2 Loaf Banana Bread Recipes

2 BANANA BREAD RECIPE (BANANA BREAD WITH 2 BANANAS)

Steps:

• Preheat oven to 325 degrees F.
• If necessary, grease/spray the bread pan or use baking parchment paper to line the bread pan.
• Mash bananas with a fork.
• Lightly beat eggs.
• Soften the butter in a microwave.
• Stir eggs, milk, bananas and butter together.
• Mix in remaining ingredients. Stir until the batter is fully mixed.
• Optional - If you want to enhance this 2 banana bread recipe, you can stir in 1 cup of your family's favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter.
• Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Bake in the oven for 60-65 minutes or until golden brown.
• Take bread pan out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• Optional - Right after taking the bread pan out of the oven, use a long wooden skewer to test if the banana bread is completely cooked. Wear oven mitts as the bread pan will be hot. See the tips section for more details on this classic "toothpick" test.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
• Please read Bread Dad's recipe tips for extra information on how to make this recipe successfully & to avoid common banana bread problems.

VERY BEST BANANA BREAD

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!

DOUBLE BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.
• Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.
• Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.

BANANA BREAD

Steps:

• In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and mashed bananas in a bowl. Set aside.
• In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon.
• Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
• Grease and flour two 9x5 loaf pans. Divide the batter between the two pans.
• Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
• Sprinkle the top with nuts, if desired.

BANANA BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.