Better Banana Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
• Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine flour, baking soda, and salt in a large bowl. Beat butter, yogurt, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in mashed bananas until well blended. Pour banana mixture to flour mixture; stir just to moisten. Transfer batter into prepared loaf pan.
• Bake in preheated oven until a toothpick inserted into center of loaf comes out clean, 60 to 65 minutes. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees (F) and adjust a rack to the center position.
• Lightly butter and flour a 9-by-5-inch loaf pan (regular or nonstick).
• Whisk together the first four ingredients in a large bowl and set aside.
• Place the eggs, sour cream, butter and vanilla in the bowl of a food processor.
• Process until the mixture is homogenous, about 30 seconds.
• Break up the bananas into 1 inch pieces and add them to the food processor.
• Pulse until the bananas are broken up but not quite puréed with small chunks remaining (about six 1 second pulses).
• Add the banana mixture along with the optional mandatory nuts to the dry ingredients.
• Using a rubber spatula, fold together until the dry ingredients are just moistened and no streaks of flour remain.
• Transfer to the prepared loaf pan and bake until the top is a dark golden brown with a cracked, domed top, and a tester inserted into the center of the cake comes out clean, about 55 to 60 minutes.
• (Start checking bread after 45 minutes.) Cool for 5 minutes before removing bread from pan.
• Continue to cool on a wire rack for several minutes more.
• Serve warm or at room temperature.

Steps:

• Combine first 4 ingredients in a large bowl.
• Combine flour, sugar; add to butter mixture, stirring just till moistened. Fold in nuts, coconut and raisins.
• Pour into greased and floured loaf pan. Bake at 350 for 1 hour or untill toothpick inaerted comes out clean.
• Cool for 10 minutes; remove from pan and cool completely before storing.