Best 3 Better Banana Bread Recipes
Craving a moist, flavorful banana bread that tantalizes your taste buds? Look no further! In this article, we'll unveil the secrets to creating the perfect banana bread that's moist on the inside with a crispy crust, packed with rich banana flavor, and bursting with delectable fillings. We'll guide you through selecting the ripest bananas, mastering the ideal batter consistency, exploring various mix-ins and toppings, and perfecting the baking process to achieve a golden-brown loaf that will elevate your baking skills and satisfy your sweet cravings.
Here are our top 3 tried and tested recipes!
BETTER HOMES AND GARDENS BANANA BREAD
From the Better Homes and Gardens red plaid cookbook. THE best banana bread out there! I always add some cinnamon sugar on top before baking, which adds a subtle but delicious difference. Makes a yummy, crispy top crust! Try it... you won't be disappointed!
Provided by Lori Ann D
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 11
Steps:
- Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry mixture and set aside.
- In another bowl combine egg, bananas, sugar, cooking oil, and (if desired) lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in nuts if desired.
- Spoon batter into the prepared pan. Sprinkle with some cinnamon sugar (like you would use for cinnamon toast). Bake in a 350 degree oven 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack.
BETTER THAN GRANDMA'S BANANA BREAD
a variation on an old recipe from my Grandma's Betty Crocker cookbook.
Provided by nicki zamarelli
Categories Sweet Breads
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. cream sugar, butter, vanilla extract and salt
- 2. add eggs, bananas and applesauce. beat just till mixed.
- 3. add flour, baking soda and spices. mix lightly. add nuts and mix just till blended.
- 4. pour into greased loaf pan. bake in preheated 325 degree oven for 60 to 70 minutes till golden brown and knife inserted in center comes out clean.
- 5. remove from pan immediately and cool. drizzle with powdered sugar icing if desired.
BETTER BANANA BREAD
It's always the same old same old story... When the bananas are sitting there in the fruit bowl, not quite ready to be eaten yet, still a bit green, the kids go nuts and complain that there are no bananas in the house. Then, when the bananas are finally ripe, they aren't in the mood. And finally, they turn overripe and no one wants to eat them. What happens next? Banana bread! There are a zillion banana bread recipes out there, but this one is the best!
Provided by Mirj2338
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees (F) and adjust a rack to the center position.
- Lightly butter and flour a 9-by-5-inch loaf pan (regular or nonstick).
- Whisk together the first four ingredients in a large bowl and set aside.
- Place the eggs, sour cream, butter and vanilla in the bowl of a food processor.
- Process until the mixture is homogenous, about 30 seconds.
- Break up the bananas into 1 inch pieces and add them to the food processor.
- Pulse until the bananas are broken up but not quite puréed with small chunks remaining (about six 1 second pulses).
- Add the banana mixture along with the optional mandatory nuts to the dry ingredients.
- Using a rubber spatula, fold together until the dry ingredients are just moistened and no streaks of flour remain.
- Transfer to the prepared loaf pan and bake until the top is a dark golden brown with a cracked, domed top, and a tester inserted into the center of the cake comes out clean, about 55 to 60 minutes.
- (Start checking bread after 45 minutes.) Cool for 5 minutes before removing bread from pan.
- Continue to cool on a wire rack for several minutes more.
- Serve warm or at room temperature.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. You want bananas that are very ripe and soft.
- Don't overmix the batter: Overmixing the batter will make your banana bread tough. Mix just until the ingredients are combined.
- Use an appropriate pan: A 9x5 inch loaf pan is the standard size for banana bread. If you use a larger pan, your bread will be thinner and may not cook evenly.
- Bake the bread at the right temperature: The ideal oven temperature for banana bread is 350°F (175°C). If the oven is too hot, the bread will brown too quickly and may not cook through. If the oven is too cool, the bread will take longer to bake and may not rise properly.
- Check the doneness of the bread: Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done. If it comes out with batter or crumbs attached, the bread needs to bake longer.
Conclusion:
With these tips in mind, you're sure to bake a delicious and moist banana bread that will be a hit with your family and friends. So next time you have some overripe bananas, don't throw them away! Make a loaf of banana bread instead. You won't be disappointed.
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