Best 9 Banana Bread Banana Bomb Bread Recipes

BANANA BANANA BREAD

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.

BANANA BREAD.... BANANA BOMB BREAD

Steps:

• Preheat oven to 350°F.
• In a large bowl add flour, baking soda and salt.
• Grease a 9x5 loaf pan.
• In a separate bowl add butter and brown sugar and mix well.
• Stir in egg, bananas and apple sauce blend together.
• Pour into loaf pan, bake for 60 to 65 minutes, stick with a toothpick in the middle of the loaf until it comes out clean.
• Let cool, then turn on to serving plate.

THE BEST BANANA BREAD

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.

FLOUR'S FAMOUS BANANA BREAD

Steps:

• Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
• Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

BANANA BREAD BOMBE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
• Cream the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition.
• Mash the bananas in a small bowl (you should have about 1 cup), add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, baking powder, baking soda, cinnamon, salt and 1 tablespoon of the milk and beat until just combined.
• Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour.
• Add the pudding mix to a large bowl and whisk in the heavy cream. Whip until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.)
• Slice the banana bread into 18 slices, each about 1/3 inch thick. Set aside.
• Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, leaving at least 1 inch of overhang on all sides. Quickly submerge 1 vanilla wafer cookie into the remaining 1 cup milk, then place the cookie rounded-side up in the bottom of the prepared glass bowl. Continue to dip the cookies and line the bowl until you reach the very top of the bowl, using 55 to 60 cookies total. The cookies should not go over the edge of the bowl, so trim them if necessary.
• Scoop 2 cups of the pudding over the cookies in the bowl, then use the back of a large wooden spoon to gently spread the pudding in one layer over all the cookies, making sure to go all the way to the top of the bowl. Spoon 1 cup of the pudding into the bottom of the bowl and spread it out into a flat layer. Top the pudding with some banana bread slices until mostly covered (you may need to cut up some of the pieces in order for them to fit properly). Top with 1/2 cup of the pudding and spread evenly to cover the bread. Repeat with another layer of banana bread, followed by 3/4 cup of the pudding. Repeat one more time, with another layer of banana bread and the remaining pudding (you will have more bread left).
• Dip about 35 more cookies into the milk and lay in a flat layer over the top of the pudding. Top with the remaining banana bread slices. Fold over the plastic wrap to cover the bowl. Refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
• When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and drizzle with caramel sauce before serving.

THE BEST BANANA BREAD

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.

BEST EVER BANANA BREAD

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.

MOMMY'S BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan with 2 teaspoons butter. Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon in a small bowl, and pour the mixture into the buttered pan. Swirl and tap the pan to distribute cinnamon-sugar all over the inside of the pan, up to the rim.
• In a bowl, whisk together flour, baking powder, salt, 1 teaspoon of cinnamon, and the nutmeg. In a large mixing bowl, beat 1/2 cup of butter with 1 cup of sugar until creamy; beat in eggs, one at a time, until thoroughly incorporated. Stir in the mashed bananas and milk. Mix in the flour mixture just until thoroughly moistened (a few lumps are fine), and scrape the batter into the prepared loaf pan. Sprinkle the top of the batter with 1 more teaspoon of sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Let cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

BANANA BANANA BREAD

Steps:

• Preheat oven to 350°.
• Lightly grease 9 x 5 loaf pan.
• In large bowl, combine flour, soda and salt.
• In 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 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
• Let bread cool in pan for 10 minutes, then turn out onto a wire rack.