Banana Bread Recipe

Find great Banana Bread Recipe at 123EasyAsPie.com

Q: Does anyone have a good recipe for banana bread or something with bananas recipe?
I’m quite notorious for always having a few bananas left over. And after awhile, eating a banana by itself gets kindof old. So I was wondering if anyone has an easy banana bread recipe or something I can do with 3 leftover bananas.
Thanks in advance!

A: This is a VERY delicious banana bread, you wont regret making it !!

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Serves 12.
============

Q: What is a really good but simple banana bread recipe?
I am not looking for sites to find a recipe I am asking for people who have made banana bread and liked the recipe. The one thing is that I want the recipe to only have whole wheat flour, no white or half and half.

A: ½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar – works fine)
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)
½ cups (2 ounces) chopped walnuts

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

BUT
Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor.

Q: Looking for Lost Hawaiian Bed and Breakfast Banana Bread Recipe?
I had a lovely bed and breakfast cookbook which has been “permanently borrowed”. This book had recipes from bed and breakfasts/Inns all over the U.S. Each chapter was a different state (in alphabetical order) and the best recipes from B&B’s. In the Hawaii chapter I used a wonderful, easy, recipe for banana bread and I cannot locate it anywhere on the internet. Can anyone help?

A: Here you go:

2 cups flour (all purpose)
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts
1 1/2 cups vegetable oil
3 eggs (slightly beaten)
2 cups ripe bananas (mashed)
8 ounces can crushed pineapple (drained)
2 teaspoons vanilla
1 cup shredded coconut
Preheat oven to 350 degrees. In a bowl, combine dry ingredients, flour, sugar, salt, baking soda and walnuts. Set aside.
In a second bowl mix the vegetable oil, eggs, bananas, pineapple, vanilla and the coconut until thoroughly mixed. Fold into the dry ingredients.
Grease 2 large loaf pans (or 3 small). Bake for 50 to 60 minutes, stick a toothpick in and if it comes out clean it is done. Leave set until cool, then cut or freeze. To use after freezing, just let it thaw.
This freezes well. Tastes just as good as when it came out of the oven.

.

Q: Does anyone have the Betty Crocker Banana Bread recipe that uses water, not milk, and has walnuts in it?
I always use the recipe from an older Betty Crocker but my laptop died and I can’t find it online. The recipe does not use milk, but water, and is a Banana Nut bread. Thanks!

A: Here’s one similar

Q: Banana bread recipe using heavy cream?
I had it on a recipe card and lost it a few years ago, only made it one. It was the best banana bread I’ve ever meade.

I can’t find it on the net.

Anyone have it?

A: Nana’s Banana Bread

Ingredients
5 tablespoons Butter
1/2 cup Sugar
1/2 cup Brown sugar
1 large egg
2 Egg whites
1 tsp. Vanilla
1 1/2 cups Bananas, mashed
1 3/4 cups All purpose flour
1 tsp. Baking soda
1/2 Heavy cream
1/3 Chopped walnuts

Preparation
cream all wet ingredients together in mixing bowl, cream well, mix all dry ingredients in another bowl and add to wet ingedients, mix well, stir in walnuts. Pour batte rinto prepared loaf pan. Bake @ 350 degrees for about 1 hour 15 minutes. Cool bread in pan for 10 minutes. Remove Bread from pan and cool completely on wire rack. Slice and serve with butter and jam.

Q: What can I do to reduce the sugar content in a banana bread recipe that calls for 1 cup of sugar?
I have mulled over either cutting the sugar content in half to half a cup or throwing in some Splenda to see if it would work.

This is a Bisquick-based recipe that calls for one cup of sugar to go with the banana bread. I want to bake something tasty but healthy at the same time. This dessert is for an at-work potluck party.

Any suggestions? What would happen if I left out the sugar completely? I also thought about adding blueberries to the recipe instead of nuts (I like the taste of blueberries better than nuts, which was suggested in the recipe).

Thanks!

A: The nuts are so healthy for you – why would you want to get rid of those?

