Best Buttery Banana Bread Recipes

BUTTERY BANANA BREAD

Steps:

• Preheat oven to 350°F Lightly grease loaf pan or put liners in muffin pan.
• In medium bowl, combine flour, baking soda and salt; set aside.
• In large bowl, add 2 bananas and sugar. Whip for a good 3 minutes until light & fluffy. Add melted butter, eggs and vanilla; beat well scraping sides. Mix in dry ingredients until just blended. Mash other 2 bananas so they still have a bit of texture and fold into.
• Pour batter into loaf pan or muffin cups.
• Bake for 1 1/4 hours if in loaf pan. Approx 15-20 minute if large muffins. Check with toothpick.
• Cool for 10 minutes then turn out loaf or pull muffins out of pan to cool completely. Dust with powdered sugar.
• Optional, toast bread slices.

BANANA WALNUT BREAD PUDDING/BUTTERY RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat the oven to 350ºF.
• Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
• Place the cubed bread in a large mixing bowl.
• In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
• Using a rubber spatula, toss to evenly distribute the butter.
• Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
• Pour the cream mixture over the bread cubes and stir to combine.
• Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
• Stir in the mashed bananas and walnuts.
• Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
• Prepare the Buttery Rums Sauce while the pudding is baking.
• BUTTERY RUM SAUCE:.
• In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
• Remove from the heat immediately; do not allow the sauce to boil.
• Add the rum, stir to combine, and allow to cool slightly.
• Serve warm with Banana Walnut Bread Pudding.
• (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
• PRESENTATION:.
• Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
• Serve warm with Buttery Rum Sauce and whipped cream, if desired.

BUTTERY BANANA NUT BREAD

Steps:

• Preaheat oven to 350F.
• Cream together softened butter and sugar in a mixer at medium speed until lightly fluffy.
• Add eggs one at a time, waiting a few moments after each addition to give time to blend.
• Add the dry ingredients alternatively to the mixer with some of the banana, allowing each to blend before adding some of the other.
• When all is mixed, fold in the chopped nuts.
• Grease sides and bottom of a 9x5-inch loaf pan and add batter to it.
• Bake in preheated oven for 1 hour or until it tests clean with a toothpick.
• Cool on a rack 10 minutes, then remove from pan to finish cooling.
• Dust with confectioners sugar (if desired), or you may use your favorite glaze (optional).
• Store unused portions in refrigerator, wrapped in foil.

BUTTERY BREAKFAST BANANA BREAD

Steps:

• Mix all ingrediants and pour into a greased bread pan.
• Bake at 300 for 1 hour and 15 minutes.
• Test for doneness with a toothpick. Sometimes it will need 10-15 more minutes. Let cool before removing from pan.

WHOLE WHEAT BUTTERY BANANA BREAD

Steps:

• Prepare (3) small loaf pans or (1) large loaf pan with the cooking spray.
• Combine first 4 ingredients in a large bowl.
• Combine sugar and next three ingredients in another bowl; add to flour mixture until dry ingredients are moistened.
• Pour batter into prepared pans.
• Bake at 350 for 30-50 minutes or until a tooth pick inserted in center comes out clean.
• Cool in pan for 10 minutes, remove and cool completely on wire rack.
• ENJOY.

BUTTERY BANANA NUT BREAD

Steps:

• 1. Cream well butter and sugar with mixer, low speed. Add eggs, mixing on low for a good minute.
• 2. Sift dry ingredients together. Add in turns with bananas to creamed mixture, mix further until batter is well blended and smooth. Add walnuts, mixing until dispersed in batter.
• 3. Pour batter into well greased loaf pan, place in pre-heated oven (350F/180C) for 40 minutes, or until toothpick comes out clean. Remove from oven to cooling rack for 1-2 hours.
• 4. Key trick: After cooling a bit, place foil tightly on top of loaf pan for overnight rest. Then remove from pan, and bread is easily slice-able from there. Store in foil, or air-tight container.