One-Bowl Banana Bread Makes 1 loaf Quick and simple to make, and no mixer is required! This recipe is also great for mini loaves and muffins. Use two 5¾" x 3" mini loaf pans instead of an 8" x 4" loaf pan. Fill the pans no more than ²/₃ full, and bake for 20 to 30 minutes at the same temperature. If you’re using a muffin tin, bake for 18-20 minutes. WHAT YOU WILL NEED: 3 very ripe bananas ¹/₃ cup melted butter, unsalted or salted 1 teaspoon baking soda Pinch of salt ¾ cup sugar 1 large egg, beaten 1 teaspoon vanilla extract 1½ cups all-purpose flour
Buttermilk Banana Nut Bread Makes 1 loaf Buttermilk makes this banana bread extra-moist. To make an easy substitute for buttermilk, mix 1 tablespoon white vinegar or lemon juice into 1 cup of milk for each cup of buttermilk a recipe calls for. Let the milk stand for 10 to 15 minutes, until it thickens very slightly and curdles. WHAT YOU WILL NEED: ¾ cup butter, softened 1½ cups sugar 3 medium ripe bananas, mashed 2 eggs, well beaten 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda ¾ teaspoon salt ½ cup buttermilk ¾ cup chopped pecans or walnuts HOW TO PREP: Preheat the oven to 325°F. Grease and flour a 9" x 5" loaf pan.
HOW TO PREP: Preheat the oven to 350°F. Lightly butter an 8" x 4" loaf pan, or grease it with nonstick spray.
In a mixing bowl, cream butter and sugar together. Add bananas, eggs and vanilla extract to the mixture, and combine until the batter is well mixed.
In a mixing bowl, mash the bananas with a fork or potato extruder until completely smooth. Add the melted butter and stir. Add the baking soda and salt, and stir until just incorporated.
Sift flour into a separate bowl; add baking soda and salt to the bowl and mix. Alternate adding the dry mixture and the buttermilk to the banana mixture, stirring thoroughly after each addition. Add the nuts and mix well to incorporate.
Stir in the sugar, beaten egg and vanilla extract. Mix in the flour. Beat well and scrape down the sides of the bowl. (If the batter seems too thick, add a few tablespoons of water or milk.)
Pour the batter into the prepared loaf pan. Bake for about 90 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to help remove any air bubbles. Bake for about 50 minutes to 1 hour, or until top is golden brown and a toothpick inserted into the middle of the loaf comes out clean. Rotate the pan periodically during baking for even browning.
Chocolate chips, chopped nuts and fruits such as cranberries, blueberries and raisins are classic mix-ins to banana bread. The ratio is the same for each — mix in ½ to ¾ cup of your chosen add-in to the batter just before transferring the batter to the loaf pan. Even with add-ins, the baking time should stay about the same.
Remove from oven and let the bread cool in the pan for a few minutes. Remove the banana bread from the pan and let cool completely before serving.
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