Are you looking for a moist, flavorful banana bread recipe? Look no further than Mark Bittman's classic banana bread recipe. This simple yet delicious recipe uses everyday ingredients and is sure to be a hit with family and friends. In this article, we'll provide you with step-by-step instructions, helpful tips, and variations to customize your banana bread to perfection. Whether you're a baking novice or a seasoned pro, you'll find everything you need to create the perfect loaf of Mark Bittman's banana bread.
Let's cook with our recipes!
MARK BITTMAN'S BANANA BREAD
This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you'd miss if it weren't there. There are walnuts - not unusual, but again, you'd miss them if they weren't there, And the key, secret ingredient, is coconut. Which really puts the thing over the top.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
- Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine (it's okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.
- Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 205 milligrams, Sugar 17 grams, TransFat 0 grams
MARK BITTMAN'S BANANA BREAD
I found this recipe online, and I was surprised that it had not been posted here. I usually double this recipe and freeze one loaf. I have many banana bread recipes, but Mark Bittman has deemed this one "the ultimate."
Provided by Greeny4444
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9″x5″ loaf pan.
- In a medium bowl, mix together the flours, salt, and baking powder; set aside.
- With an electric mixer, cream the butter with the sugar, then slowly beat in the eggs, bananas, and vanilla.
- Slowly add the dry ingredients to the wet ingredients and beat just until combined (do not mix it up too much), being sure to scrape down the edges of the bowl a few times. Gently fold in the chocolate chips (if using).
- Pour the batter into the loaf pan and bake for 45 to 60 minutes (mine takes about 55 minutes), until nicely browned.
- A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most.
- Cool on a rack for 15 minutes before removing from the pan.
BANANA BREAD
Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don't overmix the ingredients, and make sure the bananas are very ripe.
Provided by Julia Moskin
Categories weekday, dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
- Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
- Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 15 grams, TransFat 0 grams
BANANA BREAD
Steps:
- Heat the oven to 350°F. Grease a 9x5-inch loaf pan with softened butter.
- Whisk together the flour, salt, baking powder, and sugar in a large bowl.
- Mix together the melted butter and mashed bananas in a separate bowl. Beat in the eggs and vanilla until well combined. Stir this mixture into the dry ingredients just enough to combine everything. Gently fold in the nuts and coconut if you're using them.
- Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the bread is golden brown and a toothpick inserted in the center of the bread comes out almost entirely clean. Cool the pan on a rack for 15 minutes, then carefully turn it upside down to release the loaf. Serve warm or at room temperature or wrap in plastic and keep at room temperature for a couple days.
- Variations:
- Honey Whole Grain Banana Bread: For a delicately sweet, nuttier bread, substitute 1 1/4 cups whole wheat flour and 3/4 cup oat bran for the all-purpose flour. Reduce the sugar to 3/4 cup and whisk in 1 teaspoon cinnamon. Add 1/4 cup honey to the melted butter.
- Chocolate Banana Bread: Reduce the flour to 1 1/2 cups. Add 1/2 cup Dutch-process cocoa powder to the flour. Fold up to 1 cup chopped dark chocolate into the batter.
- Tropical Banana Bread: Brown sugar and a few choice add-ins transform basic banana bread into a tropical treat. Replace half the sugar with 1/2 cup packed dark brown sugar. Fold 1/3 cup chopped dried pineapple, 1/3 cup shredded unsweetened coconut, and 1/3 cup chopped macadamia nuts into the batter.
- Orange Banana Bread: Whisk 2 tablespoons grated orange zest into the dry ingredients. Mix 1/4 cup fresh orange juice into the melted butter and bananas.
- Pumpkin Bread: Substitute 1 cup pumpkin purée for the bananas. Whisk 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon ground cloves into the dry ingredients.
- Peanut Butter Banana Bread: Add 1/3 cup peanut butter to the bananas. Cut the butter down to 5 tablespoons.
- Apricot Cream Cheese Bread: The soft tang of cream cheese is a wonderful flavor and texture enhancer for quick breads. Replace the bananas with 1/2 cup apricot purée (soak 1/2 cup dried apricots in boiling water for 10 minutes and drain, reserving 2 tablespoons soaking water, and then purée). Reduce the butter to 3 tablespoons. In a separate bowl, beat 1/4 cup (2 ounces) cream cheese with the eggs, vanilla, and sugar until well combined. Stir the apricot purée and butter mixture into the cream cheese mixture, then add the dry ingredients.
NO-KNEAD BREAD RECIPE FROM MARK BITTMAN
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
BITTMAN'S BANANA MUFFINS
Got this from a video on NYT.com. Mark Bittman really stressed minimizing the stirring to keep the muffins' texture light (rather than like sawdust). I used white whole wheat flour rather than pastry milled, folded the barest minimum, and then put the rather crumbly "batter" in the tins by briefly molded handfuls rather than with a spoon. Sure got some glowing reviews from the family.
Provided by HopeJohnJP
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Prepare 12 cup muffin tin with non-stick spray or paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk together the melted butter, banana, egg and buttermilk.
- Fold wet into dry and stir until just combined.
- Fill muffin cups and bake for 25 to 30 minutes or until puffed and golden brown. Serve warm.
Nutrition Facts : Calories 222.7, Fat 8.7, SaturatedFat 5.1, Cholesterol 38.4, Sodium 207.6, Carbohydrate 34.2, Fiber 3.4, Sugar 14.7, Protein 4.5
Tips for a Perfect Banana Bread:
- Use ripe bananas: The riper the bananas, the better the flavor of your banana bread will be. Look for bananas with dark yellow skin and brown spots.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender loaf of banana bread.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Fold in the dry ingredients gradually: Overmixing the batter can result in a tough, dense loaf of banana bread.
- Bake the banana bread in a preheated oven: This will help to ensure that the loaf bakes evenly.
- Test the banana bread for doneness with a toothpick: Insert a toothpick into the center of the loaf. If it comes out clean, the banana bread is done. If it comes out with batter or crumbs attached, the banana bread needs to bake for a few minutes longer.
- Let the banana bread cool completely before slicing and serving: This will help to prevent the loaf from crumbling.
Conclusion:
Banana bread is a classic quick bread that is easy to make and delicious to eat. With its moist, tender crumb and sweet, banana flavor, banana bread is a favorite of people of all ages. Whether you are looking for a simple snack or a special treat, banana bread is a great option. So next time you have some ripe bananas on hand, be sure to try one of these banana bread recipes. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love