Best Banana Bread Recipe King Arthur
- October 13, 2021
Spoon the batter into the prepared loaf pan, smoothing the top.Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). .
King Arthur Flour's Banana Crumb Muffins Recipe
The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla. .
Whole-Grain Banana Bread
If you'd like to reduce the fat in this recipe, try any of these substitutions, which will yield a loaf very similar in texture and moistness to the original:. .
Whole-Grain Banana Bread
And if there’s a crowd of recipes any larger than that of banana bread, we haven’t found it.EVERYONE has a favorite banana bread recipe, be it your grandma’s, something you learned in middle school life skills class, or the latest online celebrity version.Bottom line: banana bread recipes are ubiquitous; heck, we have a baker’s dozen of ’em on our own website alone.We think this particular banana bread offers the best combination of flavor, texture, and versatility we’ve ever experienced.Brown sugar adds a note of caramel, while toasted walnuts and a touch of cinnamon lend depth to the bread’s taste.This banana bread's fine crumb holds just enough moisture to give it a soft, rich mouthfeel without edging into sogginess.And the loaf is perfectly balanced between light and heavy — nicely dense, with just the right amount of heft.The basic ingredients — flour, sweetener, fat — are endlessly interchangeable.The basic recipe calls for a 50/50 blend of all-purpose and white whole wheat flour.Or substitute honey, maple syrup, or the liquid sweetener of your choice; read on for our test kitchen tips.How about lowering the fat in the recipe by swapping out applesauce for part of the oil — or yogurt for all of it?Thankfully, the bananas and sweetener in the bread give it enough moistness to help counteract some of the toughening effect inherent in fat reduction; see our substitution details at the end of this post.And we haven’t even started to consider mix-ins: chocolate or cinnamon chips, diced dried apricots, toffee bits… In short, this recipe is the perfect blank palette, awaiting any creative adjustments you’d care to make.Is your own favorite banana bread recipe a winner, garnering rave reviews everywhere you take it?Just as there’s enough love in your heart for each of your children to receive equal portions, thus it is with humble banana bread: there's plenty of room at the top for more than one favorite recipe.1 tablespoon (13g) sugar mixed with 1/2 teaspoon ground cinnamon, for topping.In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.Mix together the topping —1 tablespoon sugar and 1/2 teaspoon cinnamon — and sprinkle it over the batter.Check the bread at 45 minutes; if it appears to be browning too quickly, tent it with aluminum foil.Reduce (or change) the sugar: If you want to reduce the sugar in the recipe, start by lowering it by 25%, from 1 cup (7 ounces) to 3/4 cup (5 1/4 ounces); the bread will (obviously) be less sweet, and also a bit less tender.In the meantime, please share your banana bread thoughts — and what makes your recipe the best ever — in comments, below."I'm ashamed, KAF, that I doubted you when I opened your site to your 2018 recipe of the year and - TAH DAH!This is absolutely a banana bread recipe worth gifting and it's so incredibly easy! .
Moist Gluten Free Banana Bread with Chocolate Chips & Walnuts
This easy Gluten Free Banana Bread recipe is filled with mini chocolate chips and walnuts.This recipe is practically foolproof, and it is freezer-friendly if you can actually keep the family from devouring the entire loaf instantly.When I am working on the computer, I’m usually researching a recipe, writing a blog post, checking out Pinterest, keeping up with Facebook, and like ten other things.One day I was looking at a recipe on the King Arthur Flour website.This was clearly unacceptable, and anything deemed “Recipe of the Year” seemed like a good place to start.And the tab is still open because I’ve been testing different variations to see if it truly was the best recipe to use as my starting point.I’m happy to just have a slice plain with my Mocha Almond Protein Blended Cold Brew to start my day.But it says you can substitute their brand of gluten free flour blend in the recipe with no other changes needed.This information is solely based on my research and personal experience, and I provide it as a courtesy to my readers.Please consult your doctor or medical professional for any questions as it relates to your needs, particularly if you have celiac disease or a severe gluten allergy or intolerance.The first couple of times I made this recipe, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Blend.Since this recipe has proven to be quite flexible (once I even forgot the oats), I wanted to test the basic combination of brown rice flour, potato starch, and tapioca starch, plus xanthan gum.So over time, I have swapped a few ingredients here and there to give this gluten free banana bread recipe a more