3 INGREDIENT BANANA BREAD RECIPE RECIPES

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3-INGREDIENT BANANA BREAD RECIPE | FOOD NETWORK KITCHE…



3-Ingredient Banana Bread Recipe | Food Network Kitche… image

This beautiful yet simple banana bread comes together with just three basic, easy-to-find ingredients— bananas, eggs and store-bought cake mix! The bananas make this quick bread moist and sweet, while the spice cake mix adds a hint of cinnamon and nutmeg. Cut the banana bread into thick slices and serve for breakfast, dessert or even an indulgent snack.

Provided by Food Network Kitchen

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield one 9-by-5-by-3-inch loaf; 8 servings

Number Of Ingredients 3

4 large ripe bananas
2 large eggs, lightly beaten
One 15.25-ounce box spice cake mix

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides.
  • Mash 3 of the bananas with a fork in a large bowl until very smooth, reserving the fourth and least-bruised banana for the bread topper. Whisk in the eggs and cake mix until just combined and no lumps remain.
  • Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Slice the remaining banana in half lengthwise, then place the halves cut-side up on top of the batter, with the curves facing each other. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.
  • Transfer the loaf pan to a wire rack to cool slightly, about 10 minutes. Run a knife or offset spatula around the edges of the pan, then invert the banana bread onto the wire rack and cool completely. 

BANANA BREAD RECIPE | JAMIE OLIVER RECIPES



Banana bread recipe | Jamie Oliver recipes image

This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven. Banana bread is a great recipe to make with kids, and they’ll enjoy tucking into it, too!

Total Time 1 hours 15 minutes

Yield 12

Number Of Ingredients 8

125 g unsalted butter plus extra for greasing (at room temperature)
2 large free-range eggs
4 ripe bananas
2 tablespoons runny honey
2 tablespoons unsweetened apple juice
250 g self-raising flour plus extra for dusting
1 big pinch of ground cinnamon
50 g pecans optional

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
    3. In a large bowl, use a wooden spoon to beat the soft butter until creamy.
    4. Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
    5. Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
    6. Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
    7. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
    8. Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
    9. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
    10. Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!

Nutrition Facts : Calories 230 calories, FatContent 12.7 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 26.7 g carbohydrate, SugarContent 9.5 g sugar, SodiumContent 0.2 g salt, FiberContent 1.3 g fibre

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This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven. Banana bread is a great recipe to make with kids, and they’ll enjoy tucking into it, too!
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Total Time 1 hours 15 minutes
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    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
    3. In a large bowl, use a wooden spoon to beat the soft butter until creamy.
    4. Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
    5. Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
    6. Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
    7. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
    8. Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
    9. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
    10. Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!
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This beautiful yet simple banana bread comes together with just three basic, easy-to-find ingredients— bananas, eggs and store-bought cake mix! The bananas make this quick bread moist and sweet, while the spice cake mix adds a hint of cinnamon and nutmeg. Cut the banana bread into thick slices and serve for breakfast, dessert or even an indulgent snack.
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This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven. Banana bread is a great recipe to make with kids, and they’ll enjoy tucking into it, too!
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Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
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    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
    3. In a large bowl, use a wooden spoon to beat the soft butter until creamy.
    4. Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
    5. Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
    6. Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
    7. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
    8. Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
    9. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
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