Best 3 Better Banana Bread Recipes
Indulge in a delectable journey with our carefully curated collection of banana bread recipes that redefine the classic treat. From the traditional to the innovative, these recipes cater to diverse tastes and dietary preferences. Discover the secrets to achieving a moist, flavorful loaf with our classic banana bread recipe, featuring a symphony of ripe bananas, warm spices, and a touch of walnuts for added texture. For those seeking a healthier alternative, our almond flour banana bread offers a gluten-free and low-carb option, packed with wholesome ingredients like almond flour and coconut sugar. Chocoholics will delight in our decadent chocolate chip banana bread, where rich chocolate chips mingle with sweet banana flavors, creating an irresistible treat. And for a unique twist, our zucchini banana bread combines the goodness of bananas with the subtle sweetness of zucchini, resulting in a moist and delicious loaf that's perfect for breakfast or snack time. With our comprehensive guide, you'll find the perfect banana bread recipe to satisfy your cravings and create lasting memories in the kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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 overripe bananas: Overripe bananas are sweeter and have more flavor, resulting in a more moist and delicious banana bread.
- Cream the butter and sugar together until light and fluffy: This step incorporates air into the batter, making it lighter and airier.
- Add the eggs one at a time: This helps to prevent the batter from curdling.
- Mix the dry ingredients together before adding them to the wet ingredients: This helps to ensure that the ingredients are evenly distributed.
- Do not overmix the batter: Overmixing can result in a tough, dense banana bread.
- Let the batter rest for 10-15 minutes before baking: This allows the flavors to meld and the gluten to relax, resulting in a more tender crumb.
- Bake the banana bread until a toothpick inserted into the center comes out clean: Overbaking can result in a dry, crumbly banana bread.
- Let the banana bread cool completely before slicing: This will help to prevent the bread from crumbling.
Conclusion:
This recipe is a great way to use up overripe bananas and create a delicious, moist, and flavorful banana bread. With a few simple tips, you can easily make a banana bread that is sure to be a hit with your family and friends. Enjoy!
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