Favorite Banana Bread Recipes

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.

Steps:

• Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

Steps:

• Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
• Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
• Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
• Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.

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:

• Preheat oven to 350 degrees, grease& flour 9x5x3 inch loaf pan.
• Combine flour, baking soda, baking powder& salt in medium size bowl.
• Beat together butter and sugar until light colored, then beat in eggs, one at a time.
• Stir in vanilla, then stir in flour mixture, a little at a time with the banana& milk.
• Add 2/3 cup nuts, and pour batter into pan.
• Sprinkle remaining nuts on top.
• Bake for 1 hour& 20 minutes or until done (when a toothpick inserted in center comes out clean).
• Cool bread in pan on wire rack for 10 minutes.
• Loosen around the edges and cool completely on rack.
• Wrap tightly& store at room temperature.
• TIP: Make sure the bananas are ripe, or the bread will be dry& crumbly.
• The riper the bananas, the moister the bread.
• Bread is better the next day.
• Freezes well- up to 6 months.

Steps:

• Heat oven to 350 degrees F.
• Grease a 9x5 inch bread pan with a piece of bunched up wax paper.
• Put a little flour in the pan, then tilt and tap the pan to coat the sides with flour. Tap out the excess.
• Sift the flour, baking powder, baking soda, and salt into a mixing bowl and then set it aside.
• With an electric mixer, cream the butter in a separate bowl.
• Gradually beat in the sugar.
• One at a time, crack each egg into a small bowl and beat them into the creamed mixture.
• Blend in the vanilla extract.
• In another bowl, stir together the bananas and yogurt until well mixed.
• Blen the dry mixture and the banana mixture into the cream mixture in thirds, alternating dry and wet to help prevent the dry ingredients from clumping.
• Fold in the chopped walnuts.
• With a rubber spatula, scrape the batter into the prepared pan and smooth the top.
• Bake the bread on the center rack for 60-70 minutes, or until the top is goldent brown and a tester comes out clean.
• Cool the pan on a wire rack for 15 minutes.
• Remove the loaf from the pan and let it cool thoroughly before slicing.
• Enjoy!

Steps:

• Remove odd pots and pans from oven.
• Preheat oven to 350º / 180º.
• Cream together butter and sugar.
• Add eggs and crushed bananas.
• Combine well.
• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
• Mix just until combined. Do not overmix.
• Pour into greased and floured loaf pan.
• Bake at 350º / 180º for 55 minutes.
• Keeps well, refrigerated.

Steps:

• Cream butter; gradually add sugar, beating with a mixer at medium speed.
• Combine flour with baking powder, baking soda, and salt, stirring well.
• Combine eggs, banana, and sour cream; stir well.
• Add flour to creamed mixture, alternately with banana mixture, beginning and ending with flour mixture. Mix until blended after each addition; stir in walnuts.
• Pour batter into greased and floured 9 x 5 x 3-inch loaf pan.
• Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pck inserted in center comes out clean. (Shield with aluminum foil to prevent excessive browning.).
• Let cool completely on a wire rack. Yield 1 loaf.

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.