Our Top-Notch Banana Bread recipe is a magnificent treat cherished by cooks old and new. It offers a sodden, delicate morsel and rich banana flavor, ideal for spending overripe bananas or hankering for natively constructed goodness. With a harmony between fixings and simple planning, it makes a brilliant brown, delicate portion. You can customize with nuts, chocolate chips, or cinnamon. Flexible for breakfast, dessert, or a bite, this banana bread will become a staple in your everyday baking practice. Fill your home with the enticing smell of newly prepared banana bread and partake in an immortal #1.
Happy baking with our exceptional recipe!
We have a great deal of necessities with regards to banana bread and we at last made a recipe that marks every one of the crates. It’s wet, delicate, somewhat tart and completely sweet — by and large around our number one. Best of all, it’s far better the following day (assuming it endures that long). Take a stab at toasting the bread and slathering with just enough salted spread. We’re almost certain you won’t ever require another banana bread recipe.
Ingredients
- 1/2 cup melted unsalted butter or vegetable oil, plus more for the grease 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
- 1/2 teaspoon 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)
Instructions
- Preheat the stove to 350 degrees F. Gently margarine one 9-by-5-inch portion container.
- Whisk together the flour, pecans, granulated sugar, baking powder, cinnamon, salt, and nutmeg in an immense bowl. Whisk together the eggs, mellowed margarine, buttermilk, hearty shaded sugar, and vanilla in a medium bowl; blend in the beat bananas. Overlay the banana mix into the flour mix as it has not yet solidified (it’s okay to expect that there are a couple of bunches).
- Empty the hitter into the buttered container and gently tap the dish on the counter to convey the player uniformly. Prepare until carmelized and a toothpick embedded into the middle tells the truth, around 60 minutes. Allow the bread to cool for 10 minutes in the dish, then, at that point, turn out onto a rack to totally cool.
| Total Time (includes cooling time) | Yield | Active | Level |
| 1 hour, 30 minutes | 1 loaf | 20 hour | Easy |
Recipe Notes
To make this banana bread sans nuts, simply leave out the walnuts and follow the remainder of the recipe as composed. While estimating flour, we spoon it into an estimating cup and level the dry overabundance. ( Scooping straightforwardly from the pack compacts the flour, bringing about dry, prepared products.)
Nutritional Info
Serving Size: 1 of 12 servings
- Calories: 290
- Total Fat: 15 g
- Saturated Fat: (6 g)
- Carbohydrates: 37 g
- Dietary Fiber: 2 g
- Sugar: 20 g
- Protein: 4 g
- Cholesterol: 52 mg
- Sodium: 223 mg