Banana Heaven Bread Recipes

BEST BANANA BREAD

Steps:

• Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay.
• Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight on the countertop before serving.

BANANA BREAD WITH SOUR CREAM

Steps:

• Preheat oven to 325 degrees F and generously grease two loaf pans that are approximately 8 1/2 x 4 1/2 inches in size.
• Cream butter and sugar in a large bowl. Add the eggs and mix well. Add sour cream, mashed bananas, vanilla and stir to combine. Add the flour, salt, cinnamon and baking soda to the wet ingredients and stir until just combined. Fold in the walnuts, if using.
• Divide the batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

BANANA HEAVEN BREAD

Steps:

• Lightly grease an 8x4x2 inch bread pan. Pre-heat oven to 350 degrees F.
• In a mixer or a medium-size bowl, beat together sugar, butter and vanilla until fluffy, then add eggs and bananas (I like to mix the eggs and bananas in a blender beforehand), beating well. Next, mix in the dry ingredients and then add the raisins and chocolate chips. Mix well, then pour batter into the loaf pan. Scatter the walnuts on top of the batter in the pan. (The bread turns out really pretty if you use walnut halves.)
• Bake at 350 for 60-65 minutes, or until it tests done. (If the top is getting too dark during baking, cover it with aluminum foil for the last part of the baking process.) Cool in pan for ten minutes. Remove from pan. Cool. For easier slicing, wrap and store overnight. (If you can resist that long...I never can.) Enjoy!

BANANA BANANA BREAD

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.

THE BEST BANANA BREAD

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.

BANANA BREAD/MUFFIN HEAVEN

Steps:

• 1. Preheat oven to 350. Butter and line bottoms with parchment 2 9x5 loaf pans. I used 2 smaller (approx 8x4) loaf pans and a muffin pan for 12 muffins, which I lined with papers.
• 2. Sift together flour, soda, pie spice, salt and set it aside. Beat together eggs and sugar at medium high speed for about 5 minutes, until very thick and pale in color. Scraping bowl occasionally. Reduce speed and slowly drizzle in oil. Then add bananas, sour cream and vanilla, mixing well. Then gently mix in flour mixture, until just combined, stir in nuts.
• 3. Divide batter between the loaf pans, or fill 12 muffin cups 2/3 full and divide remaining batter between the two smaller loaf pans.
• 4. Bake large loaves at 350 for 1 hour. Bake muffins at 350 for 20 minutes. Bake small loaves at 350 for 45 min. Bake mini loaves at 350 for 30-35 min. They are done when a toothpick inserted comes out clean. Cool in pans 10 mins. then turn out onto cooling racks, turning loaves upright to cool completely.
• 5. Caramel Glaze, it is not needed, but when I make it as a gift or to sell, I will add it, as it adds a nice touch. Caramel Glaze: 1/4c butter, 1/2c milk, 1c brown sugar, 2T corn syrup...slowly over medium heat stirring constantly, bring to a boil, boil 1 minute. Remove from heat and stir in 1t vanilla and pinch of salt. Allow to cool completely, stirring occasionally. Pour into squeeze bottle (if desired) and store in refrigerator. Microwave to warm up for drizzle over bread or muffins and/or even on ice cream!!!
• 6. Cream Cheese Filling/Spread, it is not needed, but sure tastes good!!! Beat together 8oz cream cheese, soft, and 1/4 c butter, soft. Add in 1 c powdered sugar beating until smooth and creamy. Use to spread on banana bread or fill muffins.
• 7. Helpful Hint: when I mash my bananas I put them in the food processor and add 1-2t lemon juice to prevent browning, and pulse a few times until the right consistency I want.

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.

BEST BANANA BREAD

Steps:

• Remove odd pots and pans from oven.
• Preheat oven to 350º / 180º.
• Cream together butter and sugar.
• Add eggs and crushed bananas.
• Combine well.
• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
• Mix just until combined. Do not overmix.
• Pour into greased and floured loaf pan.
• Bake at 350º / 180º for 55 minutes.
• Keeps well, refrigerated.

BEST EVER BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
• Blend together the eggs, buttermilk, oil and bananas.
• Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
• Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.