robust flavor.This gluten free banana bread recipe is pretty straightforward!Melted butter – be sure it has cooled slightly so you don’t scramble the eggs.Gluten free flour – see the information above and the recipe card for the variations that have been tested.Scroll down to the printable recipe card for the full quantities and details.In a large bowl, whisk together the banana, butter, maple syrup, brown sugar, eggs, and vanilla.Sir in the oats, walnuts, and mini chocolate chips, and pour the batter into the prepared loaf pan.Bake for 70-80 minutes, or until a toothpick comes out with only a few moist crumbs attached, or the internal temperature is about 205°F.Here are some easy tips to make sure your chocolate chip banana nut bread comes out perfectly!So while I can’t guarantee that every all-purpose gluten free flour blend will work, I’d feel confident experimenting.I’ve made this recipe multiple times with different flour blends and always had success.So while I can’t guarantee that every all-purpose gluten free flour blend will work, I’d feel confident experimenting.For glass or stoneware pans, typically you want to lower the temperature and bake it a little longer.For glass or stoneware pans, typically you want to lower the temperature and bake it a little longer.You’ll want to check it at about 60 minutes and see if it is starting to brown too quickly on top.Your gluten free banana walnut bread will stay moist if you keep it tightly wrapped once it has cooled completely.This Moist Gluten Free Banana Bread is Hard to Beat!Gluten Free Banana Bread with Chocolate Chips and Walnuts This super moist Gluten Free Banana Bread recipe is so easy and pretty much foolproof.Mini chocolate chips and walnuts make it extra tasty, too!Servings: 12 Print Cook Mode Prevent your screen from going dark Ingredients 2 cups mashed overripe bananas (about 4-5).(Preheat to 325°F for a glass or stoneware pan and add 10-15 minutes to the baking time.).In a large bowl, whisk together the bananas, melted butter, maple syrup, brown sugar, eggs, and vanilla extract until well combined.Add the oats, walnuts, and mini chocolate chips and stit until combined.Check it at about 60 minutes and if it is browning too much on top, cover it with aluminum foil.It is done when a toothpick inserted into the center comes out nearly clean with only a few moist crumbs attached. .
Sourdough Banana Bread
Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.Remove the bread from the oven; a long toothpick or thin paring knife inserted into the center should come out clean, with a few wet crumbs clinging to it. .
Recipe of the Year 2018: King Arthur Flour's Whole-Grain Banana
When a wonderful baking resource like King Arthur Flour bestows the title of “Recipe of the Year” on one of its creations, I sit up and take notice.That is particularly true for me because I was so in love with their lemon bliss bundt cake winner for last year.I remember reading in one of the sections of Rodriguez’ book that one of the questions HBK routinely asks trainee applicants (who are mostly immigrants) is what breads they already know how to bake.Invariably, she wrote, applicants list banana bread.Apparently, that bunch of overripe bananas that sits on our counters is one of those six degrees (or less) of separation that link bakers the world over.For example, I found a recipe for “I Be Jammin’ Jamaican Banana Bread.” That one made me laugh.Mix mashed banana, oil, sugar, eggs and vanilla together.Put the batter into your pan and bake in a 350 degree F. oven for 75 minutes or until the bread feels set on the top.Your bread will be done when it reaches 205 degrees F. when the thermometer is inserted in the center of the cake.Remove the bread from the oven and let it cool in the pan for about 15-20 minutes.Then, turn your bread out onto a rack to cool it completely before cutting.I found the bread a bit soft for cutting on the first day.
Gluten-Free Banana Bread Recipe
It’s soft and moist and has a straightforward banana flavor that’s enhanced only by a touch of vanilla.Gluten is an elastic protein found in wheat (and barley and rye) that gives structure and a satisfying chewiness.Without it, gluten-free baked goods have the potential to be dense, crumbly, and disappointing even if the flavor is on point.With the right recipe, you can end up with a final product that is just as good or, dare I say, even better than the gluten-filled version.The best candidates for easy gluten-free transformation are recipes that don’t rely on the structure and chewiness that gluten provides.It gets its moistness from the mashed bananas, structure from the egg, and chewiness from the melted butter—the flour contributes less than 50 percent of what it takes to make this loaf!Years ago, you’d have to pull together different combinations of grains and ingredients for gluten free baking.Make it dairy-free: If you’re dairy-free and avoiding butter, use equal parts coconut, olive, or vegetable oil instead. .