Buttery Bananas Recipes

MY FAVORITE BANANA BREAD

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.

BUTTERY BANANA BREAD

Steps:

• Preheat oven to 350°F Lightly grease loaf pan or put liners in muffin pan.
• In medium bowl, combine flour, baking soda and salt; set aside.
• In large bowl, add 2 bananas and sugar. Whip for a good 3 minutes until light & fluffy. Add melted butter, eggs and vanilla; beat well scraping sides. Mix in dry ingredients until just blended. Mash other 2 bananas so they still have a bit of texture and fold into.
• Pour batter into loaf pan or muffin cups.
• Bake for 1 1/4 hours if in loaf pan. Approx 15-20 minute if large muffins. Check with toothpick.
• Cool for 10 minutes then turn out loaf or pull muffins out of pan to cool completely. Dust with powdered sugar.
• Optional, toast bread slices.

BANANA PANCAKES I

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

BROWNED BUTTER BANANA BREAD

Steps:

• Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
• Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.