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.
SUPER-SPECIAL BANANA BREAD TWO WAYS
I wanted the ultimate banana bread recipe, so I started tinkering. For me, this is it. I add whiskey to the batter and then spices and nuts to one loaf and milk chocolate chips to the other. This bread is very dense, moist, and sweet. It has a sugary crust and I underbake it, so that there is no chance for a dry loaf. You could obviously do both loafs with the nuts (I use walnuts, but you could use pecans or any other nut you prefer) or both with the chips (again, you could sub semi sweet, white, peanut butter, butterscotch, toffee--etc). I make both because I love the walnuts and DH loves the milk chocolate :)
Provided by under12parsecs
Categories Quick Breads
Time 1h30m
Yield 2 Loaves
Number Of Ingredients 18
Steps:
- Heat oven to 325°. Grease or spray 2 loaf pans. Sprinkle cinnamon sugar in one and dust as you would with flour. Sprinkle brown sugar in the other and dust.
- In a large bowl, mash bananas with a masher or by well washed hands.
- Mix next 11 ingredients (through pudding mix) by hand, first dissolving soda in buttermilk-- use a larger container as it will foam up quite a bit.
- Divide batter mixture in half. To one half add walnuts, cinnamon, and nutmeg. Pour into pan dusted with cinnamon sugar. To the other half of batter add chocolate chips. Pour into brown sugar dusted pan.
- Bake at 325° for 30 minutes. Sprinkle tops with cinnamon sugar or brown sugar.
- Bake an additional 30 minutes, or until toothpick comes out ALMOST clean. Totally clean will mean a dryer loaf.
- Let cool 15 minutes after removing from oven and remove from pans. Or, bake in tin foil pans and let cool, cover with foil, slide into freezer bags and freeze.
Nutrition Facts : Calories 2699.3, Fat 113.1, SaturatedFat 16.6, Cholesterol 320.1, Sodium 1958.3, Carbohydrate 400.6, Fiber 12.5, Sugar 263.3, Protein 32.6
VERY BEST BANANA BREAD
Get ready for the very best banana bread recipe! It's super moist, light and just the perfect amount of sweet. You can make one loaf to eat and one to freeze for later, or give as a gift to a friend.
Provided by Tara Moore
Categories Bread
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325
- Beat the butter and sugar together until light and creamy
- Add in the eggs, one at a time, blend well
- Stir in the buttermilk, vanilla and mashed banana
- In a separate bowl sift together the flour, salt, baking powder, baking soda and cinnamon
- Add the dry ingredients to the wet ingredients and stir to combine (low speed or use a spoon until just combined)
- Grab two loaf pans
- Line them with parchment paper (alternatively you can butter and flour your loaf pans)
- Pour an even amount in to each pan
- Bake for 65-75 minutes, turn the pans 180 degrees in the oven half way through cooking (so turn once the first 35 minutes have passed)
- Use a toothpick to check for doneness, center should come out clean, if it is still gooey continue cooking in 5 minute increments
- Remove from the oven, rest 10 minutes, transfer to a wire rack to cool
- Serve with butter, while the banana bread is still warm!
Nutrition Facts : Calories 293 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 piece, Sodium 339 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
OUR FAVORITE BANANA BREAD
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and supremely moist loaf that is everything we could ever want in this classic quick bread.
Provided by Rhoda Boone
Categories Bread Dessert Bake Kid-Friendly Banana Walnut Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe Breakfast Brunch Small Plates
Yield Makes one 9x5" loaf
Number Of Ingredients 13
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.
SPECIAL BANANA NUT BREAD
This extra-special banana bread makes a wonderful gift for friends and neighbors. The recipe makes two loaves, so I can serve one and keep the other one in the freezer to use as a last-minute gift. -Beverly Sprague, Catonsville, Maryland
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans. , Transfer to 2 greased 8x4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in each center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks., While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment under racks to catch excess. Cool completely.
Nutrition Facts : Calories 234 calories, Fat 13g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 119mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE BANANA BREAD
I developed this recipe because I wanted a bread recipe, not cake-like, while living in a 10-foot trailer. This recipe is very low in fat.
Provided by Theresa Parker
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan and set aside.
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- In another bowl, mash the bananas and stir in the eggs and sugar. Stir in the flour mixture and mix until just combined, then fold in the chopped nuts (optional). Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until bread tests done. Remove from oven and cool on a rack for 10 minute, then remove from pan and cool completely. Slice and serve.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 44.2 g, Cholesterol 37.2 mg, Fat 5.2 g, Fiber 2.3 g, Protein 5.2 g, SaturatedFat 0.8 g, Sodium 180.1 mg, Sugar 19.4 g
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