I have a whole bowl of banana's that are getting very ripe, very fast!
I need an urgent Banana bread recipe today!
Do any of you have great recipes to share with me?
A recipe that turns out moist, tasty and not too fussy and especially not with weird ingredients like Micacle Whip (ala kraft.ca)
Thanks in advance...I'm standing by with wooden spoon in one hand and other on this site!
Comment Guidelines
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.
the above Best ever Banana Bread is from Best of Bridge.... LOL I saved you the typing :)
thanks everyone! mmm now which recipe to try first?! I have enough bananas to try all of them, yahoo.
thanks again.
there is an awesome, super easy recipe in the best of the best of bridge cookbook. i'll pull it out for you tomorrow.
not sure if you know this, but you can freeze ripe bananas if you can't bake right away. just store them in a paper bag once ripe.
I've made this one a few times and the family loves it.
1 3/4 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 eggs
2/3 cup sugar
1/3 cup extra virgin olive oil
1 cup mashed bananas (about 2 large or 3 small)
preheat oven to 350.Butter and lightly flour your bread mold. Sift together the flour, baking powder,baking soda and salt. In a large bowl with an electric mixer beat the eggs with the sugar until doubled in volume. blend in the olive oil. alternately stir in the dry ingredients and the banana puree.
Bake for 55 min to 1 hour.
I have an other one that I've been meaning to try but haven't yet. It's a Christine Cushing recipe and it looks great. Let me know if you want it.
here's the one i make...it's from foodtv.com...it's fool proof and really good...it's usually gone by the next nite....
Banana Walnut Bread
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
The absolute best banana bread recipe I've come across is from "marthastewart.com" it's in the recipes section. It comes out super moist and the house smells delicious while it's baking. I found that my oven takes an extra ten minutes to fully cook. It's the sour cream that makes it. Oh, make sure you use real butter, it makes all the difference in the world when it comes to richness.
I get raves from every new person who tries it. I made it one morning before I went to work while my in-laws babysat, I came home five hours later and there was only about two inches left in the pan. Make sure you cool it a little before slicing as it falls apart while it's hot.
Good luck.
sasa
I'm at work, on my lunch break, so I don't have a recipe for you right now. When I have over-ripe bananas I peel them, put them into a ziplock and toss them into the freezer. Sometimes I don't have enough for a full recipe and this way I can accumulate until I have free time for baking. I did try not peeling them once and the peels turned black and were guh-ross to remove.
Did you try doing a search on the site?