Banana Bread
Source: 1, 2
Ingredients
Wet Works 1
340 g Overripe bananas (3 - 4)
210 g Sugar (1 cup)
Wet Works 2
113g Unsalted Butter (8tbsp / 1 stick), melted and cooled
2 large eggs (100g)
6g Vanilla Extract (1 tsp)
Dry Goods
255g AP Flour (2 C)
6g Baking Soda (1 tsp)
6g Salt (1 tsp)
6g Ground Cinnamon (1 tsp)
Optional
1 cup nuts (walnuts, pecans, or almonds), chopped
Directions
Ingredients
Wet Works 1
340 g Overripe bananas (3 - 4)
210 g Sugar (1 cup)
Wet Works 2
113g Unsalted Butter (8tbsp / 1 stick), melted and cooled
2 large eggs (100g)
6g Vanilla Extract (1 tsp)
Dry Goods
255g AP Flour (2 C)
6g Baking Soda (1 tsp)
6g Salt (1 tsp)
6g Ground Cinnamon (1 tsp)
Optional
1 cup nuts (walnuts, pecans, or almonds), chopped
Directions
- Preheat oven to 350F
- Grease a loaf pan and line with wax paper
- Combine the bananas and sugar and mix with a potato masher until smooth
- Combine the WET WORKS 1 and the WET WORKS 2 in separate bowls, then combine them together.
- Combine the DRY GOODS with the WET WORKS
- If using THE OPTIONS then fold them into the batter now
- Pour batter into the pan
- Bake for 50 minutes - 1 hour or until center registers 210F and a toothpick stuck in the center comes out clean.
- Allow to cool on stove top for 15 minutes then remove from pan and transfer to a cooling rack and allow to cool completely before slicing.
- Tightly wrapped the bread will keep at room temp for about 5 days.