MOIST BANANA BREAD! - DAIRY FREE
A long time family favorite, everybody will ask for the recipe! The banana bread has minimal ingredients but is light, moist and delicious! It freezes well! I have adjusted the recipe to 3/4 cup sugar based on the feedback reviews, a test bake and a permanent adjustment to my recipe! I toss overripe banana's in the freezer until I have enough. I always double the recipe and sometimes add walnuts or chocolate chips (approx 1/2 cup, unmeasured, I just dump). Baking time may take between 1 hr - 1hr 15 minutes. Less if you want to make muffins or mini-loafs. Test with a toothpick should be clean if cooked through.
Provided by Chelle_N
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven 325.
- Mix oil and sugar, add egg and stir.
- Add next 3 ingredients.
- Add bananas and pour into floured/waxed pan.
- Bake for 1 hour- test with toothpick.
EASY DAIRY-FREE BANANA BREAD
Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
- To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
- Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
- Pour into the prepared loaf pan.
- Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
- Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
- Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!
Nutrition Facts : Calories 306 kcal, Sugar 27 g, Sodium 359 mg, Fat 12 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 2 g, Protein 4 g, Cholesterol 33 mg, ServingSize 1 serving
SUPER MOIST BANANA BREAD
This banana bread is moist but yet does not fall apart when cut into slices. Which my husband loves because he loves to toast it.
Provided by missybella
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- grease and flour a 9x5 loaf pan or 2 small loaf pans.
- Beat sugar and butter together.
- add eggs.
- add sour milk beat well.
- mix in flour and baking soda mix well
- stir in banana
- pour into prepared loaf pan.
- bake 350 for 1 hour or until the toothpick comes out clean.
Nutrition Facts : Calories 323.9, Fat 10.9, SaturatedFat 6.4, Cholesterol 67.9, Sodium 210.8, Carbohydrate 53.1, Fiber 1.1, Sugar 32.6, Protein 4.5
BANANA BREAD
This is a really moist and tasty banana bread that I've made for years. I got the recipe from my mother-in-law. Update 8/2/07: I have omitted the baking powder from this recipe since the original did not include it; it was not accidentally left out. It is my opinion that banana bread is a quick bread and, therefore, is not supposed to rise like a yeast bread.
Provided by CookingONTheSide
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease two 8 1/2 by 4 1/2 by 2 1/3-inch loaf pans.
- Cream butter and sugar together until light and fluffy.
- Beat in eggs, one at a time.
- Beat in the bananas and vanilla.
- Sift together the flour, baking soda, baking powder and salt and add alternately with the buttermilk to the batter.
- Fold in the nuts.
- Turn the mixture into the well-greased loaf pans and bake about 1 hour, depending on your oven.
- Cool on rack.
Nutrition Facts : Calories 2041.3, Fat 95.2, SaturatedFat 47.7, Cholesterol 397, Sodium 2421.1, Carbohydrate 278.7, Fiber 8.3, Sugar 168.4, Protein 27.6
MOIST BANANA BREAD
My husband never like banana bread until I developed this uniquely textured version made with yogurt. These loaves freeze well: wrap in foil and freeze; thaw in foil until room temperature.
Provided by akcooker
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Cream margarine and sugar.
- Add eggs, beating well.
- Beat in bananas and vanilla until well blended.
- Stir dry ingredients together; combine with first mixture.
- Stir in yogurt and nuts.
- Pour into 2 small (7 x 3") greased loaf pans or 1 large (9 x 5") greased loaf pan.
- If desired, sprinkle wheat germ over top.
- Bake 1 hour for small loaves and 80 minutes for large loaf.
- Do NOT underbake as the yogurt makes this very moist.
Nutrition Facts : Calories 1743.5, Fat 90.2, SaturatedFat 37.6, Cholesterol 320, Sodium 2058.1, Carbohydrate 211.5, Fiber 10.7, Sugar 117.2, Protein 32.3
BANANA BREAD
Make and share this Banana Bread recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Time 1h10m
Yield 12 slices
Number Of Ingredients 4
Steps:
- Mash bananas in a bowl.
- Add eggs and stir with fork till mixed.
- Add and mix in sugar.
- Add Bisquick slowly and stir.
- The mixture will be slightly lumpy.
- Lightly grease the bottom and sides of glass-loaf dish.
- Pour mixture in loaf dish and bake in preheated 350°F oven for 45 minutes to 1 hour depending on oven Bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle.
- Serve warm with butter or regular and/or flavoured cream cheeses.
Nutrition Facts : Calories 185.2, Fat 4.1, SaturatedFat 1.1, Cholesterol 31.4, Sodium 228.1, Carbohydrate 34.7, Fiber 1, Sugar 21.6, Protein 3
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