Banana Bread
This banana bread recipe creates the most delicious, moist loaf with loads of banana flavor. Why compromise the banana flavor? Friends and family love my recipe for banana bread with yogurt and say it's by far the best! It tastes wonderful toasted. Enjoy!
Our most popular banana bread is moist, delicious, and absolutely packed with banana flavor. This Allrecipes community favorite will quickly become your go-to banana bread recipe!
Banana Bread Ingredients
You likely already have all the ingredients you'll need for this recipe for no sugar banana bread on hand. If not, here's what to add to your grocery list:
· Flour: All-purpose flour gives the banana bread structure.
· Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise.
· Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.
· Butter: A stick of butter lends richness, moisture, and irresistible flavor.
· Brown sugar: Brown sugar sweetens things up and adds a hint of warmth.
· Eggs: Eggs act as a binding agent, which means they hold the batter together.
· Bananas: Of course, you'll need bananas! Choose overripe bananas.
How to Make Banana Bread
You'll find the full, step-by-step recipe for banana bread with sour cream for vegan banana bread below — but here's a brief overview of what you can expect when you make this simple banana bread:
1. Combine the dry ingredients in one bowl.
2. Beat the butter and sugar in another bowl. Add the eggs and mashed bananas.
3. Add the wet mixture to the dry mixture.
4. Pour the batter into a loaf pan and bake in a preheated oven.
How to Make Banana Bread Moist
This banana bread is super moist thanks to butter, eggs, and brown sugar (which adds more moisture than white sugar). Plus, mashed bananas have plenty of moisture on their own. Make sure you store the banana bread properly to keep it moist for several days.
How Long to Bake Banana Bread
This recipe for sour cream banana bread for keto banana bread should be perfectly baked after about an hour in an oven preheated to 350 degrees F. You'll know it's done when a toothpick inserted into the center of the loaf comes out clean. Make sure you let the bread sit in the pan for about 10 minutes before turning it out. Otherwise, it might not stay in one piece.
How to Store Banana Bread
Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread on top of it, then cover the loaf with another paper towel. Seal the container tightly.
How Long Does Banana Bread Last?
Banana bread will last for about four days at room temperature. If you freeze it, banana bread will last two to four months.
Can You Freeze Banana Bread?
Yes, you can freeze banana bread! Wrap the cooled loaf tightly in one layer of storage wrap, then one layer of aluminum foil. You can also freeze each slice individually if you don't plan to thaw the whole loaf at once.
Allrecipes Community Tips and Praise
"This was a very simple and quick recipe to make," according to LESLIE J. "I only added one teaspoon of vanilla extract just because I like the flavor of vanilla. It has a firm crust with a moist middle."
"Simple recipe for banana bread with sour cream that never fails," says Jheley. "We Love it! It's now my go-to! I've added nuts, vanilla, cinnamon and chocolate chips (not all at once, but as variations just to experiment a bit and they've all been great) I've also made them as muffins and it literally never fails!"
"This turned out so yummy," raves Britt Pfaff. "I'm pretty sure this is the recipe for banana bread without eggs I use every year but always forget! The only change I made was adding vanilla extract and walnuts. I doubled the recipe for eggless banana bread to make two loaves and my 6-year-old daughter loved making it with me!"
Ingredients
teaspoon baking soda= 1
cups all-purpose flour = 2
eggs, beaten = 2
cup brown sugar = ¾
cup butter = ½
teaspoon salt = ¼
cups mashed overripe bananas = 2 ⅓
Directions
Preheat the 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 brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts (per serving)
| 229 | Calories |
| 9g | Fat |
| 35g | Carbs |
| 4g | Protein |
To start off at least a little more appetizing, I prepared some strawberries and sliced the bananas into thin rounds. I then added two tablespoons of olive oil to the mix, then mixed with my hands until combined. The mixture seemed somewhat dry (it was), but it was still edible without any issues. After mixing everything together, I baked in the preheated oven for about forty minutes. After thirty minutes, I added another two cups of warm water and stirred well for an additional five minutes. Once again, no significant problems occurred, yet the cake turned out quite nice. A few days later, here is what I had ready to eat: The perfect slice of fluffy cake. It tasted wonderfully rich with sweet, fresh berries. These were the best of both worlds – soft and decadent all at once!
If you are looking for something quick and easy in your morning cup of coffee or afternoon tea, this would be a great choice for you! When you feel up a bit hungry for something light and filling as possible, just add milk and bananas for a much healthier option. Don’t forget the cocoa powder, which makes this even better!
Ingredients Needed
8 oz cream cheese softened 1/3 cup whole milk 1 tsp ground cinnamon 2 tbsp butter or margarine 3 eggs at room temperature ½ tsp vanilla extract 2 tsp pure sugar 2 large bananas mashed finely 1 tsp baking soda ¼ cup unsweetened shredded coconut 4 cups old fashioned oats ½ cup unsweetened shredded coconut flour or psyllium husk
How to Make
The first step would be to measure out eight ounces of ice cold milk. You can use whey or low fat milk if you wish (I prefer full fat). Then, blend one teaspoon of ground cinnamon in a blender until smooth. Add half of the cold milk to the blender; mix until blended. Set aside to cool slightly then pour over three tablespoons of butter and beat until fully incorporated. Place the remaining one-fourth cup of milk to the freezer while you work on making the other four ingredients. Peel and chop the bananas into small chunks. Stir them into the milk/butter mix. Pour the vanilla extract and continue beating until incorporated properly. Mix in the sugar and blend. Once the bananas have been completely blended, pour the mixture over your frozen ice chest. Let sit for at least twenty minutes before serving. Blend the remaining two tablespoons of milk well. Scoop out the ice chest with cloths and freeze overnight. Uncover and allow the mixture to rise in thawing temperatures for the next step. Soak the bag of crushed up bananas in boiling water for ten minutes. Drain and put through a fine grater. Strain the liquid from the strained banana pieces. Combine the rest of the ingredients in a separate bowl. Whisk together to form a thick paste. Press down lightly so that each ingredient blends in well. If necessary, use rubber spatulas, spoon, or whisk to prevent sticking. Use a double boiler if needed. Heat and let cook according to directions on the package. Keep in mind the amount of time you’re allowed to let the products settle before adding them to the batter. Bake at 375° F for fifteen minutes. Cool for ten minutes before spreading into pans and letting cool until firm. Serve warm.
The Bottom Line
Making banana bread is not difficult in fact it takes very little time. All you have to do is whip up this simple process! Enjoy and celebrate your new addition to the family! Who doesn’t love a good sandwich?
Originally published on Medium.com
This article was originally published on Illumination by Caitlin Kelly. Please click the link below to read original post.
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