EASY 3 INGREDIENT BANANA BREAD RECIPE | FOODTALK
Provided by Jessica Perkins
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 1
Number Of Ingredients 3
Steps:
- In a large mixing bowl, add dry cake mix, eggs, and smashed bananas.
- Gently stir together. If you like cinnamon banana bread, add 1 tsp of cinnamon to your batter.
- Tip: With ANY banana bread recipe, I like to add a yummy crust to the outside of my bread. So before adding the batter to the pan, I like to spray my pan with cooking spray and then sprinkle with brown sugar and cinnamon. THEN, after adding the batter to the pan, I sprinkle the top with more brown sugar and cinnamon. This gives the bread some texture, and creates a yummy sweet crust. I am pretty generous with both sugar and cinnamon and coat the entire bottom of the pan as well as the top. It gives the bread a sort of coffee cake topping.
- Add to greased bread pan. You can also use a 9×9 pan for a more cake-like treat. OR you can use a muffin pan for banana muffins.
- Bake at 350 for 45-50 mins in a bread pan. 30 mins in a cake pan. 25 mins in muffin pan. These times vary greatly depending upon your cake mix. You will need to bake until a toothpick comes out clean to make sure the center is completely cooked.
MAUI ROAD TO HANA BANANA BREAD RECIPE | ALOHA DREAMS
Adapted from the wonderful Stella Parks over at Seriouseats.com While the coconut oil is not strictly necessary, it makes the banana bread as rich and moist as oil. And because it's solid at room temperature, it provides the slow-melting richness of butter without making the loaf heavy and wet, or greasy. An AlohaDreams.com recipe
Provided by Betsy Edwards
Categories Side Dish
Total Time 65 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 17 slices
Number Of Ingredients 13
Steps:
- Adjust oven rack to center position and preheat oven to 350°F.
- Line one 10 1/2– by 5 1/2–inch OR two 9- by 5-inch loaf pans loaf pan with enough parchment paper that it drapes over each side several inches.
- Peel 4 bananas (you should have about 12 ounces) and in a medium bowl mash bananas with 4 ounces yogurt, 2 eggs, 2 teaspoons water and 1 teaspoon vanilla. NOTE: If bananas are under-ripe, cover bowl with plastic and let mixture stand 30 minutes.
- In the bowl of a stand mixer fitted with a paddle attachment, add 240 grams flour, 1 cup sugar, 1/4 teaspoon table salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 cup solid coconut oil. Mix on low until mixture becomes a mealy powder. Add banana mixture and continue mixing only until no more flour is visible. Fold in nuts and scrape into prepared pan(s), spreading into an even layer.
- Bake until risen and golden brown - about about 50 minutes for two smaller loaves (or 70 minutes for a large loaf). Bread is done when it reaches an internal temperature of 206°F.
- When done, set the loaf, still in the pan, on a wire cooling rack. Let cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
- Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the on the cooling rack. Cool for another 10 minutes before slicing.
- MAKE AHEAD NOTE:
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