For those of us who love baking, there's nothing quite as comforting as the aroma of freshly baked banana bread filling the kitchen. In our quest for the perfect banana bread recipe, I stumbled upon Pioneer Woman's version, and it quickly became my go-to recipe. Pioneer Woman's banana bread is moist, flavorful, and incredibly easy to make. Let's dive into the world of this delicious treat and learn how to make it.
Pioneer Woman, also known as Ree Drummond, is a renowned food blogger, cookbook author, and television personality. Her recipes are known for their simplicity and incredible taste. When it comes to banana bread, Pioneer Woman's recipe stands out from the rest. It's a classic recipe with a few personal touches that make it truly exceptional.
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Ingredients
- Ripe bananas — 3 large, mashed
- Granulated sugar — 1 ½ cups
- Unsalted butter — ½ cup, melted
- Eggs — 2, beaten
- All-purpose flour — 2 cups
- Baking soda — 1 teaspoon
- Salt — ½ teaspoon
- Vanilla extract — 1 teaspoon
- Chopped walnuts — 1 cup
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a loaf pan with butter or cooking spray.
- In a large mixing bowl, combine the mashed bananas and sugar. Mix well until the sugar is dissolved.
- Add the melted butter and beaten eggs to the banana mixture. Stir until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the banana mixture and gently fold until combined. Be careful not to overmix, as it can result in dense bread.
- Stir in the vanilla extract and chopped walnuts. The walnuts add a delightful crunch and nutty flavor to the bread.
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on the bread after the 50-minute mark.
- Once baked, remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Dietary Restrictions
- Gluten-free — To make this banana bread gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add it separately according to the package instructions.
- Dairy-free — If you're lactose intolerant or following a dairy-free diet, you can replace the unsalted butter with an equal amount of melted coconut oil or a dairy-free butter substitute.
Substitutions
- Walnuts — If you're allergic to nuts or prefer a nut-free version, you can omit the walnuts altogether. Alternatively, you can replace them with an equal amount of chocolate chips or dried fruit, such as raisins or cranberries.
- Sugar — If you prefer a less sweet banana bread, you can reduce the amount of granulated sugar to 1 cup. You can also experiment with using alternative sweeteners like honey or maple syrup, but keep in mind that it may affect the texture and moisture of the bread.
Variations
- Chocolate chip banana bread — Add 1 cup of chocolate chips to the batter for a decadent twist. The melted chocolate will create pockets of gooey goodness throughout the bread.
- Cinnamon swirl banana bread — Mix ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. After pouring half of the batter into the loaf pan, sprinkle the cinnamon sugar mixture over it. Add the remaining batter and swirl it gently with a knife to create a marbled effect.
Equipment
- Loaf pan (9x5 inches)
- Mixing bowl
- Whisk or spatula
- Wire rack
Storage and Reheating
- Room temperature — To store the banana bread at room temperature, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days. If the weather is hot or humid, storing it in the refrigerator is best to prevent spoilage.
- Refrigerator — If you want to extend the shelf life of the banana bread, you can refrigerate it. Wrap it tightly in plastic wrap or place it in an airtight container before storing it in the refrigerator. It will stay fresh for up to 1 week.
- Freezer — To freeze the banana bread, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It will maintain its quality for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.
Pro Tips
- Ripe bananas — The key to a flavorful banana bread is using ripe bananas. Look for bananas with brown spots on the peel, as they are sweeter and easier to mash. If you have overripe bananas that you can't use immediately, you can freeze them for future baking projects.
- Gentle folding — When adding the dry ingredients to the banana mixture, gently fold the mixture until just combined. Overmixing can result in dense and tough bread. The batter may still have a few lumps, but that's perfectly fine.
- Let it cool — After baking, resist the temptation to slice into the banana bread immediately. Let it cool in the pan for 10 minutes to allow it to set. This will prevent it from crumbling and make it easier to slice. Once cooled, transfer it to a wire rack to cool completely before serving.
Pioneer Woman's Banana Bread Recipe: The Secret to Moist and Flavorful Bread
Learn how to make Pioneer Woman's moist and flavorful banana bread. This classic recipe is easy to make and perfect for any baking enthusiast. Get ready to fill your kitchen with the comforting aroma of freshly baked banana bread!
Equipment
- Loaf pan (9x5 inches)
- Whisk or spatula
Ingredients
- 3 large Ripe bananas, mashed
- 1 ½ cups Granulated sugar
- ½ cup Unsalted butter, melted
- 2 Eggs, beaten
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Chopped walnuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a loaf pan with butter or cooking spray.
- In a large mixing bowl, combine the mashed bananas and sugar. Mix well until the sugar is dissolved.
- Add the melted butter and beaten eggs to the banana mixture. Stir until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the banana mixture and gently fold until just combined. Be careful not to overmix, as it can result in a dense bread.
- Stir in the vanilla extract and chopped walnuts. The walnuts add a delightful crunch and nutty flavor to the bread.
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on the bread after the 50-minute mark.
- Once baked, remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ripe bananas — The key to a flavorful banana bread is using ripe bananas. Look for bananas with brown spots on the peel, as they are sweeter and easier to mash. If you have overripe bananas that you can't use immediately, you can freeze them for future baking projects.
- Gentle folding — When adding the dry ingredients to the banana mixture, gently fold the mixture until just combined. Overmixing can result in dense and tough bread. The batter may still have a few lumps, but that's perfectly fine.
- Let it cool — After baking, resist the temptation to slice into the banana bread immediately. Let it cool in the pan for 10 minutes to allow it to set. This will prevent it from crumbling and make it easier to slice. Once cooled, transfer it to a wire rack to cool completely before serving.
Nutrition
Nutrition Facts
Pioneer Woman's Banana Bread Recipe: The Secret to Moist and Flavorful Bread
Amount per Serving
Calories
2842
% Daily Value*
Fat
80
g
123
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
56
g
Monounsaturated Fat
11
g
Sodium
2268
mg
99
%
Potassium
796
mg
23
%
Carbohydrates
506
g
169
%
Fiber
15
g
63
%
Sugar
304
g
338
%
Protein
44
g
88
%
Vitamin A
23
IU
0
%
Vitamin C
2
mg
2
%
Calcium
156
mg
16
%
Iron
15
mg
83
%
* Percent Daily Values are based on a 2000 calorie diet.
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