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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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I got this from one of my sister-in-law's cookbook and adjusted it a little to make it my own. I've tried other banana bread recipes and they honestly don't compare to this one, at least that's what my family thinks. I always double my recipe when I make this because if I only make one, it never lasts more than an hour after I make it. I also let my bananas sit on my counter for a week before I use them to make bread with; you'll know it's good to make bread when it's all brown and mushy! Ingredients:
1 cup banana, mashed, about 3 mediums |
3/4 cup sugar |
1 egg |
1/2 cup vegetable oil (i often use olive because that's what i have on hand) |
1/2 teaspoon almond extract |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the mashed bananas, sugar, egg, oil and almond extract.
3. In a separate medium sized bowl, sift together the flour, baking powder, baking soda, salt and cinnamon; then slowly mix into the banana batter until everything is thoroughly combined.
4. Pour the banana bread mix into a greased loaf pan, or cupcake pan, and bake for 30-45 minutes for cupcakes, or an hour a loaf. (I know my bread is ready when it's golden, not brown, on top, I don't even have to do the toothpick test.).
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