Serve slightly warm with a pat of butter or cream cheese for extra indulgence.
Store banana bread wrapped in foil or airtight container at room temperature for up to 3 days.
For longer storage, freeze the loaf tightly wrapped for up to 3 months; thaw overnight in the fridge.
Variations:
Nutty: Add 1/2 cup chopped walnuts or pecans to the batter.
Chocolate Chip: Fold in 1/2 cup dark chocolate chips before baking.
Spiced: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for a warm, spicy flavor.
Vegan: Substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use coconut oil instead of butter.
FAQ:
Q: Can I use unripe bananas?
A: No, ripe bananas are essential for sweetness and moisture. Overripe bananas with brown spots are perfect.
Q: Why does my banana bread turn out dry?
A: Overbaking or using too much flour can cause dryness. Make sure to measure flour properly and check doneness early.
Q: Can I double the recipe?
A: Yes, but bake in two pans or increase baking time slightly if using one larger pan.
Q: What’s the secret to a moist banana bread?
A: The key is ripe bananas, melted butter, and avoiding overmixing the batter.
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