This is a light, moist, cake-like banana bread. You can bake it in the loaf pans specified here, or alternatively, pour the batter into cupcake pans to make banana muffins (adjust cooking time to about 15-20 minutes). I'm always looking for yummy, all natural treats to pack in the kids lunches, and these fit the bill.
Makes two 8x4-inch loafs
1. Preheat oven to 350°F. Butter and flour two 8x4-inch metal loaf pans.
2. Whisk first 4 ingredients in medium bowl to blend.
3. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract.
4. Beat in flour mixture.
5. Spoon batter into prepared pan. Run knife through batter in zigzag pattern.
6. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.
Makes two 8x4-inch loafs
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
Directions
1. Preheat oven to 350°F. Butter and flour two 8x4-inch metal loaf pans.
2. Whisk first 4 ingredients in medium bowl to blend.
3. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract.
4. Beat in flour mixture.
5. Spoon batter into prepared pan. Run knife through batter in zigzag pattern.
6. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.
