Banana Bread

Have not done my groceries shopping, thus, still no ‘active’ yeast on hand. And with a branch of over ripping bananas on hand, I decided to give this banana bread a try. It’s really a very super easy/simple recipe from 1 of my fav must-visit blog – Joy of Baking.com. I have tried many recipes from this blog & have been 85% successful so far. Thus, I was actually quite eager to try this out as I have actually put this in my to-do list for quite a while now.
End result – a super moist texture cake with soft crust! And the smell is so, so heavenly! I actually baked this in my ABM & went out for dinner be4 d baking cycle has completed. Imagined our surprised when we entered d hse smelling of banana after our dinner! It was simply lovely!

Hubby took a slice as dessert & was quite surprised that d crust is so soft.

• 1¾ cup(230g) all-purpose flour
• 120g white sugar (alrdy reduced)
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2 eggs, lightly beaten
• 110g unsalted butter, melted & cooled
• 355g ripe bananas, mashed well (abt 1 cup)
• 1 tsp vanilla extract

1. Mix d shifted dry ingredients in a big bowl & set aside.
2. Mix d wet ingredients in another bowl.
3. Be4 mixing, start up d ABM on d baking cycle.
4. Fold in d wet mixture into d dry ingredients lightly, ensuring not to OVER mix.
5. Pour d batter into d ABM pan without stopping or pausing d alrdy started baking cycle.
6. If u prefers a much softer crust, just leave d loaf in d ABM after d cycle ends. D moist collected during d cooling period of d ABM will moist d crust further.