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Meanwhile, in a separate bowl, whisk together flour, baking soda and salt. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas. Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans.
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Use up 6 bananas in this quick bread! It's so easy and perfect for a morning breakfast. Soft, tender, and super moist, this homemade banana bread recipe is the BEST.. Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it's so moist and flavorful! Get Recipe! "This banana bread was absolutely delish! Thank you.
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Instructions. Preheat the oven to 325 degrees F. Grease a 9 x 5 inch loaf pan (or similar size loaf pan).Line the bottom of the pan with a small piece of parchment or wax paper and spray lightly with cooking spray. Cream the sugar and butter in a large mixing bowl until light and fluffy.
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Add eggs and beat on medium-low speed just until combined. Add mashed bananas and vanilla extract; continue beating just until mixture is incorporated. Remove bowl from stand mixer and set aside. In a separate bowl, stir together flour, baking soda, and salt until combined. Add flour mixture to bowl with banana mixture.
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Grease a 5"x9" loaf pan. In a medium-sized bowl, whisk the flour, baking soda, and salt. 2 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt. In a large bowl, mash the bananas then whisk in the eggs, sour cream, both the sugars, melted butter, and vanilla.
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Step 2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon; set aside. Step 3. Spread the walnuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly.
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Directions. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended.
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Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan. In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and stir until just combined.
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Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast 1/2 cup chopped nuts in the oven for 10 minutes as the oven is pre-heating.
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Adapt This Banana Bread Recipe. Swap out all of part of the sugar for light brown sugar. Replace up to half of the flour with white whole wheat flour. Add 1 teaspoon of cinnamon. Mix in 1/2 cup of chopped nuts or dried fruit. Add 1/2 cup chocolate chips.
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Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm.
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Directions. Preheat your oven to 350 degrees. Mix together the butter and both sugars. Add in the eggs, vanilla, yogurt, and mashed bananas. Stir in the vanilla instant pudding mix, flour, baking soda, cinnamon, and salt until just combined. Do not over mix!
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Do make sure to scrape all the way down to the bottom of the bowl to catch all of the flour. add wet to dry ingredients. combine into lumpy batter. 4. Pour into the prepared loaf pan and bake for 45-55 minutes (for a 5×9 inch pan) or 55-65 minutes (for a 4×8 inch pan).
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Transfer to the prepared loaf pan and use the spatula to smooth the top. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes. Let bread cool on cooling rack in loaf pan for 15 to 20 minutes.
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Spoon the batter into a lined or greased muffin pan (fill each to the top with batter) and bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.
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Preheat oven to 350F. Spray a 9×5 loaf pan with floured cooking spray, or grease and flour the pan; set aside. (If necessary, you may need to use a muffin pan or mini loaf for pan a small amount of batter.)*. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
