. Moist, quick and easy to make with a soft, tender crumb. Truly the best Banana Bread I’ve ever had and our favorite way to use up ripe bananas!
There is nothing better than homemade banana bread. I have spent a good part of my life baking and I still get a thrill when I see I have some beautifully ripe bananas that need to be used.
When testing this recipe, I made over 50 loaves of banana bread. You read that right. I’ve tested every combination of ingredients, temperatures, baking methods, pan sizes – you name it. It’s been a labor of love – and a heck of a lot of bananas.
Buttermilk Banana Bread
What makes this the best banana bread? There are a few things that I was looking for as I developed this recipe:
Banana flavor. This is often overlooked in banana recipes. Banana bread should taste like bananas, period. I have found the perfect amount of banana to be 1 1/4 cup of mashed ripe banana, or, about 3 to 4 really ripe bananas. This gives the bread
To this easy recipe. (Note: I tested this recipe using 1 to 1 1/2 cups of banana and the recipe works flawlessly for this range.)
Easy Banana Bread Recipe {deliciously Moist!}
Moistness. This moist banana bread recipe is exactly what I was going for. Banana bread should be deliciously moist but not dense. It has a It needs to have enough moistness that it stays fresh for days. The moistness lends to a
I literally had to hide loaves of banana bread to ensure that I could check days later. You would think Reece and Bryce would be sick of this banana bread recipe at this point, but nope.
Banana bread with sour cream is my favorite way to ensure a moist bread but you can also use Greek yogurt if you prefer.
Almond Flour Banana Bread
Easy. Yep, this banana bread recipe is a quick bread – so it shouldn’t take a lot of effort. The hardest part of this recipe is mashing the bananas. I use a potato masher, my mixer or a fork. You do you.
And the butter is melted so you don’t even need a mixer. A whisk, a bowl and a spatula are all you need.
One of the best things about this recipe is that it uses kitchen staples. All you need is your ripe bananas and you’ve likely got everything else on hand. You can find the full, printable recipe at the end of this post. Let’s take a look at what you’ll need:
Cinnamon Swirled Banana Bread
I like to make this recipe in an 8.5 x 4.5 inch loaf pan but it also works in a 9 x 5 inch loaf pan. How do you make banana bread? Let’s take a quick look at the simple steps:
Very! The riper the bananas, the sweeter and more delicious the bread. You want to look for bananas with lots of dark spots all over. The more the merrier.
Bananas by themselves are okay in moderation for dogs, but since this bread contains a fair amount of sugar, it’s not the best treat for your pup. Stick to these dog treats instead.
Best Vegan Chocolate Banana Bread
After baking, the bread will last for 3 to 4 days at room temperature. Simply wrap in plastic wrap or store in a large resealable bag. If you store it in the fridge, it will last an additional few days.
Absolutely and I recommend it! I often make two (or more) loaves, and freezing a loaf is the best way to guarantee we have banana bread ready to enjoy when the next craving hits. To freeze:
Wrap the bread (in slices or as a whole loaf) in two layers of plastic wrap followed by a layer of aluminum foil.
The Best Healthy Banana Bread Recipe
Bread should be thawed at room temperature. Simply unwrap the number of slices or whole loaf and let come to room temperature. Enjoy!
Simply the perfect Banana Bread recipe. Moist, quick and easy to make with a soft, tender crumb. Truly the best Banana Bread I’ve ever had and our favorite way to use up ripe bananas!
To save time, skip whisking the dry ingredients together separately in a bowl and just add them all together in step 5.
Easiest Ever 4 Ingredient Cake Mix Banana Bread
Calories: 226 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 49 mg | Sodium: 207 mg | Potassium: 151 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 279 IU | Vitamin C: 3 mg | Calcium: 18 mg | Iron: 1 mgThis banana bread is a staple at our home. We make it practically weekly or bi-weekly at least. Making the batter takes minutes and the bread is wonderfully moist and buttery soft. To make it, all you need is a handful of basic ingredients, a bowl and a whisk. No mixer is required. I find that using a mixer ruins the delicate texture of the banana bread due to easy over-mixing. And if you can't whisk the bananas - they aren't overripe enough. Overripe bananas make the most flavorful banana bread. That's the key to making the best banana bread that anyone will love.
Another important thing with this banana bread recipe is the baking time. Over-baking the bread will cause it to lose moisture. This bread is very moist if baked just right. I would recommend checking for doneness early the first time around as everyone's oven bakes differently. But once you know how it bakes in your kitchen, you can just go by time. I normally start preheating my oven at the same time as I start preparing the batter. I am done with the batter way before the oven is preheated and that's when I put the pan in the oven. Setting the timer to 55 minutes at this point gives me perfect results.
Unlike most banana bread recipes out there, there is no vanilla in this recipe. I find that if you use really ripe, even overripe bananas, there will be plenty of flavor. Vanilla will only compete with banana flavor. If you insist though, feel free to add a teaspoon.
Super Moist Banana Bread Recipe (no Mixer Needed)
Serving: 0 g | Carbohydrates: 0 g | Protein: 0 g | Fat: 0 g | Saturated Fat: 0 g | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 0 mg | Potassium: 0 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 0 IU | Vitamin C: 0 mg | Calcium: 0 mg | Iron: 0 mg
0 Komentar