Sometimes getting kids to eat lunch at school is tough. Both of my kiddo’s schools are peanut free and one is totally nut free. My dilemma this year is that my kids are peanut butter fanatics. Both of my kids bring their lunches to school, so creating unique nut free lunches offers me up a challenge. So, I started baking breads. Banana Bread is one of their favorites. I find breads easy to make, easy to pack and they can pack in hidden nutrients. Above all, kids love them.
This banana bread recipe is an adaptation of one found in Pillsbury’s Best of the Bakeoff. Certainly, it is so easy to make and a delicious crowd pleaser. I find myself making this bread a couple times a month. Plus this banana bread is just too awesome not to blog about. The preparation time is about 10 minutes and baking time about 50 minutes.
Banana Bread Ingredients:
- 1 3/4 cups of flour
- 1 cup of sugar
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 3-4 medium ripe and mashed bananas
- 1/4 cup of softened butter
- 1 tablespoon of orange juice or 1 teaspoon of lemon juice
- 1 egg
Banana Bread Preparation:
1. First, preheat oven to 350 degrees. Grease and flour a loaf pan.
2. Meanwhile, in a large bowl combine all the ingredients and mix on medium speed for 3 minutes.
3. Pour the banana bread batter into loaf pan.
4. Bake on center rack for 50-60 minutes depending on your oven. Next, insert a toothpick. It should come out clean when inserted into the middle of the bread. After that, cool for 10 minutes. Then remove from pan and place on cooling rack.
5. Finally, once the banana bread is completely cooled, enjoy and then wrap it tightly and store in the refrigerator. The bread should stay good for 1 week.
If you are looking for more delicious and simple crowd pleasing recipes, please check out my other recipes.
