Prep: 15 mins | Cook: 40mins | Total: 55 mins | Servings: 8 | Yield: 1 9×5-inch loaf
My family and I love banana bread. Baking banana bread is one of the things I enjoy the most. I just love making it any time, and I get excited from the moment I see the browning bananas in the food counter because I know I can make healthy banana bread out of it. Every banana bread I serve to my family gives a smile to my heart.
I craved the comfort of cinnamon and added a good dash of that along with soft, sticky brown sugar to the batter. The brown sugar gave the most incredible caramel flavor to the finished banana bread, and honestly, from now on, I could make my banana bread exclusively with brown sugar.
(4) eaches ripe bananas, cut into chunks
(1 ¼) cups light brown sugar
½ cup of butter softened
1 tsp cinnamon
1 tsp vanilla extract
¼ cup whole milk
2 cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp kosher salt
1. Preheat oven 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
2. Put bananas into a large plastic zipper bag, seal the bag, and smoosh the bananas with your fingers until very well mashed. Set the bananas aside. Add and place brown sugar and butter into a mixing bowl, and mix until light and fluffy for 1 to 2 minutes, on medium speed with an electric mixer. Then cut a corner from the plastic bag, and squeeze the mashed bananas into the bowl of brown sugar mixture. Add and beat in the bananas, egg, cinnamon, vanilla extract, and milk until the mixture is well-combined with the electric mixer on medium speed. Then switch the mixer to low speed, and beat in gradually the flour, baking soda, baking powder, and kosher salt, just until the batter is smooth for about a minute, and then spread batter into the prepared loaf pan.
3. In the preheated oven, bake it until the bread is baked and browned lightly over for 40 minutes. And the inserted toothpick will come out of the middle of the cake without any trace of cake.
Per Serving: 414.7 calories; fat 12.9g 20% DV; cholesterol 54.5mg 18% DV; sodium 364mg 15% DV; protein 5.1g 10% DV; carbohydrates 71.9g 23% DV.
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