MOIST AND DELICIOUS BANANA BREAD
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
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.
VERY BEST BANANA LOAF
This banana bread is, without a doubt, one of the very best I have ever made. The loaves have a very nice deep color and a beautiful crumb. The secret is not the unusual liquid ingredient, the secret is slow baking. Oil makes this recipe parve, (thanks Mirj for explaining this to me & Chia and Miraklegirl for your help too).
Provided by Susie in Texas
Categories Quick Breads
Time 1h35m
Yield 2 Loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Spray two 9 X 5 inch loaf pans with non-stick cooking spray.
- Using your food processor, puree the bananas, then remove the puree to another bowl and set aside.
- No need to clean the work bowl of your food processor, just add together and blend well the sugar, oil, eggs and vanilla.
- Takes about 1 minute.
- Measure and mix together, in a separate bowl, all the dry ingredients except the nuts.
- Return banana puree to processor work bowl.
- Add dry ingredients and blend, pouring in the coca cola as mixture is blending together.
- Blend until smooth, about 1 minute.
- Blend in nuts by hand.
- Divide mixture between the two loaf pans.
- Place loaf pans on a baking sheet in the oven.
- Bake for 1 hour and 20 minutes OR until loaves test done in the middle with a toothpick.
- Let cool about 10-15 minutes then turn loaves out of pans to finish cooling.
- These loaves keep well or can be frozen.
Nutrition Facts : Calories 2605.2, Fat 66.5, SaturatedFat 10.7, Cholesterol 372, Sodium 2342.2, Carbohydrate 473.9, Fiber 10.1, Sugar 297.6, Protein 35.6
DELICIOUSLY MOIST BANANA BREAD RECIPE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.
- Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9x5 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).
- Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.
Nutrition Facts : Calories 218 cal
MOIST BANANA BREAD
The secret ingredient here is pudding! Either banana flavoured or vanilla pudding works great. It makes the banana bread moist. Another tip is use bananas that are so overripe that they are all completely brown. This will add better flavour to the loaf. This recipe is all about the techniques which will help keep the loaf moist. Covering the loaf with foil while baking is necessary, and will ensure a moist top that isn't crusty. I've added some cake flour to the mix because Canadian wheat has alot of gluten and I wanted to make the bread dense but will bake evenly. Feel free to experiment with adding different types of nuts or sweeteners to make this receipe your own. So far I've baked this loaf in flimsy aluminum pans and glass pans, and the disposable aluminum works better than the glass pan. I've also made mini acorn-shaped bread in Williams-Sonoma decorative pan as well as the W-S bundt pan and had impressive results with pretty designs. If anyone tries it in a silicone pan, I'd love to hear how it turns out. Enjoy!
Provided by Full Tummy
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan. You might need a mini loaf pan as well because you'll have a bit of batter leftover. You can make a few muffins if you don't have a mini pan.
- Prepare about half a package of instant pudding and let it cool. You can use stovetop pudding, but keep in mind that it'll need longer to cool. (everything needs to be room temperature so it dosen't cook the eggs that will be in the batter).
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
- In another big bowl, cream butter and sugar together with a spoon till the brown sugar is not lumpy.
- Beat the eggs and add them to to the butter/sugar mixture.
- Mash the bananas with a fork in a plate so that they are almost liquidy and look like baby food. Add bananas to other wet ingredients,honey, pudding and vanilla; mix well and scrape down the sides of the bowl. Mix the dry and wet ingredients together, just until incorporated; no need to overly blend. Fold in the nuts/chocolate chips with a spatula. Stir in 3 teaspoons of milk to help make the bread moist.
- Pour the batter into the prepared loaf pan. Knock the base of the pan on the countertop to bring any air bubbles to the surface. You will see little bubbles come to the top of the batter. This step is really important if you are pouring the batter into specially shaped cake molds, you don't want air bubbles to distort the design.
- Cover the pan(s) with foil before putting into the oven, (otherwise the top will get too crusty and the middle of the bread will be raw). You should remove the foil after about 35-40 minutes of baking.
- Bake for about 55 minutes-1 hour and 10 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan once or twice to ensure even browning.
- Cool the bread in the pan for 10 minutes or so, so that the bread will loosen up from the sides of the pan,and then turn out onto a wire rack to cool completely before slicing.
- You can wrap the cooled loaf in plastic wrap really well and put it in a freezer bag and it will keep well in the freezer for whenever you crave a slice.
- If you store the loaf in the fridge, a few seconds in the microwave will make it taste extra-yummy.
