Showing posts sorted by relevance for query Banana Bread. Sort by date Show all posts
Showing posts sorted by relevance for query Banana Bread. Sort by date Show all posts
I baked what is possibly the most delicious Banana Bread I have ever baked yesterday, and that is saying a lot. I've baked many Banana Breads in my life time and I have my favourites but I think this recipe just kicked the lot to the curb and took their place! A bold statement indeed!
Banana Bread is one of my favorite things and this banana bread recipe with peanut butter glaze is one of my best versions! Not only is it one of the easiest banana breads to make but that glaze really sets off the banana flavor to its best potential!
There is nothing lackluster about this fabulous quick bread. It is incredibly moist and delicious!!
.JPG "Peanut Butter Glazed Banana Loaf")
On its own without the glaze it is a pretty delicious banana bread. The glaze is completely optional, but if you are wanting to lift your banana bread game to a new level by all means add the glaze!
Add toasted nuts or chocolate chips and you have another variation of a great taste sensation that your family is sure to love!
.JPG "Peanut Butter Glazed Banana Loaf")
WHAT YOU NEED TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
There is nothing exceptionally out of the ordinary here. Simple ingredients. You need to make sure you use really ripe bananas with this. The more brown speckled the better!
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
.JPG "Peanut Butter Glazed Banana Loaf")
Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
.JPG "Peanut Butter Glazed Banana Loaf")
The best bananas to use in this recipe are very ripe or overripe. The riper the better. Look for bananas that are well speckled with brown spots.
You can often find these at a bargain in the shops as people just don't want to buy them. The good news is you can peel and freeze them, ready to use in all of your banana recipes!
You want your eggs to be at room temperature. This will give you the best results. If your eggs are cold, simply pop them into some really warm water and leave them for about 15 minutes while you get on with something else.
Just make sure its not hot or boiling water. You don't want to cook them.
.JPG "Peanut Butter Glazed Banana Loaf")
I have always used full fat sour cream for this loaf. I can't say for the results you will get by using lower fat sour cream. It is good to know however that you can easily substitute full fat plain yogurt for the sour cream.
Toasting your nuts if you are using nuts always adds more nutty flavor to them. I like milk chocolate chips in this if I am going to use chocolate chips.
Most of the time however, I like to leave it very plain. Especially if I am glazing it.
Use smooth peanut butter for the glaze. I used Kraft smooth peanut butter today.
.JPG "Peanut Butter Glazed Banana Loaf")
HOW TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
This goes together very quickly and easily. I have never had it fail.
Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
.JPG "Peanut Butter Glazed Banana Loaf")
Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
Cut into slices to serve. Store any leftovers in an airtight container.
.JPG "Peanut Butter Glazed Banana Loaf")
You will know when the banana cake is done as a toothpick inserted in the center will come out clean. To be honest I like to leave it to sit for 24 hours before glazing and cutting.
The glaze doesn't really get hard so when storing it, it is best to store it in an airtight container.
It is delicious with or without the optional glaze!
.JPG "Peanut Butter Glazed Banana Loaf")
CHOCOLATE CHIP BANANA BREAD - Moist, flavorful and filled with lots of lovely banana flavor and chocolate chips. This is a real winner of a banana bread!
CRUMB TOPPED BANANA BREAD - Dense, moist and almost fudgy with a crisp buttery crumb streusel topping!
BANANA, CRANBERRY & WALNUT LOAF - One of my absolute favorites. My next door neighbor in the UK loved for me to bake him one of these every Christmas. Its quite simply a fabulous banana bread.
Peanut Butter Glazed Banana Loaf
Yield: One 9 by 5 inch loaf
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Deliciously moist with a great banana flavor. I like to add toasted walnuts to mine, but you can add pecans or even chocolate chips. A sweet peanut butter glaze is it's crowning glory.
Ingredients
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
Instructions
- Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
- Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
- Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
- For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
- Cut into slices to serve. Store any leftovers in an airtight container.
Thanks so much for visiting! Do come again!
One thing we both really enjoy in our house is Banana Loaf. I always buy extra bananas so that I can make one for us to enjoy with a hot drink every now and then.
