Banana Bread

Banana bread is a very versatile food. You can have it for breakfast as well as snack. And the smell of toasted banana bread is just so tempting to all noses who can smell it from afar or nearby - like what had happened to me once at the office.

The banana recipe that I used is an All Recipes favourite and featured recipe. I personally love the use of brown sugar in the recipe compared to white sugar. This banana bread is very simple to make and the recipe is very very easy to follow. All you have to do is mix all the dry ingredients, cream butter and sugar, then mix everything together and you're ready to bake! But you must be super patient as it takes 60 minutes to bake it, hehe.

INGREDIENTS:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (around 5 bananas)
1/2 tsp vanilla extract (optional)

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, mashed bananas, and vanilla extract until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into centre of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
If you make a couple of loaves, you can cut them up, wrap it with plastic Glad wrap, and freeze it. They should stay fresh for 1-2 weeks.