BANANA MUFFIN RECIPE WITHOUT BAKING SODA RECIPES

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HOW TO MAKE BANANA BREAD: THE SIMPLEST, EASIEST RECIPE ...



How To Make Banana Bread: The Simplest, Easiest Recipe ... image

Here is a very basic and delicious recipe for delicious banana bread that takes all of 10 minutes to mix together. No mixer needed!

Provided by Emma Christensen

Categories     Snack    Baked good    Egg dish    Elevenses    Banana bread    Breakfast    Afternoon tea    Quick bread    Bread

Total Time 3600S

Cook Time 3600S

Number Of Ingredients 11

Cooking spray
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
3 medium bananas, very ripe
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts or chocolate chips (optional)

Steps:

  • Heat the oven to 350°F and prep the pan. Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. → If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
  • Melt the butter. Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.
  • Combine the butter and sugar. Place the melted butter and sugar in a large bowl and whisk until combined. (Or cream the softened butter and sugar in a mixer until fluffy.)
  • Add the eggs. Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
  • Add the milk and vanilla. Whisk the milk and vanilla into the batter.
  • Mash in the bananas. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.
  • Add the flour, baking soda, and salt. Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
  • Fold in the nuts or chocolate, if using. Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.
  • Pour the batter into the pan. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
  • Bake for 50 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.
  • Cool in the pan for 10 minutes. Set the loaf, still in the pan, on a wire cooling rack. Let it 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 cooling rack. Cool for another 10 minutes before slicing.

Nutrition Facts : SaturatedFatContent 5.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.7 g, SugarContent 22.7 g, ServingSize Serves 14, ProteinContent 3.6 g, FatContent 10.4 g, Calories 264 cal, SodiumContent 151.2 mg, FiberContent 1.4 g, CholesterolContent 0 mg

GLUTEN-FREE BANANA MUFFINS - GLUTEN-FREE BAKING



Gluten-Free Banana Muffins - Gluten-Free Baking image

Provided by Elizabeth

Number Of Ingredients 10

2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour ((9 ounces/ 260 grams))
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup lightly packed dark brown sugar ((5 1/2 ounces/ 155 grams))
3 medium very ripe bananas ((about 15 ounces/ 425 grams))
2 large eggs, whisked ((about 4 ounces; 113 grams))
1/2 cup oil or (1 stick) butter, melted and slightly cooled ((4 ounces; 113 grams))
1/2 cup mini chocolate chips, optional ((3 ounces; 85 grams))
1/2 cup chopped walnuts, optional ((3 ounces, 85 grams))

Steps:

  • Preheat oven to 350 degrees F.. Grease or line 15 standard size muffins cups with paper liners.
  • In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined. Add chocolate chips and nuts if using. Fill prepared muffin cups halfway with batter.
  • Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.
  • Store, wrapped, on the counter for up to three days or freeze for up to three months.

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