Moist Banana Bread Recipe (VIDEO)

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Instructions. Preheat oven to 350F and line a junior loaf pan (or muffin pan) with parchment. In a bowl mash bananas and add oil, yogurt, sugar, vanilla and blend until combined. In a separate bowl whisk together flour, baking soda, baking powder, salt, cinnamon. Add dry into wet and fold with a spatula or spoon until combined, avoid overmixing.

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Add the sugar and whip the banana and sugar together with an electric mixer or a wire whisk. Add the melted butter, the egg yolk, and the vanilla; mix well. Add the dry ingredients and mix until combined. Pour into the ramekin and bake for 25-30 minutes until golden brown.

Moist Banana Bread Recipe (VIDEO)

Instructions. Preheat the oven to 350ºF. Line one 8x4-inch pan or two mini loaf pans with parchment paper, leaving extra hanging from the sides so you can pull the bread later, or spray with nonstick cooking spray. Add the banana, butter, sugar, vanilla, cinnamon, salt and egg to a blender jug. Blend until smooth.

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Instructions. Preheat the oven to 350° F, and lightly and oil 8 (2×4-inch) mini loaf pans. In a large bowl, combine the flour, baking soda, and salt; set aside. Place the bananas in another large bowl and mash them well with a whisk or a potato masher or a fork.

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Spoon the batter into a lined or greased muffin pan (fill each to the top with batter) and bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.

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Bake: Pour the batter into your prepared mini loaf pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy your warm, homemade banana bread - perfect for two!

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Transfer to the prepared loaf pan and use the spatula to smooth the top. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes. Let bread cool on cooling rack in loaf pan for 15 to 20 minutes.

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Preheat the oven to 350. Grease a 5 ¾" x 3" x 2" mini loaf pan with extra butter. Set aside. In a medium bowl, mash the banana into a puree using a fork. Next, add the butter, sugar, and honey to it and stir well. Stir in the egg yolk well. Finally, sprinkle the flour, wheat germ, baking soda and salt. Stir in the pecans, if using.

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Preheat oven to 350°. Grease 3 small (3x5 inch) loaf pans and line with strips of parchment if desired. Whisk together flour, baking soda and salt; set aside. In a mixing bowl, using a big spoon or a heavy duty scraper, stir the butter, sugar and sour cream until well blended. Stir in the beaten egg and the vanilla.

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Preheat oven to 350 degrees. Grease or spray an 8x4 inch loaf pan with nonstick baking spray. In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Using a stand or hand mixer on medium, beat the butter and sugar together until smooth and creamy.

Classic Banana Bread

Instructions. Grease a small loaf pan. Preheat oven to 350 degrees F. In a small bowl combine sugar, oil and banana. Stir to combine. Add in egg, sour cream and vanilla. Stir to combine. Add in flour, baking soda and salt. Mix just until incorporated.

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Instructions. Preheat the oven to 350°F. Grease and flour (or line with parchment paper) an 8×4-inch loaf pan. In a small bowl, whisk together flour, baking soda, salt, and cinnamon. In a separate medium bowl, add butter, brown sugar, and white sugar. Mix with a hand mixer on medium speed until fluffy, about 2 minutes.

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Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast 1/2 cup chopped nuts in the oven for 10 minutes as the oven is pre-heating.

Classic Banana Bread Recipe

My recipe shows you how to make mini banana breads with two types of mini bread pans. The first version uses a medium-sized mini banana bread pan (usually with 4 "pockets") where the pockets measure roughly 3 inches deep x 5 3/4 inches in length x 2 1/4 inches wide.The second version uses smaller "micro" pans (usually with 8 or more pockets) where the pockets measure roughly 1 1/4.

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Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside. With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. Switch to low speed and slowly drizzle in the oil, taking your time.

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Smooth out the top of the batter within the bread pan. Bake in the oven for 65-70 minutes at 325 degrees F or until golden brown. Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period.