Best 2 Moosewood Cookbook Banana Bread Recipes
Indulge in a culinary journey with the Moosewood Cookbook's tantalizing Banana Bread, a classic recipe elevated to new heights. This delectable treat is not just any ordinary banana bread; it's a symphony of flavors and textures that will delight your taste buds. The blend of ripe bananas, sweet maple syrup, and aromatic spices creates a moist and flavorful loaf that's perfect for any occasion.
In addition to the classic banana bread, the article also features a collection of enticing variations that cater to different dietary preferences and taste profiles. Dive into the indulgent Chocolate Banana Bread, where rich chocolate chips add an extra layer of decadence. For a healthier twist, try the Whole Wheat Banana Bread, which offers a wholesome and nutritious alternative without compromising on taste. If you're looking for a vegan delight, the Vegan Banana Bread has you covered, delivering all the banana bread goodness without any animal-based ingredients.
For those with gluten sensitivities, the Gluten-Free Banana Bread provides a delightful option that won't compromise on flavor or texture. And for those seeking a unique twist, the Banana Zucchini Bread and Banana Nut Bread add a refreshing twist with the addition of zucchini and nuts, respectively. Each variation promises a unique culinary experience that will satisfy your cravings and leave you wanting more.
OUR FAVORITE BANANA BREAD
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and supremely moist loaf that is everything we could ever want in this classic quick bread.
Provided by Rhoda Boone
Categories Bread Dessert Bake Kid-Friendly Banana Walnut Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe Breakfast Brunch Small Plates
Yield Makes one 9x5" loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
- Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
- Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
- Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.
BANANA BREAD
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that's ever been printed, and it's no surprise! It's a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 10
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg
Tips:
- Choosing ripe bananas: For the best banana bread, use very ripe bananas with brown spots on the skin. These bananas are sweeter and have a more intense flavor.
- Mashing the bananas: Use a fork or potato masher to mash the bananas until they are smooth and creamy. This will help to create a moist and tender bread.
- Using buttermilk: Buttermilk adds a tangy flavor and helps to keep the bread moist. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Mixing the batter: Be careful not to overmix the batter. Overmixing can make the bread tough. Mix just until the ingredients are combined.
- Baking the bread: Bake the bread in a preheated oven at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cooling the bread: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Conclusion:
This classic Moosewood Cookbook Banana Bread recipe is a delicious and easy-to-make treat. With its moist and tender crumb, sweet banana flavor, and crunchy walnut topping, this bread is sure to be a hit with everyone. So next time you have a craving for something sweet, give this recipe a try!
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