Janines Best Banana Bread

Every time there is a party or any type of gathering, I’m asked to bring a loaf of my homemade banana bread. It’s always the first to go and I’m always jotting down the recipe afterwards for friends. It’s simple, quick and delicious!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

Step: 2

In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined. Pour into prepared loaf pan.

Step: 3

Bake in preheated oven for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside, crisp and crunchy.

Per Serving: 248 calories; protein 3.6g; carbohydrates 47.2g; fat 5.5g; cholesterol 30.8mg; sodium 282.7mg.

The best flavour of the flour could make a real difference 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 dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.