Best Jacked Up Banana Bread Recipes

JACKED UP BANANA BREAD

Jacked up Banana Bread image

I found this recipe on the Smitten Kitchen blog, and I wanted to post it here, because it is so easy (you don't need a hand mixer and it is a one-bowl recipe), and it is seriously one of the best banana breads I have ever tasted. The title is great too! Notes: I did add the baking powder from the original recipe, I also added measurements to the salt, cloves, and bananas, and the original recipe called for an 8x4-inch pan. I usually double the recipe, use unsweetened applesauce for half of the butter, and I have used Cruzan vanilla rum for the alcohol part before. This bread is very good. VERY good. VeRy, vErY, very, VERY good. ;) Thank you Deb!

Provided by Greeny4444

Categories Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

3 -4 bananas, smashed (about 1-1/2 cups)
1/3 cup salted butter, melted (5 1/3 Tablespoons)
3/4-1 cup brown sugar, not packed (I use 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon Bourbon (optional)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/2 cups flour

Steps:

Preheat the oven to 350°F
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, vanilla, and bourbon, then the spices.
Sprinkle the baking soda, baking powder, and salt over the mixture and mix inches
Add the flour last; mix until all the flour is incorporated.
Pour mixture into a greased 9x5-inch loaf pan.
Bake for one hour, or until a tester comes out clean.
Cool on a wire rack for 15 minutes. Remove from pan and cool completely before slicing.

Nutrition Facts : Calories 2262.2, Fat 69.9, SaturatedFat 41.4, Cholesterol 374, Sodium 2601, Carbohydrate 388.8, Fiber 15.9, Sugar 203.9, Protein 30.4

THE BEST BANANA BREAD

The Best Banana Bread image

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

Provided by Food Network Kitchen

Time 1h30m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

Steps:

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.