Recipes for "banana bread"

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

2. In a bowl, stir together the mashed bananas, carrots, coconut oil, honey/maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, and mix until just combined. Fold in the walnuts if using.

3. Pour the batter into the prepared pan. Bake for 50-60 minutes or until the center is just set. Remove and let cool for 30 minutes before frosting.

4. To make the frosting. In a bowl, beat the butter, cream cheese, vanilla, cinnamon, and a pinch of salt. Mix in the sugar, using it to your taste. Frost the top of the bread. Slice and enjoy!

Place bananas, flour, sugar, eggs, oil, baking powder, and baking soda in the pan of the bread machine.

Select Dough setting; press Start. Mix dough until well combined and bananas are mashed, 3 to 5 minutes. Use a rubber spatula to push dough from the sides of the bread pan if necessary. Press Stop, then smooth out the top of the loaf with a rubber spatula.

Select Bake setting; press Start. Bake in the bread machine until a toothpick inserted into the center comes out clean, about 50 minutes. If there is batter on the toothpick, reset the machine on Bake and continue baking for 10 to 15 minutes.

Remove the pan from the machine. Allow bread to remain in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 7x3-inch loaf pans.

Whisk flour, sugar, baking soda, and salt together in a bowl. Mix in melted butter and beaten eggs, then stir in mashed bananas. Pour batter into the prepared pans.

Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, about 1 hour.

Butter an 8x4-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan.

Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.

To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.

Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.

Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.

Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.

Make bars: Beat together white sugar, sour cream, softened butter, and eggs in a large bowl with an electric mixer until creamy. Beat in mashed bananas and vanilla. Add flour, baking soda, and salt; mix for 1 minute. Stir in walnuts until evenly incorporated. Spread in the prepared pan.

Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 27 minutes. Place on a wire rack to cool lcompletely.

Make frosting: Melt butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat. Whisk in confectioners' sugar, milk, and vanilla until smooth.

Spread frosting over cooled banana cake. Cut into bars.

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Make the cookies: Combine flour, baking soda, and salt in a bowl.

Beat shortening and white sugar in a bowl with an electric mixer until smooth. Beat in banana, eggs, and vanilla. Add dry ingredients and mix until combined; batter will be sticky. Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven, switching racks halfway through, until lightly browned, 10 to 15 minutes.

While the cookies are baking, make the glaze: Beat confectioners' sugar, butter, milk, and vanilla in a medium bowl until well combined. Add more milk as needed to attain a drizzling consistency.

Remove cookies from the oven and transfer to wire racks. Drizzle glaze over warm cookies, then let cool for 25 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.

In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.

Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.

Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.

After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.

Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.

Let batter rest for 10 minutes.

Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C).

Spray a 9x5-inch loaf pan with cooking spray.

Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.

Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil together thoroughly in a separate bowl.

Stir banana mixture into flour-baking powder mixture until thoroughly combined. Fold in chocolate chips.

Spoon batter into the prepared loaf pan.

Bake in the preheated oven until lightly browned at edges, and a toothpick inserted into the center comes out clean, 40 to 50 minutes.

Cool bread in the pan on a rack for 15 minutes before removing bread to finish cooling on a rack. Slice and serve when cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.

Mix flour, baking soda, and salt together in a medium bowl.

Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.

Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas.

Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed.

Pour batter into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.

Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Beat together sugar and butter with an electric mixer in a large bowl until smooth. Add mashed bananas and mix until combined. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla.

Stir in flour mixture, walnuts, and chocolate chips until just incorporated. Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Let rest in the pan for 15 to 20 minutes. Remove bread from the pan, then slice and serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x3-inch loaf pans.

Whisk together flour, baking powder, and baking soda; set aside.

Mash bananas, sugar, eggs, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in melted butter and vanilla, then fold in flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

1. Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners.

2. In a small bowl, combine the ground flaxseeds with 1/3 cup water. Let sit 5 minutes or until thickened.

3. In a large mixing bowl, stir together the mashed bananas, coconut oil, maple syrup, almond milk, and vanilla, mix until combined. Add the flaxseed mixture, stirring to combine. Add the flour, baking powder, and salt, mix until just combined. Fold in the chocolate chips.

4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy...preferably while warm, with a drizzle of honey. YUM.

Transfer to the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy...

while warm, with a drizzle of honey. YUM.

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.

2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.

3. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. Remove and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter and a drizzle of honey (you should do this!). Enjoy!

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper.

