Best 2 Penzeys Banana Bread Recipes

Penzey's Banana Bread is a delightful and flavorful treat that combines the sweetness of ripe bananas with a warm, inviting aroma. This classic recipe has been passed down for generations, and it's easy to see why - its moist texture, tender crumb, and comforting flavor make it a favorite among both young and old. Penzeys Banana Bread is a versatile dish that can be enjoyed for breakfast, brunch, or as an afternoon snack. It's also a great way to use up overripe bananas, making it a budget-friendly and sustainable choice. This article offers three variations of the beloved Penzey's Banana Bread recipe: Classic, Chocolate Chip, and Walnut. Each variation adds a unique twist to the original, ensuring that there's a banana bread for everyone to enjoy. Whether you prefer the traditional flavors of the Classic recipe, the decadent indulgence of the Chocolate Chip variation, or the nutty crunch of the Walnut version, you're sure to find a Penzey's Banana Bread that tantalizes your taste buds and brings joy to your kitchen.

Let's cook with our 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.

THE BEST BANANA BREAD

The Best Banana Bread image

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

Provided by Food Network Kitchen

Time 1h30m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

Steps:

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

Tips:

For a sweeter and more moist banana bread, use very ripe bananas with plenty of brown spots.
Do not overmix the batter, as this can result in a tough and dense loaf.
Be sure to grease and flour the loaf pan before pouring in the batter, to prevent it from sticking.
To check if the banana bread is done baking, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Penzey's Banana Bread is a delicious and easy-to-make quick bread that is perfect for breakfast, brunch, or a snack. With its moist and flavorful crumb, this banana bread is sure to be a hit with everyone who tries it. So next time you have some ripe bananas on hand, be sure to give this recipe a try.