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Moist and Better The Next Day Banana Bread
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Chef :
RavenMoist and Better The Next Day Banana Bread
I like my banana bread moist and dense. Loaded with toasted black walnuts and taste even better the next day. It is hard smelling this cook and having to wait a bit to cool, but slather on some sweet cream butter while it is still warm.... Well i dont want to give away how this ends, but it was delicious 😳
Ingredient
Cooking time :
1 to 1 1/4 hour
1 teaspoon
lemon juice
1/2 cup
buttermilk
1 stick
real butter, softened
1 tablespoons
vanilla extract
2 cups
all purpose flour
1/2 teaspoon
salt
1/2 cup
sugar
1/2 cup
brown sugar
1 teaspoon
baking powder
1 teaspoon
baking soda
1 1/2 teaspoon
cinnamon
Cooking instructions
* Step 1
Preheat oven to 325 degrees. Grease and flour your loaf pan and set aside.
* Step 2
Cream butter and sugar together in large bowl.
* Step 3
Add eggs, lemon juice, mashed bananas, buttermilk and vanilla. Mix to combine well.
* Step 4
In a mixing bowl, mix flour, salt, baking powder, baking soda and cinnamon. Mix to combine well.
* Step 5
Slowly add your wet ingredients to your dry ingredients.. Fold lightly until flour is incorporated.
* Step 6
Fold in nuts if using.
* Step 7
Be gentle and do not over mix or bread will get dry from over working it.
* Step 8
Pour into prepared loaf pan.
* Step 9
Bake loaf for 1 hour to 1 hour & 15 minutes, depending on oven.
* Step 10
Test center with skewer or chopstick to see if it comes out clean after an hour.
* Step 11
If it is getting too brown before center is done, lay a sheet of aluminum foil over top.
* Step 12
Bake until golden brown and center is cooked.
* Step 13
Cool in pan 5 minutes, then turn out onto cooling rack to finish cooling.
* Step 14
Wrap tightly in plastic wrap to keep moist. The banana flavor intensifies the next day. Just keeps getting better.
* Step 15
I love mine warm with butter but great room temp and by itself also with tea or coffee 💗
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