Julia Hulls Banana Bread Recipes

JULIA HULL'S BANANA BREAD

Steps:

• Grease and flour two 9x5 loaf pans.
• Mix all ingredients in a large bowl.
• Divide the batter between the two pans and bake at 350F for one hour or until a toothpick comes out with just a few crumbs.
• These loaves don't rise very much. Wrap in plastic wrap, then in foil to freeze after baking.

JULIA'S BEST BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Coast a 9x5x3 loaf pan with nonstick spray.
• Whisk flour, baking soda and salt in a medium bowl.
• Whisk eggs, sugar, bananas and oil in a large bowl until smooth.
• Add dry ingredients to banana mixture and stir just until combined.
• Scrape batter into prepared pan and smooth top.
• Bake until tester inserted into the center of bread comes out clean, 60-70 minutes.
• Transfer to a wire rack; let bread cool in pan for 15 minutes.
• Run a knife around inside of pan to release the bread.
• Turn onto rack and let cool completely.

BANANA BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
• Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
• Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

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.