ROASTED BANANA BREAD
Roasting the bananas before baking them into the bread brings out their natural sugars and makes the bread taste even more banana-y.
Provided by Tina Wu and Kate Bennert
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F
- Place bananas on a sheet tray, transfer to the oven and roast 20-25 minutes
- When cooled, mash the bananas in a bowl until smooth
- In another mixing bowl, sift together the flour, baking powder, baking soda, salt and cinnamon
- In a stand mixer fitted with the paddle attachment, cream together butter and sugar for 3-5 minutes at medium speed, or until fluffy
- Add in eggs one at a time until mixture is fully combined
- Add in vanilla, sour cream and mashed bananas
- Turn down to low speed and add flour mixture in batches
- Spray a 9x5-inch loaf pan with cooking spray
- Pour batter into pan and bake for 1 hour or until a toothpick comes out clean
ROASTED BANANA BREAD (GLUTEN FREE)
This gluten free Roasted Banana Bread recipe is moist and easy to make, and baked with cinnamon and walnuts. A great twist on the classic!
Provided by Christine Rooney
Categories Dessert
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Spray a baking sheet with cooking spray or brush with olive oil. Peel 3 overripe bananas and place them on the baking sheet. Place pan in oven and roast for 20 minutes, flipping the bananas over at the 10 minute mark. Remove from oven and allow bananas to cool.
Nutrition Facts : ServingSize 0.5 cup, Calories 468 kcal, Carbohydrate 61 g, Protein 7 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 87 mg, Sodium 408 mg, Fiber 5 g, Sugar 34 g
BANANA BREAD
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
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.
ROASTED BANANA BREAD
This roasted banana bread is not only delicious on its own, but it comes with four unbelievably good variations.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Line a 15x10-inch baking pan with foil. Place bananas in prepared pan. Prick banana skins with a fork at 1 inch intervals. Roast 15 minutes (skins will turn dark brown); cool. Grease bottom and 1/2 inch up sides of one 9x5-inch or two 7 1/2x3 1/2-inch loaf pans.
- In a large bowl stir together next seven ingredients (through ginger). Make a well in center of flour mixture.
- In a medium bowl combine eggs, sugar, and oil. Split banana skins and measure 1 1/2 cups roasted bananas; stir into egg mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spread batter in prepared loaf pan(s). If desired, sprinkle with Streusel-Nut Topping.
- Bake 55 to 60 minutes for 9x5-inch pan, 45 to 55 minutes for 7 1/2x3 1/2-inch pans, or until a toothpick comes out clean. If necessary to prevent overbrowning, cover loosely with foil the last 15 minutes of baking. Cool in pan(s) on a wire rack 10 minutes. Remove from pan(s); cool completely on rack. Wrap and store overnight before slicing. Streusel-Nut Topping
- In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.
Nutrition Facts : Calories 220 kcal, Carbohydrate 33 g, Cholesterol 23 mg, Protein 3 g, SaturatedFat 1 g, Sodium 119 mg, Sugar 17 g, Fat 9 g, UnsaturatedFat 8 g
ROASTED BANANA BREAD
Make and share this Roasted Banana Bread recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven , set aside, and let cool.
- Combine the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. Cream the butter and sugar together. Add eggs one at a time, stirring after each.
- Squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together.
- Add half of the banana mixture to the butter mixture and blend thoroughly. Add half of the flour mixture and mix until combined.
- Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients. Pour into a lightly greased 9 by 5-inch loaf pan.
- Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack, slice, and serve warm.
Nutrition Facts : Calories 2633.6, Fat 106.4, SaturatedFat 68.9, Cholesterol 606.2, Sodium 2590, Carbohydrate 384.8, Fiber 12.9, Sugar 164.2, Protein 44
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.
BEST EVER BANANA BREAD
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! -Gert Kaiser, Kenosha, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.
Nutrition Facts : Calories 255 calories, Fat 12g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 166mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
BEST BANANA BREAD
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
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
ROASTED PECAN BANANA BREAD LOAVES
My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.
Provided by atlantasassybelle
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
- Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray.
- Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 27.8 g, Cholesterol 30.8 mg, Fat 7.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 202.2 mg, Sugar 15.4 g
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