Use your stand mixer to whip out 2 loaves of homemade banana bread in no time flat! They can cook while you prepare dinner and they’ll be ready for dessert.
Preheat an oven to 325 degrees F (165 degrees C). Grease two 4x8-inch loaf pans.
Mix the cider vinegar and milk together in a small bowl; set aside. Cream together the butter and sugar in a large bowl with an electric mixer. Beat in the sliced bananas until well incorporated, then stir in the milk mixture. Mix in the flour and baking soda until just combined, then mix in the walnuts and eggs until evenly distributed. Divide the batter evenly between the two prepared pans. Place the pans on a baking sheet for easier handling.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap in plastic wrap and store in refrigerator.
Per Serving: 234 calories; protein 3.9g; carbohydrates 30.7g; fat 11.4g; cholesterol 38.7mg; sodium 208.8mg.
The quality of the flour can 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 bread , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s 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 finish it off the next day.