Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Banana Bread (America's Test Kitchen) Recipe
    Lost? Site Map

    Banana Bread (America's Test Kitchen)

    Banana Bread (America's Test Kitchen). Photo by Lavender Lynn

    1/3 Photos of Banana Bread (America's Test Kitchen)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    GinaCucina's Note:

    This has got to be my favorite banana bread. I have made so many from this website and others. The key is the frozen bananas.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    loaf

    Units: US | Metric

    • 5 bananas (ripe, and previously frozen)

    In a small bowl mix

    In a med bowl whisk

    Directions:

    1. 1
      Defrost bananas in microwave and reserve all the liquid. Reduce just the liquid to about 1/4 cup and add this to bananas and mash.
    2. 2
      Add the banana mash to wet ingredients in the med bowl.
    3. 3
      Add dry ingredients to wet and add 1/2 cup of toasted chopped nuts.
    4. 4
      Pour in a greased pan and top batter with an addtional thinly sliced banana if desired(it does look really good with the bananas on top!) Sprinkle 2 teaspoons of sugar to carmelize the sliced bananas as it cooks. Bake at 350 for 1 hour -rotate pan half way. Cool for 15 minutes in pan before removing.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on October 29, 2012

      55

      Great recipe! Was doughtful about the banana "juice" reduction but the bananas are def the hero. Used fresh, very ripe bananas. Turned out great! Please view the original test kitchen video for techique.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2012

      55

      This banana bread has a lovely moist texture. I added cinnamon , nutmeg and cardamom to spice it up. This created a great flavor profile. I replaced the butter with canola oil and it worked well.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2013

      55

      My kids literally BEG me to make this. I usually use about 1/2 whole wheat flour, you can't tell the difference.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Banana Bread (America's Test Kitchen)

    Serving Size: 1 (150 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 364.6
     
    Calories from Fat 118
    32%
    Total Fat 13.2 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 77.0 mg
    25%
    Sodium 428.8 mg
    17%
    Total Carbohydrate 58.1 g
    19%
    Dietary Fiber 2.6 g
    10%
    Sugars 29.2 g
    116%
    Protein 5.3 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites