Sunday, August 25, 2013

Secrets to the best banana bread..

I've made a lot of different banana bread recipes. Our friends and family love my banana bread because of these secrets...
Must say, my mom and grandma are the banana bread queens. I get it from them :) 

Secret #1 
Slightly undercook it. It still cooks a bit after you pull it out, and you want the top a little doughy & super soft, NOT crunchy (unless that's how you like it, of course). 

Secret #2 
MILK! Most recipes leave milk out. At least 1/2 a cup of milk is always always necessary for perfect banana bread. Otherwise it will be dry. 

Secret #3 
Don't mash the bananas. My husband likes chunks of banana in the bread, so I recently started not mashing it before mixing it and wow it's yummy.

Another tip- I oil the pans with olive oil, I never use Pam.  Pam smells like chemicals...blah. 

Here's the recipe: 
(I always double the recipe and make two loaves! This is for ONE loaf).
Here is my recipe for gluten free, sugar free banana bread

2 cups flour 
1 tsp baking soda 
1/4 tsp salt
1/2 cup butter
3/4 cup sugar 
2 eggs
2 ripe bananas 
1/2 cup whole milk 

Bake in a bread pan on 350 for 47 minuets (timing is everything! Check your bread with a knife at 40 mins) 

1/8 of a loaf of bread = 338 calories, 12.5 g fat, 7.7 g sat fat, 51.1 g carbs, 28 g sugar, 5 g protein 

Love, The Curvy Housewife


Becca said...

I don't add milk but I do add Greek yogurt! (my recipe calls for sour cream and I do the yogurt instead) I do agree there needs to be some sort of dairy in there to give it some moisture.

Lauryn Roth said...

that looks SOOOO good!!!