Recipes 2018-01-09T15:14:44+00:00

Banana Bread Recipes

Ingredients

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking spray
1/3 cup powdered sugar
1 1/2 teaspoons 1% low-fat milk

Preparation

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely. Combine powdered sugar and milk, stirring until smooth; drizzle over bread.

Ingredients

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
4 medium-size ripe bananas, mashed
1/2 cup sugar
1 large egg, lightly beaten
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup chopped walnuts, toasted
Vegetable cooking spray
Light whipped cream cheese spread (optional)

Preparation

1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture.

2. Stir together bananas and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in walnuts.

3. Pour batter into a 9- x 5-inch loaf pan coated with cooking spray.

4. Bake at 350° for 55 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Serve with light whipped cream cheese, if desired.

Note: Nutritional analysis does not include cream cheese.

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 very ripe bananas (about 1 lb.)
1 teaspoon fresh lemon juice
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs $
1/4 cup buttermilk

Preparation

1. Preheat oven to 350°. Sift together first 4 ingredients in a large bowl. Mash bananas with lemon juice in a small bowl. (You want a little texture—like semi-lumpy mashed potatoes.)

2. Beat butter and next 3 ingredients at low speed with a heavy-duty electric stand mixer 1 minute or until combined. Increase speed to medium, and beat 1 1/2 to 2 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition, stopping to scrape bowl as needed.

3. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add banana mixture, beating just until batter is blended (no more than 10 seconds). Pour batter into a well-buttered and floured 8- x 4-inch loaf pan, and place on a baking sheet.

4. Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to a wire rack, and cool 50 minutes. Wrap in plastic wrap (it will still be warm—this helps the bread stay moist), and store at room temperature up to 4 days.

Ingredients

1 cup boiling water
1/2 cup chopped dates
4 large eggs
2 cups mashed, very ripe bananas (about 4)
3/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups brown rice flour
1/2 cup sorghum flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup butter, melted
1/2 cup chopped walnuts

Preparation

1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.

2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.

3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.

4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Ingredients

1 1/4 cups chopped pecans, divided
1/4 cup butter, softened
1 (8-oz.) package 1/3-less-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
1/2 teaspoon vanilla extract

Preparation

If you've never worked with whole wheat flour, accurate measuring is everything. Be sure to spoon the flour into a dry measuring cup (do not pack) rather than scooping the cup into the flour, and level it off with a straight edge. Expect a denser bread with this recipe. It won't rise as much as traditional breads, and the texture will be very moist. (If you use frozen, thawed bananas, you might experience more wet patches throughout the bread.) We liked this version at the taste-testing table, but if you prefer a less dense bread with a little more rise and slightly lighter texture, then double the baking powder but leave the baking soda the same.

1. Preheat oven to 350°. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

4. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Note: To make ahead, proceed with recipe as directed through Step 4. Cool loaves completely, and tightly wrap with plastic wrap. Wrap again with aluminum foil. Freeze up to 1 month.

Toasted Coconut-Cream Cheese-Banana-Nut Bread: Reduce pecans to 1 cup. Prepare recipe as directed through Step 1, toasting all pecans. Remove and reserve 1/4 cup toasted pecans. Proceed as directed through Step 3, omitting pecans sprinkled over batter. Bake as directed. Meanwhile, cook 1/4 cup fat-free evaporated milk, 2 Tbsp. granulated sugar, 2 Tbsp. brown sugar, and 1 Tbsp. butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans, and 1/2 tsp. vanilla extract. Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.

Cinnamon-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Stir together 1/4 cup firmly packed brown sugar, 1/4 cup chopped pecans (not toasted), 1 1/2 tsp. all-purpose flour, 1 1/2 tsp. melted butter, and 1/4 to 1/2 tsp. ground cinnamon. Lightly sprinkle mixture over batter in pans. Bake and cool as directed.

Peanut Butter-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Combine 1/4 cup all-purpose flour and 1/4 cup firmly packed brown sugar in a small bowl. Cut in 2 Tbsp. creamy peanut butter and 1 1/2 tsp. butter with a pastry blender or fork until mixture resembles small peas. Lightly sprinkle mixture over batter in pans. Bake and cool as directed.

Ingredients

3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
1/2 cup chopped, toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Preparation

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.

3. Stir together brown sugar, 1/2 cup pecans, 1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter.

4. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Ingredients

1 (12-muffin cup) DUPONT TEFLON NON-STICK muffin pan
All Natural PAM Original Cooking Spray
2 cups BISQUICK Original All-Purpose Baking Mix
1/3 cup DOMINO Granulated Sugar
1 cup mashed ripe banana (about 2 large)
2/3 cup milk
1 large egg, lightly beaten
1/2 teaspoon McCORMICK Gourmet Collection Ground Allspice
Streusel Topping
1/2 cup NESTLE TOLL HOUSE Premier White Chocolate Morsels
2 tablespoons whipping cream

Preparation

1. Preheat oven to 400°. Coat cups of muffin pans with cooking spray.

2. Stir together baking mix and next 5 ingredients in a medium bowl until blended. Spoon batter evenly into prepared muffin pan; sprinkle batter evenly with Streusel Topping.

3. Bake at 400° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pan 10 minutes. Gently run a knife around edges, and remove to wire rack to cool completely.

4. Microwave white chocolate morsels and cream in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stir until smooth. Place wire rack with cakes on a large piece of wax paper. Drizzle white chocolate mixture back and forth over tops of cakes with tines of a fork.

Ingredients

1/2 cup butter, softened
1 cup firmly packed brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted chopped pecans

Preparation

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together mashed bananas, buttermilk, and vanilla. Stir together flour and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. (Do not overbeat.) Spoon batter into 12 lightly greased muffin cups, filling two-thirds full. Sprinkle evenly with pecans.

