Ingredients:
- Ripe banana - 2-3
- Egg- 2
- Milk- 1/4 cup
- Butter- 1/2 cup (melted and cooled to room temperature)
- All purpose flour- 1 & 3/4 cup
- Sugar- 3/4 cup
- Baking powder- 1 ts
- Baking soda- 1/4 ts
- Salt- 1/4 ts
- Ground cinnamon- 1/2 ts (optional)
- Nuts (Pecan/ walnut/ almond/ peanut/ pistachio) - 1 cup (optional)
Procedure:
- Lightly butter or spray your loaf pan (9 x 5 x 3 inch) or cupcake pan and place parchment paper on it and keep aside.
- Lightly toast the nuts on a low heat and then keep aside to cool down. Roughly chopped the toasted nut and take on a bowl.
- Add the flour, sugar, baking powder, baking soda, salt, ground cinnamon in the bowl and mix them well.
- Now beat the egg in another bowl. Mashed the ripe bananas and add it to the beaten egg.
- Add the milk and melted butter in the egg & banana mixture and mix them well.
- Now make a well in the flour mixture, pour the liquid mixture in it and fold the wet ingredients (banana mixture) into the dry ingredients just until combined.
- Pour the batter on the prepared pan. (for the cupcake pan, fill half of the cup for each bread, because it will rise while you bake it)
- Preheat the oven to 350 degree F or 170 degree C. Then put the pan in the middle rack and bake it for around 50-55 minutes or until the bread is golden brown in color (to avoid over bake of your bread star to check it after 30-35 minutes. Insert a tooth pick into the bread, if it comes out clean then your bread is done).
- Cool down the bread to room temperature and then remove it from the pan and serve.
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