3-INGREDIENT BANANA BREAD
This beautiful yet simple banana bread comes together with just three basic, easy-to-find ingredients- bananas, eggs and store-bought cake mix! The bananas make this quick bread moist and sweet, while the spice cake mix adds a hint of cinnamon and nutmeg. Cut the banana bread into thick slices and serve for breakfast, dessert or even an indulgent snack.
Provided by Food Network Kitchen
Time 1h20m
Yield one 9-by-5-by-3-inch loaf; 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides.
- Mash 3 of the bananas with a fork in a large bowl until very smooth, reserving the fourth and least-bruised banana for the bread topper. Whisk in the eggs and cake mix until just combined and no lumps remain.
- Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Slice the remaining banana in half lengthwise, then place the halves cut-side up on top of the batter, with the curves facing each other. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.
- Transfer the loaf pan to a wire rack to cool slightly, about 10 minutes. Run a knife or offset spatula around the edges of the pan, then invert the banana bread onto the wire rack and cool completely.
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
BANANA BREAD 3
This is one of my adopted recipes. Based on the reviews, I wouldn't change a thing! I only changed the directions because they were somewhat vague.
Provided by GrandmaIsCooking
Categories Quick Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mash bananas and mix with other ingredients.
- Pour batter into prepared 9 x 5 inch loaf pan.
- Bake at 350°F for 50 minutes.
Nutrition Facts : Calories 290.5, Fat 8.7, SaturatedFat 1.3, Cholesterol 42.3, Sodium 257.1, Carbohydrate 50, Fiber 1.9, Sugar 25.9, Protein 4.4
BANANA BREAD
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that's ever been printed, and it's no surprise! It's a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg
MOIST AND DELICIOUS BANANA BREAD
This is the best banana bread I have ever had. I buy really ripe bananas just so I can make this :-) Got the recipe years ago from my friend Rachel. We used to beg her to make this for us in college! I think the moistness is due to the 1/2 cup of oil - I didn't say it was the healthiest banana bread around, but it is worth the extra time on the treadmill!
Provided by Lilkari23
Categories Breads
Time 1h40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
- Add the baking soda and flour.
- Combine well for 2-3 minutes.
- Pour into a greased loaf pan and bake in a preheated 325 degree F oven for 1 hour and 20 minutes.
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3-INGREDIENT BANANA BREAD RECIPE - MASHED.COM
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4.9/5 (49)Total Time 50 minsCategory Snack, Breakfast, DessertCalories 290 per serving
- Preheat the oven to 350 degrees Fahrenheit and arrange a baking rack in the bottom third of the oven. Line a 9 x 5 loaf pan with parchment paper or aluminum foil, letting the excess hang over the sides. If you don't have anything to line the loaf pan, grease it well with cooking spray or butter and dust a layer of flour over the top of the butter, pouring out the excess flour. Set aside.
- In a large bowl, mash the bananas with a fork or a potato masher. Add the sweetened condensed milk and self-rising flour. To use all-purpose flour instead of self-rising flour, add 1/2 teaspoon plus 1/8 teaspoon kosher salt and 3-3/4 teaspoons baking powder to the mix.
- Mix the ingredients until the flour is just incorporated to create a thick batter. You don't want any dry lumps of flour, but you don't want to overmix, either. When the batter is mixed, fold in any optional additions like chocolate chips or chopped nuts.
- Pour the batter into the prepared loaf pan and smooth out the top with a spoon or rubber spatula. Bake the loaf until the top is dark brown and caramelized, and you can see the yellow interior peeking through, about 45 to 60 minutes. Baking time varies depending on the ripeness of the bananas, so start checking at 45 minutes and continue checking every 5 minutes until a skewer inserted in the middle of the loaf comes out clean. You can also check the internal temperature of the loaf, which should reach 200 to 205 degrees when the bread is finished.
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