Sallys Baking Addiction Banana Bread Recipes
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 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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- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick.
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- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside.
- Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
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- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.
- Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix. Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.
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