ULTIMATE BANANA BREAD RECIPE BY TASTY
Banana bread is the queen when it comes to classic quick bread recipes. We tested a ton of variations to bring you our ultimate version. Packed with dark chocolate chips and caramelized banana flavor, it's sweet, thick, fluffy, and, dare we say, moist. Don't forget to top it with some turbinado sugar before baking for a little crunchy texture. Remember, when life gives you bananas, make banana bread!
Provided by Betsy Carter
Categories Desserts
Time 1h40m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang on the long sides so it will be easy to lift out the bread, and spray again.
- Add the butter to a medium nonstick pan over medium heat. Cook, stirring occasionally, until the butter turns amber brown and smells nutty, about 3-4 minutes. Watch carefully so the butter does not burn. Remove the pan from the heat and set aside to cool for 10-15 minutes.
- Add cooled brown butter and brown sugar to a large bowl. Beat with an electric hand mixer on medium speed until evenly combined, about 1 minute. Add the egg and beat until light and fluffy, 3-4 minutes.
- In a medium bowl, combine the mashed bananas, sour cream, and vanilla and mix with a rubber spatula until well combined.
- In a separate medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Alternate adding the flour mixture and banana mixture to the butter mixture, starting and ending with flour and folding with a rubber spatula between each addition until just incorporated. Fold in the chocolate chunks.
- Pour the batter into the prepared loaf pan and smooth with an offset spatula, then sprinkle the turbinado sugar on top.
- Bake the banana bread until golden brown and a toothpick or cake tester inserted in the center comes out clean, 60-70 minutes. Set the loaf pan on a wire rack to cool for at least 1 hour, then lift out the banana bread and slice.
- Enjoy!
BEST EVER BANANA BREAD
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! -Gert Kaiser, Kenosha, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 255 calories, Fat 12g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 166mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
ULTIMATE BANANA BREAD
Most banana breads are either lacking in flavor or hopelessly dense. This version cooks out some of the water to help reduce the density. The bananas should be VERY ripe, heavily speckled with brown and black. You may use thawed, frozen bananas for the five mashed bananas; because they will exude a lot of liquid when thawing, you can skip the microwaving step and simply put them in the strainer. (Peel them before freezing to prevent the extracted liquid from turning black.) Do not use a frozen banana for the top of the loaf; it will be too soft to slice. Adapted from Cook's Illustrated. http://bit.ly/fBfyCw
Provided by DrGaellon
Categories Quick Breads
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray an 8 1/2 x 4 1/2 loaf pan with non-stick spray.
- Whisk together flour, soda and salt in a large bowl.
- Peel 5 bananas and place in a bowl. Cover with plastic wrap, poke several holes, and microwave 5 minutes until bananas are soft and release water. Dump into a strainer set over a sauce pot and let stand about 15 minutes, stirring occasionally. You should have 1/2 to 3/4 c liquid.
- Transfer bananas to a bowl. Boil collected liquid over medium-high heat, until reduced down to 1/4 cup. Add syrup back to bananas and mash with a potato masher. Whisk in butter, eggs, brown sugar and vanilla.
- Pour wet ingredients over dry ingredients. Stir until just barely combined, with a few streaks of flour showing. Add nuts and fold gently.
- Transfer batter to prepared pan. Slice remaining banana into 1/4" slices on the bias. Arrange banana slices, overlapping, down the two long edges of the pan. Sprinkle top of banana slices and batter with sugar.
- Bake in preheated oven, 55-75 minutes, until a tester inserted in the center comes out clean. Cool in pan 15 minutes, then remove from pan and let rest on a rack until completely cool. Tastes best the day its made, but will last up to 3 days if tightly wrapped in plastic wrap.
Nutrition Facts : Calories 298.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 51.4, Sodium 285.9, Carbohydrate 45.1, Fiber 2.7, Sugar 21.3, Protein 4.8
THE BEST BANANA BREAD
This is the most successful and versatile quick bread recipe I've found! You can also use chunky applesauce or a 15 ounce can of pumpkin for wonderful variations.
