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Homemade banana bread tastes superb - now you can make it at home yourself. This compilation of recipes offers you various ways to make banana bread. Why not try them all and discover your favorite?
Ingredients
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter
- ¾ cup brown sugar
- 4 eggs, beaten
- 2⅓ cups mashed overripe bananas
- ½ teaspoon vanilla extract
- ½ teaspoon banana flavoring
- ¼ teaspoon of cinnamon
- 2 or 3 bananas
- 5 tablespoon butter (melted)
- 1 teaspoon vanilla essence/extract
- 4 teaspoon baking powder
- ½ cup sugar
- 1 cup self-rising flour
- ¼ teaspoon of cinnamon
- 3 ripe bananas (mashed)
- 1½ cups sugar
- ½ cup butter (1 stick)
- 1½ cups flour
- 2 eggs
- 4 tablespoons milk
- 1 teaspoon vanilla
Steps
Preheat oven to 350ºF/175ºC. Lightly grease a loaf pan with butter or cooking spray.
Combine the flour, baking soda, cinnamon and salt in a large bowl.Advertisement- Mix together the brown sugar and butter in a separate large bowl until you achieve a creamy texture.
- Stir the eggs and mashed bananas into the butter/sugar mixture until well blended.
- Add the banana mixture, vanilla extract, and banana flavoring into the flour mixture. Stir just to moisten.
- Pour batter into loaf pan. Remember to leave room in the pan for the bread to rise as it bakes.
- Bake in preheated oven for 60 to 65 minutes (depending on your oven type time may vary), or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in pan for 10 minutes, then invert onto a cooling rack or plate.
- Serve by itself or with any topping you like.
Preheat the oven to 170ºC/325ºF.- Peel the bananas and mash them up into a pulp.
- Add the melted butter and combine.
- Add the vanilla essence/extract and combine.
- Add the baking powder and combine.
- Add the sugar and combine.
- Add half of the flour and combine. Once that's well mixed, add in the other half of the flour and combine.
- Take a square baking tin/pan and line it with the left-over melted butter (there will be some left over in the bowl), then put the mixture in, spreading evenly.
- Put the batter into the oven. Bake for 40 to 45 minutes. Check to see if it's done.
- If it's not done cooking, put it back in the oven for another 5 minutes. Keep doing this until cooked. If it is done cooking, bring bread out of the oven and take it out of the baking tin and put on a plate/cooking rack/tray.
- Wait 5 to 7 minutes for bread to cool down, then serve.
This method works best with older, browned bananas.
- Preheat the oven to 350ºF/175ºC. Grease or line a tube pan.
- Cream the butter and sugar.
- Add eggs and milk. Alternate with the flour, beating well.
- Add the vanilla and mashed bananas.
- Transfer the batter to the prepared tube pan.
- Place in the oven and bake for 1 hour.
- Remove when cooked. Test with a toothpick before releasing the cake.
- Add a topping if wished––this is optional. Serve warm or cold.
- Get creative and add a ½ cup of nuts, sultanas, raisins or ¼ cup of chocolate chips.
- Shortening also works well for greasing the pan.[1]
- While most basic banana bread recipes call for white granulated sugar, you can swap it for brown sugar and create a moister, denser texture.
- You can use other liquids in your banana bread besides milk. Buttermilk, almond milk, and soy milk would all work well, but you could also substitute sour cream or yogurt for a tangier, moister bread.
- For a spicier bread, try adding a teaspoon of cinnamon and a ¼ teaspoon of nutmeg.
- Walnuts and pecans are ideal nuts to add to banana bread. It helps to toast them before adding them to the batter, though.
- If you're a fan of chocolate, mix in milk, semisweet, or dark chocolate pieces. Keep in mind that regular sized chocolate chips often sink to the bottom of the bread, so use mini chips instead for more even distribution. Grated chocolate is another option.
- Give your banana bread some tropical flavor by adding dried pineapple or shredded coconut.
- If you want to make your banana bread a little healthier, you can swap half the white flour with whole grain flour.
Finished.
Community Q&A
- QuestionI don't have time to make banana bread but the bananas are already overripe. How can I save them?