2. Lay a clean kitchen towel on the counter and spread the zucchini out on the towel, cover with another clean towel and let sit 10 minutes, then squeeze out any excess water.

3. Meanwhile, in a mixing bowl, combine the banana, olive oil, maple syrup, eggs, and vanilla until well combined. Stir in the flours, baking powder, salt and cinnamon until just combined. Fold in the chocolate chips and zucchini.

4. Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until center is set. If the top begins to brown, tent the bread with foil. Remove and let cool for at least 30 minutes before cutting (or just eat it warm). Bread will keep (covered) for 3-5 days.

Pour the batter into the prepared loaf pan.

Bake for 45-50 minutes, or until center is set. If the top begins to brown, tent the bread with foil. Remove and let cool for at least 30 minutes before cutting (or just eat it warm). Bread will keep (covered) for 3-5 days.

Grease an 8x4-inch loaf pan generously with cooking spray.

In a large mixing bowl, add mashed bananas and stir in melted butter, sugar, egg, and vanilla.

In a smaller bowl, add flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the larger bowl with the wet ingredients and stir until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)

Pour batter into the prepared loaf pan, scraping the bowl to assist. Bake for 50 minutes to 1 hour, or until a tester comes out clean.

Cool on a rack at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.

Did you enjoy this recipe? Let us know with a rating and review!

Lightly spritz a 9x5 or 8 1/2x 4 1/2-inch loaf pan with non-stick spray.

Simply Recipes / Mark Beahm

There's parchment lining the pan in the image above, but the bread will be fine if you don't use parchment.

To make the bread, whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.

Simply Recipes / Mark Beahm

In the bowl of a stand mixer, add the granulated sugar, dulce de leche, and chopped bananas. Fit the stand mixer with the paddle attachment and mix on medium-low. After 30 seconds, scrape down the sides of the bowl, then beat the ingredients for 30 more seconds.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Reduce the speed to low, then add in half of the flour mixture 1/4 cup at a time (to avoid a flour cloud). Once half of the flour mixture has been added, pour in the melted butter, followed by the eggs. Once the eggs have been incorporated, add in the remaining flour and mix just until combined, scraping down the sides and paddle as needed.

Pour the batter into the prepared loaf pan, then make the streusel.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add in the butter and use your hands to work it into the flour until you have a crumbly mixture that has the consistency of wet sand. Sprinkle the streusel on top of the batter.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the loaf until a cake tester or toothpick inserted into the center of the loaf comes out clean, 50 minutes to 1 hour and 10 minutes (less time for a 9x5 pan, slightly more time for an 8 1/2x 4 1/2-inch pan). Let the loaf cool completely in the pan.

Simply Recipes / Mark Beahm

If desired, add a dulce de leche drizzle. Heat the dulce de leche, loosely covered, for 10 to 15 seconds in the microwave, just until warmed. Add the milk and mix to thin it slightly; you can add more, a small splash at a time, if needed. Drizzle it over the top before slicing and serving.

The bread (without the drizzle) will keep for up to 4 days tightly wrapped or in an airtight container.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a small bowl mash the banana with a fork until pulp-like.

Simply Recipes / Annika Panikker

Add the egg, melted butter, and vanilla extract, and mix until smooth.

Simply Recipes / Annika Panikker

Add the sugar, flour, baking powder, baking soda, a pinch of salt, and dark chocolate, and stir to combine. Do not overmix the batter—just make sure no dry pockets of flour are visible.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Transfer the batter to a large microwave-safe mug that holds at least 12 ounces, and bake for 1 minute 30 seconds. Then, microwave in 10-second intervals until the cake is cooked through. The top will be sticky, but not wet, and the cake will rise quite a bit.

I used a 1000-watt microwave. You may need to adjust the cooking time based on your microwave.

Simply Recipes / Annika Panikker

Serve the banana bread while still warm with a scoop of vanilla ice cream on top.

Store leftovers in the fridge, tightly covered with plastic wrap for up to 2 days. Warm it for 10 seconds in the microwave before serving.

Did you love the recipe? Leave us stars below!

Simply Recipes / Annika Panikker

Mix all ingredients through maple flavoring.

Add last three ingredients and mix until just combined.

Pour into a greased 9×5 pan and bake at 350 for 45-50 minutes. Do not overbake.

Preheat oven to 350 degrees. Lightly grease a loaf pan (or mini loaf pans, like me)! In a small bowl, combine the mashed bananas, buttermilk, and vanilla. Set aside.

