Add the eggs one at a time beating well after. Beat in the egg and vanilla extract with an electric beater. I did add a splash of vanilla extract and added walnuts to the top. Banana bread i m pretty sure is at least 50 percent of the reason bananas exist. I firmly believe that banana bread is something you should be able to make anytime and anywhere with a mixer or with a fork in a loaf pan or in a muffin tin whenever you have a few bananas going soft and freckly.
Was not soggy in the middle at all like the one i had made years ago. Ingredients cup whole wheat flour cup all purpose flour 1 teaspoon baking soda teaspoon kosher salt or to taste teaspoon ground cinnamon teaspoon ground nutmeg cup butter softened cup white sugar 1 egg 1 teaspoon vanilla extract 3 eaches ripe bananas cup plain yogurt. In a small bowl mash the bananas with a fork. In a bowl whisk together the whole wheat flour all purpose flour. Also baking time for my bread was only 45 minutes in a 9x5 metal pan and it.
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There are several possible explanations behind this. In a third bowl. To keep banana bread moist let it cool completely on a cooling rack. Mix in the milk and cinnamon. Two suggestions 1 be sure to let your bananas become fully ripe with lotsa brown on the peel and a little on the fruit 2 i use three bananas for more moist loaf and more robust banana flavor read more.
The banana bread didn t rise. Cream the sugar and butter in a large mixing bowl until light and fluffy. In another bowl. The banana bread didn t rise. There are several possible explanations behind this.
In another bowl. Mash together the butter and sugar in a mixing bowl until creamy. Was not soggy in the middle at all like the one i had made years ago. Preheat oven to 350 degrees f 175 degrees c. Add the eggs one at a time beating well after.
