Best Banana Nut Bread Recipe One Bowl / One Bowl Vegan Gluten Free Banana Nut Bread (V, GF, DF from abdur-mcbride.blogspot.com
Description
Banana bread is a classic dessert that many people love. It's moist, flavorful, and easy to make. Reynolds Banana Bread Recipe is a variation of the classic recipe that uses Reynolds Wrap® Aluminum Foil to create a deliciously moist and tender banana bread. This recipe is perfect for those who love bananas and want to try something new.
Prep Time: 15 minutes
The preparation time for this recipe is only 15 minutes. This includes gathering ingredients, measuring them out, and preparing the baking pan.
Cook Time: 60-70 minutes
The cook time for Reynolds Banana Bread Recipe is between 60-70 minutes, depending on your oven. The bread is ready when a toothpick inserted in the center of the bread comes out clean.
Ingredients
- 1 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 large eggs - 1 cup granulated sugar - 1/2 cup vegetable oil - 3 ripe bananas, mashed - 1/4 cup sour cream - 1 teaspoon vanilla extract
Equipment
- Reynolds Wrap® Aluminum Foil - Mixing bowl - Whisk or electric mixer - Measuring cups and spoons - Loaf pan
Method
1. Preheat your oven to 350°F. 2. Grease a 9x5-inch loaf pan with butter or cooking spray, then line it with Reynolds Wrap® Aluminum Foil. 3. In a mixing bowl, whisk together flour, baking soda, and salt. 4. In another mixing bowl, beat eggs and sugar until light and fluffy. 5. Add vegetable oil, mashed bananas, sour cream, and vanilla extract to the egg mixture. Mix well. 6. Gradually add the flour mixture to the egg mixture, stirring until just combined. 7. Pour the batter into the prepared loaf pan. 8. Bake for 60-70 minutes, or until a toothpick inserted in the center of the bread comes out clean. 9. Let the bread cool in the pan for 10 minutes before removing it from the pan. 10. Serve the banana bread warm or at room temperature.
Notes
- You can also add nuts, chocolate chips, or raisins to the batter for added flavor and texture. - It's important to line the loaf pan with Reynolds Wrap® Aluminum Foil to prevent the bread from sticking to the pan and to make it easier to remove from the pan.
Q: How do I know when the banana bread is done? A: Insert a toothpick in the center of the bread. If it comes out clean, the bread is done. If it's still wet, bake for a few more minutes. Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture and flavor of the bread may be slightly different. Q: Can I freeze the banana bread? A: Yes, you can freeze the banana bread for up to 3 months. Wrap it tightly in Reynolds Wrap® Aluminum Foil and store it in an airtight container or freezer bag.
Recipe Tips
- Use ripe bananas for the best flavor and texture. - Don't overmix the batter. Mix until just combined to avoid a dense and tough bread. - Let the bread cool in the pan for 10 minutes before removing it from the pan. This will prevent the bread from falling apart.
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