In times of trouble, many people find comfort in food. Some find solace in pizza, others crave cereal, and thousands upon thousands find peace in cookies and milk. During the coronavirus pandemic, however, banana bread has become the new favorite. in particular, these recipes are sure to net a you perfect-looking loaf and make you the envy of all your Instagram followers:
Old-Fashioned Banana Nut Bread
This magnificent sweet is a snap to make, exceptionally moist, and satisfying, featuring lightly-roasted nuts that play like a symphony with coconut. You can make it in a Bundt pan for a fancier presentation, but it can just as easily be baked in traditional loaf. Just remember to cook it a little less if you end up going for the latter. You’ll need:
3 cups flour
2½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1½ cups vegetable/canola oil
1/3 cup buttermilk
1½ cups mashed ripe bananas (about 5 medium bananas)
1 teaspoon vanilla
1 cup shredded coconut
1 cup lightly-roasted walnuts or pecans, roughly chopped
Start by adjusting the oven rack to the center position and preheating the oven to 350 degrees. Then mix the dry ingredients in a large electric mixing bowl. After that, add in the remaining ingredients and mix well, pouring the final mixture into a very well-greased Bundt pan. Bake for about 1 hour and 20 minutes, or until a toothpick inserted in the thickest part comes out clean. Cool completely before removing from pan.
The Best Ever Super Moist Gluten-Free Banana Bread
When baking with bananas, you should always go for ripe ones because the sugar content in them is more concentrated. And since bananas are already naturally sweet, recipes like this one only call for a very small amount of sugar. You’ll need:
2 cups Bob’s Red Mill gluten-free flour
4-5 very ripe bananas mashed (1½ cups)
½ cup sugar
½ cup butter (1 stick), softened
2 tablespoons milk
½ teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½-1 cup chocolate chips
Adjust the oven rack to center position. Preheat the oven to 350 degrees, then lightly grease a 9×5-inch loaf pan and set it aside. In a large bowl, combine flour, baking soda, baking powder, and salt, then set the resulting mixture aside. In a separate bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla, and mashed bananas until well-blended.
Stir the banana mixture and chocolate chips into the flour mixture until evenly moist, pouring the finished batter into your prepared loaf pan. Bake it all in a preheated oven for 50 to 55 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for at least 15 minutes afterwards, then turn it out onto a wire rack and cool another for 30 minutes. Slice it up and serve warm!
Low Carb Sugar-Free Banana Bread
If you only have a full-size bread pan, you can double this recipe and increase the baking time to about an hour. You can also use any nuts you like here. Pecans or hazelnuts work particularly well, though sugar-free chocolate chips make for a great substitution. To make it, you’ll need:
1½ cup almond flour or ground almonds
½ cup mashed banana (2 small or 1 large), very ripe
3 eggs large
2 tablespoons butter, melted
¼ cup granulated erythritol
2 teaspoons cinnamon
1 teaspoon baking powder
¼ cup walnuts, crushed
Start by adjusting your oven rack to its center position, then preheat oven to 355 degrees. Using an electric mixer, beat the eggs together with the mashed banana and melted butter until smooth. In another bowl, stir together the dry ingredients — almond flour, erythritol or sweetener of choice, cinnamon, and baking powder. Add the resulting mixture to the bowl with the egg/banana/butter mix and blend until well-combined.
Last but not least, stir in the crushed walnuts, reserving some to sprinkle over the top of the bread. Line a small (7 x 3.5 inch /1 lb) loaf tin with parchment paper and fill in the dough. Sprinkle the leftover walnuts on the top.
Bake for around 40 minutes, or until a knife you insert comes out clean. Check the cake at minute 30 to be safe, and if the top is already brown enough, loosely place aluminum foil over it so it doesn’t burn. Let the banana bread cool completely before slicing and enjoy!
Tips for Storing and Ripening Bananas
Got some leftovers on your hands? No worries. Bananas are easy to freeze and use later in smoothies, milkshakes, and baked goods. When the skins start to blacken, simply put them in the freezer, skins intact.
Blended drinks are especially easy, since bananas can be tossed into the blender frozen. To use them in baked goods, peel them while frozen and let them thaw in a bowl before mashing and measuring. You can also quickly bake or microwave bananas to ripen them for recipes.