Favorite Banana Bread Recipe?
Go to it!
Not quite a decade on but having a surplus of squished bananas and spare room in an oven at the 180C mark I ran a search on chowhound and gave this recipe a go.
Will definitely be baking again but with half the sugar. It wasn't over sweet, but we definitely didn't need the 2/3 of a cup. Very light texture, lots of flavour and still tastes great the next day.
Thanks dixieday! - I liked the accompanying text to the recipe also.
This is my favourite:
Martha Stewart's Banana Bread
1/4 Pound (1 stick butter), room temp
1 c sugar
1 1/2 c flour
1 t baking soda
1 t salt
1 c mashed very ripe bananas
1/2 c sour cream
1 t vanilla extract
1/2 c chopped walnuts or pecans
Preheat oven to 350°F, butter 9X5X3" loaf pan. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs beating well. Sift (yeah right) the dry ingredients together and combine with the butter mixture. Blend well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts and pour into the pan. Bake 1 hour until a cake tester comes out clean. Turn out onto a rack to cool.
I also like to sprinkle a little golden caster sugar on top before baking.
Sure, here it is;
Use 9" loaf pan greased and floured
2 cups flour
3/4 cup sugar
3/4 t baking soda
1/2 t salt
1/2 cup flaked, sweetened coconut
1 cup macadamia nuts, chopped
3 large very ripe bananas mashed (approx.1 1/2 cup)
1/4 cup plain or vanilla yogurt
2 large eggs beaten lightly
6 T unsalted butter melted and cooled
1 t vanilla
Preheat oven to 350. Toast coconut and nuts, stirring every 2 minutes until golden , about 6 minutes. Combine coconut and nuts w first 4 ingredients, set aside.
Mix together mashed bananas, yogurt, eggs, butter and vanilla. Lightly fold banana mixture into dry ingredients until just combined. Pour into loaf pan and bake 'til golden and toothpick stuck in center comes out clean, about 50-55 minutes. Cool in pan for 5 minutes then turn out onto cooling rack. Yum!
You didn't ask for a low-fat banana bread recipe but I'm offering this one from EPI because it really is excellent for a low fat baked product (not easy to find them!)...NOTE: recipe calls for 1 cup mashed banana or 3 ripe ... USE the 3 ripe bananas even if it's over 1 cup, makes it more moist. Link below.
I use this one as a blue print, not because it's low fat, but because it's easy and yummy. It's not as low fat once i'm done fiddling with it!
I actually use four small bananas for this, and only bake 45 min, to keep it moist. I've lowered the sugar to 1/2cup, and stirred through a bar of bittersweet chocolate, chopped. And cinnamon! Don't puree the bananas - some texture is very good.