Recipe: Tasty Moist and Better The Next Day Banana Bread

Moist and Better The Next Day Banana Bread. Bake until golden brown and center is cooked. Wrap tightly in plastic wrap to keep moist. The banana flavor intensifies the next day.

Homemade bread is a deal with these days in many homes that will have often turned to purchased loaf of. Moist and Better The Next Day Banana Bread is one of the most well liked of current. Homemade bread is a deal with these days in many homes that have often turned to purchased loaf of bread. You can have Moist and Better The Next Day Banana Bread using 21 ingredients and 15 steps. Here is how you cook it.

Ingredients of Moist and Better The Next Day Banana Bread

1. Prepare of note:.
2. You need of All ingredients need to be room temperature.
3. You need of Ripe bananas are sweet, so you can use 1/4 cup of sugars.
4. It's of If you prefer. Mash bananas as smooth or chunky as you like.
5. You need of wet ingredients:.
6. You need 1 teaspoon of lemon juice.
7. You need 2 cups of super ripe bananas. Darker the better.
8. Prepare 2 of large eggs, beaten.
9. Prepare 1/2 cup of buttermilk.
10. It's 1 stick of real butter, softened.
11. You need 1 tablespoons of vanilla extract.
12. It's of dry ingredients:.
13. Prepare 2 cups of all purpose flour.
14. You need 1/2 teaspoon of salt.
15. It's 1/2 cup of sugar.
16. It's 1/2 cup of brown sugar.
17. You need 1 teaspoon of baking powder.
18. Prepare 1 teaspoon of baking soda.
19. You need 1 1/2 teaspoon of cinnamon.
20. Prepare 1/2 cup of chopped walnuts or pecan. Optional.
21. Prepare of Directions:.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas.

Moist and Better The Next Day Banana Bread step by step

1. Preheat oven to 325 degrees. Grease and flour your loaf pan and set aside..
2. Cream butter and sugar together in large bowl..
3. Add eggs, lemon juice, mashed bananas, buttermilk and vanilla. Mix to combine well..
4. In a mixing bowl, mix flour, salt, baking powder, baking soda and cinnamon. Mix to combine well..
5. Slowly add your wet ingredients to your dry ingredients.. Fold lightly until flour is incorporated..
6. Fold in nuts if using..
7. Be gentle and do not over mix or bread will get dry from over working it..
8. Pour into prepared loaf pan..
9. Bake loaf for 1 hour to 1 hour & 15 minutes, depending on oven..
10. Test center with skewer or chopstick to see if it comes out clean after an hour..
11. If it is getting too brown before center is done, lay a sheet of aluminum foil over top..
12. Bake until golden brown and center is cooked..
13. Cool in pan 5 minutes, then turn out onto cooling rack to finish cooling..
14. Wrap tightly in plastic wrap to keep moist. The banana flavor intensifies the next day. Just keeps getting better..
15. I love mine warm with butter but great room temp and by itself also with tea or coffee 💗.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add the eggs one at a time, beating well after each addition. We wanted great banana bread, the won't-last-til-morning, bake-for-any-and-every-occasion kind. We wanted a moist, tender loaf chock full of pure banana flavor with a gentle sweetness. This bread is moist, filled with banana flavor (it's the perfect way to use up ripe bananas) and it gets extra texture and flavor from toasted walnuts.