The fir eats / Emily Baker
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Muhlissuh__ | 2018-10-28 04:05:06 |  8,655,468 Views |
Perfectly moist BANANA BREAD
Coconut oil is a handy ingredient to use in recipes if you have someone in your house who is lactose intolerant or dairy free. A natural plant source of saturated fat coconut oil adds flavor and creates a richer yet fluffier baked good. The oil is actually solid at room temperature; when used in place of butter it should remain solid and when replacing oil the coconut oil should be melted.
This quick bread is a great use of overripe bananas and can include chocolate chips for a sweeter treat if you prefer. Quick and easy to make it’s a perfect recipe to get the kids involved from mashing the bananas to measuring the ingredients to mixing the batter. Serve alongside breakfast as a snack or even as a dessert.
"Do you have a go-to banana bread recipe? If the answer is "No" then this is for you. If the answer is "Yes" then this is going to be your new go-to. This bread is delicious! My family devoured it in one afternoon. It tastes amazing is moist and flavorful and bakes beautifully." —Carrie Parente
