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Wednesday, April 6, 2011

Banana Bread

Last night, I made banana bread! I love banana bread but I don't make it very often because I have to wait for the bananas to totally ripen and then they wind up betting thrown away. This time, I put the bananas in the freezer until I was ready. It worked out perfectly, and I know this is going to sound silly but I had no idea that bananas thawed out so quickly. LOL. I pulled them out of the freezer and within about 10 minutes, they were completely soft. That surprised me.

I found this recipe online and put my own little spin on it. Instead of using regular milk, I used Pure Almond vanilla flavored Silk. The recipe also called for 3 bananas but I only used 2. It turned out really good. :) Here's the recipe. I hope you all enjoy it!

  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

  • Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
  • Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
  • Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
  • Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
  • Spread slices with honey or serve with ice cream.

Thanks for reading and hope you all enjoy it!

Much love and creativity,

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