Banana Bread
If I told you that you could whip up a quick, fuss-free snack in your kitchen that is sweet, flavorful and loaded with healthy protein, you may begin to doubt my sanity!! But I am going to boldly hedge my bets and share this banana bread recipe that I absolutely love.
Servings: 1 Loaf
Cost: $10
Equipment
- Large Mixing Bowl
- Hand Mixer
- Fork
- Spatula
- 4 x 8 inch loaf pan
Ingredients
- 2 Ripe Bananas
- 180 grams All-Purpose Flour
- 70 grams AIFS Cricket Flour
- 76 grams (1/3 cup) unsalted butter, melted
- 110 grams Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Egg Beaten
- 1 tsp Vanilla Extract
Instructions
- Lightly beat the egg with the vanilla extract in a small bowl and set aside.
- Sift the cricket flour and all-purpose flour together and set aside.
- Using a hand mixer, mash the bananas in a mixing bowl till completely smooth.
- Pour in the melted butter and beat until mixture becomes creamy.
- Add in the brown sugar, baking soda, salt and continue to mix until mixture becomes well combined.
- Beat in the egg and vanilla extract mixture in small batches.
- Add in the sifted flour mixture gradually and fold till well combined and evenly distributed.
- Preheat the oven to 175°C.
- Grease the sides and bottom of the loaf pan with butter.
- Pour the batter into the loaf pan.
- Bake in the preheated oven for about 50 to 60 minutes, or until a tester or toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread in the loaf pan rest on a cooling rack for 20 minutes.
- Run a spatula around the edges of the bread to remove it from the loaf pan.
- Let the bread cool completely before serving.
Notes
