This quick and easy banana bread recipe made with 4 bananas and oil is moist and delicious. Only one bowl required, no mixer needed and less than 10 minutes prep!This is one of the best ways to use overripe bananas.
Because of all that ripe goodness this loaf is packed with so much flavor; so much so that I like to call it banana banana bread. And that’s why even though this recipe is completely dairy-free you won’t even be able to tell!
How do you make banana bread moist? You do so by using lots of ripe bananas and oil or butter. I prefer banana bread with oil.
Six Sisters Banana Bread Recipe
This is a banana bread recipe without nuts because I hate nuts in baked goods! Yuck. But feel free to add them if that’s your thing.
The amount of sugar in this recipe is perfect in my opinion because it gets plenty of its sweetness from all the bananas, but if you prefer it more on the sweeter side increase the sugar to 3/4 cup.
There’s just a touch of cinnamon. You can add more or omit it completely depending on your personal preference. I absolutely love cinnamon so it’s never an option for me to leave it out.
Easy Banana Bread
This recipe actually yields a tender and moist banana bread because compared to other recipes this one has more wet ingredients that don’t include milk or water which stretches the batter thin and there’s also less flour.
You’ll notice that in the instructions it says to cover the loaf loosely with foil. This is because the crust for this bread gets very dark very quickly. Loosely covering it with foil at the 30 minute mark ensures that the crust doesn’t burn.
Often times I find that when you don’t use the foil the crust will be dark brown way before the bread is done baking therefore naturally causing you to pull the bread out of the oven before it’s done. And then you usually end up with a crust that’s fully baked or burnt and a middle that is mostly raw.
Ingredient Banana Bread (no Butter Or Oil!)
Besides the salt, vanilla, and spices, bananas are the main contributor of flavor in a banana loaf. So if you want your loaf to come out great every time, use overripe bananas.
Ripening bananas in the oven – Place the unpeeled bananas spaced apart on a baking sheet lined with foil or parchment paper and bake at 350 degrees F for 15 – 20 minutes until black or dark brown on the outside and soft to the touch. Allow them to cool before using.
Ripening bananas in the microwave – Using a fork, poke straight through the banana peel multiple times on all sides to allow the heat to easily penetrate then microwave for 30 seconds at a time, checking each time for doneness. This can take up to a couple of minutes depending on how green the bananas were to begin with. The bananas are done when they have the soft texture of a ripe banana. Cool before using.
Ingredient Banana Bread (no Butter, Oil, Eggs Or Refined Sugar)
Ripening bananas in a paper bag – Place the bananas in a loosely closed paper bag to help trap the ethylene gas (that is responsible for ripening) to help speed up the process. Check the bag once a day and remove the bananas when they have reached your desired ripeness.
Store it in an airtight container, food-safe resealable bag, cover with foil, or wrap tightly in plastic wrap to prevent it from drying out.
How long does banana bread last? If stored correctly it should last for 2 – 3 days at room temperature and up to 1 week in the fridge.
The Perfect {vegan} Banana Bread
Wrap tightly in foil, plastic wrap or place in a freezer bag. You can also wrap tightly and place in a freezer bag for maximum protection.
For those times when you only have 2 bananas try my 2 banana bread recipe and my 3 banana bread recipe for when you have 3 bananas!
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.Put those ripe bananas to use in this moist, delicious banana bread and you'll learn why it's the most popular recipe on Simply Recipes.
Easy Banana Bread (no Mixer!) Recipe [video]
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?
Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.
Vegan Banana Bread (easy + Healthy)
The beauty of this banana bread recipe is you don't need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.
You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.
I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Hockmeyer. Thanks Heidi!
Banana Bread... So Easy, It's Bananas!
All these years later, we were curious to know more about who Mrs. Hockmeyer is, and how Heidi got her recipe in the first place. You can read all about it in this story.
This recipe calls for an 8x4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2x4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9x5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.
This recipe calls for an 8x4-inch loaf pan. If you are baking in an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9x5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.
Sour Cream Banana Bread Recipe
The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
The Best Banana Bread Recipe ~sweet & Savory
When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.
0 Komentar