Best Banana Bread Recipe Nz

Classic easy banana bread recipe made in 1 bowl, and is ready to eat in 1 hour! It's delicious, easy home baking at it's finest!

We are almost on our way home!! It's been 3 weeks exploring and eating our way through the Southern USA and I can't wait to tell you all about it. We've had the best time but we're both pretty excited to get home and see these cuties. And I know I'll regret this within 2 minutes of being back in the cold but I'm kinda excited to not be sweaty...it has been HOT here!! I'm also really looking forward to getting back in the kitchen and making a whole bunch of new recipes for you...I'm feeling super inspired by chocolate and peanut butter (no surprises! ????) wintery gumbo, coffee creamer, sweet pies and um...doughnuts...that may or may not be loaded with even more deliciousness. Feeling fat already? Me too! But until then, grab those ugly brown bananas that have been forgotten in your fruit bowl...we're making easy banana bread!

This easy banana bread recipe is one of my current favourites. There are so many ways you can make banana bread fancy but when it comes down to it, sometimes it's the classics that stand the test of time, and this banana bread is one of those recipes.

Banana Walnut Bread Recipe

It's made in 1 bowl, and is ready to eat in 1 hour. I'm speaking your language right? All the busy/lazy people say heeeey! Me too.

The best thing about this recipe is that it's pretty adaptable. You can use anywhere from ½ cup of sugar for a loaf that's less sweet or up to 1 cup if you like it sweeter. I find that ¾ cup or just under is perfect for me.

It's the sort of thing that you bake and it reaches out and grabs you from the oven. I mean, it's banana bread, it's not exactly fancy but the aroma of freshly baked banana bread is enough to make you go back and brush your teeth for a second time that night because you just HAVE to have a piece before bed. True story.

Melt And Mix Banana Bread

It freezes well as a whole loaf or even as individual slices that can be grabbed out of the freezer and thrown into a lunchbox.

So if you've got an hour and a few bananas lying around, get to it! It's worth the effort just for the smell alone!With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1, 000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 ripe bananas.

One reader, Michele, says: “Perfectly delish every time! Absolutely foolproof. Nuts, no nuts, smidge more or less of sour cream—no problem… bigger bananas, smaller—no worries, perfect, beyond delicious EVERY time.”

Feijoa And Banana Loaf With Walnuts

This is my favorite banana bread recipe, one that I’ve cherished for years. It’s one of those classic recipes that you start to know by heart, just like a good pie crust or chocolate chip cookies recipe. This bread comes to mind first when I have leftover spotty bananas on the counter, and it’s the bread that’s on constant rotation in my freezer stash.

One reader, Tricia, says: “I have this recipe on speed dial. LOL. It is so tasty and is always a crowd pleaser. My kids and entire family love it!!!”

I’ve tried dozens of banana bread recipes over the years, and when I baked and originally published this recipe back in 2013, I never looked back.

Banana Bread Recipe Nz

This bread uses more mashed bananas than similar recipes. Add 2 whole cups (460g) of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished loaf.

Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer—or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the butter and sugar. (No need to clean it—some mashed banana remnants is fine.)

For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. If you’re nuts for nuts (LOL), you’ll enjoy the toasty slight crunch nestled inside the soft crumbs. If you’re not a nut person, feel free to leave them out or replace with chocolate chips. For a whole wheat version, try my whole wheat banana bread.

Best Ever One Bowl Banana Bread

Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.

I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.

Overall, this is an easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven. (Except for, maybe, zucchini bread or pumpkin bread… try those next!)

Coffee Banana Bread Recipe

With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1, 000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onIt became quite a ritual each morning to sample a different banana bread at a different cafe. We felt we were becoming connoisseurs.

There are many recipes for this moist cake-like banana bread - however I wanted one with modest amounts of butter and sugar and masses of bananas.

Easy Banana Zucchini Bread

We ate a lot of my banana concoctions and several still remain in the freezer, all delicious but not quite perfect. And last week I was successful. I finally baked the banana bread I wanted.

As I perused the recipe books I was fascinated to see how diverse the recipes were. One called for 500g sugar (about 2 cups) which is an alarming amount.

However, as I began to experiment I was delighted to note that the more I reduced the sugar, the more pronounced the banana flavour became. The amount of butter varied, too, but not so much -125g was the usual amount called for.

Nutritious Banana Bread Loaf With Dates

This is a very versatile recipe - baked in a loaf tin it becomes banana bread and is delicious toasted (but I never, ever butter it). It can be cooked in a 21cm round cake tin and served as a cake either just as it is or iced with lemon icing. And spoonfuls of the batter baked in muffin tins make scrumptious muffins. Cooking times will need to be adjusted to suit.

Choose very ripe, sweet, soft, fruity, bananas for this recipe. Very ripe bananas can be kept in the fridge or the freezer until you have enough to make the banana bread.

Although the skins turn black and look unappetising, the fruit inside is unaffected by the cold. One local supermarket sells ''salad bananas'' - very ripe and just perfect for banana bread.

Best Banana Recipes

If making as banana bread, coat a 13cm x 24cm deep loaf tin with baking spray and line the base with baking paper.

Put the melted butter, dark cane sugar, eggs and vanilla extract into a medium-sized bowl and beat together for several minutes on high speed until thick and creamy. Reduce the speed and gradually add the mashed bananas, beating until well combined. Make a well in the centre of the dry ingredients and stir in the banana mixture a third at a time, mixing well after each addition.

Bake until golden brown - it should be firm to the touch and a skewer inserted into the centre should come out clean (about 50-55 minutes). You may need to cover the bread with baking paper for the last 15 minutes of cooking if it is browning too much.

Buckwheat Banana Bread

Remove from the oven and cool on a wire rack for about 20 minutes. Slide a knife between the side of the tin and the bread to loosen it. Invert the tin on to a wire rack, remove the baking paper, turn right way up and leave to cool.