Bettyes Best Banana Bread Recipes

MY FAVORITE BANANA BREAD

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.

DELICIOUSLY MOIST BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.
• Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9x5 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).
• Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.

THE BEST BANANA BREAD

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.

BETTYE'S BEST BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour two 8 1/2-by-4 1/2 inch loaf pans.
• Combine flour, salt, and baking soda.
• Cream together butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add flour mixture and buttermilk alternately.
• Beat batter 2-3 minutes.
• Stir in vanilla, nuts, and bananas.
• Spoon into loaf pans.
• Bake about 50 minutes, or until a toothpick can be inserted and pulled out clean.
• Cool before adding glaze.
• For the glaze, stir confectioners' sugar and lemon juiice until smooth.
• Pour over cooled loaves.

GLUTEN-FREE BEST EVER BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with shortening.
• In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.

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 EVER BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

CINNAMON CRUNCH BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
• Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
• Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
• Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
• Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

EASY CAKE-MIX BANANA BREAD

Steps:

• Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
• Select your favorite banana bread recipe variation from those below.
• In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
• Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.