Best Banana Bread Recipe Melted Butter
- January 20, 2022
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.Wondering how to freeze, store and thaw your banana bread? .
Best Banana Bread Recipe
Best Banana Bread Recipe is so easy to make and super soft and moist!Since I have already shared with you my family's favorite Chocolate Chip Banana Bread it was time to give you my very best classic recipe as well!Then, take a second step and store it in a large zip top freezer bag or a plastic container with a tight fitting lid.The first step is to preheat your oven and prepare a loaf pan with non-stick cooking spray or grease with butter.This will include the flour, sugar, baking soda, salt, and cinnamon.In a separate bowl melt your butter in the microwave, then add in the bananas and mash until mostly smooth.**NOTE: You can also mash your bananas with the melted butter in your stand mixer if preferred.If you'd like to freeze this then allow it to cool completely at room temperature on a plate or wire rack once it comes out of the oven.To thaw the bread, remove from the freezer and allow it to come to room temperature, covered on the counter.Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.In a second large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon.Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.NOTES ON STORING THIS BREAD: To keep your bread moist, allow it to cool completely then wrap in a layer of plastic wrap and then store in a freezer size zip-top bag, or a large plastic container with a tight fitting lid.NOTE ON ADDITIONS: You can add 1 Cup of chopped nuts or chocolate chips to the batter before baking if desired. .
Classic Banana Bread (Moist and SO Easy!)
This classic banana bread is moist and rich, ready in 1 hour and uses no mixer.It’s a great way to use up over-ripe bananas, perfect with a light smear of salted butter, and alongside a cup of coffee!My kids will randomly go through fruit phases; for a couple weeks they’ll inhale 1-2 apples a day.There are literally hundreds of thousands of banana bread recipes out there, and some take the added step to cream together softened butter and sugar, which isn’t bad by any means.Plus it’s flecked with warm cinnamon and nutmeg to really bring home that comfort food flavor.I like to use both baking powder and soda, as I feel it gave the best texture and rise with a nice rounded top.Mine usually takes about 47 minutes, but just check it to see if a toothpick inserted in the center comes out clean or with just a few moist crumbs.Banana bread certainly isn’t difficult to make, but there are a few handy things to know when it comes to baking this recipe, and the ingredients.To thaw, I add them to a colander or mesh strainer and let them sit in the sink for a few hours.They’ll look pretty gross when thawed, and might give off some liquid, but will work perfectly in this bread!Over time, leavening agents (which is what baking soda and powder are) lose their efficacy, and won’t give your quick bread a good rise and texture.If you’re unsure if your baking soda or powder are still good, drop a pinch in some hot water.– if you prefer, or don’t have any butter, an equal amount of vegetable oil can be substituted.SPICES – feel free to play around with the amount of the cinnamon and/or nutmeg in this recipe.Leftover bread should be kept in a bag at room temperature, and consumed within 3 days for best texture. .
Joy's Easy Banana Bread Recipe
I did add a couple of my favorite ingredients and it turned out oh so good.Before baking I sprinkled more chopped walnuts and brown sugar on top.The bread itself turned out to be a smaller loaf than what I've made in the past, and it was easy to make because of the few ingredients it called for.This baked longer than an hour in my oven...had to add about another 15-20 mins.The bananas I had were quite small so I used 4, I only had self raising flour so omitted the baking powder and salt, and added 5ml of vanilla extract.I followed directions exactly but only had 1/2 cup of sugar on hand but it still had just the perfect amount of sweetness thanks to the bananas!Rating: 5 stars I am 85 years young and I make this banana bread for my wife who can no longer cook.I do all of the meals, but she really loves Joy's banana bread and It is so easy to make.Rating: 5 stars My wife and I love this, and we made some slight modifications which we believe incredibly enhance the original, already excellent recipe.To the batter, add 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract, in addition to chopped walnuts, chopped pecans, dried cranberries, and pepitas/pumpkin seeds.Prior to pouring the batter into the loaf pan, spray cooking spray on the bottom, then rub a thin layer of butter directly from the stick.Add chopped walnuts, chopped pecans, dried cranberries, and brown sugar to cover the bottom of the pan, followed by another thin layer of cooking spray for adequate toasting.Place the pan in the oven to toast the bottom layer for 10 minutes (also at 325 degrees.).Remove from the oven and add the batter, then bake as directed. .
