Banana Bread Recipes Joy Of Baking

Banana Bread is very popular. Quick and easy to make, it has a wonderfully moist texture and has the flavor of sweet bananas. This quick bread is perfect with your morning coffee but it is also lovely with a tossed salad for a light lunch.

This excellent recipe is one I adapted from Canadian Bonnie Stern's More Heart Smart Cooking with Bonnie Stern This book was written in conjunction with the Heart and Stroke Foundation of Canada. What I like about this recipe is that it cuts down on the amount of saturated fat usually found in banana breads. While most Banana Bread recipes contain 1/2 cup (113 grams) of butter, this recipe replaces the butter with 1/4 cup (60 ml) of a flavorless oil and 1/2 cup (120 grams) of low fat plain yogurt (can also use non fat plain yogurt). And, best of all, we do not have to sacrifice on flavor or texture. This recipe also replaces some of the white all purpose flour typically used in Banana Bread recipes with whole wheat flour, which adds texture and flavor to the bread, but also it adds fiber to our diets. Bonnie Stern gives the calories for one slice of Low Fat Banana Bread at about 200, with total fat at about 5 grams (saturated fat 1 gram). Of course, this can vary depending on the ingredients used so use this information as a guide only. Also, if you like, you could add 1/2 cup (50 grams) of chopped nuts to the batter or even 1/2 cup (85 grams) of dark chocolate chips.

Low Fat Banana Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.Spray an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 8 cm) loaf pan with a nonstick vegetable cooking spray. Line the bottom of the pan with parchment paper.

Extra Moist Banana Bread With Oil

In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit, at room temperature, while you prepare the rest of the batter.

Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. Pour into the prepared pan and smooth the top with the back of a spoon or offset spatula. Bake for about 50 to 60 minutes , or until a toothpick inserted into the center of the loaf comes out clean.

Remove from oven and place on a wire rack to cool for about 10 to 15 minutes before removing the Banana Bread from the pan. This bread can be covered and stored for about three days, or it can be frozen.

How To Make Keto Banana Bread

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Tahini Flax Seed Banana Bread

Content in any form may not be copied or used without written permission of Stephanie Jaworski, . Students and non profit educators may use content without permission with proper credit.Are you ready to experience the Joy of Cooking banana bread? Great! Then put on your apron, preheat the oven, and let’s get started!

This recipe is derived from said cookbook, which used affordable and accessible pantry ingredients to make a simple yet delicious banana bread.

From its aroma alone, you know it’s sensational. And the use of ripe bananas, butter, and cinnamon makes it wonderfully rich, moist, and sweet.

Joy's Easy Banana Bread Recipe

Preheat the oven and grease your loaf pan. Brush the bottom and sides of the pan with butter and coat it lightly with flour.

Stop mixing just before all the flour is incorporated, then add the cooled nuts and stir until you no longer see streaks or clumps of flour.

You can top the bread with more nuts at this point if desired. Or maybe some chocolate chips if you like it extra scrummy.

Banana Bread With Chocolate Chips, Mixed Berry Jam

Let the baked banana bread cool in the loaf pan for 10 minutes, then transfer it onto a wire rack to cool completely.

Once cooled, wrap the loaf tightly with plastic wrap. You can leave it on the countertop, and it’ll stay fresh and moist for 3-4 days.

Or, store the wrapped banana bread in the fridge for up to a week. Expect the bread to dry out a little over time, though.

Brown Butter Banana Bread With Coconut And Rum

Place the wrapped bread in a freezer-safe bag, squeezing out as much air as possible before sealing it. Then, freeze the banana bread for up to 3 months.

If you’ve got a serious craving for something wonderfully moist, sweet, and delectable, try this Joy of Cooking banana bread. It’ll be love at first bite.

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Brown Butter Banana Bread

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.Banana Bread has stood the test of time. You can tell a favorite recipe by how often it is used, and this recipe is one I return to again and again.In fact, I often buy bananas expressly for making this bread, impatiently waiting for their skins to turn brown and their flesh to become soft and sweet. Banana bread starts with a thick sweet batter that is full of mashed bananas, ground cinnamon and chopped nuts. It is, as the name Quick Bread implies, quick to make. The dry ingredients are mixed together in one bowl, the wet ingredients are mixed together in another bowl. The two are combined and you are done. When you pull this banana bread from the oven the golden brown crust is delightfully crisp and although the crust softens once the bread is covered and stored, its wonderful moist texture and sweet flavor remain intact.

There are many types of bananas, but for this recipe we're using the long and curved bright yellow variety sold in bunches. Arriving at our shores over a hundred years ago, this tropical dessert fruit has many virtues; it is available year round, reasonably priced, of consistent quality, easy to peel, and most importantly, we know by the color of its skin how firm its flesh will be and how sweet it will taste. When you think about it, not many fruits can tell us so much just by looking at them.Bananas are picked while still green which means its flesh will be hard with little flavor. As time passes and the banana ripens its skin begins to turn yellow and with that its flesh softens and its flavor sweetens.Further aging causes the skin to brown and its flesh to become very soft and sweet. At this stage some people throw these bananas in the garbage thinking they have gone bad, not realizing how delicious they will be when mashed and baked in a bread or cake. If you are like me almost every time I buy bananas a few (not enough though to make this Banana Bread) will turn brown before I get around to eating them. Instead of throwing them away, simply place them into a plastic bag and freeze until you have enough for baking. You can also peel and mash them, stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag.They will keep about six months in the freezer.

The Best Banana Bread You'll Ever Have (with Bourbon And Chocolate Chunks)

Banana Bread Recipe: Preheat oven to 350 degrees F (180 degrees C)and place oven rack to middle position.Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.Line the bottom of the pan with a piece of parchment paper.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Stir in the chopped nuts.

In a medium-sized bowl combine the mashed bananas, beaten eggs, melted butter, and vanilla.With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.(The important thing is not to over mix the batter. You do not want it smooth.Over mixing the batter will yield

Spiced Dulce De Leche Banana Bread Recipe