Banana bread at its best. Lots of bananas and a hint of almond and almond liqueur make a delicious banana bread–I love it served with butter.
Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
Whisk flour, salt, and baking soda together in a bowl.
Mix bananas, brown sugar, butter, eggs, almond extract, and amaretto together in a separate bowl. Add flour mixture; mix just until flour is incorporated, about 1 minute. Transfer mixture to the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool before serving, about 30 minutes.
Per Serving: 380 calories; protein 5.8g; carbohydrates 61.2g; fat 13.3g; cholesterol 77mg; sodium 554.4mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.