Usually half of it gets given away or thrown out because we can't get it all eaten.
I know I could freeze it, but experience has taught me that things get lost in my freezer, never to be seen again.
Today I managed to cut my recipe in half and bake a really lovely one for just two people. I was really pleased with how it turned out and couldn't wait to share it with you.
It is lovely and moist and delicious. Sour milk helps to create a really beautiful loaf, but don't worry, I have told you just how to make your own sour milk. You could also use buttermilk.
You will need a small loaf tin for this. I have one that is about 7 by 3 by 2 inches and it worked well. It was the perfect size.
You could also bake it in a couple of ramekins or muffin cups. Whatever you have to size really. Who says a loaf has to be shaped like a loaf, really?
It rose really nice and tall. I like to blitz my bananas for banana loaf with my stick blender.
It gets them nice and smooth. I used two quite small banana's for this delicious moist loaf.
My husband loves his bananas. I always have hide a couple so that I can make banana bread, or else there would never be any left to make one.
Does anyone else have that problem?
And I do really enjoy a banana bread. You don't often catch me eating a raw banana unless its sliced onto my rice crispies, but I do love banana bread.
Baked into something, I love . . . raw, not so much.
This is a lovely moist bread with a beautiful crumb. The secret to a good quick bread is not over-mixing it.
Overmixing quick bread batters develops the gluten too much. This is something you really don't want in a quick bread.
They are much more rustic than cakes. You don't want to over mix them.
Overmixing results in a quick bread that is often quite tough and full of holes. They also won't rise as high. Its the same with muffins.
This is especially good served sliced and spread with softened butter . . . I know naughty . . .
Tell me I am not the only person who loves their loaves like this spread with soft butter?
I would rather have butter than icing or jam or anything sweet on it.
In all truth this is also very good with nothing on it.
I added toasted walnuts, but chocolate chips would also be very good . . . or butterscotch chips, or both . . .
I know. I am a glutton through and through.
In any case. I was super pleased with how this turned out. It is moist and delicious and has a beautiful flavour.
I think you are sure to love it also!
Banana Loaf for Two
Yield: 8 slices
Nice and moist with a delicious banana flavour.
ingredients:
- 60g butter softened (1/4 cup)
- 70g granulated sugar (1/3 cup)
- 1 large free range egg
- 125g mashed banana (1/2 cup)
- 2 TBS sour milk (see note)
- 175g plain flour (1 1/4 cups)
- 1/2 tsp baking soda
- 1/4 tsp of salt
- handful of toasted chopped walnuts (optional)
instructions:
How to cook Banana Loaf for Two
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a small loaf tin (7-1/2 by 3-3/4 by 2-1/8 inch) and line with some baking paper.
- Cream the butter and sugar together in a bowl, then beat in the egg, banana and sour milk.
- Whisk the flour, soda and salt together. Add to the creamed mixture stirring just to combine. It is okay and preferable for the batter to be a bit lumpy. Stir in walnuts if using. (You could also use chocolate chips.)
- Spoon into the prepared loaf tin.
- Bake in the preheated oven for about 40 minutes, until a toothpick inserted in the centre comes out clean and it is well risen and golden brown.
- Lift out onto a wire rack to cool completely before cutting into slices to enjoy.
NOTES:
To make the sour milk. Measure 1/2 tsp of white vinegar into a TBS measure and fill with milk. Dump into a small cup. Add the other TBS of milk and let sit for five minutes.
I am really enjoying this little exercise in making smaller recipes. Not sure what I will do next! Watch this space!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
We love banana loaves in this house. I am not overly fond of eating bananas themselves, but bake them into a loaf or pie or cookie and I am all over them. The Toddster could eat a raw banana every day. I actually have to hide bananas so that I can bake with them . . .
This is my all time favourite banana bread. Okay . . . I know . . . I say that about every banana bread I bake. I guess I just love banana breads and this one shines!
Stogged with beautiful jewel-like dried cranberries, and crunchy toasted English walnuts, it is pleasing on many levels!
It's moreishly moist . . . with sticky little sweet bits and crunchy nutty nobbles scattered throughout. It's lovely eaten plain and out of hand . . .
