Banana Bread No Mixer Recipes

EASY BANANA BREAD (NO MIXER!)

Steps:

• Preheat oven to 350 degrees and butter and flour a 9x5 loafpan.
• In a large bowl, whisk together butter and sugar before adding in the eggs, then the vanilla, then the sour cream and finally the bananas.
• Add the flour, baking soda and salt, whisking it until just combined into the butter mixture until smooth.
• Add the mixture to the loaf pan and bake for 60 minutes or until a toothpick comes out clean.

BANANA BREAD

Steps:

• Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C), and butter an 8 x 4-inch loaf pan.

BANANA BREAD (NO MIXER) RECIPE

Steps:

• INSTRUCTIONS Preheat the oven to 350 degrees F. Grease and flour a 9X5-inch loaf pan (or several mini loaf pans). In a large bowl, whisk together the sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well. Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan. Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean. Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Store covered at room temperature (the bread also freezes great).

OUR FAVORITE BANANA BREAD

Steps:

• Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
• Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
• Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
• Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.