What is your FAVORITE Banana Bread recipe?
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Anonymous
| I have a boatload of banana's to use up... never satisfied with the recipes I randomly find online. Anyone have one they really enjoy? |
Anonymous
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I switched to this one a year ago and my family loves it. It uses 2x the bananas as most recipes so is great for using them up (use 4, not 3). I also cut the sugar to about 2/3rds of what's called for. It takes about 3 minutes to make the batter and uses one bowl.
http://www.epicurious.com/recipes/food/views/Aunt-Hollys-Banana-Bread-239027 |
Anonymous
| I only like the ones that have 4 bananas. Any of the ones with less don't work as well. And you can always use 4 bananas instead of 3 (or one even had only 2!), but because ripe/overripte bananas are somewhat liquidy, I've found that the texture is often too soft or mushy if you take a recipe only designed for 2 or 3 bananas and add extra bananas. There are one or two good recipes out there designed around 4 bananas that have a good bread texture. |
Anonymous
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3 bananas, mashed
3/4 cup sugar 1/3 cup melted or liquid shortening 1 egg beat into mixture 1 teaspoon soda (scant) 1/2 teaspoon salt 1-1/2 cup flour 1/2 cup chopped nuts and/or 1/2 cup chocolate chips Mix in order given. Bake in greased loaf pan 50 to 60 miniutes at 350 I always double it |
Anonymous
| Any recipes for banana bread that is more moist and cake-like? Thanks. |
Anonymous
| Paul Prudhomme's recipe is pretty darned good. Next best is the one in the 1960 something Betty Crocker cookbook. |
Anonymous
See the epicurious one already posted. Basically the more bananas the more moist it is. And while I cut the sugar in the recipe, if you used all the sugar it would be quite sweet and cake like. |
Anonymous
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I love this one by Tyler Florence:
http://www.foodnetwork.com/recipes/tyler-florence/banana-bread-with-pecans-recipe.html I substitute walnuts for the pecans. |
Anonymous
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Page 56 (yes, I make it often) of the Better Homes New Cookbook. (Of course, mine is from the '90s, so Lord knows what page it's on now.)
But any recipe for banana bread can be made better with some semisweet chocolate chips. I'm just sayin'... |
Anonymous
Use cake flour -- here's the recipe I use: Directions Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. Puree the bananas, sour cream, eggs and vanilla in a food processor. Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts. Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely. Per slice: Calories: 345; Total Fat:19 grams; Saturated Fat: 8 grams; Protein: 5 grams; Total carbohydrates: 40 grams; Sugar: 18 grams; Fiber: 1.5 grams; Cholesterol: 68 milligrams; Sodium: 233 milligrams Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/banana-bread-recipe2.html?oc=linkback |
Anonymous
| Joy of Cooking's. |
Anonymous
| There's a good sour cream banana bread recipe on Allrecipes. It's got thousands of rave reviews, though you may need to tweak it based on the comments. |
Anonymous
I've stopped using that one - good but not moist enough. Might be worth adding more bananas to it though. |
Anonymous
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OP here. I ended up sleuthing around and finding this... it IS delicious (I used more like 2 C of banana)
The BEST Moist Banana Bread Recipe (Melt in Your Mouth Bakery Style Banana Bread!) Save Print Author: Divas Can Cook Recipe type: bread Ingredients 1½ cups very ripe bananas, mashed 2 teaspoons lemon juice 3 cups flour 1½ teaspoons baking soda ¼ teaspoon salt ¾ cup (1½ sticks) butter, softened 2? cups sugar 3 large eggs 2 teaspoons vanilla 1½ cups buttermilk Instructions Preheat Oven to 275 (yes that’s correct : ) Mash up bananas really good with a fork and mix in lemon juice. Set aside. In a medium bowl, sift together flour, baking soda & salt. Set aside. In a large bowl, cream butter & sugar until fluffy. Add in eggs, one at a time & then add in vanilla Beat in the flour mixture alternating it with the buttermilk. Pour batter into two greased & flour loaf pans & bake in oven for 45 minutes to 1 hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into freezer to cool for about 20-30 minutes. This will make the bread incredibly moist. Store in an airtight container. (I keep it in the refrigerator) Enjoy with a dollop of cool whip!! Yummy! #################################################### This recipe came from Divas Can Cook which is Old School Cooking For The Modern Woman. Make sure you go check out the website for more great recipes. ################################################### Read More http://divascancook.com/2009/10/the-best-moist-banana-bread-recipe-melt-in-your-mouth-bakery-style-banana-bread.html |