Banana Nut Bread Pioneer Woman Recipes

THE BEST BANANA BREAD

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.

BANANA NUT BREAD PIONEER WOMAN

Steps:

• Preheat the oven to 350° F.
• Spray, or grease, and flour a loaf pan.
• To avoid a so-called "wet log" (a moist and uncooked block forming in the bottom of the loaf due to high-moisture bananas), mix the mashed bananas and sugar thoroughly for 5-7 minutes, and cook them in a pan.
• Simmer them on medium heat for 10 minutes to reduce moisture and caramelize the bananas, and get a much bolder banana flavor in your loaf. Let it cool down to room temperature before proceeding.
• Bring eggs, melted butter, and the banana-sugar mash to room temperature.
• To avoid a mushy or undercooked texture, we have to mix the wet and dry ingredients separately, avoiding overmixing the batter.
• Beat the eggs, and gradually add the butter, sugar-banana mix, vanilla extract, maple syrup, sour cream, and lemon zest.
• Add each ingredient, one-by-one, whisking for a few seconds after each.
• Alternatively, you can whisk the wet ingredients in a mixer.
• In a separate bowl, combine all the dry ingredients well, sifting the flour.
• Gently fold the wet ingredients into the dry mixture with a spatula. Stop the gentle mixing as soon as it is evenly distributed, to avoid overmixing.
• Immediately pour the batter into the greased, floured pan. Don't shake or bang the pan, as it releases the air from the batter, and you might get a flat, gummy-textured loaf.
• Bake the banana bread in the preheated oven for 55-70 minutes.
• After 50 minutes, start checking the loaf by inserting a toothpick in the middle, and see if it comes out clean. Repeat every 10 minutes, after the 50-minute benchmark, until the banana bread is ready.
• After the bread is ready and cooked just well, let it sit and cool for 15-20 minutes before cutting.
• It has to solidify some more. By cutting it oven-warm, you risk getting crumbly and dry banana bread.

MOIST & DELICIOUS BANANA NUT BREAD

Steps:

• Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
• *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!