I have the recipe for the one banana bread no one will ever say no to — because banana bread, I’ve learned, is the perfect staple for anyone who ever has to do food as a gift. Someone’s having a housewarming? Here’s a banana bread! Potluck? I’ve got dessert! Neighbor mowed your lawn when you were down with a summer cold? There’s no better way to say thank you than a loaf chock full of your favorite easy-peel fruit. And as we move from summer — with its bounty of fruit — toward winter — with its slim pickings — bananas are the one staple that’s always easy to find. Technically the recipe — which comes from my mom — is more banana cake than banana bread. It’s baked in a loaf pan just like your standard “bread,” but it’s sweeter and less dense. Why bother? Because what sets a good banana bread apart from the bunch is the moisture content. And even after a few weeks in the freezer, this version is as moist as you can get: Ingredients:
1 stick butter, softened 1 1/2 cups sugar 2 medium bananas, smushed 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups all-purpose flour 1/2 cup milk 1 1/2 tsp. vinegar
Instructions:
- Pre-heat oven to 325 degrees and grease loaf pan.
- Measure out milk and dump in vinegar. Set aside.
- Cream butter, slowly adding sugar until light.
- Add banana, eggs, and vanilla and beat well.
- Mix remaining dry ingredients together and slowly add to the banana mixture.
- Slowly add in the milk/vinegar until the dough has turned soupy.
- Spread in greased loaf pan, and bake for 55 minutes to an hour or until a knife dipped in the center comes out clean. Allow to cool on the counter for at least one hour before dumping the bread. Are you a banana bread fan? Is this the one fruit you can find all year round? Image via shimelle/Flickr
title: “Moist Banana Bread Recipe Will Last You All Year Long” ShowToc: true date: “2024-10-15” author: “Josephine Alejo”
I have the recipe for the one banana bread no one will ever say no to — because banana bread, I’ve learned, is the perfect staple for anyone who ever has to do food as a gift. Someone’s having a housewarming? Here’s a banana bread! Potluck? I’ve got dessert! Neighbor mowed your lawn when you were down with a summer cold? There’s no better way to say thank you than a loaf chock full of your favorite easy-peel fruit. And as we move from summer — with its bounty of fruit — toward winter — with its slim pickings — bananas are the one staple that’s always easy to find. Technically the recipe — which comes from my mom — is more banana cake than banana bread. It’s baked in a loaf pan just like your standard “bread,” but it’s sweeter and less dense. Why bother? Because what sets a good banana bread apart from the bunch is the moisture content. And even after a few weeks in the freezer, this version is as moist as you can get: Ingredients:
1 stick butter, softened 1 1/2 cups sugar 2 medium bananas, smushed 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups all-purpose flour 1/2 cup milk 1 1/2 tsp. vinegar
Instructions:
- Pre-heat oven to 325 degrees and grease loaf pan.
- Measure out milk and dump in vinegar. Set aside.
- Cream butter, slowly adding sugar until light.
- Add banana, eggs, and vanilla and beat well.
- Mix remaining dry ingredients together and slowly add to the banana mixture.
- Slowly add in the milk/vinegar until the dough has turned soupy.
- Spread in greased loaf pan, and bake for 55 minutes to an hour or until a knife dipped in the center comes out clean. Allow to cool on the counter for at least one hour before dumping the bread. Are you a banana bread fan? Is this the one fruit you can find all year round? Image via shimelle/Flickr
title: “Moist Banana Bread Recipe Will Last You All Year Long” ShowToc: true date: “2024-09-28” author: “Nathaniel Thomas”
I have the recipe for the one banana bread no one will ever say no to — because banana bread, I’ve learned, is the perfect staple for anyone who ever has to do food as a gift. Someone’s having a housewarming? Here’s a banana bread! Potluck? I’ve got dessert! Neighbor mowed your lawn when you were down with a summer cold? There’s no better way to say thank you than a loaf chock full of your favorite easy-peel fruit. And as we move from summer — with its bounty of fruit — toward winter — with its slim pickings — bananas are the one staple that’s always easy to find. Technically the recipe — which comes from my mom — is more banana cake than banana bread. It’s baked in a loaf pan just like your standard “bread,” but it’s sweeter and less dense. Why bother? Because what sets a good banana bread apart from the bunch is the moisture content. And even after a few weeks in the freezer, this version is as moist as you can get: Ingredients:
1 stick butter, softened 1 1/2 cups sugar 2 medium bananas, smushed 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups all-purpose flour 1/2 cup milk 1 1/2 tsp. vinegar
Instructions:
- Pre-heat oven to 325 degrees and grease loaf pan.
- Measure out milk and dump in vinegar. Set aside.
