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 (HONESTLY!)
This was posted by nlb in epicurious. It is from Necessities & Temptations from the Junior League of Austin. I have never, EVER, had a banana bread this good.
Provided by evelynathens
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cream butter and sugar; mash bananas, beat 2 eggs and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda and salt; add to banana mixture, beat well; pour into 2 greased and floured 9x5x3-inch loaf pans; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping.
- To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans; pour over bread spreading to all the corners and place under broiler until bubbly and brown.
- Watch closely (this takes around 1 minute- maybe even less!).
Nutrition Facts : Calories 3107.8, Fat 173.7, SaturatedFat 86.3, Cholesterol 526, Sodium 3360.8, Carbohydrate 377.7, Fiber 14.7, Sugar 250, Protein 29.9
VERY BEST BANANA LOAF
This banana bread is, without a doubt, one of the very best I have ever made. The loaves have a very nice deep color and a beautiful crumb. The secret is not the unusual liquid ingredient, the secret is slow baking. Oil makes this recipe parve, (thanks Mirj for explaining this to me & Chia and Miraklegirl for your help too).
Provided by Susie in Texas
Categories Quick Breads
Time 1h35m
Yield 2 Loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Spray two 9 X 5 inch loaf pans with non-stick cooking spray.
- Using your food processor, puree the bananas, then remove the puree to another bowl and set aside.
- No need to clean the work bowl of your food processor, just add together and blend well the sugar, oil, eggs and vanilla.
- Takes about 1 minute.
- Measure and mix together, in a separate bowl, all the dry ingredients except the nuts.
- Return banana puree to processor work bowl.
- Add dry ingredients and blend, pouring in the coca cola as mixture is blending together.
- Blend until smooth, about 1 minute.
- Blend in nuts by hand.
- Divide mixture between the two loaf pans.
- Place loaf pans on a baking sheet in the oven.
- Bake for 1 hour and 20 minutes OR until loaves test done in the middle with a toothpick.
- Let cool about 10-15 minutes then turn loaves out of pans to finish cooling.
- These loaves keep well or can be frozen.
Nutrition Facts : Calories 2605.2, Fat 66.5, SaturatedFat 10.7, Cholesterol 372, Sodium 2342.2, Carbohydrate 473.9, Fiber 10.1, Sugar 297.6, Protein 35.6
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
THE BEST BANANA BREAD
This is the most successful and versatile quick bread recipe I've found! You can also use chunky applesauce or a 15 ounce can of pumpkin for wonderful variations.
Provided by Libby
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
- Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.
Nutrition Facts : Calories 196 calories, Carbohydrate 31.3 g, Cholesterol 24.8 mg, Fat 7 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 175.4 mg, Sugar 16.2 g
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
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
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
WHOLE BANANA BREAD
Who doesn't love banana bread, especially for breakfast? It's like having cake in the morning. This version uses the whole banana -- peel included -- which reduces food waste. Half the weight of a banana is in the peel, so why not use it? It gives you the same comforting flavor and even more fiber. Be sure to give yourself enough time to freeze the bananas for at least 6 hours, then allow a couple more hours for thawing. This will soften the peels and make them easier to puree.
Provided by Food Network Kitchen
Categories main-dish
Time 10h10m
Yield One 8-by-4-inch loaf
Number Of Ingredients 11
Steps:
- A couple of hours before baking, let the bananas thaw completely on a plate at room temperature.
- Position an oven rack in the middle of the oven and preheat to 375 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment, leaving 1-inch overhang on the long sides.
- Whisk the cake flour, baking soda and salt in a medium bowl; Set aside.
- Trim the stems and tips from the thawed bananas then transfer the unpeeled bananas to a high-power blender or food processor; blend until smooth, about 2 minutes. Transfer to a large bowl; add both sugars, the eggs, butter and vanilla extract. Whisk until well combined. Fold in the dry ingredients until just combined. Stir in the chocolate chips, if using.
- Transfer the batter to the prepared loaf pan and bake until puffed up, golden brown and a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool on a wire rack for 10 minutes. Remove from the pan and let cool completely on the rack.
BEST BANANA BREAD EVER, SERIOUSLY!
This bread is absolutely a hit with everyone. I have an added trick that makes it extra delicious. Scroll down to see!
Provided by Emmyalice
Categories Breakfast
Time 1h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, sugar, bananas and egg.
- Mix all the dry ingredients together EXCEPT for the cinnamon and 2 tsp of sugar.
- Add the dry ingredients alternatively with the sour milk. Try to end with dry ingredients. Add vanilla.
- Preheat oven to 325.
- Now -- heres the yummy trick- mix the cinnamon and 2 tsp sugar. Then grease the loaf pan and instead of dusting with flour, dust the pan with the cinnamon sugar mixture. Then pour in the batter and bake for 1-1.5 hours until a toothpick comes out clean when inserted in the middle.
- Notes:
- Sour milk is 3/4 cup of milk with one tablespoon of milk removed and replaced with one tablespoon of white vinegar.
- I like to make my banana bread in a larger cake pan so it cooks faster.
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