Nutrition Facts : Calories 560.1, Fat 28.7, SaturatedFat 12.4, Cholesterol 92.5, Sodium 453.9, Carbohydrate 70.3, Fiber 3.7, Sugar 30.8, Protein 8.7
BANANA LOAF
Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves.
Provided by dakota kelly
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
- In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
- Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 40.1 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 298.7 mg, Sugar 20.5 g
SOUR CREAM BANANA BREAD
This bread is a family favorite. It is very moist, freezes well, and makes a great addition to school lunches with peanut butter spread on a slice.
Provided by grandma-diane
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
- Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
- Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
- Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 43.5 g, Cholesterol 64.3 mg, Fat 17.2 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 255.6 mg, Sugar 22.5 g
BRILLIANT BANANA LOAF
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4.
- Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
- Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
- Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
- Cool in the tin for 10 mins, then remove to a wire rack.
- Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
Nutrition Facts : Calories 268 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
JOY'S EASY BANANA BREAD
This easy banana bread recipe is quick to prepare, and everyone always comes back for seconds!
Provided by Joy
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Nutrition Facts : Calories 225 calories, Carbohydrate 42.4 g, Cholesterol 30.8 mg, Fat 5.4 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 398.8 mg, Sugar 24.4 g
BANANA-WALNUT LOAF
You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.
MOIST BANANA BREAD
I found this recipe in a family cookbook, and it's been a favorite ever since. Everyone seems to like it, even those who don't normally care for banana bread.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine first six ingredients. In a large bowl, whisk eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired. , Transfer to two greased 8x4-in. loaf pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 292mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
SUPER MOIST BANANA BREAD
This is the most moist and delicious banana bread recipe I've ever made. I gave a loaf to my neighbor and he sat down in front of the TV and ate a whole loaf in one sitting.
Provided by reddi sketti
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix all together.
- Grease loaf pan.
- Bake in bread loaf pan for 60 minutes.
- Remove from oven and test with toothpick. If toothpick does not come out clear, reduce heat to 300°F' and bake at additional 10 minute intervals until done.
Nutrition Facts : Calories 453.1, Fat 15.3, SaturatedFat 2.2, Cholesterol 52.9, Sodium 207.4, Carbohydrate 74.4, Fiber 1.8, Sugar 41.3, Protein 5.9
MOIST BANANA RAISIN BREAD
This is a moist and fruity version of traditional banana raisin bread, and is best when served warm.
Provided by RAHEEMNGA
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
- In a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture just until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes before serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 23.4 g, Cholesterol 19.5 mg, Fat 7.2 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 149 mg, Sugar 11.8 g
BANANA LOAF CAKE I
This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.
Provided by Sandi
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
- Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
- Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 283 calories, Carbohydrate 53.2 g, Cholesterol 38.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 238.4 mg, Sugar 30.6 g
MOIST BANANA LOAF
Easy to make moist banana loaf/cake with almond flakes, best eaten hot with a scoop of vanilla ice cream!
Provided by spatman365
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Beat all the ingredients until well blended. Lightly grease the loaf tin and line it with non-stick baking paper. Pre heat oven to 180C
- Pour all the ingredients into this loaf tin and bake for 45 minutes until well risen and golden brown.
- Once the cake is done, let it cool for a few minutes before pigging out! Its absolutely easy to make. Add a scoop of vanilla ice cream if you don't mind the calories.
BANANA-OATMEAL BREAD
I love bananas and oatmeal, so when I saw this in the September 2004 issue of Cooking Light, I just knew I had to make it! I wasn't at all disappointed. The oatmeal makes it hearty and somewhat chewy, while the bananas and buttermilk make it sweet and moist - yet it is not as sweet or sticky-moist as some other banana breads I've had. This makes a smaller loaf than some recipes. I made 2 mini-loaves instead of one large one, and they were done in 30-35 minutes. EDITED to mention- Since I posted this recipe, I've made it several times. It has become THE banana bread recipe for this household, and when I give it as gifts it never fails to receive compliments. It is extremely versatile also. I have made it with yogurt in place of buttermilk, walnut oil for the vegetable oil, and I have cut back the sugar and added cinnamon as a couple reviewers suggested. This last time I made an eggless version by substituting 2 Tablespoons ground flax seed + 6 Tablespoons water for the eggs. (I think next time I will try a vegan version by also replacing the buttermilk with soymilk.) Every time it has turned out perfect!
Provided by Vino Girl
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
- Combine dry ingredients together in a large bowl.
- Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
- Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
- Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
- Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
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