This banana bread recipe is easy, quick and one special ingredient gives it the best texture. I have been making this banana bread forever…or at least it seems like it. It’s one of those quick-gratification recipes. Throw it together, pop it in the oven and in about 30 minutes you have hot, yummy, sweet banana bread.
The ingredient I was referring to is baking powder…which I know is not usually considered special. BUT…this particular banana bread recipes calls for an entire tablespoon.
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I was able to get seven mini loaves from these measurements. I made hefty ones but if you backed off just a bit you could most likely get eight. This recipe makes three or four small loaves and one large loaf. If you use a large cookie scoop, this banana bread recipe makes twelve perfect muffins.
About the lemon juice…if you don’t have a lemon it’s not a big deal. The lemon juice just brightens the taste. Sometimes I zest the lemon and add the zest to the batter. Doing that produces sort of a Lemon Banana Bread and it’s delightful.
Tip: If you have too-ripe bananas but don’t have time to bake a batch of banana bread, put the bananas in a Ziploc bag and stick them in the freezer. When you are ready to use them, just let them sit out for about an hour. I leave the peel on but if you want to remove the peel before you freeze, that’s fine too.
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Linking to: Savvy Southern Style