1 cup mashed ripe bananas (about 2 medium)
1/2 cup sugar
1/4 cup packed brown sugar 1/2 cup butter, softened 2 eggs, beaten
1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda
1/4 teaspoon salt Directions: Preheat oven to 350°. Grease a 9-in.
loaf pan with cooking spray; dust with flour. In a large bowl, combine the first seven ingredients. In another bowl, whisk together flour, baking soda and salt; gradually add to banana mixture until blended.
Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely.
If you’re looking for a delicious banana bread recipe, look no further than Natasha’s Banana Bread Recipe. This recipe is simple to follow and yields a moist and flavorful loaf of banana bread that your whole family will enjoy.
To make Natasha’s Banana Bread, you’ll need:
-3 ripe bananas -1 cup of all-purpose flour -1 teaspoon baking soda
-1/2 teaspoon salt -1/4 cup of vegetable oil -2 eggs
-1 cup of sugar Preheat your oven to 350 degrees Fahrenheit before beginning the recipe. Start by mashing the bananas in a large bowl.
Add the flour, baking soda, and salt, and mix until everything is well combined. In another bowl, whisk together the oil and eggs before adding them to the dry ingredients. Stir until everything is combined, then fold in the sugar.
Pour the batter into a greased loaf pan and bake for 50 minutes to an hour, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for a few minutes before slicing and serving. Enjoy!
Can I Use Blackened Bananas for Banana Bread?
If you’re looking for a way to use up some overripe bananas, banana bread is always a good option. But what if your bananas are so ripe that they’re starting to turn black? Can you still use them in banana bread?
The short answer is yes, you can! Blackened bananas actually make for really flavorful banana bread. The longer the bananas sit and start to brown and blacken, the more sugar they’ll release, making for a sweeter loaf of banana bread.
So if you’ve got some blackened bananas on hand, don’t throw them out – bake some delicious banana bread with them instead!
Is It Better to Wrap Banana Bread in Foil Or Plastic Wrap?
There are a few things to consider when deciding whether to wrap your banana bread in foil or plastic wrap. Shelf life is one factor – according to the Kitchn, wrapping banana bread in foil will help it stay fresh for up to two weeks, while plastic wrap will only extend its shelf life by a few days. If you plan on storing your banana bread for a longer period of time, foil is the way to go.
Another consideration is how you want your banana bread to taste. If you’re looking for a crusty, crunchy top, then wrapping it in foil will trap moisture and prevent the formation of a crisp crust. However, if you prefer softer banana bread with a moist interior, then plastic wrap may be better since it won’t hold in as much moisture.
Ultimately, the best way to wrap your banana bread comes down to personal preference. If you’re not sure which method you prefer, try wrapped both ways and see which results you like better!
How Do You Make Paula Deen’S Banana Bread?
1 cup sugar
1/2 cup butter, softened
2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour
1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sour cream
3 ripe bananas, mashed Directions: Preheat oven to 350°.
Grease a 9×5-in. loaf pan with cooking spray. In a large bowl, cream sugar and butter until light and fluffy.
Beat in eggs and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating just until blended after each addition. Stir in bananas.
Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 60-70 minutes.
Why is My Banana Bread Not Moist?
There are a few reasons that your banana bread may not be as moist as you would like. One reason could be that you did not use ripe enough bananas. When bananas are not ripe enough, they do not have as much natural sugar which can lead to a drier banana bread.
Another possibility is that you overcooked the bread. Banana bread is best when it is cooked until just done – if it is overcooked, it will be dry and crumbly. Finally, make sure you are using the right recipe!
Some recipes call for too much flour or not enough fat, both of which can result in a drier loaf of banana bread. By following these tips, you should be able to bake a delicious and moist banana bread!
Moist Banana Bread Recipe | Sweet Bread
Banana Nut Bread Recipe
This Banana Nut Bread Recipe is the perfect way to use up those ripe bananas on your counter! The bread is moist, flavorful, and studded with chunks of walnuts throughout. It’s a great breakfast option or an afternoon snack.
And, it freezes well too! Ingredients: 3 large ripe bananas, mashed
1/3 cup melted butter 1 cup sugar 1 egg
1 teaspoon vanilla extract 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon baking powder
1½ cups all-purpose flour ½ cup chopped walnuts (optional) Directions:
Preheat oven to 350°F. Grease a 9×5 inch loaf pan with butter or cooking spray. Set aside.
In a large bowl, mash the bananas with a fork until they are mostly smooth with just a few small chunks remaining. Mix in the melted butter until combined. Add the sugar and egg and mix until combined. Stir in the vanilla extract and baking soda then add the salt and baking powder and mix until combined. Gradually add the flour to the wet ingredients while stirring until everything is incorporated but do not overmix – stop mixing as soon as you can no longer see any streaks of flour.
Moist Banana Bread Recipe With Oil
This is the best banana bread recipe that I have come across in a while. It is so moist and flavorful, and it has just the right amount of sweetness. It is also super easy to make, which is always a bonus.
This banana bread will definitely become a new family favorite! Ingredients: 1 cup all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt
6 tablespoons sugar, divided 2 large eggs, beaten well until light and fluffy 3/4 cup mashed ripe bananas (about 2 medium bananas)
6 tablespoons vegetable oil
Worlds Best Banana Bread (No Kidding)
There are few things as delicious as a warm, fresh-baked banana bread. And this is the best banana bread recipe – no kidding! It’s moist, flavorful, and perfect for breakfast, snacks, or even dessert.
Ingredients: 1 cup (250 ml) mashed ripe bananas (about 3 medium bananas) 1/2 cup (125 ml) sugar
1/4 cup (60 ml) melted butter or margarine 1 egg beaten 1 teaspoon (5 ml) vanilla extract
1 1/2 cups (375 ml) all-purpose flour 1 teaspoon (5 ml) baking powder 1/2 teaspoon (2ml ) baking soda
1/4 teaspoon (1ml ) salt Directions: Preheat oven to 350 degrees F (180 degrees C).
Grease and flour a 9×5 inch loaf pan. In a large bowl, combine the mashed bananas, sugar, melted butter or margarine, egg and vanilla. Mix well.
Sift together the flour, baking powder, baking soda and salt. Add to the banana mixture and stir just until combined. Pour into prepared pan. Bake for 60 minutes or until a toothpick inserted into center of loaf comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and finish cooling on wire rack.
Sour Cream Banana Bread
This banana bread recipe is one that you’ll want to make again and again. It’s moist, flavorful, and has just the right amount of sweetness. The sour cream adds a richness that takes this banana bread over the top.
Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup sugar
2 large eggs, beaten 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour
2 Banana Bread Recipe
If you’re looking for a delicious banana bread recipe, look no further! This recipe yields two moist and flavorful loaves of banana bread.
3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature 2 cups sugar
This recipe for banana bread comes from Natasha, who says that it’s her go-to recipe when she has ripe bananas that need to be used up. The bread is moist and flavorful, with a hint of cinnamon. It’s also easy to make, which is another bonus.