Banana Bread Loaf

BANANA BREAD should never be compromised. This recipe assures you with a moist and packed with loads of all-natural banana flavor, with no artificial flavoring, no vanilla into it. I love this BANANA BREAD LOAF when it is lightly toasted to have a light crunch on the outside and so soft and moist inside. The almonds will also give a nice blend of nut and the bread. But it will still taste at its best even without the almonds.

You may also want to try my recipe of BANANA LEMON BREAD. A banana bread with a delicate kick of a lemon.

BANANA BREAD LOAF

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
3/4 cup sliced almonds

Preheat oven to to 350 degrees. Lightly grease 2 pans of 6×4 size.

Combine flour, baking soda and salt in a large bowl.

In a separate bowl, cream together butter, brown sugar and white sugar. Stir in eggs and mashed bananas until well blended.

Add the flour mixture into banana mixture. Add half of the sliced almonds into the mixture.

Pour the batter into prepare loaf pan. Then top the mixture with the rest of the sliced almonds.

Bake for 30-40 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Let the BANANA BREAD LOAF cool in the pan for 10 minutes, then tranfer onto a wire rack.

Slice and serve!

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