Banana Bread From Linda Recipes

LINDA'S BANANA BREAD

Linda's Banana Bread image

The best banana bread recipe that was given to my mom on her wedding day by a family that owned the bakery she lived above in Santa Paula. It is perfectly moist and has great flavor.

Provided by Shonie chelle

Categories Quick Breads

Time 1h10m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups flour
2 tablespoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
2 teaspoons cinnamon
1 cup mashed well rippened banana
2 eggs, well beaten
1/3 cup oil

Steps:

Combine dry ingredients. Combine eggs, oil and bananas, add to dry ingredients. Beat until smooth. Bake in loaf pan at 350 degrees for 1 hour. Let cool. Serve warm or room temperature.

Nutrition Facts : Calories 376.8, Fat 14.2, SaturatedFat 2.4, Cholesterol 70.5, Sodium 633.8, Carbohydrate 57.6, Fiber 2.1, Sugar 25.5, Protein 6.2

THE BEST BANANA BREAD

The Best Banana Bread image

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

Ingredients

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

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.

LIVESTRONG BANANA BREAD

Livestrong Banana Bread image

This is the recipe that Lance Armstrong's mom used for the banana bread she fed him while he was growing up and racing. It's from her book No Mountain High Enough. As she describes this bread, "It is not just good, it's WAY good. It's forget your middle name good."

Provided by Kater

Categories Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup buttermilk (preferably not lowfat)
1 1/2 teaspoons baking soda
2 cups flour
2 mashed ripe bananas
1/2 teaspoon salt
1/2 cup chopped nuts (walnuts or pecans)
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees.
Cream butter, sugar, eggs, bananas and vanilla together into a lovely, ooey-gooey mess.
Mix the buttermilk and soda together and add to the sweet, creamy banana mess.
Gradually add the flour and salt and mix well.
Add chopped nuts.
Pour into a greased and floured loaf pan and bake for one hour or until center is cooked.

Nutrition Facts : Calories 3758.8, Fat 142.6, SaturatedFat 68.1, Cholesterol 676.8, Sodium 4567.6, Carbohydrate 575.1, Fiber 19.1, Sugar 345.6, Protein 61.9

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