Introduction
Are you looking for a banana bread recipe that will make you shout “Hallelujah!”? Look no further than this delicious and easy-to-make Hallelujah Banana Bread. Packed with flavor, this recipe is perfect for breakfast, dessert, or a quick snack. Plus, it’s a great way to use up those overripe bananas sitting on your counter.
Ingredients
– 3 ripe bananas – 1/3 cup melted butter – 1 teaspoon baking soda – Pinch of salt – 3/4 cup sugar – 1 large egg, beaten – 1 teaspoon vanilla extract – 1 1/2 cups all-purpose flour
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. 2. In a mixing bowl, mash the ripe bananas with a fork until smooth. 3. Stir in the melted butter. 4. Mix in the baking soda and salt. 5. Stir in the sugar, beaten egg, and vanilla extract. 6. Mix in the flour until just incorporated. 7. Pour the batter into the prepared loaf pan. 8. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. 9. Let the bread cool in the pan for 10 minutes before removing and cooling completely on a wire rack.
Nutritional Information
– Serving Size: 1 slice – Calories: 200 – Fat: 6g – Carbohydrates: 34g – Fiber: 1g – Protein: 3g
Cooking Time
This Hallelujah Banana Bread recipe takes about 10 minutes to prepare and 50-60 minutes to bake.
Equipment
– Mixing bowl – Fork – Loaf pan – Oven
Serving Suggestions
Serve your Hallelujah Banana Bread warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious toasted with a spread of butter or peanut butter.
Variations
Looking to switch things up? Try adding in some chopped nuts, chocolate chips, or dried fruit to the batter. You could also try using whole wheat flour or adding in some spices like cinnamon or nutmeg.
Substitutions
– Instead of butter, you could use coconut oil or vegetable oil. – If you’re out of all-purpose flour, you could try using a gluten-free flour blend or almond flour. – You could replace the sugar with honey or maple syrup for a healthier option.
Storage
This banana bread will keep well in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You could also freeze slices of the bread for up to 3 months.
Tips
– Make sure your bananas are ripe for the best flavor and texture. – Don’t overmix the batter or your bread could turn out tough. – Grease your loaf pan well so the bread doesn’t stick.
Notes
This recipe is easily doubled if you want to make two loaves at once. It’s also a great recipe to use as a base for other variations.
Frequently Asked Questions
Can I make this recipe without eggs? Yes, you can substitute the egg with unsweetened applesauce or a flax egg. Can I use frozen bananas? Yes, you can use thawed frozen bananas in this recipe. Just make sure to drain any excess liquid before mashing them. Can I make muffins instead of a loaf? Absolutely! Just divide the batter into a muffin tin and bake for 20-25 minutes.
Conclusion
In conclusion, this Hallelujah Banana Bread recipe is a winner. It’s easy to make, delicious, and versatile. Whether you’re enjoying it for breakfast, dessert, or a snack, this banana bread will make you sing with joy. So go ahead and give it a try for yourself – we promise you won’t be disappointed!