BANANA BREAD
Put those ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it's easy to make-one bowl, no need for a mixer!
Provided by Elise Bauer
Categories Baking Banana Quick Bread
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C), and butter an 8 x 4-inch loaf pan.
Nutrition Facts : Calories 220 kcal, Carbohydrate 37 g, Cholesterol 35 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 85 mg, Sugar 19 g, Fat 7 g, UnsaturatedFat 0 g
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
LARGE FAMILY BANANA BREAD
A not-too-sweet version of banana bread that stretches a long way for your large family!
Provided by Amy Roberts
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and grease the bottoms of 4 large bread pans.
- In a large bowl, cream together sugar and butter. Add in eggs, bananas, milk, and vanilla.
- Add in flour, soda, and salt. Stir to moisten the ingredients, being careful not to overmix the batter. Lastly, fold in nuts (if using).
- Pour batter into the bread pans and bake 50-60 minutes, until nicely browned on top and pulling away from the sides of the pans.
- Remove bread from pans to a wire cooling rack. Cool completely before storing.
BANANA BANANA BREAD
Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 222.9 mg, Sugar 14.3 g
ULTIMATE BANANA BREAD RECIPE BY TASTY
Banana bread is the queen when it comes to classic quick bread recipes. We tested a ton of variations to bring you our ultimate version. Packed with dark chocolate chips and caramelized banana flavor, it's sweet, thick, fluffy, and, dare we say, moist. Don't forget to top it with some turbinado sugar before baking for a little crunchy texture. Remember, when life gives you bananas, make banana bread!
Provided by Betsy Carter
Categories Desserts
Time 1h40m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang on the long sides so it will be easy to lift out the bread, and spray again.
- Add the butter to a medium nonstick pan over medium heat. Cook, stirring occasionally, until the butter turns amber brown and smells nutty, about 3-4 minutes. Watch carefully so the butter does not burn. Remove the pan from the heat and set aside to cool for 10-15 minutes.
- Add cooled brown butter and brown sugar to a large bowl. Beat with an electric hand mixer on medium speed until evenly combined, about 1 minute. Add the egg and beat until light and fluffy, 3-4 minutes.
- In a medium bowl, combine the mashed bananas, sour cream, and vanilla and mix with a rubber spatula until well combined.
- In a separate medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Alternate adding the flour mixture and banana mixture to the butter mixture, starting and ending with flour and folding with a rubber spatula between each addition until just incorporated. Fold in the chocolate chunks.
- Pour the batter into the prepared loaf pan and smooth with an offset spatula, then sprinkle the turbinado sugar on top.
- Bake the banana bread until golden brown and a toothpick or cake tester inserted in the center comes out clean, 60-70 minutes. Set the loaf pan on a wire rack to cool for at least 1 hour, then lift out the banana bread and slice.
- Enjoy!
BANANA BREAD - FROM MARIE SCHUERMANN RECIPE - (4.5/5)
Provided by joeyanne
Number Of Ingredients 10
Steps:
- In a medium bowl stir together flour, baking powder, baking soda, cinnamon and salt. In large bowl stir together egg whites, bananas, sugar and oil. Stir flour mixture into banana mixture just til moistened. Spray loaf pan with Pam. Spread batter in prepared pan. Bake at 350 for 45 to 50 minutes or until toothpick inserted in center comes out clean, Cool in pan for 10 minutes. Turn out onto a wire rack and cool thoroughly. For easier sliding wrap bread in plastic wrap and store overnight. 125 calories and 4 grams fat.
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