How To Make The Ultimate Banana Bread
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!
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Banana Bread In My West Bend Bread Machine
CLICK THE SHOW MORE LINK FOR RECIPE
In this video I make my favorite banana bread recipe in my new-ish bread machine. (I had 2 bread makers burn out during the pandemic!) The demo is my first time using this machine. The recipe is very flexible and easy to put together. Substitutions are listed below the recipe.
*USE 2LB SETTING ON YOUR BREAD MACHINE
Sour Cream Banana Bread
2/3 c. Butter or neutral cooking oil
1-1/3 c. Sugar
2 Eggs
1-1/2 c. Mashed, Ripe Banana
2-1/4 c. Flour
1 t. Baking Powder
1 t. Baking Soda
1/2 t. Salt
1/2 c. Sour Cream or Plain Yogurt
3/4 c. Chopped Nuts, Toasted
Add all ingredients to the bread machine pan with the paddle in place. Use the Quick Bread setting on your machine, ( the cycle recommended for non-yeasted breads, ie: baking powder). Using a rubber spatula, scrape down the sides of the pan if necessary during the mixing cycle. When baking is done, let cool in the pan for a few minutes before removing to a cooling rack.
Conventional oven instructions:
In a mixing bowl, cream butter and sugar together; add eggs and bananas, beat until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add dry ingredients to banana mixture, stir to combine, then add sour cream and mix thoroughly. Fold in the toasted nuts and pour into 2 well greased loaf pans; bake at 350F for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool 5 minutes, then remove from pans to a cooling rack. Let cool before slicing.
Substitutions:
You can swap out half or all of the all purpose flour for whole wheat, whole wheat pastry flour or spelt flour.
Swap out half the sugar for brown sugar. Or, use all turbinado sugar.
Buttermilk can be used instead of either sour cream or yogurt.
Vegan subs:
To replace the eggs, in a small cup mix together 1 T. ground flaxseed with 3 T. water for each egg. (For this recipe this will be doubled to 2 T. flaxseed with 6 T. water.)
Replace the sour cream/yogurt with either a plant based plain yogurt or plant based milk mixed with 1 T. vinegar.
My channel contains video reviews of products I own & have purchased with my own money. I am not in any way affiliated with any company that manufactures, sells, or represents these products, nor do I sell, endorse, or recommend for purchase any of the products shown. My intent is to be helpful in sharing my own experience with these products. It also contains DIY projects that are for craft- and/or information-purposes only and should not be construed as expert or medical advice.
Why Overripe Bananas Are Best for Banana Bread
Banana Bread (yield: 1 9in x 5in loaf)
1 c (227g) bananas, very ripe and mashed
1/4 c (57g) buttermilk
2 eggs
1/2 c (100g) vegetable oil
1 tsp vanilla extract
3/4 c (150g) sugar
1/4 c (53g) brown sugar
1.75 c (245g) AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c (59g) mini chocolate chips
1. Mash very ripe bananas until smooth. In the same bowl with the bananas, whisk together the remaining wet ingredients and the sugars.
2. Add the flour, baking powder, baking soda, and salt to wet ingredients and stir just until you can't see any streaks of dry flour.
3. Mix in the mini chocolate chips.
4. Pour into a greased 9in x 5in loaf pan and bake at 350F (177C) for 60-70 min or until a toothpick inserted in the center comes out with wet crumbs and the internal temperature reaches 200-206F (93-97C).
Banana bread in bread maker
@helpfulnatural banana bread trial
Banana Nut Bread????????
Banana Nut Bread
#nowasterecipe
2 cups Sugar
1-1/2 cups Coconut, Vegetable or Corn Oil
3 Eggs
3 to 4 very Ripe Bananas
3 cups All Purpose Flour
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Salt
2 teaspoons Baking Soda
1 cup chopped Pecans
Preheat oven to 350 degrees F. With an electric mixer combine the sugar and oil. While on low add the eggs one at a time. Peel and mash the bananas with a fork and add to incorporate. In a separate bowl sift the flour, cinnamon, nutmeg, salt and baking soda. With the mixer running on low add the dry mixture slowly until incorporated. Stir in the chopped pecans.
Pour into 2 - greased loaf pans and bake until a toothpick inserted into the middle comes out with crumbs and no wet batter. Approximately 45 minutes. You can also bake in a Bundt pan like a cake for about 1 hour.
Really good in the morning with a cup of coffee or in the afternoon for a pick-me-up. #healthysnacks
Banana Nut Bread | Recipe | Food & Wine
Beth Hensperger makes Banana Nut Bread regularly and always has backup loaves in the freezer. The walnuts are toasted just enough to remove their raw edge before being added to the batter.
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