Sift together the flour, baking soda, baking powder, and cinnamon into a medium bowl. Whisk together. Set aside.

Beat the butter and sugar on medium high until the mixture is light and fluffy. Add the eggs one at a time, beating well after each egg. Turn the mixer on low and combine the ingredient mixtures in thirds (a third of the banana mixture with a third of the flour, and so on).

In a small bowl, stir together the cocoa powder and 3 tablespoons boiling water. Add more water until the desired texture is reached. Transfer half of the batter to another mixing bowl and mix in the cocoa paste.

Drop alternating spoonfuls of the light and dark batters into the pan. Swirl the batters to make a more “marbelized” look (I kept mine like a checkerboard). Bake for 20 minutes, checking every 5 minutes afterwards, looking for a puffy and springy top. Mini loaf pans should bake for about 20 minutes, and full loaf pans should bake for 40-50 minutes.

Cut biscuits into 1-inch cubes.

Slice bananas.

Combine biscuits and bananas and coat with cinnamon and sugar.

Arrange in greased ramekins and bake at 350 for 20 minutes.

Melt white chocolate; spoon over tops.

Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

In a large bowl, whisk together butter, brown sugar, white sugar, cinnamon, salt, and nutmeg until smooth and combined. Add in mashed banana, egg yolk, and vanilla and mix until thoroughly incorporated. Add in flour and baking soda and whisk until just combined. Stir in walnuts. Pour batter into the prepared pan and smooth in an even layer.

Bake in the preheated oven until the edges of the bars are golden and the center of the bars is set, about 30 to 35 minutes. Allow bars to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Gather all ingredients.

Prepare the Cinnamon Milk: combine milk, sugar, and cinnamon in a jar; shake until sugar has dissolved, about 1 minute. Add rum, if using, and shake once more to combine. Set aside.

Prepare the Banana Mascarpone: combine banana and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until smooth, about 1 minute. Add cream and beat on high speed until stiff peaks form, about 2 minutes. Add mascarpone and vanilla extract; beat on medium speed until soft and billowy, about 20 seconds. Cover and refrigerate until ready to use.

When ready to assemble, working with 1 ladyfinger at a time, dip half of the ladyfingers into the spiced milk, letting it sit in milk about 2 seconds total. Transfer to an 8-x8-inch baking dish and arrange ladyfingers in a single layer, trimming ladyfingers as needed to fit neatly.

Top ladyfingers with 2 of the sliced bananas in an even layer.

Top bananas with half of the banana mascarpone (about a scant 2 cups), and, using a flexible or offset spatula, spread into an even layer. Repeat with remaining ladyfingers, 2 of the sliced bananas, and banana mascarpone.

Stir together cinnamon and nutmeg in a small bowl; spoon into a fine mesh sieve. Dust top with cinnamon mixture. Loosely cover with plastic wrap and refrigerate for at least 8 hours or up to 3 days. When ready to serve, top with remaining sliced banana. Cut into squares and serve.

Gather all ingredients.

Combine cinnamon, 3 tablespoons of the brown sugar, and 2 tablespoons of the butter in a large skillet. Cook over low, whisking constantly, until sauce is well combined, 1 to 2 minutes.

Place bananas in an even layer directly over sauce. Cook over medium-low, flipping and stirring banana slices once halfway through, until bananas are golden brown and softened, about 6 minutes total.

Set aside 1/2 cup of the banana mixture in a small bowl; stir in walnuts.

Mash banana mixture in skillet with a potato masher, over medium-low, until thick and mostly smooth, 1 to 2 minutes. Stir in rice, salt, nutmeg, 1 1/2 cups of the milk, and remaining 2 tablespoons brown sugar. Cook over medium heat, stirring often, until thickened and most of the liquid is absorbed, about 5 minutes.

Whisk together egg yolk and remaining 1/2 cup milk in a small bowl until well combined. Stirring constantly, slowly drizzle into egg mixture. Cook, stirring constantly, until pudding has thickened slightly and an instant-read thermometer reaches 165 degrees F (73 degrees C), about 2 minutes. Remove skillet from heat; stir in vanilla and remaining 2 tablespoons butter until creamy and glossy, 1 to 2 minutes.

Divide pudding evenly between 2 bowls and top each bowl with 1/4 cup of the reserved banana mixture. Serve with maple syrup, and garnish with cinnamon just before serving, if desired. Serve warm, or let cool completely to room temperature before chilling overnight to serve cold.