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Making The Perfect Banana Bread

I finally cracked the code!

Growing up, experimenting with muffin, cake, and brownie recipes has been very fun for me.

I tried every kind of banana bread recipe, vegan, gluten-free, and normal, and experimented with the amount of ingredients throughout the years.

I’ve failed a lot with the taste and the consistency, but sometimes, it would be incredibly delicious and consistent with it’s puffy and sweet.

Let’s get into the recipe for crafting the most delicious banana bread you’ll ever taste.

Ingredients:

• 3 to 5 very ripe bananas (As close to black on the outside as possible.)
• 2 cups all-purpose flour (I sometimes do 1 cup of all-purpose flour and 1 cup of gluten-free baking flour or almond flour.)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, softened/melted
• 1 cup coconut sugar (1:1 Substitute with white or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons maple or agave syrup (Optional, but I think this is the secret to the perfect taste)

Let’s begin:

Keep in mind that the order of mixing the ingredients is important.

1. Preheat your oven to 350°F (180°C).

2. Mash the ripe bananas with a fork in a large bowl. After trying all kinds of bananas, I’ve concluded that the riper, the better. Those brown speckles add a natural sweetness to the recipe.

3. Mix in the coconut sugar, vanilla extract, and maple or agave syrup.

4. Beat the eggs in a separate bowl and add that in with the softened or melted butter.

5. Before the flour, we add the baking soda and the salt and mix it in. Make sure it’s consistent.

6. Add the flour last and mix it really well.

7. Bake for 56 minutes. The time may vary depending on your oven.

8. After taking it out of the oven, put a paper towel or towel over it. Let it cool down for at least 20 minutes, if not longer.

This banana bread is just something else. It’s so sweet and puffy, like a cake, which I think it is. I still question its name since it doesn’t have dry yeast or rising time. Why is it called “banana bread” and not “banana cake”?

After it’s cooled down enough, I cut it into pieces, pack it, and put it in the fridge. The taste of it just becomes better as it rests in the fridge. And it’ll last up to a week.

My favorite taste is day 4. Enjoy!