Our 20 Best Banana Bread Recipes
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Don't waste those overripe bananas! These easy banana bread recipes are healthy and delicious—serve them toasted for brunch or at room temperature for a quick snack.
Chocolate-Tahini Banana Bread
Bananas and peanut butter are a likely duo, but bananas and tahini? Mind-blowing. For those with nut allergies, tahini is a great, slightly more complex, substitute. Try spreading Soom's chocolate-sesame spread over each slice for an extra tahini hit. Expert tip: whenever you find yourself with over-ripe bananas but without time to make a banana bread loaf, peel the bananas and freeze them, then simply defrost and add to your banana bread recipe when you're ready to make it.
Eggnog Banana Bread
These whole-grain mini banana bread loaves are a great alternative to cupcakes, and much easier to package without a dome of messy frosting. If you don't have mini loaf pans, you can use 12 muffin cups lined with cupcake liners. For a kid-friendly drizzle, you can swap the alcohol for fresh orange juice.
This easy banana bread recipe is healthy, nourishing, and incredibly indulgent. Quick-cooking oats, tangy buttermilk, brown sugar, a double nutty dose of chopped walnuts and walnut oil, and course—bananas—take this moist banana bread to a whole new level.
Photo Courtesy of Oxmoor House
This gluten-free quick bread features a harmonious blend of bananas and walnuts wrapped in the sweetness of pure maple syrup. It makes an easy breakfast treat or an after-school snack.
Classic Banana Bread
One of our most basic banana breads, this recipe lives up to its name; it's a classic. Choose very ripe fruit―the browner the better―for the most intense flavor and a soft texture that mashes and blends easily. This banana rbead recipe is a favorite of Executive Food Editor Ann Taylor Pittman. "It's pure banana flavor," she says. "You can't go wrong with this one."
Basic Banana Bread
Photo: John Autry and Randy Mayor
Ground flaxseed adds heart-healthy omega-3 fatty acids and nutty flavor in this Basic Banana Bread recipe. Look for whole ground flaxseed (sometimes labeled "flaxseed meal") on the baking aisle.
Peanut Butter Banana Bread
Photo: John Autry and Randy Mayor
Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.
Avocado Banana Bread
Use avocado instead of butter to make banana bread with a dose of healthy fats and a low measure of guilt. Avocados are cholesterol free, and about 50% of the fat in the gorgeous green fruit comes from monounsaturated fats (one of the good ones)—which makes this quick bread that much more alluring.
Chocolate-Hazelnut Banana Bread
Use a light hand when swirling the batter; too much swirling may lose the stripe effect.
Banana Chocolate Walnut Bread
Photo: John Autry and Randy Mayor
Mini chocolate chips disperse well and melt nicely for the chocolatey glaze.
Bananas Foster Bread
Photo: John Autry and Randy Mayor
This adult interpretation switches all of the sugar to brown sugar and cooks the mashed bananas with butter and cognac or dark rum. And it's topped with a slightly boozy glaze. The buttery banana-cognac flavor makes this moist treat feel decadent enough to be a dessert. Like most banana breads, this recipe freezes well. Just be sure to slather on the glaze after you've thawed the loaf.
Eileen's Best Banana Bread
Photo: Becky Luigart-Stayner
After receiving a banana bread recipe from a friend, reader Eileen Solberg brainstormed about ways to make it a healthier treat. She started by replacing sour cream with yogurt and reducing the amount of oil. Next, she substituted whole-wheat flour for half of the all-purpose and added flaxseed meal. The result: a tasty and nutritious top-rated recipe.
Banana Blueberry Bread
We love the combination of sweet bananas and tart blueberries in this quick bread. Praises one Cooking Light reader, "This bread is supereasy to make. I like to take it to my daughter's play group and watch the other mothers and toddlers enjoy it. The freshness of the fruit gives a sensational flavor to the bread."
Chai Banana Bread
Photo: Mary Britton Senseney
You'll find all the delicious spices of Chai tea in one melt-in-your-mouth loaf of Chai Banana Bread.These spices work really well together and are a good contrast with the sweetness of the banana.
Banana Bread with Chocolate Glaze
The most tempting of all our quick breads, the chocolate glaze on this banana bread makes it irresistible.
Caramelized Banana Bread with Browned Butter Glaze
A few smart techniques take banana bread to the next level: Cooking ripe banana slices in butter deepens the sweet banana flavor, while browned butter gives the glaze nutty richness.