You might want to try reducing it by a third or so. You might also try replacing half the sugar with Splenda. If you reduce the sugar by too much, the top won’t brown as well or get that nice moist, sugary crust.

Q: moist banana bread recipe : I would like to ask anyone to has the moist banana bread recipe?
Make sure it is well elaborated and understood because I am in learning process of learning. Plus, how to make the moist banana bread recipe crispy?

A: Here you can refer to this blog where it teach you the moist banana bread recipe

Moist Banana Bread Recipe:

http://moistbanana-bread-recipe.blogspot.com

Q: Can I substitute sour cream for yogurt in this banana bread recipe?
I’ve unfortunately lost my banana bread recipe, but I was looking in a book I’d been given to see if it had one. It does, however the recipe I found calls for plain yogurt. The recipe I used to use called for sour cream, so I am wondering if I can substitute the yogurt with sour cream and it will still come out the same?

A: yep

it will probably taste better with sour cream anyway

I would go for it

Q: Does anyone know a banana bread recipe that includes whipped cream?
One of my employees passed away recently and her son (who also works for me) is having his 16th birthday next month and he said that the only thing he wants is to have a loaf of the banana bread that his mom used to make, so that’s what we’re trying do pull off for him.

None of his family members know the recipe and all of her cookbooks were thrown out when her sister cleaned out the house shortly after she passed away. I used to have the recipe, but lost it a long time ago and I can’t seem to find any recipes that include whipped cream as an ingredient.

Does this sound familiar to anyone? Thanks in advance!

A: You could replace the 1/4 cup of yogurt with 1/2 cup of whipped cream using this recipe.

The Best Banana Bread

The Problem: Too many banana bread recipes turn out bland, flat, heavy, dry, and/or gritty loaves.

The Goal: A basic banana bread with deep banana flavor, plenty of moisture, and a nice, light texture.

The Solution: Use older, darkly speckled bananas, which are both sweeter and more moist than younger bananas; add yogurt for a nice tang and even more moisture; and use the “muffin method” to mix the wet and dry ingredients for a delicate, golden brown loaf of decent height.

By the editors of Cook’s Illustrated

Many banana bread recipes produce dry, heavy, gritty loaves. If the texture isn’t bad enough on its own, these breads often suffer an even greater indignity: lack of banana flavor, which is the whole reason to make banana bread in the first place. We wanted a loaf at the far opposite end of the banana bread spectrum: moist and smooth, with a hearty, open crumb and powerful banana flavor.

We started at the beginning, with the bananas. Anything short of borderline overripe, sweet, darkly speckled bananas failed to deliver the moisture and favor we sought. We found that the way the bananas were prepared also made a difference. When mashed only slightly, they remained chunky and distracting in the bread. When mashed to a purée, however, they weighed the bread down and made it heavy. Mashing bananas with a dinner fork just until they were completely broken down was the way to go, allowing the bananas to blend well with the other batter ingredients so that the resulting loaf was smooth and uniform. The extra sweetness and flavor supplied by the bananas also allowed us to knock 2 tablespoons of butter out of the recipe.

In the name of even greater moisture and flavor, we experimented with several different dairy ingredients, including milk, buttermilk, sour cream, and yogurt. The yogurt stole the show, softening the crumb a little and contributing a pleasant tang to the flavor.

Last, we tried mixing the batter in two different ways to gauge the effect on the crumb. In the creaming method common to cake batters, the butter and sugar were beaten together until light, then dry and liquid ingredients were added alternately. This produced good volume and a very even, cakelike crumb. But we ended up preferring the muffin method, in which wet and dry ingredients are mixed separately and then folded gently together. With this method, the crumb turned out a little less even, which appealed to us because it seemed more hearty. This loaf also rose a little higher than the creamed loaf and formed a gorgeous, golden-brown crust.

