How to make bananacake without butter or oil

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This super healthy banana bread recipe is so moist and sweet, everyone is always shocked to find out it’s actually good for you!

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How to make banana bread

The banana bread is super simple to make, and leftovers can be sliced and frozen for an instant breakfast or snack any time you are craving banana bread.

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Start by preheating the oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan or line it with parchment paper.

In a large mixing bowl, combine all dry ingredients and stir well to evenly mix and break up any clumps of baking soda or salt.

Whisk the liquid ingredients together, pour them into the mixing bowl, and stir to form a banana bread batter.

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Smooth into the prepared baking pan. Press a few chocolate chips on top if your heart desires, and place the pan on the oven’s center rack.

Bake for 40 minutes. After time has elapsed, keep the oven door closed and turn off the heat. Let the banana loaf sit in the closed oven for an additional ten minutes to continue cooking. Then remove from the oven.

The bread is done when a toothpick inserted into the center of the loaf comes out mostly clean. If yours is still undercooked, simply turn the oven back on and continue baking (checking every five minutes) until fluffy and golden.

Let it cool. The taste and texture are better the next day, so I like to loosely cover the banana bread and refrigerate overnight.

Refrigerate leftovers for three to four days, or slice and freeze leftover banana bread for a month or two.