uhhh so monky is here man this is a great review i thank myself for writing this

any questions please watch this very informative video (i found it on youtub) i think itis a very good walkthrough of monke and its beginnings

i also kinda messed up cause i thought the part before this was supposed to be the guide but apparently i gotta actualyl write down stuff so uh

uhhh so im just gonna put down some instructions on how to cook banana bread

i guess this is just filler now

To make classic, moist banana bread, you will combine a mixture of wet ingredients (mashed ripe bananas, butter, sugar, eggs, and vanilla) and dry ingredients (flour, baking soda, and salt) and bake the batter in a loaf pan.
Ingredients
3 very ripe bananas (about 1.5 cups mashed)
1/3 cup (76g) melted butter
3/4 cup (150g) granulated sugar (or brown sugar for a richer flavor)
1 large egg, beaten
1 tsp vanilla extract
1.5 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Optional: 1/2 cup chopped walnuts or chocolate chips


Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray. For easy removal, you can line the pan with parchment paper, leaving some hanging over the sides as a "sling".

Mash Bananas: In a large bowl, mash the ripe bananas with a fork or potato masher until they reach your desired consistency (some lumps are fine).

Combine Wet Ingredients: Stir the melted butter into the mashed bananas. Then, mix in the sugar, beaten egg, and vanilla extract until everything is well combined.

Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.

Mix Batter: Add the dry ingredients to the wet ingredients. Use a spatula to gently stir just until no streaks of flour remain. Do not overmix; overmixing can make the bread dense.

Add Optional Mix-ins: If using, gently fold in any walnuts, chocolate chips, or other additions.

Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely cover it with aluminum foil partway through baking.

Cool: Allow the banana bread to cool in the pan on a wire rack for 10 minutes. Then, remove it from the pan and let it cool completely on the rack before slicing and serving.

The banana bread can be stored wrapped tightly at room temperature for up to 3 days, or refrigerated for up to a week.


yay now you have banan a bread

ignore the filler ok i was bord >:(

if youve reached this far i guess you can have this thinkling monke , he thinks alot

yeah hes just there i guess, this is for the smart monkes who got through the entire review

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