I’m not much of a baker, but everyone always wants a second and even third piece of my banana bread. It’s delicious, easy to make, and isn’t time consuming. One tip before sharing the recipe – the more ripe the bananas, the better. Enjoy!
Prep Time: 15 minutes Bake Time: 50 minutes
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon Princess Cake & Cookie Baker Emulsion
1/3 cup unsalted butter
3 ripe bananas
Grease 9×5 inch loaf pan and preheat the oven to 350 degrees Fahrenheit.
Mix flour, salt, and baking soda in a large bowl.
Whisk eggs and bakery emulsion in a separate bowl.
Use a mixer to combine the butter and sugar until fluffy, then slowly add the eggs and bakery emulsion. While the machine is doing its work, mash the bananas with a fork and add to the mixer. Once the ingredients look well combined, remove the bowl from the mixer. Gradually add in the flour mixture with a rubber spatula.
Optional: Add 1/2 cup of chocolate chips
Bake for 50 minutes, or until a toothpick comes out clean from the center of the bread. Allow the bread to cool for 10 minutes before removing from the pan. Wrap in saran wrap.
The banana bread tastes better the next day!