THE BEST BANANA BREAD
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
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.
BANANA BREAD
Use overripe bananas to bake a classic banana bread with this easy recipe from Food Network.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
- Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
- Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
- Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
- Spread slices with honey or serve with ice cream.
JANET'S RICH BANANA BREAD
This is the moistest banana bread that I have ever tasted. It's also very easy to make!
Provided by vjonsson
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h10m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 27.4 g, Cholesterol 44.4 mg, Fat 11.1 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.4 g, Sodium 218.9 mg, Sugar 15.5 g
JANINE'S BEST BANANA BREAD
Every time there is a party or any type of gathering, I'm asked to bring a loaf of my homemade banana bread. It's always the first to go and I'm always jotting down the recipe afterwards for friends. It's simple, quick and delicious!
Provided by Janine Cunningham
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined. Pour into prepared loaf pan.
- Bake in preheated oven for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside, crisp and crunchy.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 47.2 g, Cholesterol 30.8 mg, Fat 5.5 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 3.1 g, Sodium 282.7 mg, Sugar 24.4 g
BANANA YOGURT BREAD
Make and share this Banana Yogurt Bread recipe from Food.com.
Provided by Brenda.
Categories Quick Breads
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, baking soda and salt in a large bowl; make a well in center of ingredients.
- Combine yogurt, banana, sugar, margarine, egg whites, egg and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
- Coat a 9 inch loaf pan with cooking spray, sprinkle with 2 teaspoons flour.
- Spoon batter into prepared pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes, remove and finish cooling on wire rack.
Nutrition Facts : Calories 117.5, Fat 3, SaturatedFat 0.6, Cholesterol 12, Sodium 180.2, Carbohydrate 19.5, Fiber 0.6, Sugar 7.7, Protein 3.1
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
FLAX BANANA BREAD
Make and share this Flax Banana Bread recipe from Food.com.
Provided by chia2160
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven at 350°F
- Grease a 8-1/2 x 4-1/2-inch bread pan; set aside.
- Mix together flour, flaxseed meal, sugar, baking powder, baking soda and salt in a bowl.
- In a separate bowl, beat together eggs and oil.
- Add dry ingredients and mashed bananas alternately to egg and oil mixture, stirring until dry ingredients are moistened. Pour into prepared pan.
- Combine topping ingredients and sprinkle over batter in loaf pan. Pat down firmly into batter or swirl topping into batter with knife.
- Bake 55-60 minutes.
MR. FOODS BANANA BREAD BEST BANANA BREAD EVER!!!!!!
I made too much of this banana bread once, I gave it to my neighbors, and they absolutely LOVED it! they keep asking me for more, and I even made a banana cake out of this for a wedding. it's a delicious INCREDIBLY easy bread made from basic ingredients.
Provided by hannahrosethomsen
Categories Quick Breads
Time 1h20m
Yield 1 bread, 12 serving(s)
Number Of Ingredients 10
Steps:
- preheat your oven to 350 degrees, grease a 13X9 pan, then peel your bananas and mash them in a small bowl, set aside. next take out a large bowl and put the vegetable oil in, gradually add the sugar, stirring after each addition. then add the eggs and stir until thoroughly combined and slightly fluffy. then you mix in the mashed bananas, set this mixture aside. combine all of the dry ingredients in one bowl stirring until everything is mixed in, then gradually add the dry ingredients to the wet mix. (the mix will be a little dry, so don't worry, you didn't do anything wrong!) next add the milk (or half & half) and the vanilla.* stir the mixture and then pour into the pan. sometimes when I make this recipe there's a little bit too much batter in the bowl, so make sure that you don't fill the pan too full! it only needs to come up slightly above the half way point. I usually make a few muffins out of the extra.
- cooking time:.
- bread: 50-60 minute or until knife stuck into the middle comes out clean.
- muffins: 20-25 minute or until the edges pull away from the pan.
- *I like to mix a cup of chocolate chips in at this point but if you would like to add blueberry's or nuts that's okay too.
KONA INN BANANA BREAD
Provided by Food Network
Time 1h20m
Yield Two 8x4x3 inch loaf pans
Number Of Ingredients 8
Steps:
- Preheat the oven to 350.
- Grease and flour 2 8x4x3-inch loaf pans.
- Stir together the flour, salt and baking soda in a bowl. In another larger bowl, mix together the shortening, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir only until the batter is thoroughly blended.
- Pour into the prepared pans and bake 50-60 minutes, or until a skewer or straw inserted in the center of the loaves comes out clean, or with only a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely.
