Mo's Banana Bread. I have been making for years and know recipe by heart. Mom's Banana Bread Classic banana bread is an old-fashioned favorite and makes great use of overripe bananas. Cream together butter, sugar, & egg yolks until creamy. Mo's Banana Bread

You can cook Mo's Banana Bread using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mo's Banana Bread
  1. It’s 100 g of Brown Sugar No brown sugar? Use white sugar.
  2. Prepare 225 g of All Purpose Flour.
  3. Prepare 1/2 Cup of Oil.
  4. It’s 11/2 of Tspn Baking Powder.
  5. Prepare 2 of Large Eggs.
  6. Prepare 300 g of Mashed Bananas.
  7. Prepare 1 of Apple (Chopped).
  8. You need 1 of Tspn Cinnamon.
  9. It’s 1/2 of Tspn Salt.
  10. It’s 1/2 Cup of Groundnut, Walnut or Almond (Chopped).
  11. You need 1/4 Cup of Raisins.
  12. Prepare 1 of Tspn Vanilla Extract.

Swirl and tap the pan to distribute cinnamon-sugar all over the inside of the pan, up to the rim. Many banana bread recipes call for buttermilk, which gives baked goods moisture and fluff. The problem is, buttermilk doesn't exist in Japan. Buttermilk is a necessary acidic ingredient to activate the baking soda.

Mo's Banana Bread step by step

  1. In a separate bowl, mix all your dry ingredients.

  2. In another bowl, add your mashed bananas, oil, egg, chopped apples, flavour, raisins.

  3. Using a spatula, gently fold in your wet ingredients into the dry mixture.

  4. Make sure you oven is pre heated to 180 degrees C.

  5. Butter your loaf pan and line with parchment paper.

  6. Pour in your batter and sprinkle your chopped nuts on top.

  7. Bake for about 60 Minutes or until a toothpick or small kitchen knife inserted in the middle comes out clean.

My mom always used whole milk, but milk isn't acidic so it can leave a slight metallic taste in your baked banana bread. Mom's Banana Bread Bananas and pecans come together in an exceptionally moist quick-bread from food editor Ben Mim's mom—it's irresistible at any time of day. I save tried numerous banana bread recipes and they were always just okay. Laneys recipe is seriously the best. I like to keep my banana bread in the fridge and this bread tastes AMAZING cold!