Ok, we may have had a fail moment while trying the TikTok trend of whipped coffee (we used regular espresso over instant.) But if one thing’s for sure, my banana bread has been coming out pretty consistent. We ALWAYS have bananas at home for a snack and we don’t want to waste them if all of a sudden they’re seeming a little too ripe. Too ripe bananas are actually perfect for banana bread, and since everyone has been doing so much baking from scratch during this quarantine, I figured I’d share my super-easy recipe:
3 ripe bananas, mashed
1 cup white sugar
¼ cup melted butter
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
lots of cinnamon! (adjust to your liking.)
Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan.
Combine wet ingredients first, then stir in dry. Pour batter into the prepared loaf pan.
Bake 1 hour or until toothpick comes out clean.
If you try this, let me know how it comes out. PS – We’re due for our grocery trip, so likely we’ll pick up some instant coffee and give the Dalgona another go. To be continued…