- Cream butter, slowly adding sugar until light.
- Add banana, eggs, and vanilla and beat well.
- Mix remaining dry ingredients together and slowly add to the banana mixture.
- Slowly add in the milk/vinegar until the dough has turned soupy.
- Spread in greased loaf pan, and bake for 55 minutes to an hour or until a knife dipped in the center comes out clean. Allow to cool on the counter for at least one hour before dumping the bread. Are you a banana bread fan? Is this the one fruit you can find all year round? Image via shimelle/Flickr
title: “Moist Banana Bread Recipe Will Last You All Year Long” ShowToc: true date: “2024-09-02” author: “Robert Dodd”
I have the recipe for the one banana bread no one will ever say no to — because banana bread, I’ve learned, is the perfect staple for anyone who ever has to do food as a gift. Someone’s having a housewarming? Here’s a banana bread! Potluck? I’ve got dessert! Neighbor mowed your lawn when you were down with a summer cold? There’s no better way to say thank you than a loaf chock full of your favorite easy-peel fruit. And as we move from summer — with its bounty of fruit — toward winter — with its slim pickings — bananas are the one staple that’s always easy to find. Technically the recipe — which comes from my mom — is more banana cake than banana bread. It’s baked in a loaf pan just like your standard “bread,” but it’s sweeter and less dense. Why bother? Because what sets a good banana bread apart from the bunch is the moisture content. And even after a few weeks in the freezer, this version is as moist as you can get: Ingredients:
1 stick butter, softened 1 1/2 cups sugar 2 medium bananas, smushed 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups all-purpose flour 1/2 cup milk 1 1/2 tsp. vinegar
Instructions:
- Pre-heat oven to 325 degrees and grease loaf pan.
- Measure out milk and dump in vinegar. Set aside.
- Cream butter, slowly adding sugar until light.
- Add banana, eggs, and vanilla and beat well.
- Mix remaining dry ingredients together and slowly add to the banana mixture.
- Slowly add in the milk/vinegar until the dough has turned soupy.
- Spread in greased loaf pan, and bake for 55 minutes to an hour or until a knife dipped in the center comes out clean. Allow to cool on the counter for at least one hour before dumping the bread. Are you a banana bread fan? Is this the one fruit you can find all year round? Image via shimelle/Flickr
title: “Moist Banana Bread Recipe Will Last You All Year Long” ShowToc: true date: “2024-08-26” author: “Jon Wheeler”
I have the recipe for the one banana bread no one will ever say no to — because banana bread, I’ve learned, is the perfect staple for anyone who ever has to do food as a gift. Someone’s having a housewarming? Here’s a banana bread! Potluck? I’ve got dessert! Neighbor mowed your lawn when you were down with a summer cold? There’s no better way to say thank you than a loaf chock full of your favorite easy-peel fruit. And as we move from summer — with its bounty of fruit — toward winter — with its slim pickings — bananas are the one staple that’s always easy to find. Technically the recipe — which comes from my mom — is more banana cake than banana bread. It’s baked in a loaf pan just like your standard “bread,” but it’s sweeter and less dense. Why bother? Because what sets a good banana bread apart from the bunch is the moisture content. And even after a few weeks in the freezer, this version is as moist as you can get: Ingredients:
1 stick butter, softened 1 1/2 cups sugar 2 medium bananas, smushed 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups all-purpose flour 1/2 cup milk 1 1/2 tsp. vinegar
Instructions:
- Pre-heat oven to 325 degrees and grease loaf pan.
- Measure out milk and dump in vinegar. Set aside.
- Cream butter, slowly adding sugar until light.
- Add banana, eggs, and vanilla and beat well.
- Mix remaining dry ingredients together and slowly add to the banana mixture.
- Slowly add in the milk/vinegar until the dough has turned soupy.
- Spread in greased loaf pan, and bake for 55 minutes to an hour or until a knife dipped in the center comes out clean. Allow to cool on the counter for at least one hour before dumping the bread. Are you a banana bread fan? Is this the one fruit you can find all year round? Image via shimelle/Flickr
title: “Moist Banana Bread Recipe Will Last You All Year Long” ShowToc: true date: “2024-09-30” author: “Michael Martinez”
I have the recipe for the one banana bread no one will ever say no to — because banana bread, I’ve learned, is the perfect staple for anyone who ever has to do food as a gift. Someone’s having a housewarming? Here’s a banana bread! Potluck? I’ve got dessert! Neighbor mowed your lawn when you were down with a summer cold? There’s no better way to say thank you than a loaf chock full of your favorite easy-peel fruit. And as we move from summer — with its bounty of fruit — toward winter — with its slim pickings — bananas are the one staple that’s always easy to find. Technically the recipe — which comes from my mom — is more banana cake than banana bread. It’s baked in a loaf pan just like your standard “bread,” but it’s sweeter and less dense. Why bother? Because what sets a good banana bread apart from the bunch is the moisture content. And even after a few weeks in the freezer, this version is as moist as you can get: Ingredients:
1 stick butter, softened 1 1/2 cups sugar 2 medium bananas, smushed 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups all-purpose flour 1/2 cup milk 1 1/2 tsp. vinegar
Instructions:
- Pre-heat oven to 325 degrees and grease loaf pan.
