Sheilas Banana Bread Food

THE BEST BANANA BREAD

The Best Banana Bread image

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

Ingredients

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

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.

SHEILA'S BANANA BREAD

Sheila's Banana Bread image

This is a recipe I have been making for over 20 years. Even though I like to try new banana bread recipes, I find myself frequently returning to this one.

Provided by JackieOhNo

Categories Quick Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 medium ripe bananas, mashed (about 1-1/2 cups)
1/2 cup milk
1 cup chopped walnuts or 1 cup chopped pecans

Steps:

Preheat oven to 350 degrees.
Grease and flour a 9x5x3-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a medium bowl.
Beat together butter and sugar in another medium bowl until light in color. Beat in eggs, one at a time. Stir in vanilla.
Stir in flour mixture alternately with bananas and milk. Stir in 3/4 cup of nuts. Pour in prepared pan.
Bake for 1 hour and 10 minutes or until wooden pick inserted comes out clean. Cool on rack for about 10 minutes. Run thin knife around edges. Remove bread from pan to rack to cool. Bread is better next day. Wrap tightly and store at room temperature.

Nutrition Facts : Calories 3813.6, Fat 185.9, SaturatedFat 72.2, Cholesterol 633.1, Sodium 4972.6, Carbohydrate 495.7, Fiber 23.8, Sugar 247.6, Protein 65

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