Banana Bread 6 Recipe 425 Food

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BANANA BREAD



Banana Bread image

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

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

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.

MY FAVORITE BANANA BREAD



My Favorite Banana Bread image

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You'll need 4 ripe bananas to begin.

Provided by Sally

Categories     Bread

Time 3h

Number Of Ingredients 11

2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)
2 cups (460g) mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts

Steps:

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
  • Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
  • Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  • Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

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

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.

BANANA BANANA BREAD



Banana Banana Bread image

Why compromise the banana flavor? My banana bread is moist and delicious with loads of banana flavor! Ultimate comfort food, and it's WONDERFUL TOASTED!! (Make sure to use bananas with a lot of black on them for the best flavor! The blacker the bananas, the stronger the banana flavor of the bread.)

Provided by Shelley Albeluhn

Categories     Quick Breads

Time 1h15m

Yield 1 9x5 loaf, 12 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 large eggs, beaten
2 1/3 cups mashed very overripe bananas

Steps:

  • Preheat oven to 350°.
  • Lightly grease 9 x 5 loaf pan.
  • In large bowl, combine flour, soda and salt.
  • In separate bowl, cream together butter and brown sugar.
  • Stir in eggs and mashed bananas until well blended.
  • Stir banana mixture into flour mixture; stir just to moisten.
  • Pour batter into prepared loaf pan.
  • Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
  • Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

MOIST AND DELICIOUS BANANA BREAD



Moist and Delicious Banana Bread image

This is the best banana bread I have ever had. I buy really ripe bananas just so I can make this :-) Got the recipe years ago from my friend Rachel. We used to beg her to make this for us in college! I think the moistness is due to the 1/2 cup of oil - I didn't say it was the healthiest banana bread around, but it is worth the extra time on the treadmill!

Provided by Lilkari23

Categories     Breads

Time 1h40m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 9

3 ripe bananas, mashed
2 eggs
1 3/4 cups flour
1 1/2 cups sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon baking soda
1 teaspoon vanilla
1/4-1/2 cup walnuts (optional)

Steps:

  • Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
  • Add the baking soda and flour.
  • Combine well for 2-3 minutes.
  • Pour into a greased loaf pan and bake in a preheated 325 degree F oven for 1 hour and 20 minutes.

OUR FAVORITE BANANA BREAD



Our Favorite Banana Bread image

The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and supremely moist loaf that is everything we could ever want in this classic quick bread.

Provided by Rhoda Boone

Categories     Bread     Dessert     Bake     Kid-Friendly     Banana     Walnut     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Frankenrecipe     Breakfast     Brunch     Small Plates

Yield Makes one 9x5" loaf

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped toasted walnuts
Special equipment:
A 9x5" loaf pan

Steps:

  • Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
  • Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
  • Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
  • Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.

BEST BANANA BREAD



Best Banana Bread image

Make and share this Best Banana Bread recipe from Food.com.

Provided by lkadlec

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 8

1/2 cup butter, softened
1 cup granulated sugar
2 eggs, beaten
3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla (optional)

Steps:

  • Remove odd pots and pans from oven.
  • Preheat oven to 350º / 180º.
  • Cream together butter and sugar.
  • Add eggs and crushed bananas.
  • Combine well.
  • Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
  • Mix just until combined. Do not overmix.
  • Pour into greased and floured loaf pan.
  • Bake at 350º / 180º for 55 minutes.
  • Keeps well, refrigerated.

Nutrition Facts : Calories 272.8, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.3, Carbohydrate 42.5, Fiber 1.4, Sugar 24.4, Protein 3.7

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