Banana Bread Recipe 7 Bananas – This easy banana bread is made with 10 simple ingredients and takes less than 10 minutes to make. Your family will use this moist banana bread recipe over and over again!
Any good homemade banana bread starts with ripe or (better) ripe bananas! You want to crush those babies completely. Use a potato masher, electric mixer, or blender for this step. You’ll need about 1/1/3 to 1/1/2 cup of mashed bananas. Measuring mashed bananas is important because bananas vary widely in size.
Banana Bread Recipe 7 Bananas
I usually put the bananas in a mixing bowl and blend with an electric mixer. I love this method because I use my mixer to mix the batter anyway – don’t mess with anything else!
Banana Bread Recipe
Jagged ripe bananas make the best banana bread! If your bananas aren’t ripe, you can fix it! Place bananas on a foil-lined baking sheet and bake in a 300ºF oven for 30-40 minutes, until the peels are black and shiny. Roasting them in the oven will make them sweet and mushy.
Inserting the measuring cup directly into the flour bag will cause too much flour to collect in the bowl, resulting in dry rusks.
If you like walnut or pecan banana bread, add 1 cup chopped walnuts to the batter when mixing in the flour.
I have made this bread several times with King Arthur’s Gluten Free Flour Measure with great success. You can also try other brands of gluten-free all-purpose flour. Make sure to measure the flour correctly.
Vegan Banana Bread The Best Moist, Fluffy Recipe! 1 Bowl Recipe
Freeze a whole loaf: Let cool completely, then wrap tightly in plastic wrap, then wrap in aluminum foil. Put in a ziplock bag. Thaw the wrapped bread in the refrigerator overnight.
Freeze individual slices: Let the bread cool completely and slice. Wrap each piece in plastic wrap, then aluminum foil, and place in a ziplock bag. Thaw the slices in the refrigerator overnight. Alternatively, open the package and microwave for 30 seconds.
Calories: 172 kcal, Carbohydrates: 38 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat Calories: 1 g, Trans Fat: 1 g , Cholesterol: 31 mg, Sodium: 219 mg, Potassium: 176 mg, Fiber: 2 g, Sugar: 17 g, Vitamin A: 70 IU, Vitamin C: 3 mg, Calcium: 21 mg, Iron: 1 mg Perfect Banana Bread Published: March 6, 2016 Modified: January 19, 2022 Author: Aena This post may contain affiliate links 68 Comments Go to recipe Banana Bread A very classic and delicious dessert! We have the perfect recipe for you! This recipe will give you delicious, mouthwatering banana bread in under an hour! Banana bread is common, but finding the right recipe online is a pain! Don’t worry, we have the perfect recipe for you! ! “This recipe makes banana bread perfect every time I try it!” It’s so easy and the steps are clear, you won’t get lost! Plus, we’ve got you covered with special chef tips to make recipes as easy as possible! ! ?Hello everyone! Today, we have a classic recipe for you! When I was a kid living in Kuala Lumpur in the 90s, there was a bakery that sold the best banana bread! I still remember my dad going there early one weekend morning and bringing us a couple of freshly baked banana bread. They smell divine and taste incredible! Since then, I’ve always tried to perfect the recipe and replicate the flavors as much as possible. If I may say so – it tastes better! Trust me, when you make it, whoever has tried it will love banana bread (and you!!). Retted RecipeEasy Homemade Bagel Recipe Follow this recipe and you’ll have perfect banana bread in less than an hour! Here are some of our chef tips to help you have the best time making banana bread today! Chef Tips? This recipe calls for baking powder and baking soda. Don’t confuse the two – they are slightly different. Baking soda is often used in recipes that call for fruit or vinegar. If your bananas are underripe, you can slightly increase the amount of sugar I wrote from ½ cup to ¾ cup (or even 1 cup if you like sweeter bread). If you don’t have ripe bananas and want to cook them faster, preheat the oven to 240°F and place the bananas on the oven tray for 15-20 minutes. capture? They look a little nasty because of the darkened skin, but bananas are perfect for this recipe! If you have a few days to prepare this recipe, then put your bananas in the fridge for 3 days – trust me, it works great! EDIT: Our lovely reader Sue asked this question and we had to include it here. He wondered if you could substitute white sugar for brown sugar. Well, you absolutely can! The only thing you need to know is that brown sugar is naturally wetter than white sugar, so adding brown sugar will make your banana bread wetter and therefore softer. If you use it in place of brown sugar, you can add about a tablespoon of fresh yogurt to the white sugar mixture! p.s. It’s a myth that white sugar is sweeter than brown sugar! Let’s take a look at today’s delicious recipes! Retted RecipeChewy White Chocolate Blondies Recipe Continue Ingredients Yield: 1 Loaf Perfect Banana Bread Printable Banana Bread is such a classic and delicious dessert! We have the perfect recipe for you! This recipe will give you delicious, mouthwatering banana bread in under an hour! Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Ingredients 3 – 4 ripe bananas, mashed 1 ½ cups flour ⅓ cup unsalted butter, melted ½ cup brown sugar 1 egg, beaten 1 tsp vanilla extract 1 tsp baking soda A pinch of salt Instructions Preheat oven to 350°F or 180°C. Sift together the flour, salt, baking powder and baking soda. Combine brown sugar and butter, using a hand mixer or stand-alone mixer. The sugar will dissolve completely. Add the beaten eggs and vanilla extract. Stir over low heat until fully incorporated into the batter. Add the mashed bananas and flour to the above mixture and mix for 30 seconds (don’t over mix or the bananas will oxidize too much). Pour the mixture into the batter. Butter a 4- to 8-inch loaf pan and bake in the oven for 40 to 45 minutes, or until a kebab inserted in the center of the loaf comes out clean. Let the banana bread cool on a rack before removing it from the pan. .Notes 1. This recipe calls for baking powder and baking soda. Don’t confuse the two – they are slightly different. Baking soda is often used in recipes that call for fruit or vinegar. 2. If your bananas are not very ripe, you can increase the amount of sugar I wrote from ½ cup to ¾ cup (or 1 cup if you want a very sweet loaf). 3. If you don’t have ripe bananas and want to cook them as quickly as possible, preheat the oven to 240°F and place the bananas on the oven tray for 15-20 minutes. capture? They look a little nasty because of the darkened skin, but bananas are perfect for this recipe! 4. If you still have a few days to make this recipe, put your bananas in the fridge and let them sit for 3 days – trust me, it works great!
Nutritional Information: Yield: 6 Servings: 1 Serving Size: Calories: 345Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 291mgCarbohydrates: 57gSugarte: 3gSugarte: 25g© Chef Scrambled If you love this delicious banana bread recipe, you’ll love our Cinnamon Roll French Toast Rolls recipe! It’s super easy to make and tastes like cinnamon rolls without any hassle. Plus, you don’t even need a stove! Stovetop Tandoori Tikka Naan Pizza Quick and Easy Dried Tomato and Garlic Pasta 147.6k Reader Interactions Comment Courtney Dearth Dec 16, 2020
Marbled Banana Bread
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