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  • Banana Bread

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    Nuno Miguel
    62 views2 pages
    This document provides a recipe for banana bread. The recipe calls for ingredients like flour, butter, brown sugar, eggs, yogurt, mashed bananas and vanilla. The instructions explain how to mix the dry and wet ingredients together and bake the bread for 60-65 minutes. The bread is moist and flavorful with buttery banana and brown sugar flavors. Optional additions like nuts or a cream cheese frosting are suggested.

    Original Description:

    Receita de bolo de banana

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    This document provides a recipe for banana bread. The recipe calls for ingredients like flour, butter, brown sugar, eggs, yogurt, mashed bananas and vanilla. The instructions explain how to mix the dry and wet ingredients together and bake the bread for 60-65 minutes. The bread is moist and flavorful with buttery banana and brown sugar flavors. Optional additions like nuts or a cream cheese frosting are suggested.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    62 views2 pages

    Banana Bread

    Uploaded by

    Nuno Miguel
    This document provides a recipe for banana bread. The recipe calls for ingredients like flour, butter, brown sugar, eggs, yogurt, mashed bananas and vanilla. The instructions explain how to mix the dry and wet ingredients together and bake the bread for 60-65 minutes. The bread is moist and flavorful with buttery banana and brown sugar flavors. Optional additions like nuts or a cream cheese frosting are suggested.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    My Favorite Banana Bread

    ★ ★ ★ ★ ★ 4.9 from 662 reviews


    Prep Time: 10 minutes Cook Time: 65 minutes Total Time: 3 hours Yield: 1 loaf

    With its super-moist texture, buttery banana and brown sugar flavors, and incredibly so crumb, this is the best ever banana
    bread recipe. You’ll need 4 ripe bananas to begin.

    Ingredients
    2 cups (250g) all-purpose flour (spoon & leveled)
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 cup (1 stick or 115g) unsalted butter, so ened to room temperature
    3/4 cup (150g) packed light or dark brown sugar
    2 large eggs, at room temperature
    1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
    2 cups mashed bananas (about 4 large ripe bananas)
    1 teaspoon pure vanilla extract
    optional: 3/4 cup (100g) chopped pecans or walnuts

    Instructions

    1 Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with
    nonstick spray. Set aside.
    2 Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
    3 Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high
    speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well a er each
    addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running
    on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in
    the nuts, if using.
    4 Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil a er
    30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come
    out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
    5 Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best
    on day 2 a er the flavors have settled together. See post above for freezing instructions.

    Notes
    1 Butter: If needed, you can use salted butter in this recipe instead. Keep all the other ingredients the same.
    2 Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces
    (112g) of so ened cream cheese and 1/4 cup (60g) of so ened unsalted butter together on medium speed until smooth.
    Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread
    on cooled loaf.
    3 Banana Bread Mu ins: Use this banana bread recipe to make 2 dozen banana bread mu ins. Pour the batter into a lined or
    greased mu in pan and bake for 5 minutes at 425°F (218°C) then, keeping the mu ins in the oven, reduce the oven
    temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out
    clean. The total bake time for the banana bread mu ins is about 22-23 minutes. The initial burst of hot air helps those
    mu ins rise nice and tall! Or try my quick & easy banana mu ins.

    4 Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not
    recommend any liquid sweeteners.
    5 No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana (in addition to the 2 cups), unsweetened applesauce, or
    even canned pumpkin puree.
    6 Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain o any excess liquid before using
    in the recipe.
    7 Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips (semi-
    sweet, dark chocolate, etc). No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both
    optional.

    Find it online: https://sallysbakingaddiction.com/best-banana-bread-recipe/

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