Divas Can Cook Banana Bread Muffins
Banana Bread

Divas Can Cook Banana Bread Muffins

  • October 26, 2021

It’s moist, dense, and just lovely.Today I was craving banana bread but I wanted it to be EVERYTHING that these two recipes had.I wanted that old-fashioned cinnamon-brown sugar-banana flavor, I wanted it to have that slight crunch on the outside yet crazy moist, fluffy, & dense on the inside.The perfect banana bread.Something about buttermilk in quick bread just makes it so moist and adds great flavor. .

Moist Bakery Banana Bread Recipe

Moist Bakery Banana Bread Recipe

Moist Bakery Banana Bread Recipe

Ok…now I posted one of my favorite recipes for banana bread a few weeks ago called Moist Old Fashioned Banana Bread.Now don’t get me wrong, I still love me some old school banana bread but this moist banana bread recipe taste just like the kind you get from a bakery; super soft, moist, light & dense all at the same time!I will for sure be adding this recipe to my family cookbook for when I am craving some good old fashion banana bread.Everyone who I have made this bread for says it’s the best, even a local bakery with a trained baker begged me for this recipe!I would love for you to give it a try when you have time and if you like it, feel free to share it with your readers.Yall this bread is soooo freakin good!! .

THE Banana Bread — The Diva Dish

THE Banana Bread — The Diva Dish

THE Banana Bread — The Diva Dish

My mom would make banana bread ALL the time, and still does.Whenever I would visit her house with my girls there was bound to be banana bread somewhere stored on the counter. .

Vegan Gluten Free Banana Bread

Vegan Gluten Free Banana Bread

Vegan Gluten Free Banana Bread

But as usual..the whole gluten free AND vegan banana bread experiments were not all successful.Then I can take the frozen pieces and put them in a Ziploc bag for quick and easy additions to smoothies or banana recipes.Having ultra spotted and brown bananas ensures lots of natural sugars so that you can keep the ADDED sweeteners to a minimum in this recipe.I love toasted quinoa flour, it cuts the yucky bitterness I always found so off-putting about it in the past.Remember, I have lots of additional information on how to sub out different gluten free flours in my baking tips page!5 from 5 votes Print Classic Banana Bread - Gluten Free & Vegan Prep Time 10 minutes Cook Time 50 minutes Total Time 1 hour Servings 12 Calories 223 kcal Author Tessa Ingredients 4 medium very ripe bananas lots of black spots, or thawed over-ripe ones from the freezer, or about 1 1/4 cup to 1 1/2 cup mashed banana.1/2 teaspoon guar gum Optional add ins: chopped nuts unsweetened coconut (grated), chocolate chips Instructions Preheat oven to 350 degrees.(See notes for directions on using a food processor instead) Beat in the bananas , vanilla, and lemon juice.Batter should be a very typical quick bread consistency, thick enough to have to coax it out of the bowl and into the pan.Recipe Notes Alternately, you could do this in the bowl of a food processor: blend all wet ingredients until smooth and creamy.Nutrition Facts Classic Banana Bread - Gluten Free & Vegan Amount Per Serving Calories 223 Calories from Fat 99 % Daily Value* Fat 11g 17% Saturated Fat 8g 50% Sodium 204mg 9% Potassium 278mg 8% Carbohydrates 31g 10% Fiber 3g 13% Sugar 10g 11% Protein 2g 4% Vitamin A 25IU 1% Vitamin C 4mg 5% Calcium 40mg 4% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet. .

