MY FAVORITE BANANA BREAD
With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You'll need 4 ripe bananas to begin.
Provided by Sally
Categories Bread
Time 3h
Number Of Ingredients 11
Steps:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.
SALLY'S BAKING ADDICTION BEST-EVER BANANA BREAD W/O CREAM CHEESE FROSTING
Easy, delicious and healthy Sally's Baking Addiction Best-Ever Banana Bread w/o cream cheese frosting recipe from SparkRecipes. See our top-rated recipes for Sally's Baking Addiction Best-Ever Banana Bread w/o cream cheese frosting.
Categories Desserts
Yield 10
Number Of Ingredients 11
Steps:
- Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lightly spray a 9x5 loaf pan with nonstick spray. Set aside.
- Make the bread: Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.
- In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not overmix. Fold in the pecans.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark. This will prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack.
- Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add powdered sugar and beat until thick and combined. Add milk and beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I a quick shake of salt to cut the sweetness.
- Spread the frosting on the cooled banana bread. There may be some frosting leftover depending how thick you layer it on top. Sprinkle with additional pecans, if desired.
- Store bread in the refrigerator (covered) for up to 7 days. Frost right before serving. Banana bread tastes best on day 2 after the flavors have settled together. Unfrosted banana bread freezes well, up to 2 months.
Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories
BEST EVER BANANA BREAD
This really is the best banana bread I have ever tasted. Very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time.
Provided by Rose
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
- Blend together the eggs, buttermilk, oil and bananas.
- Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
- Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 44.2 g, Cholesterol 31.3 mg, Fat 13.6 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 221.1 mg, Sugar 27.9 g
SALLY'S CHOCOLATE CHIP BANANA BREAD
The older the banana, the better the bread will be! Even if they're almost fully black, they're perfect for this! I make this as muffins as well. I think they taste the same, Chris likes it in bread form better. If you make the muffins, you can freeze individual muffins for the future :)
Provided by Mary Pribyl
Categories Quick Breads
Time 1h15m
Yield 12-24 muffins, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, sugar, and bananas until fluffy (5 min).
- Add 3 T of milk and continue beating 1 minute.
- Combine flour, salt, soda, and baking powder.
- Add dry ingredients slowly to mixture until blended.
- Melt butter in microwave and add to mixture. Blend.
- Add vanilla, chocolate chips and NUTS.
- Bake 350 for 60-65 minutes. Check with a toothpick. Cooking times are much shorter with muffins. Check after 20-25 minutes and they should be done.
Nutrition Facts : Calories 247.8, Fat 9.3, SaturatedFat 5.4, Cholesterol 56.4, Sodium 234.1, Carbohydrate 38.1, Fiber 1.1, Sugar 19.8, Protein 3.7
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