香蕉面包 Banana bread
苏多
用料
| Flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Unsalted butter | 1/2 cup |
| Light or dark brown sugar | 3/4 cups |
| Eggs | 2 |
| Plain yogurt | 1/3 cup |
| Smashed banana | 2 cups / 5 bananas |
| Pure vanilla extract | 1 teaspoon |
| Optional: chopped nuts | 3/4 cup |
香蕉面包 Banana bread的做法
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Place oven rack to lower 3rd position, preheat to 350F. Grease a 9x5 inch loaf pan so it won’t stick.
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Cut bananas into pieces. Use medium speed on a mixer. ( we used 5 bananas for 2 cups of mashed bananas)
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Mix flour, baking soda, salt, cinnamon in a bowl, set aside - these are dry ingredients
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Using a mixer, in another large bowl, beat butter and brown sugar together on high speed until smooth and creamy, about 2 min.
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On medium speed, add in eggs one at a time. Beat in yogurt, mashed bananas, vanilla extract.
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On low speed, slowly beat dry ingredients in until no flour pockets remain. Add in nuts (optional).
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Put it into the bread pan and bake for 65 minutes. After 30min, cover the bread with aluminum foil. After it’s done, insert a toothpick into bread and if it comes out clean, it’s done. (We baked another 20 minutes after the 65 minutes)
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Remove from oven and let cool completely. Cover and store at room temperature for 2 days, or in fridge for up to a week. Taste best on day 2.
