EGGLESS Banana Bread So Damn Easy… baked at 8750’
Always check your oven with an oven thermometer!
Ingredients:
2 cups 11.7% protein FLOUR
1 cup white or cane SUGAR
1/2 cup BUTTER, room temperature
2 tablespoons VANILLA
2 tablespoons EGG replacement
4 tablespoons WATER
1 teaspoon baking SODA (not expired)
1 teaspoon SALT
4 or 5 or 5.5 medium overripe BANANA
Directions:
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a large mixing bowl, mix ALL Ingredients. Once it becomes incorporated, and looks like a moist batter, I stop mixing…
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 45-60 minutes.
I only open my oven door at the end and check the top for jiggle with my finger.
It’s very important that you don’t take your banana bread out of the oven too early as it has tendency to appear done but when you take it out, it sinks in and the top is raw… 
Remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Enjoy your delicious homemade banana bread!
Visit my website for additional tips and tricks at altitude...In the meantime....
Ensuring your oven's temperature is accurate is essential for successful baking and cooking.
An oven thermometer is key to achieving this accuracy.
For baked goods and meats, checking internal temperature with a food thermometer is crucial.
Investing in a reliable thermometer is a wise choice for precision in cooking and baking.
Without accurate temperature measurements, the quality of your cakes or dishes could suffer.
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