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
I created this quick bread recipe a few years back and it always receives rave reviews when I share it. However, often times my family eats it so fast that there is none left to share! The secret ingredients that make it different than most other banana breads are the addition of the peach flavored yogurt and the cinnamon sugar spinkled on top. To make it "Better For You Banana Bread," substitute 1/2 cup applesauce for 1/2 cup of the vegetable oil.
Provided by Heather
Categories Quick Breads
Time 1h45m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- In a large bowl, stir together flour, sugar, baking soda and salt.
- In another bowl, combine eggs, bananas, oil, yogurt and vanilla.
- Add to flour mixture, stirring just until moistened.
- Pour into 2 greased 9x5x3-inch loaf pans.
- Sprinkle liberally with cinnamon sugar.
- Bake for 80 minutes or until bread tests done.
- Cool for 10 minutes before removing from the pan to a wire rack.
Nutrition Facts : Calories 3342.6, Fat 122.5, SaturatedFat 18.2, Cholesterol 425.4, Sodium 2603.8, Carbohydrate 531.2, Fiber 11.8, Sugar 340.8, Protein 40.3
WORLD'S BEST BANANA BREAD!
Soft, delicious banana bread that will leave you wanting more! This is a must have recipe in your kitchen cookbook! This makes two loaves. Find a variation of this recipe here: https://www.orwhateveryoudo.com/2015/05/cinnamon-swirl-banana-bread.html
Provided by Or Whatever You Do
Categories Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Mash bananas.
- Add sugar, oil, eggs, sour cream, vanilla, baking soda, and flour. Mix until well combined.
- Pour into greased bread pans until 1/2 full, reserve half of batter.
- Combine 1/2 cup sugar and cinnamon.
- Sprinkle generously 1/2 of cinnamon/sugar combination onto batter.
- Pour rest of batter into pans.
- Sprinkle rest of cinnamon/sugar on top of batter.
- Bake at 350 for approximately 1 hour, or until a toothpick comes out clean.
Nutrition Facts : Calories 268, Fat 12, SaturatedFat 2.6, Cholesterol 36, Sodium 125.2, Carbohydrate 37.9, Fiber 1.1, Sugar 23.7, Protein 3.1
BANANA BREAD
This is the best banana bread I have ever made. Perfect for using those bananas that are still good but look too brown for someone to want to eat them.
Provided by mysticalmagical
Categories Quick Breads
Time 1h
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour the loaf pan Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg.
- Mix well.
- Pour into loaf pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 282.9, Fat 6.7, SaturatedFat 3.9, Cholesterol 38.5, Sodium 240.8, Carbohydrate 53.2, Fiber 1.8, Sugar 30.5, Protein 3.8
BEST EVER BANANA BREAD
I have been testing and trying banana bread recipes for the past couple of years trying to find "the best" one for my recipe collection. Recently, I noticed this recipe on a bag of flour that I purchased. The recipe on the bag carried the name "Best Ever Banana Bread". I figured I had to try it. I did and now I will look no further. This is the one makes it into my recipe book. It is moist and full of flavor. It's the perfect banana bread. Thank you Gold Medal Flour.
Provided by Overton Fam
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan.
- In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
- Stir in flour, baking soda, salt, and nuts just until moistened. Pour batter into pans.
- Bake 8-inch loaves 1 hour, 9-inch loaf 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
- ****High Altitude (3500-6500 feet): Increase flour to 2 3/4 cups. In step 1, heat oven to 375 degrees. In step 2, add 1/4 cup water with buttermilk. bake 8-inch loaves about 1 hour 5 min, 9-inch loaf about 1 hour 30 minute.
BEST EVER BANANA BREAD
This really is the best banana bread I have ever tasted. Very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time.
Provided by Rose
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
- Blend together the eggs, buttermilk, oil and bananas.
- Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
- Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 44.2 g, Cholesterol 31.3 mg, Fat 13.6 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 221.1 mg, Sugar 27.9 g
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.
THE BEST BANANA BREAD (NO KIDDING!)
When my grandmother died about thirty years ago she left behind a yellowed, brittle, spotted and splotched card with a handwritten recipe for The Best Banana Bread in the World. I have literally grown up on this stuff, and verily, verily say unto you--it is wonderful. Comfort food in the extreme, it's good hot, it's good cold, and it's especially good two days old! Age only increases its moistness, and the top gets all glossy and mmmm.... Impossible to describe. So, do you want to make it now? I'll spare you the trouble of deciphering my grandmother's outdated methods, and transcribe it myself. Here it is, what you've been waiting for all your life:
Provided by Larklearningtopray
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 2-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Thoroughly mash bananas. (If they've been frozen, just zap them in the microwave; they will look absolutely disgusting but it's worth it.)
- Combine dry ingredients in one bowl, mix well with a wire whisk (or sifter, if your heart so desires).
- Whisk the eggs lightly in a separate bowl, add oil and vanilla, then when the oven is finished preheating add the wet to the dry.
- Pour into a loaf pan that has been generously greased with vegetable shortening.
- Bake for 60 minutes (it can take 15-20 minutes longer than this) or until a toothpick or cake tester inserted in the middle comes out clean. You don't want your bread to be too dry (it's supposed to be lovely and moist), so try to get it out just when the tester comes out clean, don't leave it in the oven too long after that.
THE BEST BANANA BREAD
This is one of the recipes I am known for. Super moist and super yummy. I have tried many over the years and always come back to this. I often give it as a gift around the holidays. Just may be the last banana bread recipe you ever try! Can also make 3 mini-loaves
Provided by Tracy H.
Categories Quick Breads
Time 1h25m
Yield 1-2 loaves, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar (by hand or mixer).
- Mash bananas and add by hand to creamed mixture.
- By hand add eggs, vanilla, baking soda, flour and salt.
- Gently stir in buttermilk and chocolate chips.
- Pour into a greased loaf pan.
- Bake at 350°F for 1 1/4 hour or until it tests done with a toothpick.
- **I find that coarsely mashing bananas is best and make sure they are over ripe for best flavor.
- I also find that doing the majority of the mixing by hand makes for better texture in the end.
- **Even though the recipe says it makes 1 loaf, I usually use 2 loaf pans or 3 mini loaf pans because it seems to yield a moister bread.
- Just adjust baking time down.
- **if you do not have buttermilk you can put 1 teaspoons vinegar into a 1/2 cup measuring cup and fill to top with milk.
- Let rest 5 minutes before adding to recipe.
- **This freezes well.
Nutrition Facts : Calories 528.3, Fat 22.3, SaturatedFat 13.4, Cholesterol 92.9, Sodium 563.8, Carbohydrate 79.3, Fiber 2.6, Sugar 49.7, Protein 6.4
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