The Best Banana Bread Recipe (ever.)
With a perfectly moist texture, a slightly crunchy top and room for mix-ins galore, I know you’ll love it too!I will say that I’ve made it with whole wheat pastry flour with wonderful results, as well as with half or all coconut sugar replacing the white and brown.Mini chocolate chips are a wonderful addition (I did a cup,) and you can bake this in an 8×8 square pan if you want to make more of a snack cake.But, each time I made it I shared slices with friends and family who all started writing me asking for the recipe.After emailing it 2 or 3 times I decided I’d just blog it anyway even if none of you want another banana bread recipe.I usually make 2 or 3 loaves at a time as it’s the perfect gift for new parents, (I brought a loaf to my friend who just had a baby a couple weeks ago,) it’s just the thing to offer guests, and have you ever had a banana bread sundae?Also- did you know you can bake this recipe in jars to make for the cutest and yummiest gifts?Grease or spray a 9 inch loaf pan, set aside In a large bowl whisk together the melted butter, and sugars.Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined.Pour batter into prepared pan and bake 60 minutes or until crust is golden brown and a toothpick inserted into the center comes out clean. .
Moist Banana Bread Recipe – If You Give a Blonde a Kitchen
Melted butter makes a rich, flavorful bread and brown sugar adds sweetness.To make banana bread you will need flour, baking soda, salt, brown sugar, melted butter, eggs, vanilla and ripe bananas.Preheat oven to 350 F. Line a 9-inch by 5-inch loaf pan with parchment paper.Dry ingredients include flour, baking soda and salt.Dry ingredients include flour, baking soda and salt.Bake for 1 hour at 350° F. Banana bread is done when a toothpick inserted in the center comes out with little to no crumbs.Four to five medium bananas provide plenty of flavor and moisture in bread.Banana bread should be stored covered or in an airtight container at room temperature for up to five days.However, keeping the bread in the refrigerator can help it last longer (up to a week).Defrost in the refrigerator before bringing to room temperature and serving.Defrost in the refrigerator before bringing to room temperature and serving.Banana bread lasts at room temperature for up to five days if tightly wrapped or stored in an airtight container.: Banana bread is done when a toothpick inserted in the center comes out clean or with little crumbs on it.Freeze overripe bananas in the peel and when you are ready to use them in your recipe, place them in a bowl at room temperature to defrost.If you try this recipe be sure to tag @ifyougiveablondeakitchen on social media so I can see your creations., ½ cup (113 g or 1 stick) unsalted butter, , melted., ¾ cup (150 g) packed light brown sugar.½ cup (60 g) chopped walnuts or chocolate chips (optional) Instructions Preheat your oven to 350º F.
Line a 9×5-inch loaf pan with parchment paper, lightly grease with nonstick spray.In a medium bowl, whisk together flour, baking soda, and salt.In a large mixing bowl, combine the butter and brown sugar.Pour the mashed bananas into the butter mixture and beat until well combined, about 90 seconds.Transfer the batter to the prepared pan and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out with a few dry crumbs.Defrost in the refrigerator before bringing to room temperature and serving.At higher altitudes, I suggest adding an extra banana for more moisture.Suggested tools to make banana bread: Kitchen scale : Weighing your ingredients is more accurate than measuring them with cups. .
Quick & Easy Banana Muffins
Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good.I’ve been searching for the perfect EASY banana muffin recipe since my daughter, Noelle, began eating solids.These quick and easy banana muffins bake in 30 minutes, so if you need to be in and out of the kitchen FAST (um, don’t we all?This banana muffin recipe requires a handful of basics like flour, sugar, and milk.I love using melted butter in baked goods and though I was afraid these banana muffins would taste too dense without creaming softened butter (which incorporates air), that’s not the case at all.Bananas, vanilla, salt, cinnamon, and nutmeg: These guys lend most of the flavor.I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem.Use a little fat (butter), brown sugar, and plenty of bananas for lots of moisture and flavor.Peel and break them into chunks, place in your mixer, and beat until mashed.And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. .
