Care to share your banana bread recipes?

[Truscifi]

I have a lot of bananas that didn't get eaten while ds was visiting grandparents this week, so I thought I would make banana bread for Thanksgiving tomorrow. I would love a tried and true recipe! :bigear:

[Amie]

I have a couple of good ones, but this is my current favorite! The crumb topping is what makes it so yummy. You can do muffins or bread, just adjust cooking time as needed.

[Lady Florida.]

I've tried a number of different ones over the years. I found this one about a year ago, and have been using it ever since. You can use part whole wheat flour and it's still good. Buttering the pan with real butter gives it a nice light crunch on the outside.

[Chelli]

Here's my blog post about our family's favorite banana bread recipe.

 

http://theplantedtrees.blogspot.com/2011/09/tasty-tuesday-when-monkeys-and-aztecs.html

[Cinder]

This one's my favorite--it's moist and dense. (From Williams-Sonoma)

 

2.5 cups whole-wheat flour

2 tsp baking soda

1 tsp salt

1 cup unsalted butter, room temp

2 cups sugar

2 cups mashed ripe banana (4 large bananas)

4 eggs

1 cup chopped walnuts or pecans (optional)

 

Preheat oven to 350F. Grease and flour 2 med (8.5") loaf pans.

 

In med bowl stir together flour, baking soda, salt. In large bowl beat butter and sugar until blended. Beat in banana, then beat in eggs until completely mixed (mixture may looked curdled--that's ok). Stir in nuts. Add combined dry ingredients and stir just until blended.

 

Spread evenly into 2 pans. Bake until done (thin skewer inserted in center of pan comes out clean)--about 55-60 mins. (For a 9x13 pan, bake 35-40 mins.)

[itsheresomewhere]

I will see if I can find it but the Southern Living banana bread recipe made with cream cheese is great. The cream cheese keeps the bread moist and so good.

[Perry]

I will see if I can find it but the Southern Living banana bread recipe made with cream cheese is great. The cream cheese keeps the bread moist and so good.

:iagree::iagree::iagree:

 

This is what I use. Its fantastic. I use chocolate chips instead of nuts, and I don't make the topping.

[WeeBeaks]

The beauty of banana bread for us is a different recipe nearly every time. Here is a good one we made today (modified from a recipe in Peas and Thank You cookbook):

 

2 c whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 c brown sugar

1/4 cup butter (original recipe = margarine)

1/4 cup Nutella (original recipe = almond butter)

2 c bananas

[original recipe had 1/2 tsp almond extract - I left that out]

1/4 cup milk

 

Mix it up and bake 350 for 40-50 min.

[KungFuPanda]

Whatever recipe you use, just add some pineapple and coconut to it and people will lose their ever loving minds.

[Chris in VA]

This is dd's.

 

1 3/4 C All-Purpose Flour

2/3 C sugar

2t. Baking Powder

1/2 t. baking soda

1/4 teaspoon salt

1 C mashed ripe banana (2-3 med bananas)

1/3 C shortening, margarine or butter ("fat")

2T milk

2 eggs

1/4 C chopped nuts (optional) Dd also likes to add a handfull of dried cranberries.

 

Combine 1 C flour, the sugar, baking powder, baking soda, and salt. Add mashed banana and "fat" and milk. Beat with electric mixer on low speed until blended, then on high speed for 2 mins. Add eggs and rest of flour. Beat til blended. Stir in nuts. Pour batter into 8x4x2 in loaf pan. Bake at 350 for 55-60 mins (clean toothpick).

Cool for 10 minutes on wire rack, tip out of pan, and cool rest of way. For better slicing, wrap and store overnight before slicing. Enjoy!

[Desert Rat]

I use good old Betty Crocker from the cookbook.

During the holidays I make loaves. The rest of the year I make muffins. It's the same recipe except you bake them at 400 degrees for 20 minutes or so.

[*Inna*]

I've tried a number of different ones over the years. I found this one about a year ago, and have been using it ever since. You can use part whole wheat flour and it's still good. Buttering the pan with real butter gives it a nice light crunch on the outside.

:iagree:

[Michelle My Bell]

This is the best I have ever had. You probably won't have the mascarpone cheese, but I couldn't NOT share it.

