banana oil e g

HOW TO MAKE BANANA BREAD

I firmly believe banana bread is a treat you can make anytime, anywhere—with a mixer or just a fork, in a loaf pan or muffin tin—whenever you have a few ripe, freckled bananas. I’m convinced that banana bread accounts for at least 50 percent of why bananas exist.

Here’s a simple, forgiving recipe that takes only 10 minutes to whisk together. Be sure to use ripe bananas for the richest, most flavorful bread. After an hour of waiting, as your house fills with the irresistible aroma, you’ll be ready to enjoy a warm slice of homemade banana bread.

INGREDIENTS

  • Cooking spray
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped nuts or chocolate chips (optional)

EQUIPMENT

  • 1 8×5-inch loaf pan
  • Parchment paper
  • Large bowl
  • Whisk or fork (if mixing by hand)
  • Stand mixer or hand mixer (if using)
  • Spatula

INSTRUCTIONS

Preheat the Oven and Prepare the Pan: Set a rack in the bottom third of your oven and preheat to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the sides to create a sling. Spray the inside with cooking spray. If using nuts, toast 1/2 cup chopped nuts in the oven for 10 minutes while the oven preheats.

Melt the Butter: Melt 8 tablespoons (1 stick) unsalted butter in the microwave or over low heat on the stovetop. In a large bowl, combine the melted butter and 1 cup granulated sugar, whisking until fully blended. If you prefer a cake-like texture, soften the butter (do not melt) and cream it with the sugar in a stand mixer until light and fluffy.

Add the Eggs: Crack 2 large eggs into the bowl and whisk until fully combined, creating a smooth mixture.

Add Milk and Vanilla: Whisk in 1/4 cup milk and 1 teaspoon vanilla extract until incorporated.

Mash the Bananas: Peel 3 very ripe bananas and add them to the bowl. Mash them into the batter using the end of your whisk or a fork, depending on your texture preference. For a smooth bread, mash the bananas separately until smooth, then whisk them into the batter.

Add Dry Ingredients: Measure 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt into the bowl. Switch to a spatula and gently stir until just combined and no dry flour remains.

Add Optional Mix-ins: If you’re adding nuts or chocolate chips, gently fold 1/2 cup of your choice into the batter.

Pour the Batter into the Pan: Pour the batter into the prepared loaf pan, using the spatula to scrape every bit of batter from the bowl. Smooth the top.

Bake: Bake for 50 to 65 minutes, or until the top is dark brown with some yellow peeking through and a toothpick inserted in the center comes out clean. Start checking around 50 minutes and continue every 5 minutes after that.

Cool in the Pan: Let the loaf cool in the pan on a wire cooling rack for 10 minutes, allowing it to solidify and making it easier to remove from the pan.

Remove from the Pan and Cool Further: Lift the loaf out of the pan using the parchment sling and place it on the cooling rack. Let it cool for another 10 minutes before slicing.

RECIPE NOTES

Banana Muffins: For muffins, line a muffin tin with paper liners, filling each cup about 3/4 full. Bake for about 20 minutes, checking for doneness. This recipe makes 8 to 10 muffins.

Storage: Wrap any leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the loaf in plastic wrap followed by aluminum foil and freeze for up to 3 months.

BANANA PUDDING BANANA BREAD

Banana bread is a timeless comfort food that’s always a hit. But what if you could elevate this classic treat by blending it with the creamy, rich flavors of banana pudding? Now you can, with this simple yet irresistible recipe for Banana Pudding Banana Bread.

This delightful dessert combines the best aspects of both banana bread and banana pudding, resulting in a moist, flavorful loaf layered with a velvety banana pudding filling. The outcome is a decadent creation perfect for any setting, whether it’s a casual snack or a highlight of a special occasion.

More than just a fusion of two beloved desserts, this recipe is a masterpiece of taste and texture. The soft, tender banana bread pairs seamlessly with the creamy banana pudding filling, while a sweet drizzle of icing adds a touch of elegance.

Whether you’re a baking pro or a beginner, this recipe is straightforward and guarantees delicious results every time. Gather your ingredients, preheat the oven, and get ready to create a dessert that’s sure to leave everyone wanting more.

INGREDIENTS

For the bread:

  • 1.5 cups mashed bananas (about 4 medium bananas)
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt

For the filling:

  • 1 cup milk
  • ½ box instant banana pudding mix
  • 1 tbsp vanilla extract

For the icing drizzle:

  • ½ cup powdered sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract

INSTRUCTIONS

  • Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
  • In a large bowl, cream together the mashed bananas, granulated sugar, and vegetable oil until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Pour half of the batter into the prepared loaf pan. Spread the banana pudding filling evenly over the batter.
  • Pour the remaining batter over the pudding layer, spreading it out evenly.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • While the bread is cooling, prepare the icing drizzle by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  • Once the bread has cooled, drizzle the icing over the top.
  • Slice and serve. Enjoy your banana pudding banana bread!