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Banana Bread Recipe Using 6 Bananas

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The Best Banana Bread (Paleo Grain Free SCD) Every Last Bite
The Best Banana Bread (Paleo Grain Free SCD) Every Last Bite from www.everylastbite.com

Description

Banana bread is a classic comfort food that can be enjoyed for breakfast or as a snack. This recipe uses 6 ripe bananas to create a moist and flavorful bread that is perfect for any occasion. The bananas provide natural sweetness and a soft texture that pairs well with warm spices like cinnamon and nutmeg.

Prep Time

10 minutes

Cook Time

1 hour

Ingredients

  • 6 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups all-purpose flour

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula

Method

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher.
  3. Add the melted butter and stir until well combined.
  4. Add the sugar, eggs, and vanilla extract and mix until smooth.
  5. In a separate bowl, whisk together the baking soda, salt, cinnamon, nutmeg, and flour.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Pour the batter into a greased 9x5 inch loaf pan.
  8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Slice and serve!

Notes

  • This recipe works best with very ripe bananas that are almost black in color.
  • You can add chopped nuts, chocolate chips, or dried fruit to the batter for extra flavor and texture.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition Info

  • Serving size: 1 slice (1/12th of loaf)
  • Calories: 230
  • Total fat: 8g
  • Saturated fat: 5g
  • Cholesterol: 48mg
  • Sodium: 223mg
  • Total carbohydrates: 38g
  • Dietary fiber: 2g
  • Sugar: 20g
  • Protein: 3g

Recipe FAQ

Can I use frozen bananas?

Yes, you can use frozen bananas in this recipe. Thaw them before mashing and using in the batter.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it includes xanthan gum, which helps bind the ingredients together.

Can I use brown sugar instead of granulated sugar?

Yes, you can use brown sugar instead of granulated sugar for a slightly different flavor and texture. Keep in mind that brown sugar is more moist than granulated sugar, so the bread may be a bit denser.

Recipe Tips

  • Make sure to grease the loaf pan well to prevent the bread from sticking.
  • Don't overmix the batter or the bread may become tough and dense.
  • If the top of the bread is browning too quickly, cover it with a piece of aluminum foil and continue baking.
  • Let the bread cool completely before slicing to prevent it from falling apart.
  • Store leftover bread in an airtight container at room temperature or in the refrigerator.

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