3-INGREDIENT BANANA BREAD
This beautiful yet simple banana bread comes together with just three basic, easy-to-find ingredients- bananas, eggs and store-bought cake mix! The bananas make this quick bread moist and sweet, while the spice cake mix adds a hint of cinnamon and nutmeg. Cut the banana bread into thick slices and serve for breakfast, dessert or even an indulgent snack.
Provided by Food Network Kitchen
Time 1h20m
Yield one 9-by-5-by-3-inch loaf; 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides.
- Mash 3 of the bananas with a fork in a large bowl until very smooth, reserving the fourth and least-bruised banana for the bread topper. Whisk in the eggs and cake mix until just combined and no lumps remain.
- Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Slice the remaining banana in half lengthwise, then place the halves cut-side up on top of the batter, with the curves facing each other. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.
- Transfer the loaf pan to a wire rack to cool slightly, about 10 minutes. Run a knife or offset spatula around the edges of the pan, then invert the banana bread onto the wire rack and cool completely.
BANANA BREAD ICE CREAM LOAF
Double the banana flavor in one over-the-top dessert. Layer homemade brown butter banana bread with store-bought butter pecan ice cream, sticky banana caramel and a generous sprinkle of toasted pecans, then cut into thick slices and drizzle with more banana caramel. It's a decadent treat you'll want to make year-round.
Provided by Food Network Kitchen
Categories dessert
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the brown butter banana bread: Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-5-inch loaf pan with nonstick cooking spray.
- Melt the butter in a small saucepan over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly.
- Whisk together the flour, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. Whisk the brown sugar, sour cream, vanilla and eggs into the bowl with the browned butter until combined, then stir in the mashed bananas. Fold the flour mixture into the banana mixture with a rubber spatula until just combined (some small lumps are ok).
- Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Top with the pecans. Bake until the loaf is 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. Wash and dry the loaf pan, then reserve for assembly.
- For the banana caramel sauce: Meanwhile, combine the granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook, swirling the pan occasionally, until the sugar turns a dark amber, 10 to 12 minutes. Working carefully (as the mixture will bubble up at this point), slowly whisk in the heavy cream until smooth. Stir in the butter and sliced bananas until thoroughly combined. Transfer to a large bowl, then let cool to room temperature, about 1 hour.
- For the assembly: To assemble, line the reserved loaf pan with plastic wrap, leaving about a 4-inch overhang on the 2 longer sides. Carefully slice the cooled banana bread with a serrated knife horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups of the butter pecan ice cream. Spoon about 1/3 cup of the banana caramel sauce over the ice cream, then sprinkle with half of the pecans. Layer the middle slice of banana bread over the pecans, then cover with the remaining butter pecan ice cream, followed by another 1/3 cup banana caramel sauce and remaining pecans. Finish by placing the top layer of banana bread on top, then press down gently so all the layers adhere. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely firm, at least 6 hours and up to overnight. Refrigerate the remaining banana caramel sauce and reserve for serving.
- To serve, use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Microwave the reserved banana caramel sauce in 20-second intervals, stirring after each, until just warm, about 1 minute. Cut the ice cream loaf into 1-inch-thick slices, then drizzle with the warm banana caramel sauce.
JACKED UP BANANA BREAD
I found this recipe on the Smitten Kitchen blog, and I wanted to post it here, because it is so easy (you don't need a hand mixer and it is a one-bowl recipe), and it is seriously one of the best banana breads I have ever tasted. The title is great too! *Notes*: I did add the baking powder from the original recipe, I also added measurements to the salt, cloves, and bananas, and the original recipe called for an 8x4-inch pan. I usually double the recipe, use unsweetened applesauce for half of the butter, and I have used Cruzan vanilla rum for the alcohol part before. This bread is very good. VERY good. VeRy, vErY, very, VERY good. ;) Thank you Deb!
Provided by Greeny4444
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F
- With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
- Mix in the sugar, egg, vanilla, and bourbon, then the spices.
- Sprinkle the baking soda, baking powder, and salt over the mixture and mix inches
- Add the flour last; mix until all the flour is incorporated.
- Pour mixture into a greased 9x5-inch loaf pan.
- Bake for one hour, or until a tester comes out clean.
- Cool on a wire rack for 15 minutes. Remove from pan and cool completely before slicing.
Nutrition Facts : Calories 2262.2, Fat 69.9, SaturatedFat 41.4, Cholesterol 374, Sodium 2601, Carbohydrate 388.8, Fiber 15.9, Sugar 203.9, Protein 30.4
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