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Banana bread is a classic comfort food that can fill your kitchen with delicious aromas and make a great addition to brunch with friends or serve as a post-dinner treat. A
Stand mixer can help you prep and mix ingredients to streamline the baking process. Use your stand mixer to create a basic banana bread recipe, or use the recipe tips below as a foundation for further culinary exploration with mix-ins like dried fruit, chocolate chips, chopped nuts, spices and more.
Made Banana Bread From Scratch For The First Time. Why Did It Crack In The Middle?
Use your stand mixer to create soft, moist banana bread that’s loaded with flavor. Before mixing ingredients with your stand mixer, you can use the ® Flat Beater accessory to mash ripe bananas to the desired consistency for your loaf. Then, follow the instructions below to gradually incorporate wet and dry ingredients to finish your batter.
Preheat the oven according to your recipe’s instructions and prepare a loaf pan. It’s best to grease a loaf pan by spreading shortening, cooking oil or butter using a paper towel or clean kitchen towel. Be sure the oven is fully preheated before putting bread in, as bread can become dry, crumbly or dense if it starts out in a cold oven.
Fit your stand mixer with the flat beater. Peel ripe bananas, break into 1-2 inch pieces as you add them to the stand mixer bowl. Beat on speed 2-4 until desired consistency is reached. Some lumps may remain at this stage.
Our Favorite Banana Bread
Add melted butter and mix on speed 2-4 again until incorporated. Next, add eggs and sugar to the bowl of your stand mixer. Beat on medium speed until ingredients are combined.
Mix flour, baking soda and salt in a separate bowl, then slowly add to the stand mixer bowl and stir until just combined. If desired, use the ® Sifter + Scale Attachment or other sifter when adding flour to help you break up any lumps and achieve consistent results.
Incorporate mix-ins like chopped nuts, fruit or chocolate by using a spatula to gently fold ingredients using wide, slow strokes from the bottom of the bowl. Overmixed batters can create a rubbery, dense loaf, so be sure to stop folding as soon as mix-ins are evenly incorporated.
Delicious And Healthy Banana Bread
Pour batter into your prepared loaf pan, then bake per your recipe’s instructions. Try baking on the center rack so your loaf is equal distance from the top and bottom heating elements. Check for doneness by inserting a toothpick into the center of the bread loaf and take the bread out once the toothpick comes out clean.
Stand mixer with a handful of accessories and attachments that add ease to the baking process. Use the Flat Beater accessory to mash ripe bananas and combine ingredients, or use the Flex Edge Beater to reduce mixing time and the need to scrape ingredients down the side of the bowl. Measure with precision when you use the Sifter + Scale Attachment, which accurately measures, thoroughly sifts and automatically adds ingredients directly to your mixer bowl in just one step.
Basic banana bread recipes can be customized with front-and-center mix-ins like chocolate chips, nuts and dried fruit or more nuanced flavor additions like ground cloves or other spices. When using mix-ins like nuts or chocolate chips, incorporate them to the mixture as a final step before transferring to prepared loaf pans. Spices can be added with other dry ingredients, and the bananas themselves can be substituted with pumpkins to make pumpkin bread. You can even add fresh blueberries for a taste reminiscent of blueberry muffins. No matter how you play with the textures and flavors of your recipe, be sure to consider any alterations in moisture content and adjust cooking time accordingly.
Best Ever Banana Bread
Most basic recipes can be adapted to accommodate vegan or gluten-free diets with substitutions and minor adjustments to ingredient ratios. To replace fats like butter, try using canola oil, vegan butter or vegan shortening. Oil has a higher fat content than butter, so only use about ¾ of the amount instructed for butter. Substitute eggs with store-bought egg replacers, mashed fruit puree, flax seed or nut butter, and replace flour with an all-in-one gluten-free flour to best mimic the texture and rise of regular flour.
It’s best to bake banana bread just before serving guests so it’s fresh and warm, but proper storage can help preserve bread for several days. Store banana bread by covering it in plastic wrap or storing it in an airtight container on your countertop. Proper storage on the countertop should help you keep bread fresh for up to four days before it begins to dry out.
Stand mixers combine with dozens of attachments and accessories that let you knead, whip, chop, slice, spiralize, grind, shred and more, all from one powerful hub. Get the tools you need to empower your cooking style and create something for everyone with ® stand mixers, attachments and accessories.
How To Make White Bread With Kitchenaid Mixer
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How To Make Whole Wheat Bread With A Kitchenaid
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With the bananas and the cup of sugar, this banana bread recipe has a fair bit of sugar. It’s an easy enough fix if you’re watching your sugar intake – you can cut the sugar by using 3/4 cups of sugar, or even by 1/2 cup. It depends on your taste buds. I have always thought of banana bread more as a banana cake, so I kept the sugar to the 1 cup and I’m calling it my treat.
Jacked Up Banana Bread
I’m not much of a baker, which is why you don’t see baked goods often on The Bewitchin’ Kitchen but here are some of my favorites.
This simple banana bread recipe is an easy and delicious way to use up leftover bananas. It’s a classic dessert recipe! It doesn’t take much time in the kitchen to prepare either, so you can pay attention to the more important things (like family…or Netflix).
The caloric information below is for 1 of 8 thick slices, I like a nice thick slice of banana bread with my coffee but you can slice it thinner if you want to save a few grams of sugar and carbs.
Sourdough Banana Bread Recipe
Serving: 1 slice | Calories: 320 kcal | Carbohydrates: 55.8 g | Protein: 6 g | Fat: 9.7 g | Saturated Fat: 5.3 g | Cholesterol: 66.6 mg | Sodium: 178 mg | Fiber: 4.3 g | Sugar: 29.7 g
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