- Measure out milk and dump in vinegar. Set aside.
- Cream butter, slowly adding sugar until light.
- Add banana, eggs, and vanilla and beat well.
- Mix remaining dry ingredients together and slowly add to the banana mixture.
- Slowly add in the milk/vinegar until the dough has turned soupy.
- Spread in greased loaf pan, and bake for 55 minutes to an hour or until a knife dipped in the center comes out clean. Allow to cool on the counter for at least one hour before dumping the bread. Are you a banana bread fan? Is this the one fruit you can find all year round? Image via shimelle/Flickr
title: “Moist Banana Bread Recipe Will Last You All Year Long” ShowToc: true date: “2024-09-25” author: “Milton Gomez”
I have the recipe for the one banana bread no one will ever say no to — because banana bread, I’ve learned, is the perfect staple for anyone who ever has to do food as a gift. Someone’s having a housewarming? Here’s a banana bread! Potluck? I’ve got dessert! Neighbor mowed your lawn when you were down with a summer cold? There’s no better way to say thank you than a loaf chock full of your favorite easy-peel fruit. And as we move from summer — with its bounty of fruit — toward winter — with its slim pickings — bananas are the one staple that’s always easy to find. Technically the recipe — which comes from my mom — is more banana cake than banana bread. It’s baked in a loaf pan just like your standard “bread,” but it’s sweeter and less dense. Why bother? Because what sets a good banana bread apart from the bunch is the moisture content. And even after a few weeks in the freezer, this version is as moist as you can get: Ingredients:
1 stick butter, softened 1 1/2 cups sugar 2 medium bananas, smushed 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups all-purpose flour 1/2 cup milk 1 1/2 tsp. vinegar
Instructions:
- Pre-heat oven to 325 degrees and grease loaf pan.
- Measure out milk and dump in vinegar. Set aside.
- Cream butter, slowly adding sugar until light.
- Add banana, eggs, and vanilla and beat well.
- Mix remaining dry ingredients together and slowly add to the banana mixture.
- Slowly add in the milk/vinegar until the dough has turned soupy.
- Spread in greased loaf pan, and bake for 55 minutes to an hour or until a knife dipped in the center comes out clean. Allow to cool on the counter for at least one hour before dumping the bread. Are you a banana bread fan? Is this the one fruit you can find all year round? Image via shimelle/Flickr
title: “Moist Banana Bread Recipe Will Last You All Year Long” ShowToc: true date: “2024-09-04” author: “Marylou Welch”
I have the recipe for the one banana bread no one will ever say no to — because banana bread, I’ve learned, is the perfect staple for anyone who ever has to do food as a gift. Someone’s having a housewarming? Here’s a banana bread! Potluck? I’ve got dessert! Neighbor mowed your lawn when you were down with a summer cold? There’s no better way to say thank you than a loaf chock full of your favorite easy-peel fruit. And as we move from summer — with its bounty of fruit — toward winter — with its slim pickings — bananas are the one staple that’s always easy to find. Technically the recipe — which comes from my mom — is more banana cake than banana bread. It’s baked in a loaf pan just like your standard “bread,” but it’s sweeter and less dense. Why bother? Because what sets a good banana bread apart from the bunch is the moisture content. And even after a few weeks in the freezer, this version is as moist as you can get: Ingredients:
1 stick butter, softened 1 1/2 cups sugar 2 medium bananas, smushed 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups all-purpose flour 1/2 cup milk 1 1/2 tsp. vinegar
Instructions:
- Pre-heat oven to 325 degrees and grease loaf pan.
- Measure out milk and dump in vinegar. Set aside.
- Cream butter, slowly adding sugar until light.
- Add banana, eggs, and vanilla and beat well.
- Mix remaining dry ingredients together and slowly add to the banana mixture.
- Slowly add in the milk/vinegar until the dough has turned soupy.
- Spread in greased loaf pan, and bake for 55 minutes to an hour or until a knife dipped in the center comes out clean. Allow to cool on the counter for at least one hour before dumping the bread. Are you a banana bread fan? Is this the one fruit you can find all year round? Image via shimelle/Flickr
