#Bananabread #Tastebudsphilly #homemadebread #Whatsyourcraving
Some of the best quick and Easy bread you could make. Eat it for breakfast buttered for snack with dinner or dessert which ever way you like just know this bread will be delicious.
Below I listed the recipe with the use of a mixer however in my video I used a whisk.
For more tips and for the recipe comment ⬇️
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INGREDIENTS:
2 cups all-purpose flour (unsifted)
1 teaspoon baking soda (if you don't have baking soda you can substitute it with 3 tsp of baking powder)
1/4 tsp of Nutmeg
1/2 tsp of cinnamon
1/4 teaspoon salt
1 tsp of Vanilla Extract
1/2 tsp of Almond Extract
1/2 cup of chopped granola with almonds (optional)
3/4 cups of softened butter (12 tablespoons)
1/2 cup of cranberry sauce (fresh cranberries are also absolutely awesome)
3oz of sour cream
3oz of vanilla yogurt
1 cup packed brown sugar
2 eggs
4 ripe bananas mashed
Directions:
Adjust the oven rack to the lower third position (Center Rack) and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the mashed bananas, cranberry sauce, yogurt, sour cream, vanilla and almond extract on medium speed until combined.
Whisk the flour, baking soda, salt, cinnamon & nutmeg together in a large bowl.
With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Next fold in the granola, if using.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. It's been known that banana bread tastes best on day 2 after the flavors have settled together.
