Super Moist Super Easy Banana Bread - OAMC¶
Meta¶
- Website
- Total time: 100
- Yields: 14 serving(s)
| Nutrient | Value |
|---|---|
| calories | 422.1 |
| fatContent | 15.1 |
| saturatedFatContent | 8.9 |
| cholesterolContent | 95.3 |
| sodiumContent | 384.5 |
| carbohydrateContent | 67.3 |
| fiberContent | 2.3 |
| sugarContent | 34.7 |
| proteinContent | 6.2 |
Ingredients¶
- 4 cups white flour
- 1 teaspoon salt
- 4 eggs
- 4 teaspoons baking powder
- 1 cup butter (soft room temp. or it doesn't blend right)
- 3 cups banana pulp (mashed ripe banana's)
- 2 cups sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon vanilla
Preparation¶
Put butter, eggs, vanilla, sugar and banana's into a large bowl and blend with an electric mixer. Add flour, cinnamon, salt and baking powder, cinnamon and vanilla. Beat for 1-2 minutes with the electric mixer until well blended. If using fold in nuts at this point. Pour into two sprayed or greased 9x5x3" loaf pans. Bake at 325 for 1 hour and 30 minutes. Remove, cool in pan for 5 minutes. Then on racks for 20 minutes. You must must must NOT let it cool too long, I wrap it when it's barely cool enough to handle. The longer it cools the more moisture it will lose. Using a large knife (I use a large butcher knife) carefully slice into portions, then wrap very tightly with plastic wrap. Freeze. To reheat for a quick bite in the morning, microwave for 1.30 to 2 minutes.