mamiof5 Posted October 21, 2016 Share Posted October 21, 2016 I have made banana bread only a few times in my life, once recently. It was ok, but not WOW. Not as yummy and moist as the pumpkin bread I buy at the store. Does anyone have a fantastic banana bread recipe? Would you mind sharing? Quote Link to comment Share on other sites More sharing options...
cintinative Posted October 21, 2016 Share Posted October 21, 2016 I really like this one http://www.foodnetwork.com/recipes/tyler-florence/banana-bread-with-pecans-recipe.html 1 Quote Link to comment Share on other sites More sharing options...
kiana Posted October 21, 2016 Share Posted October 21, 2016 My mother likes this one: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=898981 She adds a can of drained crushed pineapple, a half cup of flaked coconut, and also probably half a teaspoon (it's a three-fingered pinch really) of ginger, cinnamon, and and nutmeg to the banana mixture. She also adds cayenne, but that's a definite 'up to your taste'. You can also add up to half a stick of melted butter if you want more fat, but it works and tastes delish without it. I took this to a party (without the butter) to rave reviews. I offered a spread of cream cheese which was amazing. I had a bit leftover and used it to make bread pudding which was also amazing. 1 Quote Link to comment Share on other sites More sharing options...
VaKim Posted October 21, 2016 Share Posted October 21, 2016 I love this one. You can add nuts if you like. 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted October 21, 2016 Share Posted October 21, 2016 The secret is to REALLY mash the bananas. I use a food processor. Quote Link to comment Share on other sites More sharing options...
FriedClams Posted October 21, 2016 Share Posted October 21, 2016 (edited) http://www.tasteofhome.com/recipes/banana-nut-bread I love this bread. It has 3/4 cup sugar (which I've cut to 2/3 cup easily), and only 1/4 cup butter. It does have 1/2 cup sour cream so it's very moist. ETA- Toasting the nuts before you add them makes a big difference. Edited October 21, 2016 by FriedClams 1 Quote Link to comment Share on other sites More sharing options...
kiana Posted October 21, 2016 Share Posted October 21, 2016 ETA- Toasting the nuts before you add them makes a big difference. Yes yes yes. Not just with this but with almost any baking a gentle toasting of the nuts will really allow them to shine. Quote Link to comment Share on other sites More sharing options...
Laurel Posted October 22, 2016 Share Posted October 22, 2016 http://www.food.com/recipe/mean-chefs-banana-nut-bread-65535 This one is from Nancy Silverton's Pastries from the La Brea Bakery (https://www.amazon.com/gp/aw/d/0375501932/ref=tmm_hrd_title_0?ie=UTF8&qid=1477094751&sr=8-2) and is hands down the best banana bread I've ever made or eaten. 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted October 22, 2016 Share Posted October 22, 2016 I have always made the recipe from the red and white Betty Crocker book. It's always gone over well here. Quote Link to comment Share on other sites More sharing options...
zoobie Posted October 22, 2016 Share Posted October 22, 2016 (edited) www.food.com/amp/recipe/starbucks-banana-walnut-bread-384181?client=safari Reduce the sugar to 1 cup or less, omit walnuts if you don't enjoy them, add chocolate chips if you feel wild and crazy ;) Banana bread is almost always better the next day. I prefer it refrigerated. You can stick it straight in there (on a cooling rack) to cool off before putting it in a container. Edited October 22, 2016 by zoobie 1 Quote Link to comment Share on other sites More sharing options...
madteaparty Posted October 22, 2016 Share Posted October 22, 2016 I make this every week now. I only use brown sugar and add a little almond meal in place of some of the flour (healthier I guess). I use plain full fat yogurt instead of sour cream. I baked one today and it's gone already ;) http://allrecipes.com/recipe/17066/janets-rich-banana-bread/ 2 Quote Link to comment Share on other sites More sharing options...
wapiti Posted October 22, 2016 Share Posted October 22, 2016 I use the one from the Joy of Cooking. I pretty much know it by heart. It has 2/3 c sugar. Lately I make it with olive oil (1/3 c) rather than butter. I see it is here http://www.thejoykitchen.com/recipe/banana-bread-cockaigne though I hadn't seen this bit about roasting bananas first - weird. 1 Quote Link to comment Share on other sites More sharing options...
Pippen Posted October 22, 2016 Share Posted October 22, 2016 I have always made the recipe from the red and white Betty Crocker book. It's always gone over well here. Ditto. Tried a number and it's still my favorite. Using really ripe bananas is the key. Real butter helps too. 1 Quote Link to comment Share on other sites More sharing options...
6packofun Posted October 22, 2016 Share Posted October 22, 2016 Yes to any recipe that includes sour cream. Sometimes I'll add it to a recipe, too. One we like is chocolate marble banana bread: http://www.onceuponachef.com/2015/02/marbled-chocolate-banana-bread.html (Not sure this is my original recipe but I see it includes sour cream and it looks very close.) 1 Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted October 22, 2016 Share Posted October 22, 2016 I have always made the recipe from the red and white Betty Crocker book. It's always gone over well here. Ditto. Tried a number and it's still my favorite. Using really ripe bananas is the key. Real butter helps too. That's the one I always use too except I always double the bananas because I like a moist very dense bread (not the crumbly kind that a lot of them are). You have to bake it longer but it's our favorite recipe here. 1 Quote Link to comment Share on other sites More sharing options...
JennyD Posted October 22, 2016 Share Posted October 22, 2016 I have tried many many banana bread recipes and the best one is in The Hot Bread Kitchen cookbook. (Which also has a lot of other fantastic recipes.) You bake for two hours at a low temperature and it comes out extraordinarily moist. Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted October 22, 2016 Share Posted October 22, 2016 I like this one, and it's so easy. You can add nuts if you want to. Quote Link to comment Share on other sites More sharing options...
mamiof5 Posted October 22, 2016 Author Share Posted October 22, 2016 So many options!! Thanks for recipes, tips and bits of wisdom 😊 Quote Link to comment Share on other sites More sharing options...
1GirlTwinBoys Posted October 22, 2016 Share Posted October 22, 2016 Make sure the bananas are good and ripe. You can ask the grocery store if they have some in the back. Quote Link to comment Share on other sites More sharing options...
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