Banana Bread Recipe Large Batch
- July 16, 2022
I have several recipes on my site – but I love this one for my everyday banana bread because it is extremely moist, easy, and makes a double batch! .
The Best Banana Bread ~Sweet & Savory
This recipe makes two moistest and most flavorful breads with simple ingredients and just a wooden spoon!I wouldn’t be lying if I said I make this quick bread recipe almost weekly and it never lasts more than 3 days!basic ingredients – sugar, butter, flour, eggs, baking soda and bananas, obvi.– sugar, butter, flour, eggs, baking soda and bananas, obvi.no mixer required – just grab a large bowl and wooden spoon!totally customizable – add whatever add-ins you’d like, chocolate chips, nuts, anything!Don’t throw out the liquid, it makes the bread moist and flavorful.When you get nice and ripe bananas with lots of dark spots all over, put them in the freezer.Instead, I just stick a cluster of ripe bananas, peels and all, straight into the freezer.Run hot tap water over the frozen bananas in a sink for 1-2 minutes.Nah, it’s not really that bad, and for that amazing banana bread, you won’t even mind it!Make the batter: mash the bananas, add sugar, butter and vanilla extract, and then stir in eggs.Lastly, add dry ingredients and mix until just combined.Tip To check the doneness, insert a long wooden skewer or a toothpick.Tip To keep the banana bread moist, make sure to cover it with plastic wrap or put it in an airtight container.To serve, I microwave a slice for 30 seconds or so, and it’ll taste like fresh out of oven!Wrap the cooled bread well in plastic and put it in a freezer bag.This recipe makes two moistest and most flavorful banana breads with simple ingredients and just a wooden spoon!▢ 1- 1 ½ cups (120-180g) chopped pecans optional Note: I test all my recipes with both measurements for the most precise and accurate result!In a large bowl, mash the thawed bananas with a fork or potato masher until mostly smooth.Add sugar, melted butter, eggs and vanilla extract.Optional, add chopped pecans and/or other add-ins, like chocolate chips, dried fruits.Nutrition Facts: Serving: 1 slice Calories: 181 kcal (9%) Carbohydrates: 33.5 g (11%) Protein: 2.6 g (5%) Fat: 4.5 g (7%) Cholesterol: 25.7 mg (9%) Sodium: 182.9 mg (8%) Sugar: 17.4 g (19%) * Disclaimer: All nutrition information are estimates only. .
Banana Bread Recipe (With Video)
You can mix everything in one bowl, you can vary the amount of sugar or bananas.The beauty of this banana bread recipe is you don't need a fancy mixer!You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. .
Classic Banana Bread Recipe
This Classic Banana Bread is perfectly sweet, moist, and full of flavor!You can enjoy this bread plain, with chopped walnuts, or even chocolate chips.Truth be told, I love bananas but we usually buy too many at the store and then end up with a bunch left over.Originally published in 2018, I’ve updated this post with a lot more information and step photos to help you along the way.To make this easy banana bread you’ll start out by gathering your ingredients.This will help incorporate more air into your batter which creates a lighter banana bread.Whisk together the dry ingredients: Whisking the dry ingredients separately helps to ensure that everything, especially the baking soda and baking powder, are evenly distributed into the batter.The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.Then, scoop the batter into the prepared pan and place it in the oven for about one hour or until a toothpick inserted into the center comes out clean.If you need to speed up the process and ripen your bananas quicker, simply place them in a brown paper bag for 1-3 days.The ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process.You can store this banana bread in an airtight container at room temperature for 3-4 days.While it’s not necessary to store banana bread in the refrigerator, it will help it stay fresh a little longer.When you’re ready to enjoy it, place it on the counter for several hours or overnight so that it can come to room temperature.Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.Just make sure to wipe the mixer and bowl clean before you cream your butter and sugar together. .
Banana Banana Bread Recipe
Make sure to fold in the bananas and stir the wet and dry ingredients by hand and not mixer until JUST moistened.I also grease the pan and coat it with a brown sugar-cinnamon-flour mixture, and sprinkle some oats on top for presentation.I also accidentally UNDERBAKED this recipe yesterday and found that although the middle sunk, I stuck it back in the oven and baked it, checking it every 5 minutes for doneness. .
Decadent Large Family Zucchini Bread
This time of year, I can only feed my kids so much fried, sauteed, casseroled zucchini before they are begging for this moist, decadent zucchini bread for breakfast, lunch and dinner!Now folks, I have a lot of kids, so this 4 loaf batch of quick bread is perfect for our family to eat on all week!But if you don’t have a house-full like I do, feel free to half the recipe OR make it all and freeze some or share with friends!Author Amy Roberts | Raising Arrows Ingredients 6 eggs.½ tsp baking powder Instructions Preheat oven to 325°.Bake at 325° for 60-80 minutes, until a toothpick stuck through the center of the loaf comes out clean.Notes I prefer stainless steel loaf pans from Norpro.Find these bread pans at local kitchen stores or from retailers on Amazon. .
LARGE BATCH WHEAT BREAD
Homemade bread is a favorite around my house – I have five kids so we go through a lot of it.Some people are very intimidated by making bread, but I promise that this recipe is so easy!I use instant yeast because I can buy it at Costco in bulk and it is a lot cheaper this way.Mix oil, brown sugar, salt and hot water in a stand mixer for about a minute.Add the six cups whole wheat flour and mix for 1-2 minutes.You don’t have to put these two ingredients in, but I usually do because I do feel like it improves the texture/consistency of the bread.Add the six cups of white flour and mix for 2-3 more minutes.If the dough is still too sticky, add another 1/2-1 cup white flour.Place the dough in a large, greased bowl and then cover with a clean kitchen towel.Shape into 4 loaves and place in greased (9″X5″) bread pans.Bake for about 15-20 minutes or until bread is nicely browned on top.2 Tbsp vital wheat gluten optional Instructions Mix oil, brown sugar, salt and hot water in a stand mixer for about a minute.Add the six cups whole wheat flour and mix for 1-2 minutes.If the dough is still too sticky, add another 1/2-1 cup white flour.Place the dough in a large, greased bowl and then cover with a clean kitchen towel.Shape into 4 loaves and place in greased (9"X5") bread pans.Bake for about 15-20 minutes or until bread is nicely browned on top.The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf.Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!If your house is cool, your bread will take longer to rise.The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.If you live in a warm climate, feel free to set your dough outside to rise! .