BANANA BREAD TOPPING RECIPES
BANANA BREAD | BETTER HOMES & GARDENS
This Better Homes & Gardens banana bread is a tried-and-true classic that is perfect for using up those ripe bananas on your counter. Our Test Kitchen recommends letting your banana bread stand at room temperature overnight (wrapped in plastic wrap) before serving. The easy banana bread recipe texture will be more evenly moist and less crumbly.
Provided by Better Homes & Gardens
Prep Time 25 minutes
Yield 1 loaf (16 slices)
Number Of Ingredients 12
Steps:
Nutrition Facts : Calories 215 calories, CarbohydrateContent 32 g, CholesterolContent 27 mg, FatContent 9 g, FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1 g, SodiumContent 122 mg, SugarContent 18 g
CLASSIC BANANA BREAD RECIPE | MYRECIPES
This healthier take on banana bread uses yogurt instead of butter, but it's just as moist and indulgent as classic recipes. This banana bread recipe isn't just easy. It's also highly customizable and can adapt to a number of flavors and substitute ingredients. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job. Serve toasted with a smear of cream cheese, Greek yogurt, or peanut and top with mixed nuts, if desired. You can even customize your bread with a crunchy streusal topping that the kids will love.
Provided by Jean Patterson
Yield 1 loaf, 14 servings (serving size: 1 slice)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
- Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
- Kid-Friendly Upgrades:
- Upgrade 1: Marble it. Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate-chip batter. Drag a knife through batter to swirl. Bake as directed.
- Upgrade 2: Berry it. Fold 1 cup fresh blueberries into batter. Bake as directed.
- Upgrade 3: French-toast it. Cut bread into 3/4-inch slices. Toast until slightly crisp on both sides. Whisk together 2 eggs, 2 Tbsp. milk, ground cinnamon and nutmeg to taste as well as a pinch of salt in a shallow bowl. Dip bread in mixture, let excess drip off, then fry, turning once, in a nonstick skillet lightly coated with vegetable oil over medium-high heat.
- Upgrade 4: Chocolate-chip it. Fold 1 cup dark chocolate chips into batter. Bake as directed.
- Upgrade 5: Streusel it. Combine 2 Tbsp. rolled oats, 2 Tbsp. flour, 1 Tbsp. brown sugar, 1 Tbsp. butter, melted, and 1/4 tsp. ground nutmeg in a medium bowl. Divide batter among 12 paper-lined muffin cups. Top with streusel. Bake at 350°F until done, about 25 minutes.
Nutrition Facts : Calories 187 calories, CarbohydrateContent 34.4 g, CholesterolContent 40 mg, FatContent 4.3 g, FiberContent 1.1 g, ProteinContent 3.3 g, SaturatedFatContent 2.4 g, SodiumContent 198 mg
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