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Double Recipe Banana Bread

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Easy Double Chocolate Banana Bread Recipe Best Ever! Melanie Cooks
Easy Double Chocolate Banana Bread Recipe Best Ever! Melanie Cooks from www.melaniecooks.com

Description

This double recipe banana bread is a moist and delicious treat that is perfect for breakfast or as a snack. It is easy to make and can be stored for several days in an airtight container.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 4 ripe bananas
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk or electric mixer
  • Loaf pan
  • Parchment paper

Method

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until they are mostly smooth.
  3. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the bowl and whisk until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. Line a 9x5 inch loaf pan with parchment paper and pour the batter into the pan.
  7. Bake for 60-65 minutes or until a toothpick inserted in the center of the bread comes out clean.
  8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Slice and serve.

Notes

  • If you don't have a large enough mixing bowl, you can mix the wet ingredients in one bowl and the dry ingredients in another bowl before combining them.
  • If the top of the bread is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
  • You can add nuts, chocolate chips, or other mix-ins to the batter if desired.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 229
  • Total fat: 8g
  • Saturated fat: 5g
  • Cholesterol: 47mg
  • Sodium: 190mg
  • Total carbohydrates: 37g
  • Dietary fiber: 1g
  • Sugars: 20g
  • Protein: 3g

Recipes FAQ

  • Can I use whole wheat flour instead of all-purpose flour?

    • Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Just keep in mind that the bread will be denser and have a nuttier flavor.

  • Can I freeze the bread?

    • Yes, you can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw it overnight in the refrigerator before serving.

  • Can I use margarine instead of butter?

    • Yes, you can use margarine instead of butter. Just make sure it is the same consistency as softened butter and not a spreadable margarine.

Recipe Tips

  • Make sure the bananas are ripe before using them in this recipe. They should be yellow with brown spots and very soft to the touch.
  • Use parchment paper to line the loaf pan to make it easier to remove the bread from the pan and prevent sticking.
  • Let the bread cool completely before slicing to prevent it from falling apart.
  • Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

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