BANANA BREAD RECIPE WITHOUT BAKING POWDER RECIPES

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BA'S BEST BANANA BREAD RECIPE | BON APPéTIT



BA's Best Banana Bread Recipe | Bon Appétit image

The key to this banana bread recipe is dark brown sugar for moisture and a dollop of mascarpone for superior tenderness. Walnuts and chocolate are optional but encouraged.

Provided by Bon Appétit

Yield Makes one 8½x4½" loaf

Number Of Ingredients 11

Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped bittersweet or semisweet chocolate (optional)
½ cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.
  • Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
  • Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.
  • Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.

EASY GLUTEN-FREE BANANA BREAD RECIPE - GLUTEN-FREE BAKING



Easy Gluten-Free Banana Bread Recipe - Gluten-Free Baking image

Easy Gluten-Free Banana Bread. This recipe makes a moist and classic banana bread. 

Provided by Elizabeth

Prep Time 10 minutes

Cook Time 50 minutes

Yield 10

Number Of Ingredients 9

3 medium bananas, peeled ((about 12 ounces; 340 grams))
2 cups Bob's Red Mill Gluten-Free Baking Flour ((10 ounces/ 280 grams))
3/4 cup granulated sugar ((5 1/4 ounces; 150 grams))
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, melted ((4 ounces; 115 grams))
2 large eggs ((out of the shell: about 4 ounces/113 grams)
1 teaspoon vanilla extract

Steps:

  • Preheat oven and prepare pan. Preheat oven to 350 degrees F. Spray a 9x5-inch baking pan with nonstick cooking spray.
  • Make the batter. Mash bananas until almost smooth in a medium mixing bowl with a fork. Set aside. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Add mashed bananas, melted butter, eggs, and vanilla extract. Stir until a batter forms. Spread batter evenly into greased loaf pan. 
  • Bake the banana bread. Bake until a cake tester inserted into the middle of the loaf comes out clean. Also check the very top of the loaf for doneness. If the top browns too quickly and the center isn't done, cover the loaf a lightly greased piece of foil. (If the center is baked and top of the loaf is raw, cover with a greased piece of foil and reduce the oven temperature by 25 degrees. Bake until done.)
  • Cool. Remove pan from the oven and place on a wire rack. After ten minutes, turn bread directly onto the rack.
  • Store on the counter. Store, wrapped, at room temperature for up to three days or freeze, wrapped tightly in plastic wrap, for up to one month. 

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