Best 2 Penzeys Banana Bread Recipes

In the world of culinary delights, few things evoke the nostalgia and comfort of homemade banana bread. With its inviting aroma of caramelized sugar and mashed bananas, it has become a staple in many households. And when it comes to achieving the perfect blend of flavors and textures, Penzeys Banana Bread stands out as a true masterpiece. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the delightful process of crafting the ultimate Penzeys banana bread. With its irresistibly moist crumb, delectable flavor, and alluring crust, this recipe promises to tantalize your taste buds and leave you craving for more. Get ready to embark on a baking adventure that will transform your kitchen into a haven of sweet aroma and delectable flavors.

Here are our top 2 tried and tested recipes!

PENZEYS BANANA BREAD

Penzeys Banana Bread image

Recipe from Penzeys Spices winter 2009 catalog. I haven't made this but I want it in my cookbook so I'm posting it.

Provided by Ann Marie F

Categories Quick Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups unbleached flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup walnuts (optional) or 1 cup pecans, coarsely chopped (optional)
3/4 cup mini chocolate chip (optional)
1 1/2 cups bananas, very ripe and well mashed (3 bananas)
1/2 cup vanilla yogurt
2 large eggs, lightly beaten
6 tablespoons butter, melted and cooled
2 teaspoons pure vanilla extract

Steps:

Preheat oven to 325°F Grease a large 9x5 loaf pan and set aside.
Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chips together in a large bowl and set aside.
In a medium bowl, mix the mashed bananas, yogurt, eggs, butter and vanilla together.
Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky.
Spoon the batter into the loaf pan and smooth the surface with a spatula.
Bake at 325°F until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes.
Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.

PEANUT BUTTER BANANA BREAD

Peanut Butter Banana Bread image

Submitted to the Penzey's spice catalog by Meredith Wittman. Posting here so I don't lose the recipe. Great banana bread, and healthier than most. Recipe says ground flax seed is optional but I thought it was a great addition. Penzey's Baking Spice contains cinnamon, anise, mace, and cardamon. If needed, I'd suggest subbing with cinnamon.

Provided by LonghornMama

Categories Quick Breads

Time 1h14m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

Ingredients

3 ripe bananas
2 eggs
1/2 cup plain yogurt or 1/2 cup vanilla yogurt
1/2 cup creamy peanut butter
3 tablespoons butter, melted
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup ground flax seeds
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon spices (Penzey's Baking Spice)
1 1/2 cups flour
1/2 cup powdered sugar (optional)

Steps:

Preheat oven to 350 degrees. Spray a 9x5-inch large loaf pan with cooking spray.
In a large mixing bowl, mix bananas, eggs, yogurt, peanut butter, and melted butter at medium speed until well blended. Add sugars and beat well.
Add flax seed, baking soda, cinnamon, Baking Spice, reduce to low and mix well. Add flour and mix just until blended.
Pour into prepared loaf pan and bake at 350 degrees for 65-75 minutes. Let cool in pan for 30 minutes. Remove, Dust with powdered sugar, if desired.

Nutrition Facts : Calories 269.8, Fat 10.7, SaturatedFat 3.6, Cholesterol 40, Sodium 173.8, Carbohydrate 39.4, Fiber 2.5, Sugar 22.4, Protein 6.5

Tips:

Use very ripe bananas for the best flavor and texture.
Mash the bananas well before adding them to the batter. This will help to prevent lumps.
Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the bread light and airy.
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 until just combined. Overmixing will make the bread tough.
Pour the batter into a greased and floured loaf pan. Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Conclusion:

This classic banana bread recipe is easy to make and always a hit. With its moist, tender crumb and sweet banana flavor, it's the perfect snack or breakfast treat. Be sure to experiment with different add-ins, such as nuts, chocolate chips, or dried fruit, to create your own unique variation.