Classicbananabread Recipes
BEST EVER CLASSIC BANANA BREAD
Our recipe for Banana Bread is incredibly moist and delicious. Country Crock® Spread and ripe bananas make this banana bread naturally sweet and rich. Perfect for breakfast, dessert, or an afternoon snack.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 1h35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional Country Crock® Spread; set aside.
- Combine mashed bananas, Country Crock® Spread, brown sugar, eggs, and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
- Bake for 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 37.4 g, Cholesterol 31 mg, Fat 1.1 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 169.7 mg, Sugar 17.7 g
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.
CLASSIC BANANA BREAD
I found this in the Sept. 2003 Issue of Cooking Light. I did make one small change and used vanilla yogurt instead of plain (only because I didn't have any plain) This is a very moist bread and not difficult to make either.....I hope that you will ENJOY
Provided by Janet W
Categories Breads
Time 1h5m
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Lightly spoon flour into dry measuring cups, level with a knife.
- Combine the flour, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute) Add the eggs, 1 at a time, beating well after each addition.
- Add banana,yogurt, and vanilla; beat until blended.
- Add flour mixture; beat at low speed just until moist.
- Spoon batter into 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
- Bake at 350°F for 1 hour or until a wooded pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack and then remove from pan.
- Cool completely on wire rack.
- Cool completely on wire rack.
- Makes 1 loaf.
- Makes 1 loaf.
Nutrition Facts : Calories 178.4, Fat 4.3, SaturatedFat 2.4, Cholesterol 35.6, Sodium 194.3, Carbohydrate 32.1, Fiber 0.9, Sugar 16.8, Protein 3.3
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