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 Pub date
2008-01-21

Recipes for a really moist banana bread

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I went to a Bob Evans restaurant this weekend and had the best banana bread ever. It was so moist! I realized that every time I make banana bread it comes out too dry. I never use less than four bannanas, and they are very ripe when I use them for bread and my bread always comes out like Bob Evans.
Try just increasing the number of bananas in your current recipe and see if that does the trick for you. (if your recipe calls for one or two bannas try adding four to six)

Now here are some recipes for a really moist banana bread,enjoy it.

Moist Banana Raisin Bread

INGREDIENTS

1 1/2 tablespoons butter, melted
1/3 cup white sugar
1/3 cup peanut butter
1 egg, lightly beaten
1 ripe banana, mashed
1 1/2 tablespoons milk
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 dash salt
1/2 cup raisins
1/4 cup chopped roasted peanuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
In a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture just until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan.
Bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes before serving.

Super Moist Super Easy Banana Bread

cups white flour
1 teaspoon salt
4 eggs
4 teaspoons baking powder
1 cup butter (soft room temp. or it doesn't blend right)
3 cups banana pulp (mashed ripe banana's)
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Put butter, eggs, vanilla, sugar and banana's into a large bowl and blend with an electric mixer.
Add flour, cinnamon, salt and baking powder, cinnamon and vanilla.
Beat for 1-2 minutes with the electric mixer until well blended.
If using fold in nuts at this point.
Pour into two sprayed or greased 9x5x3" loaf pans.
Bake at 325 for 1 hour and 30 minutes.
Remove, cool in pan for 5 minutes. Then on racks for 20 minutes. You must must must NOT let it cool too long, I wrap it when it's barely cool enough to handle. The longer it cools the more moisture it will lose.
Using a large knife (I use a large butcher knife) carefully slice into portions, then wrap very tightly with plastic wrap.
Freeze.
To reheat for a quick bite in the morning, microwave for 1.30 to 2 minutes.

This is an awesome banana bread recipe:

1 cup sugar
1/4 cup butter, softened
2 eggs
1 1/2 cups very ripe mashed bananas (3 to 4)
1/3 cup water (I substitute strawberry jam - yummy!)
1 2/3 cups all-purpose flour
1 t baking soda
1/2 t salt
1/4 t baking powder
1/2 cup chopped walnuts (optional)

Heat over to 350 degrees. Grease a loaf pan. Mix sugar and butter in a medium bowl. Stir in eggs until blended. Add bananas and water, mix for 30 seconds. Stir in remaining ingredients just until moistened. Pour into pan, bake about 1 hour or until a toothpick inserted into the center comes out clean.



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