I want to show you how to make banana bread. It is a very easy process and the result is always delicious. Although you can add nuts to your bread I chose to add pineapple to this one. Excellent results. The combination of bananas and pineapples is an absolute win-win.
The riper the bananas you use for this recipe the better. They will be sweeter and your bread will be darker. Don’t throw away over ripe bananas. Freeze them if you can’t use them right away. All you have to do is thaw them and proceed with this recipe. Easy peasy.
The most important recommendation I have for this is that you do not over beat the batter once you add the dry ingredients to the banana mixture. This will assure you a moist and perfect result.
Here is how to make banana bread:
3 very ripe bananas – mashed
¾ cup sugar
3 TBS vegetable oil
1 tsp. vanilla extract
¾ cup whipping cream
2 ½ cups flour
2 ½ tsp. baking powder
1 tsp. salt
3 canned pineapple slices – cut into chunks (no syrup)
1 TBS brown sugar for topping
Heat oven at 350 degrees. Prepare a bread loaf by oiling or buttering it.
In a bowl place the mashed banana, sugar, eggs, oil, vanilla and cream. Whisk until smooth.
Add the flour, baking powder and salt. Whisk until all ingredients are combined. Do not over beat.
Add the pineapple and mix well. Pour the batter into the bread loaf. Sprinkle the brown sugar on top.
Place the banana bread in the oven and bake for about 1 hour – or until a cake pin comes out clean.
Remove bread from oven and allow cooling in the pan for a few minutes. Turn the pan over and cool the bread on a wire cooling rack. Cool down completely before slicing.
Serve and enjoy!
1/2th of bread – CALORIES 284.03; FAT 10.07 grs (sat 3.95; mono 4.47; poly 1.04); PROTEIN 4.37 grs ; FIBER 1.66 grs; CARBS 44.96 grs; CHOLESTEROL 49.71 mg; IRON 1.59 mg; SODIUM 214.94 mg; CALCIUM 65.58 mg