How to Cook Appetizing Moist and Better The Next Day Banana Bread

Moist and Better The Next Day Banana Bread. Great recipe for Moist and Better The Next Day Banana Bread. I like my banana bread moist and dense. Loaded with toasted black walnuts and taste even better the next day.

Loaded with toasted black walnuts and taste even better the next day. It is hard smelling this cook and having to wait a bit to cool, but slather on some sweet cream butter while it is still warm…. Here is how you achieve that. You can cook Moist and Better The Next Day Banana Bread using 21 ingredients and 15 steps. Here is how you cook it.

Ingredients of Moist and Better The Next Day Banana Bread

1. It's of note:.
2. It's of All ingredients need to be room temperature.
3. It's of Ripe bananas are sweet, so you can use 1/4 cup of sugars.
4. You need of If you prefer. Mash bananas as smooth or chunky as you like.
5. It's of wet ingredients:.
6. You need 1 teaspoon of lemon juice.
7. You need 2 cups of super ripe bananas. Darker the better.
8. You need 2 of large eggs, beaten.
9. Prepare 1/2 cup of buttermilk.
10. It's 1 stick of real butter, softened.
11. You need 1 tablespoons of vanilla extract.
12. It's of dry ingredients:.
13. You need 2 cups of all purpose flour.
14. You need 1/2 teaspoon of salt.
15. It's 1/2 cup of sugar.
16. You need 1/2 cup of brown sugar.
17. It's 1 teaspoon of baking powder.
18. You need 1 teaspoon of baking soda.
19. You need 1 1/2 teaspoon of cinnamon.
20. You need 1/2 cup of chopped walnuts or pecan. Optional.
21. You need of Directions:.

It's that good and I just want to thank you so much for sharing this to all of us who enjoy this bread. Homemade banana bread is the best way to start the day or end an afternoon with a nice cup of tea. Sweeter bread recipes, like zucchini bread or pumpkin bread , are always perfect for quick breakfasts, snacks, or desserts. In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.

Moist and Better The Next Day Banana Bread instructions

1. Preheat oven to 325 degrees. Grease and flour your loaf pan and set aside..
2. Cream butter and sugar together in large bowl..
3. Add eggs, lemon juice, mashed bananas, buttermilk and vanilla. Mix to combine well..
4. In a mixing bowl, mix flour, salt, baking powder, baking soda and cinnamon. Mix to combine well..
5. Slowly add your wet ingredients to your dry ingredients.. Fold lightly until flour is incorporated..
6. Fold in nuts if using..
7. Be gentle and do not over mix or bread will get dry from over working it..
8. Pour into prepared loaf pan..
9. Bake loaf for 1 hour to 1 hour & 15 minutes, depending on oven..
10. Test center with skewer or chopstick to see if it comes out clean after an hour..
11. If it is getting too brown before center is done, lay a sheet of aluminum foil over top..
12. Bake until golden brown and center is cooked..
13. Cool in pan 5 minutes, then turn out onto cooling rack to finish cooling..
14. Wrap tightly in plastic wrap to keep moist. The banana flavor intensifies the next day. Just keeps getting better..
15. I love mine warm with butter but great room temp and by itself also with tea or coffee 💗.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in flour, baking soda and salt just until moistened. For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop.