Chef Dines Banana Quick Bread Recipes

QUICK & EASY BANANA BREAD RECIPE (CLASSIC BANANA BREAD)

Steps:

• Preheat oven to 325 degrees F.
• Mash bananas with a fork.
• Soften butter in a microwave.
• Stir eggs, bananas and butter together.
• Mix in remaining ingredients. Stir until the batter is fully mixed.
• Optional - If you want to enhance this easy "basic" banana bread, 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 65-70 minutes or until golden brown.
• Take 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.
• 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.

QUICK BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
• Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
• Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.

MEAN CHEF'S BANANA NUT BREAD

Steps:

• Lightly coat a six cup capacity loaf pan, with melted butter.
• Adjust the oven rack to the middle position and preheat the oven to 325°F.
• Spread the nuts on a baking sheet and toast in the oven until lightly browned, about 8-10 minutes.
• Shake the pan halfway through to ensure that the nuts toast evenly.
• Cool, chop coarsely; set aside.
• Turn the oven up to 350°F.
• In a medium bowl, whisk the banana puree, eggs, and vanilla extract to combine.
• In the bowl, of an electric mixer fitted with a paddle, attachment, cream the butter, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and poppy seeds on low, 2 to 3 minutes, until softened.
• Add the sugars and turn the mixer up to medium, mixing another 3 to 4 minutes until fluffy, scraping down the sides of the bowl as needed.
• Add the flour and banana mixture alternately in three batches, beginning with the flour, mixing until just combined.
• Remove the bowl from the mixer and fold in the nuts.
• Pour the batter into prepared loaf pan to just below the rim.
• Cut two 1/4 inch thick strips from the remaining banana, slicing down the entire length.
• Arrange the two C-shapes on top of the loaf, staggered, with the two ends slightly interlocking with each other in the center.
• Sprinkle about one teaspoons of granulated sugar over the surface.
• Bake for 50-60 minutes until nicely browned and firm to the touch.
• Do not slice bananas for the top too thickly or they will sink.