THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
BROWN SUGAR BANANA BREAD
Brown sugar and cinnamon add depth to this moist, sweet bread. The perfect present for friends and loved ones!
Provided by The D Family
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Place the bananas into a large plastic zipper bag, seal the bag, and smoosh the bananas with your fingers until very well mashed. Set the bananas aside. Place the brown sugar and butter into a mixing bowl, and mix on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Cut a corner from the plastic bag, and squeeze the mashed bananas into the bowl of brown sugar mixture. With the electric mixer on medium speed, beat in the bananas, egg, cinnamon, vanilla extract, and milk until the mixture is well combined. Switch the mixer to low speed, and gradually beat in the flour, baking soda, baking powder, and kosher salt just until the batter is smooth, about 1 minute. Spread the batter into the prepared loaf pan.
- Bake in the preheated oven until the bread is set and lightly browned on top, about 40 minutes. A toothpick inserted into the center of the loaf should come out clean.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 71.9 g, Cholesterol 54.5 mg, Fat 12.9 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 7.7 g, Sodium 364 mg, Sugar 41.1 g
OATMEAL BANANA BREAD
There are more than eight million recipes for banana bread on the interwebs. Most are insipid and mushy. Thanks to toasted oats, this one is definitely not. And it's darned nutritious to boot. If you don't have ripe bananas, roast them skin on in a 300°F oven for 40 minutes until blackened and soft. As for the oats, don't even think about using the instant kind. Only old-fashioned rolled oats will do here. Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in EveryDayCook.
Provided by Level Agency
Categories Breads
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF. Coat a 9-by-5-inch loaf pan with nonstick spray and set aside.
- Spread oats into a thin layer on a half-sheet pan and bake until lightly toasted, about 15 minutes. Remove pan and cool oats 2 to 3 minutes.
- Grind oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Then pulse in the flour, baking soda, baking powder, and salt.
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 3 minutes.
- Drop speed to low and add eggsAdd those eggs slowly so that the water and fat phases have time to come together., one at a time, incorporating each fully before adding the next. Stop to scrape down the sides of the bowl, if necessary.
- Follow with the vanilla and banana, and beat on medium-low speed until incorporated. The batter will look kind of curdled, but that'sOK.
- Add the flour mixture and beat on low speed until just combined.
- With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
- Transfer the batter to the prepared pan and bake until the internal temperature reaches 200 to 210ºF, 50 to 55 minutes.
- Cool pan on a wire rack for 15 minutes before turning the loaf out and cooling completely.
VERY BASIC BREAD
Provided by Alton Brown
Categories side-dish
Time 13h30m
Yield 1 loaf bread
Number Of Ingredients 10
Steps:
- Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
- Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.
- While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
- Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.
- Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
- Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.
- Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.
- Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.
ALTON BROWN'S BANANA BREAD RECIPE - (3.9/5)
Provided by garrett_mccutcheon
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease a loaf pan and line with wax paper. Combine the bananas and sugar (Wet Works 1) and mix with a potato masher until smooth. In a separate bowl, combine butter, eggs and almond extract. Combine with the banana and sugar mixture. Combine flours, baking soda and salt. Add to the wet ingredients. If using nuts, fold them into the batter now. Pour batter into prepared pan. Bake 50 minutes to 1 hour or until center registers 210°F and a toothpick inserted in the center comes out clean. Cool on stovetop 15 minutes, then remove from pan to a cooling rack Cool completely before slicing. Tightly wrap leftover bread. It will keep at room temperature for about 5 days.
ALTON BROWN'S REFRIGERATED BANANA PUDDING
From Good Eats Show Time doesn't include inactive time of 1.5 hours Recipe best with the Alton Brown's Vanilla Wafers
Provided by Lizzie Rodriquez
Categories Dessert
Time 40m
Yield 1 Pudding, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
- Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
- Toss the banana slices with the lemon juice in a small bowl and set aside.
- Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
Nutrition Facts : Calories 486.9, Fat 25.8, SaturatedFat 13, Cholesterol 127.9, Sodium 215.6, Carbohydrate 59.7, Fiber 1.9, Sugar 27.4, Protein 6.4
ALTON BROWNS BASIC BREAD
Make and share this Alton Browns Basic Bread recipe from Food.com.
