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.
ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY
We've all been baking banana bread lately, right? It's been good, but it's gotten, well, just a tad routine. In fact, it's probably making you go just a liiiittle bananas yourself! So it's time to sweeten the deal: this chocolate chip banana bread recipe combines two of your favorite things into one - now, you can have your chocolate and eat it too!
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
- Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
- Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
- Bake for 50 minutes to an hour, or until a toothpick comes out clean.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 55 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 27 grams
BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, honey, egg, almond milk, vanilla extract, whole wheat flour, baking soda, salt, applesauce, greek yogurt
Provided by Tiffany Lo
Categories Desserts
Yield 10 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F (170°C).
- Mash bananas, then add applesauce or Greek yogurt, honey, egg, vanilla extract, and almond milk. Whisk until well combined.
- In another bowl, mix whole wheat flour, baking soda, and salt together.
- Add the dry ingredients to the wet ingredients and stir well.
- Spray loaf pan with cooking spray or wipe down with oil. Pour mix into a loaf pan.
- Bake 50-55 minutes.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 59 grams, Fat 1 gram, Fiber 4 grams, Protein 5 grams, Sugar 33 grams
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.
MOIST & DELICIOUS BANANA NUT BREAD
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better! My son used it when he was 12 at the California State Fair and won a first place ribbon with it. It is just simply delicious & moist. I either make a loaf or put it into muffin cups & make muffins for my kids to grab in the morning on their way to school. Using margarine makes the muffins come out in a better form, but the butter has a better flavor, so I usually use 1/2 of each to get the best of both worlds.
Provided by sktaggart
Categories Quick Breads
Time 1h20m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
- *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!
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.
ULTIMATE BANANA BREAD
From America's Test Kitchen I was skeptical about this recipe at first, but since I've made this now twice I know the method of exracting the juice from the banana's and reducing the liquid is the best way to make banana bread. Give this a try just once. It's has just two extra steps but well worth the little bit of extra work! From America's Test Kitchen: Why this recipe works: Recipes for ultimate banana bread abound, but because they include an overload of bananas for flavor, the bread's texture is often soggy. We wanted a moist, not mushy, loaf that tasted of banana through and through. To impart lots of banana flavor, we needed to use a generous amount of bananas, but we needed to rid them of excess moisture. We turned to the microwave to help us out. We piled as many bananas in a bowl as we dared and zapped them in the microwave. Then we drained the now-pulpy fruit and mixed the fruit into a batter. We didn't want to toss the flavorful liquid, so we reduced it and added it into the batter as well. Like a mock extract, our reduction infused the bread with ripe, intensely fruity banana flavor. With the flavor problem solved, a few minor tweaks completed the recipe: We exchanged the granulated sugar for light brown sugar, finding that the latter's molasses notes better complemented the bananas. Swapping out the oil for the nutty richness of butter improved the loaf further. We also added toasted walnuts to the batter, finding that their crunch provided a pleasing contrast to the rich, moist crumb. Wondering if the crust might benefit from a little embellishment, we sliced a banana and shingled it on top of the batter. A final sprinkle of sugar helped the buttery slices caramelize and gave this deeply flavored loaf an enticingly crisp, crunchy top.
Provided by chefRD
Categories Quick Breads
Time 1h30m
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Preheat Oven to 350 degrees.
- Adjust rack to middle. Spray Loaf pan with non-stick spray.
- Whisk flour, baking soda and salt together in a large bowl.
- Place five bananas in a extra large glass or other microwave safe bowl, cover with plastic wrap and cut several steam vents in plastic with a paring knife. (NOTE: Use the biggest bowl you have the first time I did this the juice went all over my microwave, even though I had plastic wrap on my bowl.) Microwave on High until the bananas are soft and have released liquid, just about 5 minutes *may be less depending on your microwave wattage*. Transfer bananas to a fine mesh drainer placed over a medium pot and allow to drain stirring and mashing the bananas occassionally, 15 minutes (you should end up with around 1/2 to 3/4 cup of liquid).
- Cook the liquid in the pot over medium-high heat till reduced to about 1/4 cup, takes about 5 minutes. Remove the pot from heat , stir reduced liquid into the bananas and mash with a potato masher until fairly smooth. Whisk in the eggs and butter, brown sugar and vanilla.
- Pour the banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. You don't want to "over-mix" or it will make it tough. Gently fold in walnuts (optional).
