So Damn Easy… baked at 8750’
Always check your oven with an oven thermometer!
This LOAF was removed from the oven when the internal temp reached 180 degrees F. Next time I will take it out at 182º
Ingredients:
2 cups 11.7% protein FLOUR
1 cup white or cane SUGAR
1/2 cup BUTTER, room temperature
2 tablespoons VANILLA
2 EGGS
1 teaspoon baking SODA (not expired)
1 teaspoon SALT
4 or 5 or 5.5 medium overripe bananas
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!
Ensuring the accuracy of your oven's temperature is critical. To achieve this, it's advisable to use an oven thermometer https://amzn.to/3nak47H . Additionally, it's essential to check the temperature of the cake, bread, or meats you're baking or cooking with an internal thermometer. As a result, I recommend investing in a thermometer to monitor your cooking and baking accurately. Don't procrastinate as your next cake or dish may rely on it.
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