EASY RECIPE FOR BANANA BREAD RECIPES
RIDICULOUSLY EASY BANANA BREAD - INSPIRED TASTE
For the best, most flavorful homemade banana bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts and chocolate chips are completely optional for this. A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield Makes 1 loaf, approximately 10 slices
Number Of Ingredients 11
Steps:
- Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
- Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
- Whisk the flour, baking soda, salt, and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts and/or chocolate chips.
- Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
- After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
- When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 258, ProteinContent 4 g, CarbohydrateContent 39 g, FiberContent 1 g, SugarContent 20 g, FatContent 10 g, SaturatedFatContent 6 g, CholesterolContent 61 mg
RIDICULOUSLY EASY BANANA BREAD - INSPIRED TASTE
For the best, most flavorful homemade banana bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts and chocolate chips are completely optional for this. A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield Makes 1 loaf, approximately 10 slices
Number Of Ingredients 11
Steps:
- Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
- Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
- Whisk the flour, baking soda, salt, and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts and/or chocolate chips.
- Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
- After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
- When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 258, ProteinContent 4 g, CarbohydrateContent 39 g, FiberContent 1 g, SugarContent 20 g, FatContent 10 g, SaturatedFatContent 6 g, CholesterolContent 61 mg
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