your extra ingredients if you choose to.
7. Pour into muffin cups or loaf pans, leaving room for it to rise.
8. Bake muffin for about 15 minutes or until a toothpick comes out clean. Bake loaves of banana bread for about 45 minutes or until a toothpick comes out clean.
9. Enjoy once you\’ve given it some time to cool.