Coconut Banana Bread with Lime Glaze
Randy Mayor and Iain Bagwell
This recipe first appeared on the cover of our September 2003 issue. Four years later, it was named one of the 20 best recipes in our magazine's history for the 20th anniversary issue of Cooking Light. It remains a favorite of many staffers.
Marbled-Chocolate Banana Bread
Melted chocolate chips add an elegant (and tasty) swirl to this gorgeous banana bread, making it a perfect candidate for gifts and guests.
Banana Corn Muffins
This 3-ingredient reader recipe has become a favorite among reviewers for its ease and versatility. Says recipe creator Tara Bennett, "The moist, sweet muffins go with almost anything and are a great way to use a ripe banana."
Morning Glory Muffins
A healthier spin on banana-nut muffins, this recipe packs just about every healthful ingredient you can put in a baked good―crunchy walnuts, hearty oats, chewy dried fruit, and more. You can eat these tasty banana bread muffins for breakfast, as a snack, or for dessert.
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup white sugar
- 2 eggs
- ⅓ cup unsweetened applesauce
- 4 ripe bananas, mashed
- 1 tablespoon vanilla extract
- 1 cup raisins (Optional)
- 1 cup chopped walnuts (Optional)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and white sugar. Stir in eggs, applesauce, bananas and vanilla extract. Fold in raisins and nuts if desired. Pour batter into prepared pan.
Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.
20+ Super Easy, Super Smart Quick Bread Recipes
There's something deeply comforting about having a loaf of quick bread in the house. You know: a golden, toasty banana bread, or a rich, cakey chocolate bread. They're easy to bake and all you have to do is grab a slice and maybe pop it in the toaster oven, then dab it with a pat of butter and you've got a ready-made breakfast, a tasty snack, or a light dessert that pairs perfectly with a cup of hot coffee or tea.
But quick breads can be made out of so much more than just bananas or summer squash. And they run the gamut from after-dinner sweet to pair-it-with-dinner savory. You can toss in all kinds of flavors, like spinach and feta, Cheddar and bacon, chocolate chips, or even apples and rosemary. That's why we rounded up nearly two dozen of our very favorite quick breads. All of these can be made in a jiffy&mdashand many come together in a single mixing bowl. Because they don't need the lengthy rising times that a standard loaf of bread requires, you can make the whole thing on a lazy Sunday afternoon. In fact, that's exactly what we recommend doing. Mix up one of these loaves this weekend, and give yourself a breakfast break all the following week. Whether you prefer sweet treats in the morning, or something more savory, any single one of these quick breads will make an ideal, extra-fast morning break from your usual routine. It's an easy way to treat future-you to something special all week long.
Bananas are ripe enough for bread once their yellow skin has developed several dark spots or streaks. The more spots you see, the softer and riper the banana. The riper the banana, the sweeter it is. The bananas in this photo were full of spots on the skin, making them adequately ripe for banana bread.
Overripe black bananas are believed to be much sweeter than black-spotted yellow bananas. As long as they're not moldy or completely melting down, I'm happy to use them. Since my banana bread recipe uses so much less refined sugar than a classic banana bread, I like knowing the sugar is coming from a more natural source.
If your bananas aren't ripe enough for banana bread, there's always my Bananas Foster recipe. Yummm!
Can you freeze banana bread?
Yes! Banana bread freezes nicely. Wrap your extra banana bread loaf in plastic wrap several times tightly to lock in freshness and hold the shape. Slip the wrapped banana bread into a large freezer zip baggie to protect it a bit more. The bread will stay fresh for 2 to 4 months in the freezer.
If you’d like to freeze individual slices, that’s okay too. Just wrap each individual slice with plastic wrap and place the wrapped slices in a large freezer zip baggie. Take out slices, as desired, to thaw and enjoy. This is especially nice to do when you’re sending slices off with someone in the morning for breakfast or when adding slices to lunch boxes.
If you ask us, every recipe our food editors create is a hit, but there are some dishes that really stand the test of time. Case in point? These 20 recipes are the ones you, our readers, visited most, which makes them the types of essential dishes that every home cook should master, starting with the One-Pan Pasta that's pictured here. Whether you just purchased your first chef's knife and are learning the basics, or your friends have nicknamed you "Martha" because you've cooked all of her best recipes, these classics can upgrade a weeknight dinner or make a Saturday morning or evening at home feel extra special.
