Banana Bread

Banana Bread is a bread that serves 8. For 50 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 405 calories, 6g of protein, and 23g of fat per serving. 84 people have made this recipe and would make it again. A mixture of sour cream, canolan oil, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Handle the Heat. Overall, this recipe earns a rather bad spoonacular score of 35%. Try banana bread , how to make banana bread | quick banana bread, eggless banana bread , how to make vegan banana bread, and Banana Bread – you can make banana bread at home, it is easy to make, and tastes wonderful for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325°F. Butter a 9-by-5-inch loaf pan.In a medium bowl sift the flour, baking soda, cinnamon, and salt.In the bowl of an electric mixer, beat the sugar and eggs on medium speed until light and fluff, about 5 minutes. On low speed slowly and steadily drizzle in the canola oil, it should take about 1 minute. Add the bananas, sour cream, and vanilla, beating until just combined.Using a rubber spatula, fold in the flour and walnuts. Pour batter into prepared loaf pan and smooth the top. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

 

Step by step:

1. Preheat oven to 325°F. Butter a 9-by-5-inch loaf pan.In a medium bowl sift the flour, baking soda, cinnamon, and salt.In the bowl of an electric mixer, beat the sugar and eggs on medium speed until light and fluff, about 5 minutes. On low speed slowly and steadily drizzle in the canola oil, it should take about 1 minute.

2. Add the bananas, sour cream, and vanilla, beating until just combined.Using a rubber spatula, fold in the flour and walnuts.

3. Pour batter into prepared loaf pan and smooth the top.

4. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed.

5. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

Nutrition Information:

covered percent of daily need

 

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