Provided by Libby
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 196 calories, Carbohydrate 31.3 g, Cholesterol 24.8 mg, Fat 7 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 175.4 mg, Sugar 16.2 g
ULTIMATE BANANA BREAD
From America's Test Kitchen I was skeptical about this recipe at first, but since I've made this now twice I know the method of exracting the juice from the banana's and reducing the liquid is the best way to make banana bread. Give this a try just once. It's has just two extra steps but well worth the little bit of extra work! From America's Test Kitchen: Why this recipe works: Recipes for ultimate banana bread abound, but because they include an overload of bananas for flavor, the bread's texture is often soggy. We wanted a moist, not mushy, loaf that tasted of banana through and through. To impart lots of banana flavor, we needed to use a generous amount of bananas, but we needed to rid them of excess moisture. We turned to the microwave to help us out. We piled as many bananas in a bowl as we dared and zapped them in the microwave. Then we drained the now-pulpy fruit and mixed the fruit into a batter. We didn't want to toss the flavorful liquid, so we reduced it and added it into the batter as well. Like a mock extract, our reduction infused the bread with ripe, intensely fruity banana flavor. With the flavor problem solved, a few minor tweaks completed the recipe: We exchanged the granulated sugar for light brown sugar, finding that the latter's molasses notes better complemented the bananas. Swapping out the oil for the nutty richness of butter improved the loaf further. We also added toasted walnuts to the batter, finding that their crunch provided a pleasing contrast to the rich, moist crumb. Wondering if the crust might benefit from a little embellishment, we sliced a banana and shingled it on top of the batter. A final sprinkle of sugar helped the buttery slices caramelize and gave this deeply flavored loaf an enticingly crisp, crunchy top.
Provided by chefRD
Categories Quick Breads
Time 1h30m
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Preheat Oven to 350 degrees.
- Adjust rack to middle. Spray Loaf pan with non-stick spray.
- Whisk flour, baking soda and salt together in a large bowl.
- Place five bananas in a extra large glass or other microwave safe bowl, cover with plastic wrap and cut several steam vents in plastic with a paring knife. (NOTE: Use the biggest bowl you have the first time I did this the juice went all over my microwave, even though I had plastic wrap on my bowl.) Microwave on High until the bananas are soft and have released liquid, just about 5 minutes *may be less depending on your microwave wattage*. Transfer bananas to a fine mesh drainer placed over a medium pot and allow to drain stirring and mashing the bananas occassionally, 15 minutes (you should end up with around 1/2 to 3/4 cup of liquid).
- Cook the liquid in the pot over medium-high heat till reduced to about 1/4 cup, takes about 5 minutes. Remove the pot from heat , stir reduced liquid into the bananas and mash with a potato masher until fairly smooth. Whisk in the eggs and butter, brown sugar and vanilla.
- Pour the banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. You don't want to "over-mix" or it will make it tough. Gently fold in walnuts (optional).
- Scrape batter into prepared pan. Slice remaining banana onto top (like shingles on a roof) layered leaving a 1 1/2 inch space in the very middle. Sprinkle granulated sugar evenly over loaf.
- Bake at 350 degrees for 50 - 60 minutes.
Nutrition Facts : Calories 3151.6, Fat 106.5, SaturatedFat 62.7, Cholesterol 616.2, Sodium 2635, Carbohydrate 524.9, Fiber 27.1, Sugar 269.8, Protein 45.2
ULTIMATE BANANA BREAD
Here's the perfectly moist banana bread you've been looking for! This also freezes well and serves as a great hostess gift.
Provided by Shabby Sign Shoppe
Categories Quick Breads
Time 1h15m
Yield 4 loaves, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugar and pudding mix in mixing bowl.
- Hand mash bananas and add to butter mixture.
- Stir in milk + vinegar.
- Gradually add eggs, flour vanilla, baking soda and salt.
- Pour batter evenly into 6 mini loaf pans or 4 larger loaf pnas.
- Bake approximately 45 minutes - 1 hour depending on oven and altitude.
- Bread is done when toothpick comes out clean.
Nutrition Facts : Calories 484.6, Fat 20.5, SaturatedFat 12.4, Cholesterol 106.5, Sodium 557.6, Carbohydrate 70.5, Fiber 2.1, Sugar 40.2, Protein 6.4
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