check to see that you have everything:
banana ~ just one!
butter
egg
milk
flour
sugar
vanilla
baking soda
salt
chocolate chips ~ optional
walnuts ~ also optional
Ripe bananas yield the best flavor, although you can use bananas at any stage.
Don’t over mix your batter. Blend it just until everything is combined.
Use a heavy duty aluminum loaf pan. I don’t like glass or dark coated pans, which tend to cook too quickly or unevenly.
Line your loaf pan with a long sheet of parchment paper so you can lift the cooked bread out for cooling and neater slicing.
Invest in an inexpensive oven thermometer so you can be sure of your oven temperature. A few degrees either way can make a big difference in the success of your banana bread.
A little bit of good vanilla extract really brings out the banana flavor.
Did you know that you can make this batter the night before, and bake it fresh in the morning? Just leave out the banana and add it in the morning to prevent browning.
Banana bread freezes well, just cool it completely before wrapping. I like to double wrap my bread, first in plastic or foil, and then in a sturdy zip lock freezer bag.
0 Comments