BANANA NUT BREAD
The very best recipe for an easy, moist loaf of homemade Banana Nut Bread!
Provided by Blair Lonergan
Categories bread
Time 3h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set aside.
- In a medium bowl, sift or whisk together flour, nutmeg, cinnamon, baking soda and salt. Set aside.
- In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
- Pour batter into prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
- Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 250 kcal, Carbohydrate 32 g, Protein 4 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 196 mg, Fiber 2 g, Sugar 16 g
MEAN CHEF'S BANANA NUT BREAD
I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Jun 25, 2003. His comments: "from Nancy Silverton's 'Pastries from La Brea Bakery.' "
Provided by newspapergal
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 18
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.
Nutrition Facts : Calories 3899.9, Fat 214.9, SaturatedFat 72.9, Cholesterol 734.5, Sodium 3647.7, Carbohydrate 465, Fiber 32.2, Sugar 250.4, Protein 60.5
CHEF JOHN'S BANANA BREAD
Banana bread is one of those things people rarely make on purpose, only when those last three bananas are almost black. This scrumptious banana-walnut loaf, spiked with dark chocolate chips, is so good you'll want to make it well before the bananas get to that condition.
Provided by Chef John
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract and milk into the mixture.
- Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated.
- Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
- Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean.
- Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 43.8 g, Cholesterol 51.4 mg, Fat 16.6 g, Fiber 2.3 g, Protein 5.3 g, SaturatedFat 6.6 g, Sodium 407.4 mg, Sugar 23.3 g
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