3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool 10 minutes on wire racks.
Tip: If you don't have buttermilk, stir 3/4 tsp. lemon juice or vinegar into 1/4 cup milk.

Ingredients

4 very ripe bananas
85g melted butter
1 cup sugar
1 egg beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups plain flour

Preparation

1. Pre heat oven to 180 degrees C.

2. Placed mashed bananas into med size bowl. With a spoon, mix in all ingredients one at a time adding flour last.

3. Grease and line your loaf tin, pour in mixture and bake for approx 1 hour or until cooked.

Ingredients

280g plain spelt flour
1 teaspoon salt
1 1/2 teaspoon baking powder, flour free
2 heaped teaspoons egg replacement powder
4 tablespoons rice milk or other milk substitute
8 tablespoons vegan margarine
1/2 cup (125ml) agave nectar
3 very ripe bananas, mashed
1 teaspoon vanilla essence
50g desiccated coconut

Preparation

1. Preheat the oven to 190 degrees C. Grease your loaf tin with some of the vegan margarine.

2. In a large bowl mix together the flour, salt and baking powder.

3. In a small bowl whisk the egg replacement powder and rice milk then set aside.

4. In a medium bowl cream the margarine using a whisk or electric mixer. Then beat in the agave nectar, mashed bananas and thickened egg replacement mixture.

5. Stir this into the flour mixture using a wooden spoon until well combined.

6. Fold in the vanilla and coconut then pour into the greased loaf tin.

7. Bake for 45-60 minutes or until golden brown on top. The toothpick test really doesn’t work with banana bread as it stays very gloopy.

Ingredients

2 cups (250g) wholemeal flour
1/4 teaspoon salt
1/2 cup (125ml) vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup (60g) chopped walnuts

Preparation

1. Preheat oven to 180 degrees C. Lightly grease a 23x13cm loaf tin.

2. In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped walnuts and stir.

3. Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf tin. Bake at 180 degrees C for 50 minutes, or until a toothpick inserted into centre of the loaf comes out clean.

Ingredients

1 1/2 cups (200g) plain flour
2/3 cup (150g) caster sugar
1 1/4 teaspoons baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon ground cinnamon
2 egg whites, whisked
3 ripe bananas, mashed
4 tablespoons apple purée

Preparation

1. Preheat oven to 180 degrees C. Lightly grease a loaf tin about 20 x 10cm.

2. In a large bowl, stir together flour, sugar, baking powder, bicarb soda and cinnamon. Add egg whites, bananas and apple purée; stir just until combined. Pour batter into prepared tin.

3. Bake for 50 to 55 minutes, until a toothpick inserted into centre of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Ingredients

2 eggs
2/3 cup (155g) caster sugar
2 very ripe bananas, mashed
3 tablespoons apple sauce
4 tablespoons skim milk
1 tablespoon olive oil
3 teaspoons vanilla essence
2 cups (250g) plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt
1/4 cup (30g) chopped walnuts

Preparation

1. Preheat oven to 160 degrees C. Line a loaf pan with baking paper and lightly dust with flour.

2. In a large bowl, beat eggs and sugar until light and fluffy, about 5 minutes. Beat in bananas, apple sauce, milk, oil and vanilla essence.

3. In a separate bowl, sift together flour, baking powder, bicarb soda and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in walnuts. Pour batter into prepared pan.

4. Bake in preheated oven for about 1 hour until golden brown and a skewer inserted into centre of the loaf comes out clean. Turn bread out onto a wire rack and let cool.

Ingredients

1 3/4 cups (220g) plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 cup (220g) white sugar
1/2 cup (60g) chopped pecans
2 eggs
1 cup mashed bananas
1/2 cup (125ml) vegetable oil
1 teaspoon vanilla essence

Preparation

1. Preheat oven to 180 degrees C. Grease and flour two 20x10cm loaf tins. Set aside.

2. Sift together flour, baking powder, bicarb soda, salt and sugar. Stir in pecans, eggs, bananas, oil and vanilla essence.

3. Pour into prepared tins. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from tins.

Ingredients

2 cups (250g) plain flour
3 level teaspoons baking powder
1/2 teaspoon salt
2/3 cup (150g) caster sugar
130g light cream cheese
2 eggs
170g mashed bananas
4 tablespoons brewed chai tea, room temperature

Preparation

1. Preheat oven to 180 degrees C. In a medium bowl mix together flour, baking powder and salt.

2. In a separate bowl mix sugar, cream cheese and eggs until light and fluffy. Mix mashed bananas and chai into cream cheese mixture. Add flour mixture and mix until smooth.

3. Pour mixture into a greased 23x12cm loaf tin.

4. Bake in a preheated oven for 60 minutes. Cool on wire rack. Remove from pan after 10 minutes.

Ingredients

3 tablespoons vegetable oil
125g (1/3 cup) honey
2 eggs
1 teaspoon vanilla essence
375g (4-5 medium, peeled) mashed ripe bananas
280g wholemeal flour
3 tablespoons wheatgerm
1 teaspoon salt
1 teaspoon bicarb soda
60g (1/2 cup) chopped pecans

Preparation

1. Grease a 23x12cm loaf pan, or line with baking paper. Preheat oven to 180 degrees C.

2. Combine oil, honey, eggs, vanilla and mashed bananas in a bowl.

3. In a large bowl, whisk together flour, wheatgerm, salt and bicarb soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are just combined.

4. Stir in nuts. Pour mixture into prepared pan.

5. Bake in preheated oven for 1 hour or until a wooden skewer inserted in the centre comes out clean. Turn out and cool on a wire rack.