Provided by anme7039
Categories Yeast Breads
Time 13h30m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
- Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.
- While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
- Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.
- Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
- Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.
- Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.
- Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.
Nutrition Facts : Calories 179.2, Fat 0.5, SaturatedFat 0.1, Sodium 355.1, Carbohydrate 37.8, Fiber 1.4, Sugar 1.3, Protein 5
BROWN SUGAR BANANA NUT BREAD I
Deliciously sweet banana bread with plenty of vanilla flavor.
Provided by J. R. May
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
- Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 37.9 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 257.3 mg, Sugar 16.9 g
More about "alton browns banana bread recipe 395"
ALTON BROWN’S ONE-INGREDIENT TRICK FOR GREAT BANANA …
From thekitchn.com
Estimated Reading Time 2 mins
10 BEST ALTON BROWN BREAD RECIPES | YUMMLY
From yummly.com
I TESTED ALTON BROWN'S, CHRISSY TEIGEN'S AND TWO MORE …
From news-press.com
ULTIMATE BANANA BREAD - BROWN EYED BAKER
From browneyedbaker.com
10 BEST DARK BROWN BANANA BREAD RECIPES - YUMMLY
From yummly.com
CLASSIC BANANA BREAD RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
I MADE ALTON BROWN'S BEER BREAD WITH SIX INGREDIENTS
From insider.com
KNEAD NOT SOURDOUGH BREAD (ORIGINALLY FROM ALTON BROWN)
From myroilist.com
VERY BASIC BREAD : RECIPES : COOKING CHANNEL RECIPE | ALTON BROWN ...
From cookingchanneltv.com
ALTON BROWN'S BREAD PUDDING RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
SIMPLY THE BEST BANANA BREAD RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
BANANA BREAD ARCHIVES - ALTON BROWN
From altonbrown.com
EASY BANANA BREAD WITH BROWN SUGAR - COOK FAST, EAT WELL
From cookfasteatwell.com
ALTON BROWN'S OATMEAL BANANA BREAD | ANDY | COPY ME THAT
From copymethat.com
ALTON BROWN'S BANANA BREAD RECIPE
From pinterest.co.uk
ALTON BROWN - FACEBOOK
From facebook.com
BANANA BREAD RECIPE FOOD NETWORK ALTON BROWN
From airfryerchickenwings.blogspot.com
BA'S BEST BANANA BREAD RECIPE | BON APPéTIT
From bonappetit.com
BEST BANANA NUT BREAD RECIPE ALTON BROWN | DEPORECIPE.CO
From deporecipe.co
HEARTY OATMEAL BANANA BREAD RECIPE | ALTON BROWN
From pinterest.com
OLD FASHIONED BANANA BREAD WITH SOUR CREAM AND BROWN SUGAR
From southernfoodandfun.com
ALTON BROWN’S ONE-INGREDIENT TRICK FOR GREAT BANANA BREAD
From pinterest.ca
ALTON BROWN'S BANANA BREAD RECIPE
From pinterest.ca
ALTON BROWN’S BANANA BREAD - PINTEREST.COM
From pinterest.com
15 DELICIOUS ALTON BROWN BANANA BREAD – OUR 15 MOST SHARED …
From tasiastable.com
BANANA BREAD RECIPE ALTON BROWN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ALTON BROWN SOURDOUGH BREAD RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
ALTON BROWN BANANA BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BOSTON BROWN BREAD RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
BANANA BREAD RECIPE FOOD NETWORK ALTON BROWN / ALTON BROWN'S …
From bestepisodesfoodnetwork.jenpros.com
10 BEST ALTON BROWN BREAD RECIPES - YUMMLY
From yummly.co.uk
EASY NO KNEAD SOURDOUGH BREAD (ALTON BROWN RECIPE) - A BAKER'S …
From abakershouse.com
SIMPLE AND DELICIOUS BROWN SUGAR BANANA BREAD
From honestandtruly.com
ALTON BROWN'S - BANANA BREAD CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
ALTON BROWN’S BANANA BREAD | BREAKFAST SWEETS, BANANA BREAD, FOOD
From pinterest.co.uk
BANANA BREAD ALTON BROWN ARCHIVES - LEARNING DRIVES
From learningdrives.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love