VEGAN BANANA BREAD (NUT FREE)
Vegan Banana Bread is made without using nuts or eggs and instead includes maple syrup, coconut oil, quick oats, and more! This moist, flavorful bread will knock your sugar cravings right out of the park.
Provided by Erin
Categories breakfast
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease 8×4 bread pan with nonstick spray and parchment paper.
- In small bowl, mix oats, flour, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, mash bananas well. Then stir in oil, maple syrup, and vanilla.
- Add dry ingredients to wet and stir till combined.
- Fold in chocolate chips and optional nuts.
- Pour into greased bread pan. Top with more chocolate chips.
- Bake 40-50 minutes, cover with foil if getting too brown.
Nutrition Facts : ServingSize 1 slice, Calories 280 calories, Sugar 18.4 g, Sodium 156.9 mg, Fat 15.2 g, SaturatedFat 11.1 g, TransFat 0 g, Carbohydrate 33.9 g, Fiber 3.5 g, Protein 3.8 g, Cholesterol 0 mg
NO NUT BANANA BREAD
I have had so many people tell me how amazing this banana bread is. I love it even though I hate bananas. Enjoy!
Provided by MichaelsWife12
Categories Breads
Time 11m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven for 350 degrees.
- Smash bananas in a bowl. Mix together butter, sugar, egg, and vanilla and then put the bananas in the mixture and stir.
- Mix flour, salt, and baking soda in a separate bowl and once both mixtures are stirred insert flour mixture into the sugar, butter, banana, egg, vanilla mixture. Stir thoroughly until all flour is mixed inches
- Pour into greased bread pan. Bake for 1 hour.
THE BEST BANANA BREAD RECIPE
I tried for years to perfect my banana bread recipe and this is it! Pure comfort food my family devours and asks for again and again!
Provided by Julie Kotzbach
Categories Breakfast
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F. Coat a loaf pan with non-stick cooking spray.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the butter and sugars until fluffy, about 1 minute. Add the eggs, milk, and vanilla. Mix until smooth, scraping the side of the bowl as needed.
- Add the flour mixture to the butter mixture in two additions, mixing until just combined after each addition.
- Add in the bananas and mix until combined.
- Pour the batter into your prepared loaf pan. Use a spatula to spread to the into an even layer.
- Bake for 1 hour to 1 hour 15 mins, or until a toothpick inserted in the center comes out clean. (I start checking my bread at the 1 hour mark, every 5 minutes.)
- Remove from the oven and let cool until cool enough to handle.
- Serve warm or room temperature. We like our bread plain or slathered in butter.
Nutrition Facts : Calories 338 kcal, Carbohydrate 51 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 234 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
THE BEST BANANA BREAD
This is the most successful and versatile quick bread recipe I've found! You can also use chunky applesauce or a 15 ounce can of pumpkin for wonderful variations.
Provided by Libby
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
- Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.
Nutrition Facts : Calories 196 calories, Carbohydrate 31.3 g, Cholesterol 24.8 mg, Fat 7 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 175.4 mg, Sugar 16.2 g
ALMOST NO FAT BANANA BREAD
This bread is surprising moist and has a wonderful flavor. For a little variation, you can add nuts or raisins.
Provided by Allison
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Nutrition Facts : Calories 127.2 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1 g, Protein 2.4 g, Sodium 99.8 mg, Sugar 15.4 g
THE BEST BANANA BREAD (NO KIDDING!)
When my grandmother died about thirty years ago she left behind a yellowed, brittle, spotted and splotched card with a handwritten recipe for The Best Banana Bread in the World. I have literally grown up on this stuff, and verily, verily say unto you--it is wonderful. Comfort food in the extreme, it's good hot, it's good cold, and it's especially good two days old! Age only increases its moistness, and the top gets all glossy and mmmm.... Impossible to describe. So, do you want to make it now? I'll spare you the trouble of deciphering my grandmother's outdated methods, and transcribe it myself. Here it is, what you've been waiting for all your life:
Provided by Larklearningtopray
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 2-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Thoroughly mash bananas. (If they've been frozen, just zap them in the microwave; they will look absolutely disgusting but it's worth it.)
- Combine dry ingredients in one bowl, mix well with a wire whisk (or sifter, if your heart so desires).
- Whisk the eggs lightly in a separate bowl, add oil and vanilla, then when the oven is finished preheating add the wet to the dry.
- Pour into a loaf pan that has been generously greased with vegetable shortening.
- Bake for 60 minutes (it can take 15-20 minutes longer than this) or until a toothpick or cake tester inserted in the middle comes out clean. You don't want your bread to be too dry (it's supposed to be lovely and moist), so try to get it out just when the tester comes out clean, don't leave it in the oven too long after that.
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