Sallys Banana Bread Recipes

MY FAVORITE BANANA BREAD

My Favorite Banana Bread image

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

Ingredients

2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)
2 cups (460g) mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts

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.

AUNT HOLLY'S BANANA BREAD

Aunt Holly's Banana Bread image

Aunt Holly's Banana Bread has no nuts, but it's loaded with chocolatey chips.

Categories Chocolate Fruit Breakfast Brunch Bake Christmas Kid-Friendly Banana Winter Edible Gift Cookie Small Plates

Number Of Ingredients 8

Ingredients

3 to 4 ripe bananas
1/4 cup melted butter
1 cup sugar
1 1/2 cups flour
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
Chocolate chips (as many as you want!)

Steps:

Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.

SALLY'S CHOCOLATE CHIP BANANA BREAD

Sally's Chocolate Chip Banana Bread image

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

Ingredients

2 bananas
1 cup sugar
2 eggs
3 tablespoons milk
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup milk chocolate chips
1/2 cup walnuts, chopped (optional)

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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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.
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