- Scrape batter into prepared pan. Slice remaining banana onto top (like shingles on a roof) layered leaving a 1 1/2 inch space in the very middle. Sprinkle granulated sugar evenly over loaf.
- Bake at 350 degrees for 50 - 60 minutes.
Nutrition Facts : Calories 3151.6, Fat 106.5, SaturatedFat 62.7, Cholesterol 616.2, Sodium 2635, Carbohydrate 524.9, Fiber 27.1, Sugar 269.8, Protein 45.2
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
ULTIMATE BANANA BREAD
Here's the perfectly moist banana bread you've been looking for! This also freezes well and serves as a great hostess gift.
Provided by Shabby Sign Shoppe
Categories Quick Breads
Time 1h15m
Yield 4 loaves, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugar and pudding mix in mixing bowl.
- Hand mash bananas and add to butter mixture.
- Stir in milk + vinegar.
- Gradually add eggs, flour vanilla, baking soda and salt.
- Pour batter evenly into 6 mini loaf pans or 4 larger loaf pnas.
- Bake approximately 45 minutes - 1 hour depending on oven and altitude.
- Bread is done when toothpick comes out clean.
Nutrition Facts : Calories 484.6, Fat 20.5, SaturatedFat 12.4, Cholesterol 106.5, Sodium 557.6, Carbohydrate 70.5, Fiber 2.1, Sugar 40.2, Protein 6.4
SUPER EASY ULTIMATE BANANA BREAD
This recipe is the love child of all the highest rated banana bread recipes on RecipeZaar and a few other resources! I love it.
Provided by thestickyskunk
Categories Breads
Time 1h30m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and grease loaf pan (or muffin tin!).
- Mix butter, eggs, and sour cream in one bowl, and salt, flour sugar, and baking soda in another bowl. Then mix them together.
- Mash up the bananas and add them to the mixture with the pecans. Put everything in the loaf pan.
- Bake at 350 for an hour and 15 minutes. Maybe less for muffins, they are still in the oven :P.
Nutrition Facts : Calories 444.5, Fat 20.1, SaturatedFat 9.4, Cholesterol 87.6, Sodium 346.1, Carbohydrate 62.2, Fiber 2.6, Sugar 32.3, Protein 6.3
ULTIMATE BANANA BREAD
Most banana breads are either lacking in flavor or hopelessly dense. This version cooks out some of the water to help reduce the density. The bananas should be VERY ripe, heavily speckled with brown and black. You may use thawed, frozen bananas for the five mashed bananas; because they will exude a lot of liquid when thawing, you can skip the microwaving step and simply put them in the strainer. (Peel them before freezing to prevent the extracted liquid from turning black.) Do not use a frozen banana for the top of the loaf; it will be too soft to slice. Adapted from Cook's Illustrated. http://bit.ly/fBfyCw
Provided by DrGaellon
Categories Quick Breads
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray an 8 1/2 x 4 1/2 loaf pan with non-stick spray.
- Whisk together flour, soda and salt in a large bowl.
- Peel 5 bananas and place in a bowl. Cover with plastic wrap, poke several holes, and microwave 5 minutes until bananas are soft and release water. Dump into a strainer set over a sauce pot and let stand about 15 minutes, stirring occasionally. You should have 1/2 to 3/4 c liquid.
- Transfer bananas to a bowl. Boil collected liquid over medium-high heat, until reduced down to 1/4 cup. Add syrup back to bananas and mash with a potato masher. Whisk in butter, eggs, brown sugar and vanilla.
- Pour wet ingredients over dry ingredients. Stir until just barely combined, with a few streaks of flour showing. Add nuts and fold gently.
- Transfer batter to prepared pan. Slice remaining banana into 1/4" slices on the bias. Arrange banana slices, overlapping, down the two long edges of the pan. Sprinkle top of banana slices and batter with sugar.
- Bake in preheated oven, 55-75 minutes, until a tester inserted in the center comes out clean. Cool in pan 15 minutes, then remove from pan and let rest on a rack until completely cool. Tastes best the day its made, but will last up to 3 days if tightly wrapped in plastic wrap.
Nutrition Facts : Calories 298.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 51.4, Sodium 285.9, Carbohydrate 45.1, Fiber 2.7, Sugar 21.3, Protein 4.8
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
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