Moist and Better The Next Day Banana Bread
I like my banana bread moist and dense. Loaded with toasted black walnuts and taste even better the next day. It is hard smelling this cook and having to wait a bit to cool, but slather on some sweet cream butter while it is still warm.... Well i dont want to give away how this ends, but it was delicious 😳
Moist and Better The Next Day Banana Bread
I like my banana bread moist and dense. Loaded with toasted black walnuts and taste even better the next day. It is hard smelling this cook and having to wait a bit to cool, but slather on some sweet cream butter while it is still warm.... Well i dont want to give away how this ends, but it was delicious 😳
Cooking Instructions
- 1
Preheat oven to 325 degrees. Grease and flour your loaf pan and set aside.
- 2
Cream butter and sugar together in large bowl.
- 3
Add eggs, lemon juice, mashed bananas, buttermilk and vanilla. Mix to combine well.
- 4
In a mixing bowl, mix flour, salt, baking powder, baking soda and cinnamon. Mix to combine well.
- 5
Slowly add your wet ingredients to your dry ingredients.. Fold lightly until flour is incorporated.
- 6
Fold in nuts if using.
- 7
Be gentle and do not over mix or bread will get dry from over working it.
- 8
Pour into prepared loaf pan.
- 9
Bake loaf for 1 hour to 1 hour & 15 minutes, depending on oven.
- 10
Test center with skewer or chopstick to see if it comes out clean after an hour.
- 11
If it is getting too brown before center is done, lay a sheet of aluminum foil over top.
- 12
Bake until golden brown and center is cooked.
- 13
Cool in pan 5 minutes, then turn out onto cooling rack to finish cooling.
- 14
Wrap tightly in plastic wrap to keep moist. The banana flavor intensifies the next day. Just keeps getting better.
- 15
I love mine warm with butter but great room temp and by itself also with tea or coffee 💗
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