by Maria Russo in Recipes, October 30th, 2014
by FN Dish Editor in Community, December 29th, 2013
In this week’s latest installment of Cutthroat Kitchen: Superstar Sabotage, a seemingly approachable dessert, banana bread, was nearly insurmountable for Pastry Chef Elizabeth Falkner once she felt the full weight of her duo of sabotages: firm green bananas and the mandate to mix and cook the loaf in banana leaves. But for fans watching at home, classic banana bread is indeed doable, and it’s one such recipe that surely all home cooks can — and should — master.
From school bake sales and simple family desserts to DIY holiday presents, Food Network’s go-to Banana Bread recipe (pictured above) will prove useful time and again. The key to making this tried-and-true recipe is not overworking the batter; once you’ve incorporated the dry ingredients into the cinnamon-laced mashed bananas, the batter is complete and ready to bake. For an extra-special presentation, serve the sliced loaf with sweet honey or creamy vanilla ice cream once the bread has cooled.
by Lauren Miyashiro in Recipes, October 8th, 2013
This week’s Most Popular Pin of the Week is a classic with an added chocolate lovers twist. Give banana bread a fancy spin when you mix in chocolate chips. Pour chocolate glaze on the cooled bread for a sinfully sweet creation.
For more dessert recipe inspiration, visit Food Network’s Let’s Bake board on Pinterest.
Get the Recipe: Food Network Magazine’s Banana Bread with Chocolate Chips and Chocolate Glaze
by Maria Russo in Recipes, July 19th, 2012
I’ve been on a banana bread kick lately, mainly because I keep finding myself with speckled bunches on my counter. Not wanting to leave the fruit to waste, my kitchen’s output of banana bread has been high. Perhaps I’ve subconsciously been buying too much as an excuse to take out my loaf pan, but so far no one has complained.
For my last go-around, I was craving the type of recipe I imagine most grandmothers have handwritten and stowed away in their recipe boxes. Although I love finding ways to gussy up the traditional loaf, I wanted to find a good base recipe — one that’s perfect on its own but would taste fabulous with chocolate too.
Flour Bakery’s Famous Banana Bread is just that. It requires only the most basic of ingredients and is easy to make, as all quick breads should be. Most importantly, you can really taste the banana. The tiniest addition of sour cream balances the sweetness, while the cinnamon and vanilla add comforting warmth to each bite. One piece makes a delightful morning treat, but I find myself sneaking bites at all hours throughout the day.
Tips to consider for your next loaf of banana bread
by Jennifer Perillo in Family, March 6th, 2012
One of those timeless recipes that almost everyone has a memory of enjoying, classic banana bread is a buttery, just-sweet-enough loaf that pairs perfectly with a morning cup of coffee or an after-dinner scoop of ice cream. The secret to making the best-tasting banana bread is using overly ripe bananas. You know those super-soft, dark-brown nanners that have been sitting on your counter for the last seven days? Use those — they’ll offer the most-concentrated banana flavor and ensure moist, rich bread. Check out Food Network’s roundup of its best five banana bread recipes, a mix of classic and creative loaves that your whole family will enjoy.
5. Banana Bread With Chocolate Chips and Chocolate Glaze – Food Network Magazine takes classic banana bread to the next level by adding to the batter decadent chocolate chips and covering the loaf with a shiny chocolate topping.
4. Mom’s Banana Bread With Chocolate Chips – Melissa d’Arabian’s mom adds a splash of fresh orange juice to her chocolate-studded bread, which delivers subtle citrus flavor and moisture.
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Every week I find myself flooded with overripe bananas since everyone in the house prefers to eat firm, barely ripe ones. The first sign of a brown spot, and they’re left to languish on the counter, eventually becoming so ripe the only purpose they serve is as incentive to bake some banana bread. I know, this doesn’t seem like a problem. Banana bread has a lot going for it. It’s easy to make because it’s a quick bread — it uses baking powder to rise, not yeast. It’s also the ultimate “waste not, want not” use of ingredients past their prime. But best of all, it can be a breakfast on the go, a tasty snack for school lunch and even play a pinch hitter come dessert time.
The real problem with having too many overripe bananas is I feel guilty making my favorite banana bread recipe twice a week. The recipe is great, but with one stick of butter in it, I decided my weekly banana bread infatuation needed some lightening up. The Brown Butter Bourbon Pecan Banana Bread has been relegated to a once a month treat. What I needed was an “everyday” banana bread recipe, one I could feel better about making, and eating on a regular basis.
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