MOMMY'S BANANA BREAD
Absolutely the best banana bread in the universe! The crust on most recipes is dry because the pan is buttered and floured... but the crust becomes the best part when the pan is buttered and cinnamon-sugared!
Provided by Saraphim
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan with 2 teaspoons butter. Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon in a small bowl, and pour the mixture into the buttered pan. Swirl and tap the pan to distribute cinnamon-sugar all over the inside of the pan, up to the rim.
- In a bowl, whisk together flour, baking powder, salt, 1 teaspoon of cinnamon, and the nutmeg. In a large mixing bowl, beat 1/2 cup of butter with 1 cup of sugar until creamy; beat in eggs, one at a time, until thoroughly incorporated. Stir in the mashed bananas and milk. Mix in the flour mixture just until thoroughly moistened (a few lumps are fine), and scrape the batter into the prepared loaf pan. Sprinkle the top of the batter with 1 more teaspoon of sugar.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Let cool in the pan for 10 minutes before removing to finish cooling on a wire rack.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 39.1 g, Cholesterol 53.5 mg, Fat 9.6 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 254.5 mg, Sugar 20.7 g
BANANA BREAD RECIPE
Steps:
- Preheat oven to 350°F. Spray with nonstick cooking spray or grease and flour the bottom and sides of an 8½ x 4½ inch loaf pan. (Can also butter pan and sprinkle with sugar or a combination of sugar and cinnamon.) Set aside.
- Whisk together flour, baking soda and salt in a medium bowl.
- Mash bananas in a large bowl using a potato masher, fork, or a mixer. There can be some small chunks remaining, it doesn't have to be completely smooth.
- Whisk in sugar, eggs, melted butter, sour cream and vanilla extract.
- Add flour mixture and stir in gently just until combined. Transfer to the prepared loaf pan and use the spatula to smooth the top.
- Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes.
- Let bread cool on cooling rack in loaf pan for 15 to 20 minutes. Invert the loaf pan and carefully remove banana bread. Let bread continue to cool on the rack for another hour or more. Slice and serve.
Nutrition Facts : Calories 226 kcal, Carbohydrate 35 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 49 mg, Sodium 207 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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.
MUM'S ONO BANANA BREAD!
Ono means delicious in Hawaiian! I remember my mum making this bread and I always loved it! She generally didn't put in the walnuts, as I am not a fan, and sometimes she did just the chips or just the coconut. It's great any way you do it!
Provided by Chef Tracee
Categories Breads
Time 1h
Yield 1 loaf, 1-12 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour and baking soda together; set aside.
- Cream butter and sugar.
- Add eggs, one at a time, to creamed mixture.
- Blend sour cream into creamed ingredients until mixture is smooth, then blend in mashed bananas and lemon juice.
- Stir in dry ingredients until flour is moistened.
- Add nuts, coconut and chocolate chips.
- Pour batter into two lightly greased loaf pans 7.5x3.5x2inch size(19cm X 9cm X 5cm).
- Bake at 325F (165C) for 45-50 minutes.
Nutrition Facts : Calories 3193.1, Fat 122.8, SaturatedFat 71.3, Cholesterol 903.8, Sodium 3420.3, Carbohydrate 484.8, Fiber 17, Sugar 250.1, Protein 51.8
MOM'S BANANA BREAD
Growing up, I loved the taste of my mom's fresh banana bread. As do my children. Always- such a great, tasty way to use up those overripe bananas. My sister adds chocolate chips to her's. Also tastes great as muffins with cream cheese frosting!
Provided by busymommybee
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Cream sugar and butter.
- Add eggs, beat well.
- Add rest of ingredients.
- Pour into loaf pan.
- Sprinkle walnuts over top.
- Bake at 325 degrees for 1 hour 20 minutes. Or until toothpick comes out clean.
- Keep in pan 10 minutes then put on wire rack until completely cooled.
- Muffins- 325 degrees for 25 minutes.
- Mini Muffins- 325 degrees for 15 minutes.
Nutrition Facts : Calories 3737.1, Fat 181.9, SaturatedFat 69.3, Cholesterol 667, Sodium 2063.6, Carbohydrate 489, Fiber 23.8, Sugar 248.2, Protein 61
MOM'S BEST BANANA BREAD
I promise you that my mom's banana bread recipe is the absolute BEST you'll ever make or taste -- I've tried other banana bread recipes, but - they don't even come close to my Mom's -- Love you Mommy!
Provided by stephanierndos
Categories Quick Breads
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cream together butter, sugar, & egg yolks until creamy.
- Sift dry ingredients together (flour, baking soda, salt, cinnamon & nutmeg). Alternately add the dry mixture to the creamed butter mixture as well as the milk & mashed bananas. Beat the egg whites until a stiff peak forms and fold in with a wooden spoon, (make sure you only use a wooden spoon to do this - this is KEY), next - fold in the chopped nuts also stir in with the wooden spoon.
- Bake in a loaf pan that you have sprayed with olive oil or non-stick spray and dusted lightly with flour at 350° for approximately 45 minutes - insert a toothpick in the center of the loaf to ensure it is not runny, if it is - allow to bake an additional 5-10 minutes.
- Cool on a wire rack and serve with cream cheese or your favorite margarine.
- Note: I love to wait a day and then toast a piece in my toaster oven - it is SO good when it gets re-heated and toasty with butter on it and a cup of coffee - YUM!
Nutrition Facts : Calories 542.3, Fat 21, SaturatedFat 11.1, Cholesterol 135.2, Sodium 349.3, Carbohydrate 82, Fiber 4.7, Sugar 42.2, Protein 9.4
MOTHER'S BANANA BREAD
This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted.
Provided by Carol
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
- Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 30.3 g, Cholesterol 44.6 mg, Fat 9.4 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 253 mg, Sugar 13.6 g
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- Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
- Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
- Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
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