Banana Bread

This banana bread recipe is moist with a nice crunch on the outer edges. It has a great banana flavour and doesn’t use a lot of sugar since bananas are naturally sweet. It’s super easy to make and will be gone within seconds.

  • 1 1/4 cup ripe bananas, mashed
  • 1 tsp lemon juice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup buttermilk (1/2 cup milk + 1 tsp lemon juice)
  • 1 tsp vanilla extract
  • 1 3/4 cup all purpose flour
  • 1/4 cup ground flax seed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/3 cup walnuts
  1. Preheat your oven to 325 F or 160 C. Butter and flour one loaf pan, then set aside.
  2. In a bowl combine the flour, flax seeds, baking powder, baking soda, cinnamon, and salt. In another bowl mash your bananas and mix in the lemon juice.
  3. In a large bowl, beat the butter and sugars until creamy, then beat in the eggs. Once the eggs are combined, add in the mashed bananas, almond milk, and vanilla extract.
  4. Add the mix of dry ingredients into the wet mixture and fold with a spatula. Make sure that you do not over mix the batter so stop folding once there are no more streaks of flour.
  5. Pour the batter into the prepared loaf pan and bake in the preheated oven for 70-75 minutes. Every oven is different so keep an eye on it.
  6. Once the bread is done baking, let it rest for 5 minutes before taking it out of the pan. Transfer it to a cooling rack to let it cool down before slicing into it. You can serve now, but the flavours will be better the next day.



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