Margies Disappearing Banana Bread Food
MARGIE'S DISAPPEARING BANANA BREAD
Originally baked by Margie a friend of my girlfriend. I use mini loaf pans because it is so much easier to hand out small personal loaves rather than slice. Quality Greek yogurt may be used in place of the sour cream.
Provided by Jim Cooper
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350.
- 2. Add sugar to softened butter, then eggs and vanilla. Next add flour, salt, baking soda and bananas.
- 3. You may add nuts or forget altogether.
- 4. Bake at 350 degrees for about 45 minutes. A single loaf pan works but I use mini loaf pans.
- 5. When a toothpick comes out clean it is done.
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.
MAGGIE'S BANANA BREAD
This recipe makes for the moist banana bread ever! The same recipe can be used for zucchini bread, pumpkin/chocolate chip/walnut bread, or whatever creation you desire! Just swap out the 2C of banana for whatever else.
Provided by Halfwaybroken7
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs and sugar until light and fluffy.
- Add in all of the remaining ingredients and mix until combined.
- Grease two 1 lb loaf pans and divide mix between the two (can also use 6 mini loaf pans instead).
- Bake at 350 degrees for 1 hour (if doing mini loaf pans, do 30-35 mins).
- Let cool on cooling racks.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 502.1, Fat 32.5, SaturatedFat 4.4, Cholesterol 77.2, Sodium 534.7, Carbohydrate 45.4, Fiber 2.4, Sugar 5.4, Protein 7.9
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6 LITTLE MISTAKES THAT COULD RUIN YOUR BANANA BREAD
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- You use underripe bananas. If you've ever tried to mash green bananas, you know that's no fun. That's why you should use only very ripe bananas to make banana bread.
- You overmix the batter. For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop.
- You use too much banana. Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.
- You measure flour the wrong way. Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread.
- You don't check to make sure it's done. Don't make the mistake of cutting into your banana bread only to discover it's uncooked in the center. While it's still in the oven, insert a skewer into the center.
- You don't allow it to cool. You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become.
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