Best Banana Bread Bake Off

Best Banana Bread Bake Off

Best Banana Bread Bake Off

Is it just me, or does anyone else start googling “best banana bread recipe” every time there’s a bunch of ripe bananas on your counter–only to revert back to the tried and true recipe that you always use?Each taster ranked each bread on a scale of 1-10 for both taste and texture, and then answered whether they would like to eat the bread again.Most recipes listed nuts and chocolate chips as optional, so for a consistent tasting experience of pure banana bread, we omitted all nuts and chocolate (except in Chrissy Teigen’s recipe since hers was a different beast altogether).Factors that you can change up in banana bread include: melted butter, creamed butter, salted butter, vegetable oil, coconut oil, brown sugar, white sugar, honey, whole wheat flour, buttermilk, yogurt, sour cream, and on and on.Recipe Why It's Special Similar recipes Martha Stewart "Control" loaf + sour cream Alton Brown, All Recipes (Janet's Rich) Epicurious, Neighborhood Food, Joy of Baking, Mel's Kitchen Cafe (Buttermilk), The Baker Chick, The Kitchn (Moist), Food Network (Banana Walnut) Joy the Baker Brown butter n/a Dominique Ansel Higher proportion of eggs and butter n/a Violet Bakery Oil-based, uses buttermilk and slightly more oil/banana than Flour n/a Flour Bakery Oil-based, uses sour cream All Recipes (Best), Mel's Kitchen Cafe (Sour Cream) Cook's Illustrated Ultimate Banana Bread Uses a crazy banana juice method Very similar ingredients to Sally's Baking Addiction Ruth Reichl Uses a lot of buttermilk Divas Can Cook Sally's Baking Addiction Uses all brown sugar and slightly more flour All Recipes (Banana Banana Bread), Honest Cooking (Patrick's), Food Wishes/Chef John Smitten Kitchen (Jacked Up) Uses bourbon, a little less butter and egg than standard Simply Recipes Mel's Kitchen Cafe Uses cream cheese in the batter n/a Two Peas & Their Pod Uses half butter/half oil and only one egg n/a Bon Appetit Uses half the butter, all brown sugar, and won a bake off n/a Chrissy Teigen Uses instant vanilla pudding, coconut and chocolate.I try to get a good sampling of data to back up the rankings, but the group’s #1 banana bread may not be your personal #1–so I encourage you to read through the extended reviews to find a recommendation that fits your tastes.Flour, Violet Bakery You love a very moist, banana-forward loaf : Bon Appetit, Sally’s Baking Addiction, Dominique Ansel, or Cook’s Illustrated.: Ruth Reichl, Dominique Ansel, Violet Bakery You just want a banana cake: Chrissy Teigen.This banana bread was one of the only ones I found that uses both oil (for a super moist texture) and butter (for flavor), and I couldn’t wait to see if this made a difference!It also uses all brown sugar (for caramelized flavor and more moisture) and a pinch of cinnamon.Violet’s recipe, similar to Flour, is super popular in the blogosphere (this is the bakery behind the famous royal wedding cake) and is actually fairly similar to Flour’s recipe, but with more banana, a little more oil, a little less flour, a tiny dash of dark rum, and some buttermilk.While the spongy crumb was very similar to Flour’s, strangely, I found Violet had a less caramelized flavor even though it uses all brown sugar (vs. Flour’s all white sugar), and I also preferred Flour’s salt balance more (1/2 tsp to Violet’s 1/4 tsp).Tasters thought Violet’s loaf had an “AMAZING crust,” “tight, moist crumb and delicate banana flavor” and “good chew.” Several commented on the “stronger spice flavors” and a secret ingredients (apple?On the flip side, some felt the texture was too dense, almost “a bit gummy, “too sweet,” or that there was “not enough banana.” My theory is that even though Violet uses a TON of banana, the recipe does not call for any spices so the banana flavor isn’t amplified as it is in other loaves.Ruth Reichl: a sweet, bready, buttermilk-laced loaf with a subtle banana flavor, caramel notes, and a slightly coarse crumb.Tasters praised the “good crust” and “chewy texture.” “It’s not too moist or sweet, it’s something I could eat a lot of,” said another taster.Dominique Ansel: a banana bread with a well-developed crust, a super caramelized, banana-forward flavor and soft, melt-in-your-mouth crumb.“Moist and interesting, chunks of banana and lovely notes of butter,” said one taster.However, others called the bread “mushy,” “too doughy” and some were “not a fan of the texture from the gooey chunks of banana.” There is no yogurt or additional dairy in this loaf, so the flavor of banana easily shines with just a hint of nutmeg.This recipe is very similar to Martha’s recipe except that it doubles the banana, uses 3/4 cup of brown sugar instead of 1 cup of white sugar, a little more flour, and Greek yogurt instead of sour cream.Some loved the gooey texture of banana threaded through the loaf and the caramelized flavor, but others noted that the surrounding crumb was a little dry.This loaf also had a bit of a coarse texture as one taster noted it “tasted like all bran muffin.” Others simply said it was too mushy.(Note: Violet Bakery also called for putting banana on top, but after looking at CI’s loaf, I decided to omit it).Texture feedback ranged from “light and lovely” to “great texture, not so great flavor” to “tastes like dry vanilla cake” to “dry af.” Though most tasters preferred more banana flavor and a more moist texture, if you prefer banana to take a backseat to a light and fluffy crumb, this bread is for you.Chrissy Teigen: a rich, almost squishy-soft banana cake studded with chocolate and coconut.Overall, the loaf was quite dense, moist (just shy of mushy) and sweet with a strong vanilla flavor.Although adding cream cheese was a novel idea, I think this mainly 1) muted the flavor of banana as the main complaints for this loaf centered around a lack of flavor and 2) led to a very dense loaf.Smitten Kitchen’s Jacked up Banana Bread: a drier, fluffier texture with fall-esque spices–basically pumpkin bread disguised as banana bread.If you take Simply Recipes and omit all the spices and vanilla, swap white sugar for brown, etc., you end up with identical recipes!Overall scores unfortunately took a nosedive given the relatively dry texture (compared to other loaves), VERY subtle banana flavor and pumpkin bread-like spices–though the latter could be easily remedied by dialing back the spices as desired.Joy the Baker’s Brown Butter Banana Bread: brown butter and drier, bready texture with plenty of spice.Like Smitten, Joy’s loaf had a fluffy crumb with a great rise, but it was a little dry compared to others (it’s possible I may have over-browned the butter), and many tasters complained they couldn’t taste the banana.I ran a mini experiment prior to this bake off where I used equal volumes of fresh banana, frozen bananas with the thawed liquid, and frozen, drained bananas in identical recipes.If you choose frozen bananas, make sure to drain off that liquid (or try making a banana syrup from them, a la Cook’s Illustrated)!As evidenced by Bon Appetit’s high ranking with relatively low fat and Joy the Baker’s low ranking with more-than-average butter.A little goes a long way in adding moisture (as evidenced by Flour’s recipe), but consider finding a recipe without dairy if you’re looking for a really strong banana flavor.If you think I missed a great recipe, let me know in the comments! .

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