For breakfast, make our Simple Crepes or Basic Pancakes&mdashthe batter for both is super simple to make and customizable for any toppings or fillings that you like. They're kid-friendly and adult-approved, and neither recipe require the purchasing of fancy equipment or ingredients. For the main course, try a restaurant-worthy meal like our Easy Roasted Chicken Thighs, which rely on Dijon mustard and honey for sweet and savory flavor. Our Baked-Eggplant Parmesan is vegetarian comfort food at its finest. If you want an all-on-one meal that you can make in advance, look no further than this Slow-Cooker Corned Beef and Cabbage. It may be a holiday staple around St. Patrick's Day, but it's also delicious year-round.
Top off the meal with a foolproof pound cake recipe, creamy No-Bake Cheesecake, or crowd-pleasing Soft and Chewy Chocolate Chip Cookies. Or learn how to make cream cheese frosting, which you can smear on red velvet cupcakes or one of our favorite carrot cake recipes. They offer a wonderful sweet bite at the end of a memorable meal.
Ready to try cooking or baking something new? Everyone should know how to make these classic Martha Stewart recipes, and once you prepare them once, we're sure they'll quickly become favorites in your home.
Chocolate Banana Bread Recipes
So I am sure you have a banana somewhere in your house, either on the counter getting over browned or awaiting you in the freezer perfect for making banana bread recipes.
Quick breads are the perfect recipe to get rid of over ripe bananas and most recipes can be baked in muffin tins to speed up the cooking time. Quick breads also freeze really well. I am not sure about this one with the cereal topping but it was gone before I could freeze any.
WHAT SHOULD YOU DO WITH OVER RIPE BANANAS?
Bananas are best frozen when they&rsquore ripe, and the peel is just beginning to get brown spots. &hellip If you plan to use your bananas in smoothies or bread, freezing them whole is a good way to go. Peel each banana. Place them into a freezer-safe bag or container.
There is nothing unusual about this recipe all can be done in a bowl.
Here comes the extra boost of whole grains. Adding 2 cups of Post Great Grains Banana Nut Crunch Cereal to the batter.
Then you can make the crunchy topping that I added an additional 1/4 cup of mini chocolate morsels.
Then wait the 50 minutes or about 25 for muffins to dig into this recipe:
WHAT’S IN THIS SIMPLE BANANA BREAD?
To make banana bread, you’ll need pretty straightforward ingredients. Naturally the first thing you need is bananas. I wanted to be sure there’s plenty of banana flavor, so this bread uses a full 2 cups of mashed bananas – about 4 large bananas. I like to mash them up with a muddler, but you could also simply use a fork.
Next up are the dry ingredients. We are using regular all purpose flour, baking powder and baking soda, a little salt and cinnamon. Combine them all and set them aside. I like using both the baking powder and soda because I think it makes a better textured bread. It makes such a nice, soft bread that holds moisture so well! And that little hint of cinnamon is just enough to compliment the banana flavor without taking over at all.
Reduced-Sugar Banana Bread: for the cook who's keeping an eye on their sugar intake
For a banana bread recipe with half the amount of sugar as traditional recipes, we took advantage of the abundance of natural sugars found in overripe bananas. We found that three bananas was the magic number, and we replaced the granulated sugar found in many recipes with Sucanat , since its pleasant molasses flavor married well with the other flavors in the bread. [GET THE RECIPE]
What You&rsquoll Need:
7 tablespoons (2½ ounces) Sucanat
2 cups (10 ounces) all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 large very ripe bananas
6 tablespoons unsalted butter
2 large eggs
¼ cup plain whole-milk yogurt
1 teaspoon vanilla extract
½ cup walnuts (optional)
- 1 1/4 cups (150 g) walnuts, coarsely chopped
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 (1 1/2 cups or 450 g) large overripe bananas, mashed
- 1/4 cup (4 tablespoons) plain whole fat yogurt
- 2 large eggs, beaten lightly
- 6 tablespoons unsalted butter, melted, plus more for greasing
- 1 teaspoon vanilla extract
- 2 tablespoons rum, optional (Captain Morgan brand)
- Preheat the oven to 350°F (175°C). Grease a loaf pan (9x5 inch loaf pan).
- Add the walnuts on a rimmed baking sheet, slide in the oven and toast until fragrant, 5 to 10 minutes. Let cool.
- In a large bowl, combine the flour, walnuts, brown sugar, baking soda and salt. In a medium bowl, stir the mashed bananas, yogurt, eggs, butter and vanilla with a spoon. Add rum, if using. Lightly fold the banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. The batter should be thick and chunky. Scrape the batter into the loaf pan.
- Bake the banana bread until the surface appears golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. Let cool the banana bread in the pan for 5 minutes. Remove from the loaf pan, slice and serve warm.