BestBanana Bread Recipe – Moist, tender and so delicious, this recipe is so easy to make and truly makes the best banana bread every time.
Looking for more quick and easy bread recipes? I think you’ll love my Two Ingredient Cream Biscuits, Cornbread Muffins, banana muffins, and Chocolate Zucchini Bread.
There’s something so intoxicating about the aroma of this delicious Banana Bread baking in the oven. A warm, comforting, nutty fragrance fills the air and starts the anticipation to slice this warm bread as soon as it’s ready! This recipe makes a version of one I remember my Grandmother making often. It’s one of my favorite recipes for bananas and makes a delicious snack, dessert, or breakfast – and it’s such an easy banana bread recipe to make, too!
One Bowl Chocolate Chip Banana Bread Recipe By Tasty
My Grandmother wasted nothing. Even something as simple as a few over-ripe bananas, with a few other ingredients, turns into this delicious banana bread recipe. While I always loved hers, I’ve updated it just a bit to deepen the flavor while using less butter and sugar than called for in her original recipe.
Banana bread is a “quick” bread made of very ripe bananas, sugar, butter, eggs, flour, vanilla, and a leavener. Since it is a quick bread, it uses baking soda rather than yeast to help the bread rise as it cooks. Once the batter is mixed together, it is ready to bake immediately.
There are a few tricks to making the best banana bread recipe possible with this easy recipe. Here are a few tips:
Small Batch Banana Bread Recipe
Bananas – You’ll want to make sure that you are using over-ripe bananas as the first step. The large bananas should have darker specks covering the banana peeling, letting you know that the banana is overripe and perfect to use in this recipe.
Sugar – We love to use brown sugar in ours. The molasses in the brown sugar deepens the flavor and makes it even more delicious! If you don’t have brown sugar, you can also use granulated sugar (white sugar).
Mixing – Grandmother mixed her batter by hand with a fork or a whisk. I tend to grab the handheld mixer to make mine more than she did. You can mix it either way. Just make sure you do not over-mix the batter, as it can dry your bread.
Kona Inn Banana Bread
Pecans – my recipe calls for chopped roasted pecans. I highly recommend them, but you can absolutely omit them if you do not prefer nut bread.
Prep. Preheat your oven and prepare your baking pan. To prepare your 9-inch loaf pan, you can either spray the inside of the pan well with baking spray or you can coat it with butter and then lightly dust it with all-purpose flour. Make sure to shake out any excess flour.
Mix. As I mentioned earlier, you can mix by hand or use an electric or standmixer based on your preference. Mix together the room-temperature butter and brown sugar in a large mixing bowl until smooth. Then, remove the bananas from their peelings, mash them with a fork, add them to the large bowl, and mix until well combined. Add eggs one at a time to the mashed bananas, mixing well after each largeegg to make sure well blended into the batter. Add the dry ingredients, flour, baking soda, and salt, and mix until well combined. Stir in the vanilla extract and any nuts or additions that you are adding to the recipe. Pour into the prepared loaf pan.
Vegan Banana Bread (award Winning!)
Bake. Place on the middle rack of the oven and bake until golden brown and a toothpick or skewer inserted in the center comes out clean for about 1 hour. Remove from the oven and cool in the pan for about 10 minutes. Then, turn out onto a board for slicing or a wire rack to cool completely before covering.
To make muffins from this recipe, you’ll need to make a few changes. I’ve tested it numerous ways and finally settled on a banana muffin recipe that is failproof when my son was a toddler – more than 20 years ago now! It is a family favorite recipe that I think you’ll enjoy.
To store. Banana Bread or Banana Muffins will keep on the counter under a cover for three days or in the refrigerator for up to 5 days.
We Tried The Most Popular Banana Bread Recipes
To freeze. You can freeze a loaf of banana bread, individual slices, or banana muffins. Allow the baked bread to cool completely, wrap well, and place into a freezer-safe zip-top bag. Store in the freezer for up to 3 months.
To serve. Remove from the freezer and allow to thaw. You can also remove it from the freezer and reheat in the toaster for a few minutes for toasted slices.
Egg-Free Banana Bread – You can use an egg replacer, such as Bob’s Red Mill egg replacer, or even applesauce to replace the eggs. To use applesauce, you’ll use 1/2 applesauce in place of the two large eggs. You’ll also want to add one teaspoon of baking powder to help lighten the bread from the fruit puree added since it can make the quick bread more dense.
Chickpea Flour Banana Bread (gluten Free!)
Gluten-Free Banana Bread – To make this recipe gluten-free, I’ve successfully used an equal amount of gluten-free flour in place of the all-purpose flour listed in the recipe.
Serving: 1 slice | Calories: 224 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 38 mg | Sodium: 199 mg | Potassium: 172 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 231 IU | Vitamin C: 3 mg | Calcium: 24 mg | Iron: 1 mg
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Easy And Delicious Banana Bread Recipes You Need To Try While You Self Isolate
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.This Banana Bread is by far the best vegan Banana Loaf recipe I have come up with, and I have made a lot of bread! Eggless and made with wholemeal flour, this delicious banana bread is light, soft, and perfectly sweet. One of my most popular baking recipes tried successfully by many of our readers.
Banana bread is an all-time personal family favorite. When I find myself pressed for time, which happens often, I throw this quick recipe together with overripe bananas and other pantry staples.
It’s no surprise that this vegan banana bread is one of the most popular baking recipes on my blog, alongside my mouthwatering Banana Cake and Chocolate Cake recipes.
Best Banana Bread
About 9 years ago, I started to get requests for an eggless version of the classic banana bread recipe. And I tried — I tried many, many times to make the absolute best eggless banana bread — and I failed at least 6 times before finally getting it right!
Making an eggless or vegan cake or bread is always a challenge, as one wants the best texture and taste in the bread. I succeeded at making eggless and vegan versions, but I was never quite satisfied with the texture of the loaves.
I tried adding vinegar, buttermilk, cornflour and so many other ingredients, but it just never came to that perfect, moist bread. The loaf kept ending up dry and soft, but a bit dense and even crumbly at times.
Eggless Banana Bread Recipe (vegan)
So one day, I decided that I would simplify my ingredients list and that I would only use items that were easily available in my kitchen.
Bread. Well, I added just bananas, oil and a few other ingredients from my pantry and the result was (finally) a moist, light, and soft eggless banana bread.
1. First preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. Next, while the oven is preheating, slice your ripe or overripe medium to large bananas into a mixing bowl.
Moist And Delicious Banana Bread Recipe
Tip: I typically use about 4 medium or 2 large bananas for this recipe. In weight, the bananas (with their peels) are 300 grams or 10.5 ounces.
2.Then, add ⅓ to ½ cup sugar, depending on the sweetness of your bananas. Here I have used raw sugar, but feel free to add brown sugar, white sugar, coconut sugar, palm sugar, maple syrup or
3.Next, use a masher or fork to mash the bananas into a smooth consistency. If you prefer, you could also puree the bananas with sugar in a blender.
Easy Banana Cake Recipe (eggless, Vegan & Whole Wheat)
5.Add ½ cup of oil to the mashed banana mixture. Use a neutral flavored oil, so that the after taste of oil is not felt in the bread. I prefer to use sunflower oil.
On various occasions I have also used coconut oil. But with coconut oil, on refrigeration the texture becomes dense as the coconut oil solidifies. So keep a note of this.
6.Now,
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