Quick Tip: Banana Bread Anytime

If your bananas are not thoroughly ripe and darkly speckled, banana bread is not worth making. If your bananas are looking overripe and bread bound, but you’re not ready to make the loaf, don’t throw them away and wait for the next time. Simply peel the bananas, place them in zipper-lock freezer bag, and freeze. When you’re ready to bake, so are the bananas, after a brief thaw. They will be soft and brown and look a little the worse for wear, but they’ll taste fine, and appearances don’t matter when they are to be baked into bread.

The Best Banana Bread
Makes one 9-inch loaf

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher.

If using a nonstick loaf pan, which have very slick sides, grease and flour the sides as well as the bottom.

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups toasted walnuts, chopped coarse (about 1 cup)
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1-1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract

1. Adjust oven rack to lower middle position and heat oven to 350 degrees F. Grease and flour bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Whisk flour, sugar, baking soda, salt, and walnuts in large bowl to combine; set aside.

2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Q: what is a good substitution for buttermilk in a banana bread recipe?
making the banana bread recipe off the splenda bag, and it calls for buttermilk, what could be a substitute for it if i dont have?? it calls for 1 cup buttermilk
thanks please respond asap

A: Here are two substitutions you can try — you’re bound to have some of these ingredients in your kitchen. I always keep this info handy, as a whole carton of buttermilk goes bad before I can use it all.

Combine one cup of milk (or soy milk) plus one tablespoon of lemon juice or vinegar, and allow to stand for ten minutes

OR Combine one cup of milk plus two teaspoons cream of tartar, and allow to stand for ten minutes

Q: Single loaf banana bread recipe?
I need a recipe to bake a banana bread. I only want to make one loaf.

Thanks!

A: Banana Bread Recipe
A favorite banana nut bread recipe is also a simple one. Scroll down for more banana bread recipes, including several with other nuts and fruits.

* 1 cup sugar
* 1/2 cup shortening
* 2 eggs
* 2 cups flour
* 1/2 cup chopped walnuts
* 1 teaspoon baking soda
* 3 soft, ripe bananas, mashed

Cream sugar and shortening; add eggs, flour, soda, bananas, and chopped nuts. Pour banana bread batter into 1 greased and floured loaf pan; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 1 loaf.

Q: Can I use a banana bread recipe to make muffins?
I like this one recipe for banana bread, and make it all the time – but, low and behold, I’ve moved and don’t yet have a loaf pan.

I do however, have a muffin tin. If I make banana bread, and put it in the muffin tin, will the muffins be too “dense” and/or “heavy”?

Will it work?

Thanks!

A: There will be little or no difference in the density or weight, but you should reduce the cooking temperature about 10 degrees to allow the center to cook before the edges get too dried out.

ALSO: Be sure to grease your muffin pan and then dust it with a little flour to help the release! (Unless you’re using those cute little paper cups).

Best wishes!

Q: I need help with find a simple recipe for banana bread?
I wanna make banana bread and I only have 2 bananas. I ask my mom if that is enough bananas and she said that I would have to cut the recipe in half. Does anyone out there know of a simple banana bread recipe that I can cut in half?

A: http://allrecipes.com/Recipe/Banana-Bread-V/Detail.aspx

I undersand that this may not be tha recipe you want to use but this is just a link to the rest of the recipes
ejoy and hope the come out right and please answer my question

Q: Will added another banana to the banana bread recipe make it tough?
I have a banana bread recipe that calls for 3 bananas, but I have 4 that are pretty brown and I do not want waste the fourth banana. If I add the recipe will it make the bread tough, moist, or no difference? Somebody please help me soon, my mom is expecting some bread when she wakes up

A: more flavor, and extra moisture.
i always stick an extra banana in my banana cakes and breads.
i also add chopped nuts.
dang! now ya went and made me hungry!

Q: simplest banana bread recipe?
yeah i know kinda creepy a dude that wants to bake stuff, dont you worry your pretty little head about that just give me a recipe for banana bread and keep quiet about it lol thanks.

A: Ok not a word, here is a recipe that i use from betty crocker…

the recipe calls for buttermild but i use whatever milk i have in the house.

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35305

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