10 Minute Banana Bread

Saturday, June 25, 2011
I bake banana breads often, atleast once a month. I make sure we have a few ripe bananas left just to make this banana bread. i have experimented different banana bread recipes, but this one has been a recent favorite and a regular at my kitchen these days. It is so simple and takes about 10 minutes from the start till it gets into the oven.

Picnics are all about food and snacking. A fresh loaf of this banana bread makes a great picnic snack. it can be stored easily and sliced just before enjoying. Also makes a great quick and filling breakfast/snack with some coffee or tea. This is my second post for the blogging marathon!

Ingredients (Yields 1 full sized loaf or 2 small loaves)
Recipe Source: www.thefreshloaf.com


Bowl 1
Butter - 1/2 stick or 5 tablespoons
Eggs - 2
Ripe bananas - 2 or 3
Sugar - 2/3 cups

Bowl 2
Maida/All purpose flour - 11/3 cup
Salt - 3/4 teaspoon
Baking soda - 1/2 teaspoon
Baking powder - 1/4 teaspoon
Cinnamon - 1/2 teaspoon (optional)

Walnuts - 1/2 cup (optional)

Directions
Preheat oven to 350F.

In a bowl combine all ingredients listed under 'Bowl 1' and using a potato masher, or a fork or a spoon mash the bananas well. The banana should be mashed well, but a few chunks here and there should be fine.

In another bowl, combine all the dry ingredients listed under 'Bowl 2.'

Then, combine the wet and dry ingredients together and stir in the chopped walnuts.

Pour the prepared batter into a greased loaf pan and bake until a toothpick inserted comes out clean.

It take 40 minutes for small sized loaf pans and 50 minutes for large loaf pans approximately, depending on ovens.

Remove from the oven and allow the loaves to cool for about 10 minutes before removing it from the pan and slicing the bread.

Serve warm or cold. This bread also freezes well when wrapped in foil and stored in a ziploc bag.

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