Coffee Cake Banana Bread

I accept as true with that bread is one of the maximum high-quality creations in this earth. Especially, whilst you may turn bread into a delicious flavor. This Coffee Cake Banana bread is perfect for any event. You can proportion this together with your friends and family for breakfast, lunch, or dinner. It is genuinely a completely unique mixture of 2 conventional flavors.

This Coffee Banana Bread is so excellent! The recipe is top notch easy to prepare and you will have a superb flavorful bread in beneath an hour. This bread is so moist and engaging, this can just end up one in all your favorites! This coffee cake banana bread recipe is on factor with my other coffee cake favorites like.

Coffee Cake Banana Bread

Recipe by anpawi
Servings

1

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

178

kcal
Total time

55

minutes

I accept as true with that bread is one of the maximum high-quality creations in this earth. Especially, whilst you may turn bread into a delicious flavor. This Coffee Cake Banana bread is perfect for any event. You can proportion this together with your friends and family for breakfast, lunch, or dinner. It is genuinely a completely unique mixture of 2 conventional flavors.

Ingredients

  • 1 cup mashed ripe bananas (2 medium)

  • 1 teaspoon vanilla

  • 1 teaspoon baking soda

  • 1/2 cup butter or margarine, softened

  • 1/2 cup chopped nuts, if desired

  • 1/2 teaspoon salt

  • 1/3 cup milk

  • 2 eggs

  • 2 cups all-purpose flour

  • 3/4cup sugar

Directions

  • Heat oven to 350°F. Grease bottom only of 9×5- or 8×4-inch loaf pan with shortening or cooking spray. In large bowl, beat sugar and butter with spoon until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla until well blended.
  • In small bowl, mix flour, nuts, baking soda and salt. Add to banana mixture all at once; stir just until dry ingredients are moistened. Pour into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.
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About the author: anpawi

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