Or gently warmed and spread with cold butter . . .
It's gorgeous toasted and spread with butter . . . the stale bread makes great French Toast, or bread pudding . . . I hardly ever have any that goes stale however, it's that good.
It's also my next door neighbors' favourite banana bread that I bake for them. I usually send half of it over to them every time I bake it. They love it and I love to give. It's win/win really! Put it this way, they've never turned the gifting of it down . . . never.
*Marie's Best Banana Bread*
A moist banana loaf chock full of sweet cranberries and crunchy walnuts.
4 ounces butter, at room temp (1/2 cup)
175g of caster sugar (3/4 cup)
2 large free range eggs, beaten
1 tsp milk
300g of plain flour (2 1/4 cups)
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp mixed spice (see my recipe in the side bar on the right side
of the page)
3 ripe bananas, peeled and mashed
85g dried cranberries (generous 1/2 cup)
60g toasted walnuts, chopped (scant 1/2 cup)
Preheat the oven to 160*C/325*F/ gas mark 3. Butter 2 small loaf tins, or 1 large loaf tin and line with baking parchment.
Cream the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs and the milk, mixing all together well.
Whisk together the flour, salt, soda and spice. Stir this mixture into the creamed mixture. Stir in the bananas, cranberries and walnuts. Divide the mixture between the two small tins or spread into the large tin. Bake in the middle of the preheated oven for 45 to 50 minutes for small loaves, or 1 to 1/1/2 hours for the large tin, until well risen and a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the tins for 10 minutes, then lift out onto a wire rack to cool completely. This cake will keep for up to 1 week when stored in an airtight tin.
Makes 1 9X5 loaf
A moist banana loaf chock full of sweet cranberries and crunchy walnuts.
4 ounces butter, at room temp (1/2 cup)
175g of caster sugar (3/4 cup)
2 large free range eggs, beaten
1 tsp milk
300g of plain flour (2 1/4 cups)
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp mixed spice (see my recipe in the side bar on the right side
of the page)
3 ripe bananas, peeled and mashed
85g dried cranberries (generous 1/2 cup)
60g toasted walnuts, chopped (scant 1/2 cup)
Preheat the oven to 160*C/325*F/ gas mark 3. Butter 2 small loaf tins, or 1 large loaf tin and line with baking parchment.
Cream the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs and the milk, mixing all together well.
Whisk together the flour, salt, soda and spice. Stir this mixture into the creamed mixture. Stir in the bananas, cranberries and walnuts. Divide the mixture between the two small tins or spread into the large tin. Bake in the middle of the preheated oven for 45 to 50 minutes for small loaves, or 1 to 1/1/2 hours for the large tin, until well risen and a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the tins for 10 minutes, then lift out onto a wire rack to cool completely. This cake will keep for up to 1 week when stored in an airtight tin.
I always try to buy enough bananas so that the Toddster can get his fill of them, and I will have some leftover blackened ones to bake with. I confess I am not overly fond of eating fresh bananas, but bake them into a muffin, cookie or a bread and I am all over them!
The exception for the eating fresh rule is eating them on top of my rice crispies. And I always need a sprinkle of brown sugar on top. Not sure why that is . . . its probably something that goes back to my childhood. Rice crispies, banana and brown sugar just makes me feel all yum yum. I love them.
Is there such a thing as too many banana bread recipes??? I think not!
And this is one of my absolute favourites. It smells all heavenly when it is baking . . .
Its moreishly moist from the amount of banana and then the buttermilk . . .
Its stogged full of lovely toasted pecans. I always like to toast my nuts before using them. It just makes them taste . . . well . . . nuttier, for some reason.
This is beautiful on its own . . . with no embellishment, just the bread . . . sweet, moist and banana-ee.
Its lovely cut into thin slices and spread with softened butter too . . . and it is gorgeous toasted under a grill until its edges start to caramelize, flipped over and caramelized on the other side . . . and then, yes . . . . spread with butter or honey butter . . . wowsa. I am such a glutton!
