Use very ripe brown bananas. The riper the bananas, the naturally sweeter and more moist the bread will be.
Do not overmix the bread, as this can make the loaf tough. The mixer should be on low when the flour mixture is incorporated and should only be mixed until combined.
Start checking the loaf after 50 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
Cool fully before wrapping. Store wrapped in plastic wrap or in a Ziploc storage bag on the counter for up 4 days.
Nutrition
Calories: 319kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 254mg | Potassium: 236mg | Fiber: 2g | Sugar: 21g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
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