Sharons Banana Bread Recipes

EASY BANANA BREAD

Easy Banana Bread image

I watch several youngsters each day while their parents are at work. They come running when I announce it's time to cook. This easy banana bread is one of their favorite treats to help bake and eat. -Sharon Ward, King Ferry, New York

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices.).

Number Of Ingredients 8

Ingredients

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas

Steps:

In a large bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8x4-in. loaf pan. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack.

Nutrition Facts : Calories 133 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

OUR FAVORITE BANANA BREAD

Our Favorite Banana Bread image

The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and supremely moist loaf that is everything we could ever want in this classic quick bread.

Provided by Rhoda Boone

Categories Bread Dessert Bake Kid-Friendly Banana Walnut Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe Breakfast Brunch Small Plates

Yield Makes one 9x5" loaf

Number Of Ingredients 13

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped toasted walnuts
Special equipment:
A 9x5" loaf pan

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.

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