Make the finest banana bread recipe ever with those ripe bananas. It can be made quickly in one bowl without a mixer and is delicious and moist.
One of those traditional, all-American comfort food dishes that brings warmth to the whole family.
This rich breakfast recipe, which originated in the United States, is also ideal for brunch, served lightly warmed in the oven with butter and jams, or as a hearty snack.
This recipe has all the characteristics of traditional banana bread, it’s moist, flavoured with sweet ripe bananas, and enjoyed by both children and adults.
The banana bread is amazing immediately out of the oven and even better the next day when it’s been toasted.
Three overripe bananas are the first part of this delicious, hearty bread.
As bananas ripen, they become considerably sweeter and more delectably fragrant, so be sure the ones you use are thoroughly matured.
Use really ripe bananas to make moist banana bread. It’s okay if the skin has entirely turned brown. The bananas should at least be dark yellow with lots of brown dots.
Bananas come in a wide variety of shapes and sizes, but for this recipe, I’ll be using the long, curved, bright yellow variety that is sold in bunches.
When creating any kind of bread, it’s important not to overmix the ingredients because doing so can cause the gluten proteins to generate an elastic batter that might not rise well.
Although my family prefers it without any additions, you are welcome to include chocolate chips or nuts.
Kids will love helping you prepare banana bread, and they will love eating it, too!
I’m glad to share with you this very simple banana bread that I have enjoyed for many years and will continue to enjoy for a very long time.
You can add chocolate chips, roughly chopped nuts, or hazelnuts to my version of banana bread as desired.
Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.