Calories
231 kcal
Protein
5.2 g
Fat
11.1 g
Carbohydrates
34.8 g
Combine baking soda with the sifted flour, baking powder, and salt in a bowl.
Use a fork or mixer to purée the bananas after peeling them. Mix the puree with the eggs, sugar, and softened/melted butter. The sugar should be thoroughly dissolved by mixing.
Add milk, vanilla, and squeezed lemon juice.
Make a dough and add the coconut flakes. On top, put a sliced in half banana. Then put it in a butter-greased mold.
Place the dough in the oven and bake it at 350°F for about an hour. The bread should then be removed from the oven and allowed to cool. Slice it and enjoy it with a cup of coffee or tea.
To prevent the bread from losing its juiciness, put it in a container.
I use the highest grade of wheat flour, but you can make banana bread with first and even second-grade flour, but the bread will be a little stiffer and darker.
The sweeter the bananas, the less sugar we add to the batter.
Bon Appetit!
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