Moist Banana Bread Recipe

Ingredients

All-purpose flour (maida): 1½ cups (200 g)

Bananas: 2 or 3, mashed

Eggs: 2

Sugar: ½ cup (100 g)

Milk: ½ cup (120 ml)

Melted butter: ⅓ cup (75 g)Brown sugar: ¼ cup (50 g)

Baking powder: 1 tsp (4 g)

Baking soda: 1 tsp (5 g)

Cinnamon powder: ¼ tsp

Vanilla essence: 1 tsp (5 ml)

Salt: ¼ tsp

Preparation

1. Preheat the Oven:
   • Preheat your oven to 175°C (350°F). Grease and line a 24 x 10.5 x 7 cm (9 x 4 x 3 inch) loaf pan with parchment paper.
2. Mash Bananas:
   • In a large bowl, mash the bananas until smooth.
3. Mix Wet Ingredients:
   • Add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence to the mashed bananas. Mix until well combined.
4. Combine Dry Ingredients:
   • In another bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, and salt.
5. Combine Mixtures:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Pour into Pan:
   • Pour the batter into the prepared loaf pan and smooth the top.
7. Bake:
   • Bake in the for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
   • Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

SERVING SUGGESTIONS:

• Enjoy with a cup of coffee or tea for a perfect snack.
• Serve warm with butter or nut butter.

COOKING TIPS:

• Use overripe bananas for the best flavor and sweetness.
• You can add walnuts or chocolate chips for extra texture and taste.

NUTRITIONAL BENEFITS:

• Contains healthy fats from butter.
• Rich in potassium from bananas.
• A good source of carbohydrates for energy.

DIETARY INFORMATION:

• Vegetarian
• Can be made dairy-free by substituting butter and milk with plant-based alternatives.

NUTRITIONAL FACTS (PER SLICE, BASED ON 10 SERVINGS):

• Calories: Approximately 180
• Carbohydrates: 27 g
• Protein: 3 g
• Fat: 7 g
• Saturated Fat: 4 g
• Sodium: 200 mg
• Sugar: 10 g
• Fiber: 1 g

STORAGE:

• Store in an at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.

WHY YOU’LL LOVE THIS RECIPE:

• Simple and quick to prepare with minimal ingredients.
• A great way to use up ripe bananas.
• Versatile and can be adapted with various add-ins.

CONCLUSION:

This Moist Banana Bread is a delightful treat that’s easy to make and incredibly satisfying. Perfect for breakfast or as a snack, it’s a versatile recipe that can be customized to your liking. Enjoy a slice fresh out of the oven or toasted with your favorite spread!

FREQUENTLY ASKED QUESTIONS:

1. Can I use whole wheat flour instead?
   Yes, but it may result in a denser texture.
2. What can I substitute for eggs?
   You can use flax eggs or applesauce for a vegan version.
3. Can I add nuts or chocolate chips?
   Absolutely! Fold them into the batter before pouring it into the pan.
4. How can I tell when the bread is done?
   A toothpick inserted into the center should come out clean.
5. How do I store leftover banana bread?
   Store in an  at room temperature or refrigerate.
6. Can I freeze banana bread?
   Yes, slice it and wrap it tightly before freezing for up to 3 months.
7. Is this recipe suitable for beginners?
   Yes, it’s very simple and forgiving for novice bakers.
8. Can I reduce the sugar?
   You can try reducing the sugar slightly, but it may affect sweetness.
9. What can I use instead of milk?
   Any non-dairy milk like almond or soy milk works well.
10. How long does it take to cool?
    Let it cool for about 30 minutes before slicing.