ULTIMATE BANANA BREAD RECIPE BY TASTY
Banana bread is the queen when it comes to classic quick bread recipes. We tested a ton of variations to bring you our ultimate version. Packed with dark chocolate chips and caramelized banana flavor, it's sweet, thick, fluffy, and, dare we say, moist. Don't forget to top it with some turbinado sugar before baking for a little crunchy texture. Remember, when life gives you bananas, make banana bread!
Provided by Betsy Carter
Categories Desserts
Time 1h40m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang on the long sides so it will be easy to lift out the bread, and spray again.
- Add the butter to a medium nonstick pan over medium heat. Cook, stirring occasionally, until the butter turns amber brown and smells nutty, about 3-4 minutes. Watch carefully so the butter does not burn. Remove the pan from the heat and set aside to cool for 10-15 minutes.
- Add cooled brown butter and brown sugar to a large bowl. Beat with an electric hand mixer on medium speed until evenly combined, about 1 minute. Add the egg and beat until light and fluffy, 3-4 minutes.
- In a medium bowl, combine the mashed bananas, sour cream, and vanilla and mix with a rubber spatula until well combined.
- In a separate medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Alternate adding the flour mixture and banana mixture to the butter mixture, starting and ending with flour and folding with a rubber spatula between each addition until just incorporated. Fold in the chocolate chunks.
- Pour the batter into the prepared loaf pan and smooth with an offset spatula, then sprinkle the turbinado sugar on top.
- Bake the banana bread until golden brown and a toothpick or cake tester inserted in the center comes out clean, 60-70 minutes. Set the loaf pan on a wire rack to cool for at least 1 hour, then lift out the banana bread and slice.
- Enjoy!
RIDICULOUSLY EASY BANANA BREAD
Your bananas need to be ripe for the best, most flavorful homemade banana bread. It is even better if they are overripe, brown, and speckled. A note on pan size: We use an 8 ½-inch by 4 ½-inch loaf pan; if you only have a 9-inch by 5-inch pan, check for doneness 5 to 10 minutes earlier.
Provided by Adam and Joanne Gallagher
Categories Dessert, Bread
Time 1h15m
Yield Makes 1 loaf, approximately 10 slices
Number Of Ingredients 11
Steps:
- Center a rack in the oven and heat to 350° Fahrenheit. Butter and flour an 8 ½-inch by 4 ½-inch loaf pan. Alternatively, grease the pan, and then line with a sheet of parchment paper (as shown in the video).
- Place the pan on an insulated baking sheet or two regular baking sheets stacked on the other. This is optional but helps with even baking.
- Whisk the flour, baking soda, salt, and cinnamon together, and set aside.
- In the bottom of a medium bowl, mash bananas into a chunky paste.
- Whisk the melted butter, brown sugar, eggs, and vanilla into the bananas until well blended.
- Switch to a large rubber spatula, scrape the sides and bottom of the bowl, and then add the dry ingredients in three parts, stirring until the flour disappears and the batter is smooth. Fold in the nuts and chocolate chips.
- Pour batter into the prepared pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
- After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
- Transfer to a wire rack to cool for 5 minutes. Unmold the bread cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 258, Protein 4 g, Carbohydrate 39 g, Fiber 1 g, Sugar 20 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 61 mg
CHOCOLATE DIPPED BANANAS ON STICK
Provided by Kardea Brown
Categories dessert
Time 3h25m
Yield 8 frozen bananas
Number Of Ingredients 8
Steps:
- Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3 hours.
- Meanwhile, place the sprinkles, peanuts and crushed cookies onto three small plates, then set the toppings aside.
- When bananas are ready, place the dark chocolate and 2 tablespoons of the coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave 30 seconds more. Stir and microwave again until the chocolate is smooth and melted, then set aside. Repeat with the milk chocolate.
- Place the white chocolate in a heatproof glass or metal bowl that will fit over a small pot. Fill the pot with a few inches of water, making sure the water does not touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once it's melted, use a kitchen towel to carefully remove the bowl from the pot and set aside.
- Dip the bananas into the melted dark chocolate and use a spatula to remove any excess. Immediately dip the banana into the topping of your choice, then place it back on the parchment-lined sheet tray. Repeat with the remaining bananas.
- Drizzle the bananas with milk and white chocolate. Alternately, you can dip the bananas into the milk or white chocolate. Store the bananas in the freezer until you're ready to serve them.
BANANA BANANA BREAD
Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 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.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 222.9 mg, Sugar 14.3 g
BANANA BREAD STICKS
This recipe originated from someone at CD Kitchens, but as usual I changed it to suit my tastes. I doubled the recipe. Basically what you're doing here is making Banana Bread, cutting it in pieces and baking it again, much like you would biscotti. It took longer then I anticipated to bake these the second time. I ended up leaving them in the oven for 3 hours, then I turned the oven off and left them in there over night. They were very crispy by the next morning. I coated them with a chocolate glaze. These are different from biscotti in that they are not as dense.
Provided by Chef Joey Z.
Categories Quick Breads
Time 2h30m
Yield 2 loaves, 24-29 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F If you've decided to use them, roast your nuts for 7-10 minutes. Remove and cool.
- Grease two medium loaf pans.
- Mash the bananas and set aside.
- Chop the nuts (I used macadamia nuts), set aside.
- Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl.
- Put the brown sugar and oil in the bowl of the food processor and combine. Add the eggs or egg replacer. Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana.
- Pulse once to combine.
- Add the chopped nuts to the flour mixture and mix them to coat.
- Add the wet ingredients to the dry until just combined. Don't over mix.
- Divide between the two loaf pans.
- Bake for 1 hour or until the loaves are done.
- I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven.
- Turn the stove temperature down to 200°F.
- Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool.
- Make sure they are cold before you cut them as they will fall apart.
- Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie.
- I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed. Be patient it might take a while.
- The slices should be hard and crunchy when finished. Store in a tightly covered container. I'm going to glaze these with chocolate. :0).
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.
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