Serves 12
139 cal · 60 min
Banana Bread
Recipe GLPR5397efbf4f82e4
A classic moist banana bread made with ripe bananas, a touch of oil, and simple pantry staples. This tender, naturally sweet loaf is perfect for breakfast, snacks, or dessert. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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Ingredients
3 large ripe bananas, peeled
1 large egg
2 tablespoons vegetable oil
1/3 cup skim milk
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
Vegetable oil or cooking spray for greasing the pan
Directions
Preheat your oven to 350 °F. Prepare an 8 x 4-inch or 10 x 5-inch loaf pan by lightly coating it with vegetable oil or cooking spray, or line it with parchment paper.
Peel the bananas and place them in a large mixing bowl.
Mash the bananas thoroughly with a fork until they reach a relatively smooth consistency with only small lumps remaining.
Add the egg, vegetable oil, skim milk, sugar, salt, baking soda, and baking powder to the mashed bananas.
Mix all ingredients together with the fork until well combined. The batter should be mostly uniform with no streaks of egg white remaining.
Gradually stir the flour into the banana mixture, stirring just until the flour is fully moistened. Do not overmix; small lumps in the batter are normal and will result in a more tender crumb.
Pour the batter evenly into the prepared loaf pan.
Bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out clean or with just a few moist crumbs clinging to it.
Remove the bread from the oven and allow it to cool in the pan for about 5 minutes.
Turn the loaf out onto a wire rack or plate and allow it to cool completely before slicing.