*Buttermilk Banana Bread*
Makes 1 large loafor 3 small to medium bananas or 2 large)
1 tsp bicarbonate of soda (baking soda)
1/2 tsp baking powder
1/2 tsp salt
125g butter, melted (1/2 cup)Preheat the oven to 200*C/400*F. gas mark 6. Butter a 9 by 5 inch loaf tin and dust it lightly with flour, shaking out any excess.
Combine the mashed banana with the eggs, both sugars ad vanilla in a bowl. Beat in the buttermilk and butter. Sift the flour, soda, baking powder and salt together in a large bowl. Add the banana mixture and beat until well blended. Stir in the chopped nuts. Spoon into the prepared baking tin, smoothing the top.
Place the tin into the preheated oven and immediately REDUCE the oven temperature to 180*C/350*F/ gas mark 4. Bake for one hour and fifteen minutes, or until the top is risen and nicely browned, the loaf is beginning to pull away from the sides of the tin, and a toothpick inserted into the centre comes out clean. Let cool in the tin for 10 minutes, then invert onto a wire rack to unmold. Carefully turn over and cool completely before cutting into slices to serve. As with any teabread like this, letting it stand overnight improves the flavour and helps it to cut neater.
Note - this is really lovely toasted and buttered. Just saying . . .
A slice of this with a hot cuppa is a real treat on a cold winter's day. Perfect for chasing away the winter blues . . . Bon Appetit!
This is a recipe which I have had printed out and in my "To Bake Someday" folder, for about two years now. It is a recipe I found on a little blog called Chef In Training, and I remember it looking really, really tasty. I often spy things on the net which catch my eye, and I think I would like to try baking sometime. I print them out and stick them in a file . . . and sometimes . . . I actually DO get around to baking them!
I had bought a HUGE jar of Nutella a few months back. What was I
thinking??? There is no way I could ever hope to use it all up, unless
I use it for extra things like baking. It tastes really good spread
onto malt biscuits . . . but that would be an awful lot of Malt Biscuits
. . . it's a 750g jar! (That's over a pound in weight!)
So the other day I dug through my recipes and pulled out this banana
bread recipe to try out. It worked out well because I also had a bunch
of brown bananas that I had bought before Christmas that just didn't get
eaten . . . there is nothing better to do with brown bananas than to bake a banana bread!
My bread didn't come out of the oven near as tasty looking as Chef In
Trainings did . . . it actually looked rather ugly and I did have to add
about 15 minutes time to the baking . . . but wow, cut it open and it
more than makes up for it's ugly surface.
That's kind of like people don't you think??? Some of the prettiest ones are the ones who aren't much to look at on the outsides . . . but dig a bit deeper and you've found a gem! Anyways, it was rather, RATHER tasty sliced and eaten plain . . . but then again, we quite, QUITE like it sliced and spread with softened butter because . . . that's just how we roll around here.
*Nutella Banana Bread*
Makes one medium loaf
Makes one medium loaf
Your favorite bread swirled with your favorite spread. What's not to like about this one?
280g plain flour (2 cups)
3/4 tsp bicarbonate of soda
1/2 tsp salt
4 TBS unsalted butter, softened
190g caster sugar (1 cup)
2 large free range eggs
287g of mashed bananas (1 1/4 cups)
1 tsp vanilla paste
80ml of whole milk (1/3 cup)
145g of nutella (heaped 3/4 cup)
Preheat the oven to 180*C/350*F/ gas mark 5. Butter an 8 by 4 inch loaf tin and line with baking paper. Butter the paper. Set aside
Whisk the flour, soda and salt together in a beaker. Set aside.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until thoroughly amalgamated. Beat in the bananas, milk and vanilla. Stir in the flour mixture just to moisten.
Soften the nutella in the microwave for about 20 seconds. Stir in 1/3 of the batter until well blended.
Alternate the banana and nutella batters in the prepared baking tin. Swirl together with a chopstick or knife. Bake for 50 to 60 minutes until well risen and done. It may seem a bit underdone in the centre, but that's how it should be. Allow to cool at least 15 minutes in the pan before tipping out onto a wire rack to finish cooling completely.
In for a penny, in for pound I guess. Yum! This is very good. Bon Appetit and a very Happy New Year!
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