How.com.vn Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerHow.com.vn Staff EditorStaff AnswerYou can keep the overripe bananas by freezing them; the freezing process will keep and even add to their mushiness, which is just fine for baking with! To freeze them, simply slip the overripe bananas into a resealable bag suitable for freezing. Seal it and place in the freezer. It's also fine to add more bananas to the bag in the freezer if you need to. - QuestionWhat is the difference between banana cake and banana bread?How.com.vn Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerHow.com.vn Staff EditorStaff AnswerThere isn’t a lot of difference between banana cake and banana bread, as both are made using a batter that is able to be baked quickly. Banana bread is a "quick bread," meaning that it doesn’t have to sit around proving as a standard yeast bread does, making it just like a cake. Some of the differences can include: The cake version may use cake flour while the bread version can get away with using heavier flour, a banana bread may be less sweet than a cake, a banana bread is not meant to be iced and banana bread might be served warm while the cake should be completely cooled. Even the time the baked item is to be served can determine whether or not the baker considers it is bread or cake! Since it’s a fairly subjective interpretation, feel free to call your baked banana cake/bread as you see fit. - QuestionWhy is yeast not required?How.com.vn Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerHow.com.vn Staff EditorStaff AnswerBanana bread is what is known as a "quick bread." This means that it doesn't need time to rise as standard yeast-made bread does, but can be made into a batter and baked immediately. Since yeast is a slower rising agent, it's therefore not needed when making a quick bread such as banana bread. Instead, the baking soda or baking powder do the job of rising while the banana bread is being baked.
Tips
- The riper your bananas are, the better. That means that your bananas should be yellow but evenly covered with brown freckles and just a bit too soft for eating. If you want your bread to have an even stronger banana flavor and a denser texture, though, you can let the bananas ripen even longer -- wait until the skins are brown and the fruit is beginning to fall apart.[2]Thanks
- If you want to bake a loaf of bread and your bananas aren’t ripe yet, help the process along by placing the unpeeled bananas on a cookie sheet and baking them at 250℉/120℃ degrees for 15 to 20 minutes. Let them cool before peeling them and using them in your bread.[3]Thanks
- To check bread is ready, take a skewer and carefully push it down to the bottom of the tin, right in the center. If it's cooked, the skewer will come out clean. If it's not cooked, the skewer will have some of the mixtures on it.Thanks
Warnings
- Avoid cutting the bread right after it comes out of the oven as it will most likely tear.Thanks
Things You'll Need
- Masher or fork for bananas
- Mixing bowl
- Mixing implement
- Cake pan (tube pan for method 3)
- Oven mitt
- Toothpick or skewer for testing doneness
- Wire cooling rack
References
About This Article
To make banana bread, first preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and lightly grease a loaf pan. In a medium bowl, whisk together 1 1/2 cups (180 grams) of all-purpose flour, 1 1/4 teaspoon (5 grams) of baking soda, and 3/4 teaspoon (4 grams) of salt. Then, in a separate bowl, combine 1 cup (200 grams) of dark brown sugar, 1/3 cup (85 grams) of plain Greek yogurt, sour cream, or mascarpone, and 1/4 cup (55 grams) of room temperature unsalted butter. Beat the ingredients together with an electric mixer on medium-high speed for 4 minutes or until it’s light and fluffy. Add in the flour mixture and beat on low speed until everything is blended. Next, peel and mash 4 large bananas. Use overripe bananas since they’ll make your bread sweet and moist. You’ll know they’re ripe enough when they have black spots on the peel. Stir the mashed bananas into the batter, then fold in 1/2 cup (90 grams) of chocolate chips or walnuts if you like. Finally, pour the batter into the loaf pan, and bake it for 1 hour or until a toothpick inserted into it comes out clean. Let your banana bread cool for 1 hour before serving! To learn more, including how to make variations of banana bread with spices and dried fruits, read on.
Reader Success Stories
"I absolutely love this recipe! This is my all-time, go-to banana bread recipe that I always use. Would definitely recommend it to friends and family. Tastes delicious!"..." more
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