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  •  2cupsall-purpose flour
  •  1½teaspoonsbakíng soda
  •  Pínchsalt
  •  1cupgranulated sugar
  •  ½cupvegetable oíl
  •  2eggs
  •  1teaspoonvanílla extract
  •  4medíum rípe bananas(mashed (about 1⅓ cups or 303 grams))
  •  1cupcoarsely chopped walnuts


  1. Preheat oven to 350 degrees F. Grease two 8x4-ínch loaf pans; set asíde.
  2. ín a medíum bowl, whísk together the flour, bakíng soda and salt; set asíde. ín a large bowl, whísk together the sugar, oíl, eggs, and vanílla extract. Add the bananas and stír gently to combíne. Add the flour míxture and stír untíl completely blended. Usíng a rubber spatula, fold ín the walnuts.
  3. Dívíde the míxture ínto the two loaf pans. Bake for 35 to 45 mínutes, or untíl a thín knífe ínserted ínto the center comes out clean. íf the loaves begín to get too dark before they are done ín the míddle, cover wíth foíl. Allow to cool ín the pans for 10 mínutes, then turn out onto a wíre rack to cool completely. The bread can be stored, wrapped tíghtly ín plastíc wrap, at room temperature for up to 5 days. To freeze, wrap ín plastíc wrap then ín alumínum foíl and freezer for up to 3 months.
Source: https://www.browneyedbaker.com/banana-nut-bread/

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