Banana Bread Recipe
This classic banana bread recipe is easy to make and a family favorite!Yes, I get excited about banana bread because it is one of my favorite things to bake and eat.Who doesn’t love a warm slice of banana bread slathered in butter?I have baked and eaten A LOT of banana bread in my days.Banana bread that will remind you of your mom’s recipe or your grandma’s recipe…but even better.To freeze bananas, peel them and put them in a freezer bag.I lay them in a single layer so they don’t stick together and press all of the air out of the bag.Make sure you write the date, cup amount, and frozen bananas on the bag so you know what is inside.If you use the smaller loaf pan, it will most likely take 5-10 minutes longer to bake.Both work well, the loaves will just be a little different in size, just make sure you watch the baking time.I love this recipe because you don’t even need a mixer, you can make it by hand!For the dry ingredients, I whisk together all-purpose flour, baking soda, salt, and a little cinnamon.For the dry ingredients, I whisk together all-purpose flour, baking soda, salt, and a little cinnamon.I use melted unsalted butter AND oil in this banana bread recipe.The butter provides a rich, buttery flavor and the oil makes the banana bread super moist.I use melted unsalted butter AND oil in this banana bread recipe.The butter provides a rich, buttery flavor and the oil makes the banana bread super moist.This recipe uses ALL brown sugar to sweeten the banana bread.I love the hint of rich caramel flavor the brown sugar adds and it makes the banana bread extra moist.This recipe uses ALL brown sugar to sweeten the banana bread.I love the hint of rich caramel flavor the brown sugar adds and it makes the banana bread extra moist.To give the banana bread a sweet crunchy top, you can sprinkle the batter generously with turbinado sugar before going into the oven.To give the banana bread a sweet crunchy top, you can sprinkle the batter generously with turbinado sugar before going into the oven.Our family loves chocolate chip banana bread, it is always an extra special treat!If you don’t eat the entire loaf after it comes out of the oven, here are some tips for storing banana bread.If you live in a super humid climate, you can store your banana bread in the refrigerator.To defrost frozen banana bread, simply thaw at room temperature before slicing and serving.Your house is going to smell amazing while this bread is baking in the oven.Enjoy a thick, warm slice with butter and you will be in banana bread heaven!1/4 cup unsalted butter melted and slightly cooled.Turbinado sugar optional Instructions Heat your oven to 350°F.Grease a loaf pan with nonstick cooking spray and set aside.In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.In a large bowl, mash the ripe bananas with a fork.Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.Remove the pan from the oven and set on a wire cooling rack.Run a knife around the edges of the bread and carefully remove from the pan. .
One Bowl Banana Bread
I love to have a slice (or two) of this hearty banana bread with my morning coffee.Like my One Bowl Brownies, you can make this recipe quick and easy, without dirtying lots of dishes.Just mix everything together, put it in the oven, and you can enjoy this tasty classic bread in an hour.Thanks to ripe and mashed bananas and melted butter, you will have a perfect moist bread with delicious buttery flavor.A good balance of wet and dry ingredients makes it soft and hearty.If you have some overly ripe bananas at home that no one wants to eat, they will be perfect for this recipe!The main reason is when bananas get brown and ripen, the sugars inside starts to break down, making them sweeter and releasing delicious aroma.So don’t be afraid to use soft and dark brown bananas, they will make the best bread!But before we start, let’s preheat the oven to 350°F, grease a 9×5 inch loaf pan, and set it aside.Add sugar, eggs and vanilla extract and whisk again (Photos 5-8).But don’t use maple syrup as it will have too much liquid and will make the bread damp and heavy.When you use ripe mashed bananas and melted butter, they provide enough moisture to keep the bread perfectly soft and moist.Yes, but I already have a great recipe for Healthy Banana Chocolate Chip Muffins that you will love! .