Kims Banana Bread Recipes

KIM'S BANANA BREAD

Kim's Banana Bread image

Very Moist, I played around and came up with this recipe. If you don't over mix it will be very tender and melt in your mouth.

Provided by Wolf It Down

Categories Quick Breads

Time 1h5m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 10

Ingredients

2 cups sugar
1 cup oil
4 eggs
2/3 cup whole milk
2 teaspoons vanilla
3 1/3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans or 1/2 cup walnuts

Steps:

Preheat oven 350'.
Combine: flour, baking powder, baking soda and salt.
Set aside. Beat eggs well then add sugar mix till light and fluffy with whisk, then add oil mix well add the rest of the wet ingredients. then gently add the Dry ingredients, fold in nuts.

Nutrition Facts : Calories 241.2, Fat 11.9, SaturatedFat 1.7, Cholesterol 35.9, Sodium 145.9, Carbohydrate 30.7, Fiber 0.7, Sugar 17.2, Protein 3.3

THE BEST BANANA BREAD

The Best Banana Bread image

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

Ingredients

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

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.

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