 

 

Banana Muffins with Mascarpone Cream Frosting

Recipe courtesy Giada De Laurentiis

 

Prep Time:25 minInactive Prep Time:1 hr 0 minCook Time:25 min

Level:

Easy

Serves:

18 muffins

Ingredients

Muffins:

 

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

1 cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

4 ripe bananas, peeled and coarsely mashed

Frosting:

 

3 ounces cream cheese, room temperature

6 tablespoons (3/4 stick) unsalted butter, room temperature

1/3 cup mascarpone cheese, room temperature

3 tablespoons honey

1/2 cup chopped walnuts, toasted

 

Directions

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

 

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

 

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

 

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

[Truscifi]

Thanks everyone! These look amazing!! I think I will have to work my way through all of them. And of course make each one twice so I can add coconut and pineapple the second time. :D It's a good thing my farmer's market sells discounted smushy bananas!

[Mrs Twain]

This one's my favorite--it's moist and dense. (From Williams-Sonoma)

 

2.5 cups whole-wheat flour

2 tsp baking soda

1 tsp salt

1 cup unsalted butter, room temp

2 cups sugar

2 cups mashed ripe banana (4 large bananas)

4 eggs

1 cup chopped walnuts or pecans (optional)

 

Preheat oven to 350F. Grease and flour 2 med (8.5") loaf pans.

 

In med bowl stir together flour, baking soda, salt. In large bowl beat butter and sugar until blended. Beat in banana, then beat in eggs until completely mixed (mixture may looked curdled--that's ok). Stir in nuts. Add combined dry ingredients and stir just until blended.

 

Spread evenly into 2 pans. Bake until done (thin skewer inserted in center of pan comes out clean)--about 55-60 mins. (For a 9x13 pan, bake 35-40 mins.)

 

Just checking--

Did you mean to write 2 tsp baking soda?

Most of my banana bread recipes have either only baking powder, or else baking powder plus baking soda.

 

Thanks for the recipe! I am planning to try this one.

[Cinder]

Just checking--

Did you mean to write 2 tsp baking soda?

Most of my banana bread recipes have either only baking powder, or else baking powder plus baking soda.

 

Thanks for the recipe! I am planning to try this one.

 

Yes. I think it's because this recipe uses only whole wheat flour, no white flour.

[BeckyFL]

OK.... I know I'm way late for Thanksgiving, but I had to share this amazing bread!!! It's different and REALLY good...

http://www.plantoeat.com/recipes/112517

[lisabees]

I LOVE this recipe for banana-macadamia nut muffins. You could just bake it in a loaf pan if you want.

 

I have three over ripe bananas waiting. I think I'll try someone else's recipe this time!

[Mrs Twain]

This one's my favorite--it's moist and dense. (From Williams-Sonoma)

 

2.5 cups whole-wheat flour

2 tsp baking soda

1 tsp salt

1 cup unsalted butter, room temp

2 cups sugar

2 cups mashed ripe banana (4 large bananas)

4 eggs

1 cup chopped walnuts or pecans (optional)

 

Preheat oven to 350F. Grease and flour 2 med (8.5") loaf pans.

 

In med bowl stir together flour, baking soda, salt. In large bowl beat butter and sugar until blended. Beat in banana, then beat in eggs until completely mixed (mixture may looked curdled--that's ok). Stir in nuts. Add combined dry ingredients and stir just until blended.

 

Spread evenly into 2 pans. Bake until done (thin skewer inserted in center of pan comes out clean)--about 55-60 mins. (For a 9x13 pan, bake 35-40 mins.)

 

I made this one, and it is our new favorite.

Thanks, Cinder!

[kalanamak]

This comes from a book I picked up used and never seen elsewhere: Breads of the World by Mariana Honig (1977). The bread has the advantage of being not too sweet and also wheatless. I make it by grinding white basmati rice in my KA grain mill. I've never made it without the aromatic rice, but I still think it's a useful recipe

 

 

Liberian Rice Bread

preheat oven 350

liberally butter 9"x5" bread loaf pan

Mix:

2 cups cream of rice

4 teas. baking powder

1/2 teas salt

1/3 Cup sugar

 

in another container:

2 cups of mashed bananas ( use the near-rotten for best taste)

2 eggs

1 cup milk (skim okay)

1/2 cup veggie oil (not olive)...I use peanut.

 

Mix this and add to the dry, combine, pour into pan, bake about one

hour. I find the top edges brown a little fast and put tinfoil over it

if this starts.

Let sit 5 minutes before de-panning. Let cool covered in a towel....we

always have some hot.

A touch of spice (nutmeg, e.g.) would probably go well. I'm thinking of

using a bit of maple syrup.

 

Also, if you have the common book Beard on Bread, both the banana bread recipes are superior.