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Banana Bread

Banana Bread

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Introduction

I love banana bread! It’s so easy to make and tastes amazing. This recipe takes less than an hour, so you’ll have plenty of time to finish up your workday or get ready for bed.

Banana Bread

  • 2 cups Flour
  • 3/4 tbsp Baging soda
  • 1/4 tbsp Salt
  • 1/2 cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 4 Bananas

2 cups flour

  • 2 cups flour

This is the main ingredient in banana bread, so don’t substitute other flours or self-rising flour.

3/4 teaspoon baking soda

Baking soda is a leavening agent, which means it helps the bread rise. It also has a slightly acidic pH (2.8), so it can balance out the acidity of baking powder to produce an even rise in your baked goods. You don’t want to substitute baking soda with baking powder because they react differently:

  • Baking soda is alkaline while baking powder is acidic; therefore you will end up with less volume when using both ingredients together compared to using just one or the other!

1/4 teaspoon salt

Salt is a preservative, and it also brings out the flavor of bananas. Salt can be used in place of sugar or honey to sweeten, but it should not be confused with the additive “salt” on food labels because it comes from different sources than table salt (i.e., rock salt).

Salt helps maintain blood pressure and keep kidneys healthy by helping them retain potassium in the body; this is why people who have high blood pressure often need to take extra amounts of sodium-containing medications like sodium citrate tablets or chewable tablets during treatment sessions with their physicians or other healthcare providers while they are under supervision at home

1/2 cup butter, softened

In a medium bowl, combine the softened butter with the sugar and salt. Beat until smooth. Add eggs one at a time, beating after each addition until incorporated into batter.

In another bowl or measuring cup (I used my food processor), combine all-purpose flour, baking powder and baking soda; mix well to combine. Add half of flour mixture to creamed butter mixture along with vanilla extract; mix well until combined (this helps prevent sticking). Pour into prepared pan(s) and bake for 40 minutes or until toothpick inserted in center comes out clean

1 cup sugar

1 cup sugar is a sweet, crystalline carbohydrate. It can be used to make many foods taste better, including breads and desserts. Sugar is a source of energy for us because it’s an essential ingredient in all carbohydrates (i.e., starches).

Sugar has no nutritional value on its own but does provide us with vitamins and minerals when consumed along with other foods such as fruit or vegetables. When you eat something sweetened with sugar, your body uses this energy to digest the food—a process called “metabolic processing.” But if you don’t eat enough calories during regular meals, then your body won’t have enough energy available throughout the day until nighttime when food becomes scarce again!

2 eggs, beaten

  • Beat the eggs in a large bowl.
  • Use a whisk to beat the eggs until they are thick, pale yellow and foamy on top (about 5 minutes).
  • If you’re using a handheld mixer or stand mixer with a whisk attachment, use one that can reach up to high speed for about 1 minute.
  • The mixture should be smooth but not homogeneous—you will see small lumps of egg whites throughout your batter that are still visible when you lift up the whisk from time to time during beating.

3 or 4 ripe bananas mashed

The first step to making banana bread is to mash the bananas. You can do this with a fork or using your fingers, but make sure to use some force so that you don’t leave any large chunks of unbroken fruit behind!

Once you’ve mashed them up, add the banana mixture to your bowl along with all remaining ingredients (except for flour). Mix everything together well until all ingredients are mixed into one smooth and homogeneous mass.

Mix ingredients together and bake for 60 minutes at 325 degrees F.

Conclusion

And there you have it, banana bread! If you want to take this recipe and make it your own, then by all means, go for it. Use whatever ingredients you like best. The only thing that we would say is that the original recipe calls for heavy cream in place of milk, which we think gives a better taste and texture but also requires more time and skill on your part as a baker to properly emulsify fat into egg whites (or yogurt), which can be tricky if not done correctly. We hope this simple recipe has given some inspiration for new recipes!

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