Are you craving a warm, comforting treat that's both delicious and surprisingly easy to make? Then look no further! This Kneader's Banana Bread recipe is your answer. Perfectly moist, bursting with banana flavor, and studded with sweet walnuts, this bread is a guaranteed crowd-pleaser, ideal for breakfast, brunch, or a delightful afternoon snack. Whether you're a seasoned baker or a kitchen newbie, this easy recipe will guide you to baking success. Get ready to experience the joy of homemade cooking with this simple yet impressive recipe.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup chopped walnuts (optional)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your banana bread releases easily from the pan once baked.
Mixing the Wet Ingredients:
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In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. A hand mixer or stand mixer works perfectly for this step. This creates a light and airy texture in the final bread.
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Beat in the eggs one at a time, then stir in the vanilla extract.
Combining Wet and Dry Ingredients:
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread.
Adding the Bananas and Walnuts:
- Gently fold in the mashed bananas and chopped walnuts (if using). The more ripe your bananas, the sweeter and more flavorful your bread will be!
Baking the Banana Bread:
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Pour the batter into the prepared loaf pan and spread evenly.
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Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your bread during the last 10-15 minutes of baking to prevent over-browning.
Cooling and Serving:
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set properly and prevents it from becoming soggy.
Tips for the Best Banana Bread:
- Room temperature ingredients: Using softened butter and room temperature eggs ensures a smoother batter and better mixing.
- Don't overmix: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix only until the ingredients are just combined.
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Overripe bananas work best!
- Add-ins: Feel free to get creative with add-ins! Chocolate chips, raisins, cranberries, or even a sprinkle of cinnamon are all delicious options.
Variations:
- Chocolate Chip Banana Bread: Add 1 cup of chocolate chips to the batter along with the bananas and walnuts.
- Spiced Banana Bread: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the dry ingredients.
- Gluten-Free Banana Bread: Substitute all-purpose flour with a gluten-free blend.
Nutritional Information (per slice, approximate):
- Calories: Approximately 250
- Fat: 10g
- Carbohydrates: 35g
- Sugar: 15g
- Protein: 4g
(Note: Nutritional information may vary depending on the specific ingredients used.)
This Kneader's Banana Bread recipe is a perfect example of how delicious and easy healthy meals can be. It’s a fantastic addition to your repertoire of quick dinner ideas and homemade cooking endeavors. Enjoy baking and savoring this delightful treat!