Best 2 Mark Bittmans Banana Bread Recipes

Indulge in a delectable journey with our collection of banana bread recipes, catering to diverse dietary preferences and taste sensations. Embark on a classic adventure with Mark Bittman's traditional banana bread recipe, a timeless favorite renowned for its moist, tender crumb and rich banana flavor. Gluten-free enthusiasts will delight in the symphony of flavors presented by our gluten-free banana bread recipe, featuring almond and oat flour for a wholesome and satisfying treat. For those seeking a vegan haven, our vegan banana bread recipe awaits, showcasing the magic of plant-based ingredients without compromising on taste and texture. Craving a touch of tropical flair? Our pineapple banana bread recipe tantalizes with its vibrant pineapple chunks, adding a burst of sweetness and tang to the classic banana bread experience. And for those with a sweet tooth, our chocolate chip banana bread recipe beckons, adorned with pockets of luscious chocolate chips that melt in perfect harmony with the moist banana bread. Each recipe is a culinary masterpiece, promising an unforgettable banana bread experience.

Let's cook with our recipes!

MARK BITTMAN'S BANANA BREAD

Mark Bittman's Banana Bread image

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

Ingredients

8 tablespoons (1 stick) butter, plus some for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup grated dried unsweetened coconut

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

Mark Bittman's Banana Bread image

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

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
8 tablespoons unsalted butter, at room temperature (one stick)
3/4 cup sugar
2 eggs
3 medium bananas, ripe, peeled and mashed with a fork (about 1 cup)
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips (optional)

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.

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
Don't overmix the batter: Overmixing can result in a tough, dense loaf of bread.
Let the batter rest before baking: This will allow the gluten in the flour to relax, resulting in a more tender loaf of bread.
Bake the bread at a moderate temperature: A lower oven temperature will help to prevent the bread from overcooking and drying out.
Don't overbake the bread: A toothpick inserted into the center of the loaf should come out with just a few moist crumbs attached.
Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Mark Bittman's banana bread recipe is a classic for a reason. It's simple to make, uses ingredients that are easy to find, and always turns out delicious. With its moist, tender crumb and sweet banana flavor, this bread is perfect for breakfast, lunch, or a snack. So next time you have a few overripe bananas on hand, be sure to give this recipe a try.