Banana Bread with Walnut Streusel Topping
1. Preheat oven to 350-degrees. Line two 9x5-inch loaf pans with parchment paper and spray with baking spray. Set aside. 2. In the bowl of your stand mixer, affixed with the paddle attachment, beat the butter on medium-high speed until creamy. Add the oil to the butter and beat until combined.
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Experiment with the ingredient ratios to get moister bread. You can also ensure that your banana bread stays moist by slightly altering the ingredients. Fold your wet ingredients in with your dry ingredients. Melt the butter and add it to the mix. If your banana bread still comes out dry, try adding some canola or vegetable oil after this step.
Banana Bread with Streusel Topping
Instructions. Preheat oven to 350°F. Grease a 5 x 9 inch loaf pan and line it with parchment paper for easy removal. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine the banana with the honey, milk, butter and eggs.
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Preheat oven to 350F and prep a loaf pan with parchment paper and butter. Melt the butter in a nonstick saucepan and stir over medium-low heat until it melts. Turn the heat to the lowest flame, add the granulated and brown sugars, and stir for 1-2 minutes. Remove from heat and wait ~5 minutes.
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Preheat oven to 350 degrees and butter and flour a 9x5 loaf pan. In a large bowl, whisk together butter and sugar before adding in the eggs, then the vanilla, then the sour cream and finally the bananas. Add the flour, baking soda, salt and walnuts, whisking it until just combined into the butter mixture until smooth.
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Bread: To a large bowl, add the egg, sugars, oil, sour cream, vanilla, and whisk to combine. Add the bananas and stir to incorporate. Add the flour, cinnamon, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
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Preheat oven to 325 degrees F. Grease and flour a 9x5 inch loaf pan. Set aside. The streusel topping. Add the flour, brown sugar, and cinnamon in a medium bowl and mix until combined. Cut in the butter using your fingers or a pastry blender, until it resembles coarse crumbs. Stir in chopped walnuts.
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Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg onto a sheet of parchment or into a medium bowl. In medium bowl, whisk together the brown sugar, vegetable oil, vanilla and eggs. Whisk until smooth about 2 minutes. Add bananas and milk. Whisk until combined.
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For a quick fix, microwave a slice of banana bread for about 10-15 seconds. It helps regain some of the warmth and moisture, making it taste freshly baked. 2. Oven: To refresh an entire loaf, preheat your oven to 350°F (175°C). Wrap the unwrapped banana bread in foil, place it in the oven for about 10-15 minutes.
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Batter: Combine flour, leavens, and spices in a medium bowl and whisk quickly to combine. Measure and mash the ripe bananas (if you haven't already) and place them in a large bowl. Pour in the butter, sugar and brown sugar and whisk until combined. Add the eggs and vanilla and whisk until no yellow streaks remain.
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The perfect temperature. Almost all banana bread is baked in an oven that is between 325°F (163°C) and 350°F (177°C) for about an hour on average. Grease and flour the baking pan very well. Do.
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Make the Banana Bread. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x5 inch loaf pan. In a large bowl, combine dry ingredients (flour, baking soda, salt). In a separate bowl, cream softened butter and brown sugar. Stir in beaten eggs, then add mashed bananas and stir until combined. Stir banana mixture into the large bowl.
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Preheat oven to 350 degrees. Spray a 8 x 4 loaf pan with non stick spray. In a small bowl, combine all struesal ingredients with a fork until crumbly. Set aside. Using an electric mixer, cream brown sugar and butter together until well incorporated. Add eggs, mashed ripe bananas and vanilla. Mix until well combined.
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Pour the bread batter into the prepared loaf pan and bake for about 30 minutes. Add the streusel topping and bake for another 25-30 minutes until the top is golden brown. Take it out and use the toothpick test to determine doneness. Cool. Let the banana bread cool on a wire rack before removing from the pan and slicing.
Chocolate Chip Banana Bread Recipe
If you have a dry loaf of banana bread after baking, you can make the syrup to add moisture. Here's how you can make simple syrup at home: Pour ½ cup water and ½ cup sugar in a pot. Warm the mixture on medium heat, and remove once the sugar dissolves. Take a skewer and poke some holes in the banana bread. Next, spoon some syrup over the top.
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Prep. Preheat the oven to 350°F. In a large mixing bowl, cream the butter, granulated sugar, and ½ cup of brown sugar using an electric hand mixer on medium-high speed.
