But, if you want to go the extra mile for extra smooth texture, mash the bananas in a stand mixer with the whisk attachment or a hand mixer. Using a fork will do just fine, especially if your bananas are ripe. Typically 3, unless your bananas are super small, in which case we recommend 4. How many bananas do I need for banana bread?
#My recipes classic banana bread plus
Instead of adding two eggs (traditional in most banana breads), we use one whole egg plus one egg yolk, which helps make the banana bread extra moist.
I love this banana bread with a little spread of soft butter on top.There are thousands of banana bread recipes out there-this is the only one you'll ever need.įor starters, we swap in full-fat sour cream (don't even think about reaching for low-fat) instead of milk, which we find gives the banana bread a subtle tangy flavor and richer texture. Run a knife around the edges that weren’t covered in parchment and then use the paper to just lift it right out. You can see the sugar topping in this photo- it bakes up beautifully! Let your bread cool until just warm before you pull it out of your pan. It kind of melts in, but leaves a slightly light, crisp topping that enhances so many breads. I don’t even measure, but about 2-3 tablespoons. Here’s a little tip for basically ALL quick breads- sprinkle a little brown sugar over the top before baking. This will make it super easy to lift your bread right out of the pan. Spray your pan with cooking spray, then place the paper in over it and spray all sides of the pan again. Rather cut your parchment so it fits like a sling as show in the photo below. You don’t need to line the entire interior, like you would with foil. This recipe is very quick and easy to mix up. I’ve included several notes about other things you can use in place of the sour cream or yogurt- this recipe is very flexible! A few basic dry ingredients are added and that’s it. With only 4 tablespoons of butter, you still get a super rich flavor and tender texture.Īfter blending the soft butter and sugar, you’ll mix in bananas, eggs, vanilla, and sour cream or yogurt. One of the unique parts about this recipe is that, for a quick bread recipe, it is lower in fat and sugar than most others. It’s a fun variation! We wanted our classic version to have it’s own spot here in the index, so here we are. Same recipe, only in that one you marble a portion of the batter with melted chocolate. If this recipe looks familiar, it’s because it’s pulled from another recipe on our site- this Chocolate Swirled Banana Bread. Tag on Instagram and hashtag it so I can see! -> #ourbestbites Cool 10 minutes in pan on a wire rack remove from pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Add flour mixture beat at low speed just until moist. Add banana, yogurt, and vanilla beat until blended.
Add the eggs, 1 at a time, beating well after each addition. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Combine the flour, baking soda, and salt, stirring with a whisk. Lightly spoon flour into dry measuring cups level with a knife. (If you’re not sure what this step should look like, see photos in blog post for reference) If you don’t have parchment you can simply spray your loaf pan, or butter and flour it. Spray your loaf pan with cooking spray and then place the parchment paper in so it sticks and then spray the top of the paper as well. Cut a piece of parchment paper so it fits like a sling into your loaf pan and overhangs over the longer sides of your pan.
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