Best Margies Disappearing Banana Bread Recipes
THE BEST BANANA BREAD
The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
THE BEST BANANA BREAD
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
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.
MAGGIE'S BANANA BREAD
This recipe makes for the moist banana bread ever! The same recipe can be used for zucchini bread, pumpkin/chocolate chip/walnut bread, or whatever creation you desire! Just swap out the 2C of banana for whatever else.
Provided by Halfwaybroken7
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs and sugar until light and fluffy.
- Add in all of the remaining ingredients and mix until combined.
- Grease two 1 lb loaf pans and divide mix between the two (can also use 6 mini loaf pans instead).
- Bake at 350 degrees for 1 hour (if doing mini loaf pans, do 30-35 mins).
- Let cool on cooling racks.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 502.1, Fat 32.5, SaturatedFat 4.4, Cholesterol 77.2, Sodium 534.7, Carbohydrate 45.4, Fiber 2.4, Sugar 5.4, Protein 7.9
MARGIE'S DISAPPEARING BANANA BREAD
Originally baked by Margie a friend of my girlfriend. I use mini loaf pans because it is so much easier to hand out small personal loaves rather than slice. Quality Greek yogurt may be used in place of the sour cream.
Provided by Jim Cooper
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350.
- 2. Add sugar to softened butter, then eggs and vanilla. Next add flour, salt, baking soda and bananas.
- 3. You may add nuts or forget altogether.
- 4. Bake at 350 degrees for about 45 minutes. A single loaf pan works but I use mini loaf pans.
- 5. When a toothpick comes out clean it is done.
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