Try this simple banana bread recipe. Soft and moist. It tastes good with butter.

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Natural sweetener.

Combine the flour, sugar, salt, and baking powder in a large bowl. Mix well.

Pour the milk into the blender. Add the bananas. Purée.

Whisk the egg and set it aside.

Set convection oven to CONVECTION. Preheat to 325F.

Melt the butter. Use a small amount of butter to grease the loaf pan. Add the rest of the butter to the whisked eggs.

Add the egg-butter mixture to the flour mixture. Without over-mixing, mix the flour until moistened.

Pour the batter into the loaf pan.

Place the loaf pan on the middle rack of the convection oven. Bake until cooked through (no wet batter in the middle) – about 1 hour and 5 minutes.

Take the banana bread out of the convection oven. Use a wooden skewer stick to check for doneness: Insert the skewer stick into the loaf bread. There should be no wet batter on the skewer stick when pulled out. Leave the banana bread in the loaf pan for 10 minutes.

After 10 minutes, with a spatula, go around the sides to help release the bread from the loaf pan. Remove the bread from the loaf pan. Place the bread on the cooling rack. Let it cool completely – about 3 hours.

Once the banana bread has cooled, place the bread on a paper towel in an airtight container (the paper towel will help absorb moisture). Cover. The TOP LAYER of this loaf bread will be SOFT the following day.

Serve with butter (optional).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens