bananas Archives | The Good Hearted Woman

Blueberry Banana Muffins (Naturally Low-Fat)

These tender, delicious Blueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries!

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Moist and tender, these Blueberry Banana Muffins are bursting with fresh blueberries; plus they are naturally low in fat and added sugars! Great for grab-n-go breakfasts and easy snacks, they mix up in just minutes.

**A Truly Moist, Delicious Blueberry Muffin that Just Happens to Be Low Fat**

Whenever I see the term “low-fat” called out in a recipe, the first thing that usually pops into my head is a pile of shredded wheat atop a sandy dune. Dry. Desolate. Void of flavor or life.

This blueberry muffin recipe is the opposite of that! Bananas and applesauce in the batter reduce the need for added sugars and take the place of added fats; making these moist, easy-to make muffins naturally low in fat and high in flavor!

**What is Demerara sugar?**

Demerara is a minimally-refined raw cane sugar with a large, rectangular grain; blond in color. It has a light flavor similar in flavor to brown sugar.

Demerara sugar is especially great for sprinkling on top of baked goods to get that bakery-fresh sugar crunch on top. It gives baked goods bit of sparkle as well.

You might be surprised at the number of different kinds of sugars that are used around the world! In addition to the standard US pantry staples of heavily refined white sugar and brown sugar, there are a number of other less-refined sugars that bring unique depth, texture, and aromatic flavor to your recipes.

More popular Raw and Less Refined Sugars Used in Cooking

• Turbinado is slightly refined raw cane sugar. It is similar in appearance to Demerara, but has a lighter, more caramelly flavor. Turbinado is a good replacement for white or light brown sugar in baked goods and beverages. Turbinado is made from the first pressing of sugar cane and retains some natural molasses.

Like Demerara, a sprinkle of the tops of baked goods will yield a crystally, crunchy bite.

• Jaggery is an unrefined “brick sugar” that is made from palm, coconut, or java plants. Color can range from light golden to dark brown, and it is purchased in the form of a cone.

• Muscovado is a very sticky, sandy cane sugar with a strong molasses flavor. It can be used in place of brown sugar, but it has a much stronger flavor, and is best for savory dishes like barbecue sauces and marinades.

• Piloncilo is a raw cane sugar commonly used in Mexican cooking. Often referred to as Mexican brown sugar, it’s probably one of the secret ingredients in your favorite mole.

• Sucanat (short for sucre de canne naturel) is natural cane sugar, made from crystallized pure cane sugar. Sucanat granules are a tan-brown color, with an intense molasses flavor.

Most of the sugars on this list are classified as “raw,” and can often be found in your bakery aisle or at natural foods markets.

Post Updated October 16, 2020 (Originally published January 11, 2014)

Naturally Lowfat Blueberry Banana Muffins

These tender, deliciousBlueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries!

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

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Course: Breakfast or Brunch, Snack

Keyword: baking

Servings:

Calories: 192kcal

Author: Renée | The Good Hearted Woman

Equipment

Standard Muffin Tin
Muffin Tin Liners

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

Wet Ingredients

10 ounces mashed bananas about 2 medium bananas; 1¼ cups
1/3 cup white sugar
1/3 cup light brown sugar
1 tsp vanilla
1 egg lightly beaten
1/3 cup chunky applesauce

Berries & Topping

2/3 cup blueberries fresh or frozen
3 tablespoons Demerara sugar

US Customary - Metric

Instructions

Preheat oven to 375°F [190°C].
Line 12 muffin cups with cupcake papers and/or spray with baking spray.
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, stir bananas, sugar, egg, and applesauce until evenly mixed.
Using a spatula, fold the wet ingredient mixture into the dry mixture, mixing only no more dry flour is visible.
The batter will be a little lumpy and about the same consistency as thick cake batter.
Do not over mix.
Stir in blueberries.
Spoon batter into prepared muffin cups.
Sprinkle the top of each muffin with about 1 teaspoon of Demerara sugar.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Remove muffins from tin and allow to cool on wire rack.

Notes

These muffins freeze well, so make a couple of batches to keep on hand for a fast, easy breakfast or snack.

Nutrition

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DID YOU KNOW?

Most quickbread recipes can be made into muffins, so be sure to check our Zucchini-Banana Bread, Classic Banana Bread, and Old-fashioned Pumpkin Gingerbread recipes! They can all easily be made into muffins! Just mix up the batter as directed, fill a standard muffin tin, and bake at 375°F [190°C] for 15-20 minutes!

So Thankful for Our Reader Comments & Advice!

As the update notice above the recipe card indicates, this recipe was originally posted some years ago. In fact, the only thing about this post that looks like the old one is the list of ingredients in the recipe: everything else is new and improved.

There is one small change to the recipe: the muffins are now sprinkled with Demerara sugar instead of Turbinado sugar before going into the oven.

This wasn’t so much a change as it was a correction. When I originally wrote up this recipe, I didn’t understand that Demerara sugar and Turbinado sugar are actually two different things, so I listed the latter when I meant the former.

This all came to my attention when a kind reader named Judy chimed with a lovely comment on the original post. In her note, Judy mentioned that she had used Demerara sugar for the top instead of Turbinado. She went on to say that doing so gave the muffins a nice crunchy bite after they cool.

And just like that, I realized I’d been calling Demerara sugar by the wrong name all these years!

We are so grateful to our readers for their helpful, uplifting comments! Thank you, Judy!

If you love blueberries, be sure to check out our Classic Fresh Blueberry Pie recipe!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Soft Baked Oatmeal Breakfast Bars

August 21 By Renée 6 Comments

Soft Baked Oatmeal Breakfast Bars are loaded with coconut, fruits, seeds, warm spices, and rolled oats, with just the right amount of sweetness. Naturally gluten-free and dairy-free, they fit right in your hand for a healthy breakfast on-the-go.

This post may contain affiliate links, but don’t worry – they won’t bite.

Seven minutes. When my youngest was thirteen, that’s how long it used to take her to get dressed, check her face, comb her hair, check her face again, maybe put on a little make-up, gather her school supplies (that were supposed to have been gathered the night before), grab her clarinet, hug her Mama, and run out the door…

Seven. Minutes.

Breakfast, if there was one, was in her hand – because if she couldn’t hold it and eat it before she got to the bus stop, it got stuffed in her backpack and forgotten. (Because, heaven forbid should anyone know that she actually eats breakfast.) (Because, “I’m not eating at the bus stop: that’s so embarrassing.”) It didn’t matter how early she awoke; breakfast was always a struggle.

If I could time it just right, I might be able to get her to take a breakfast burrito, but her most frequently chosen breakfast was a grocery store granola bar, (which are fine for snacking or grabbing a quick carb boost, but lack any substantial protein and are filled with unpronounceable ~~chemicals~~ ingredients).

So I started making homemade granola bars.

This Baked Oatmeal Breakfast Bar recipe makes a half-sheetpan full of soft, chewy oatmeal breakfast bars. Loaded with coconut, fruits, seeds, warm spices, and rolled oats, these bars healthy protein and complex carbohydrates with just the right amount of sweetness. They are naturally gluten-free and dairy-free; plus, they fit right in your hand for a healthy breakfast on-the-go.

Wrap these breakfast bars individually (or, better yet, vacuum-seal them) and freeze them; then thaw to room temperature whenever you want one. For a warm breakfast on the go, ten seconds in the microwave makes them even better. Sealed breakfast bars will last up to four months in the freezer.

Post Updated August 21, 2019 (Originally published February 24, 2014)

Oatmeal Breakfast Bars Recipe | Gluten-free, Dairy-free | The Good Hearted Woman

5 from 6 votes

Baked Oatmeal Breakfast Bars

Soft Baked Oatmeal Breakfast Bars are loaded with coconut, fruits, seeds, warm spices, and rolled oats, with just the right amount of sweetness.

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

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Course: Breakfast, Snack

Cuisine: Dairy-free, Gluten-free, Vegetarian

Keyword: Breakfast Bar Recipe, Breakfast Bars

Servings: Bars

Calories: 212kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

3 eggs
1 teaspoon vanilla
2 cups unsweetened applesauce
1 large banana mashed
½ cup honey
5 cups old-fashioned rolled oats
¼ cup ground almonds or ground flaxseed
1 tablespoon ground cinnamon
1 teaspoon ground ginger optional: I love ginger!
1 tablespoon baking powder
1 teaspoon salt
2 cups almond milk

Optional Breakfast Bar Add-ins

¼ cup coconut
¼ cup small or chopped dried fruit golden raisins, Craisins, chopped dried apricots, etc.
¼ cup sunflower seeds
¼ cup anything else that sounds good nuts, seeds, dried fruits, etc.

US Customary - Metric

Instructions

Preheat oven to 375°F [190°C].
Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
Add in oats, ground almonds, ginger, baking powder, salt and and “optional additions” you choose, mix well with wet ingredients.
Pour in almond milk and stir combine. Set on counter for 15 minutes to allow the mixture to thicken slightly.
Line a large jelly roll pan with parchment paper. Spread mixture evenly over parchment paper.
Bake 1 hour, or until the top is slightly golden and it is “bouncy” to the touch. (Like a heavy quick bread.)
Remove bars from oven and cool on rack for 30 minutes, or until completely cool.
Cut into bars.
To store, wrap each bar individually in plastic wrap (or vacuum-seal them) and freeze.

Notes

I like to wrap these individually and freeze them in gallon-sized Ziploc bags, then take out however many I need the night before. They’re great cold, but for a warm breakfast on the go, ten seconds in the microwave makes them even better.

NOTE: Nutritional analysis DOES NOT INCLUDE optional add-ins.

Nutrition

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Haven you tried Uncle Uncle David’s Hearty Breakfast Granola? This delicious, slow-baked granola contains no added fats, no sweets, and is naturally vegan and gluten-free.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Zucchini-Banana Bread: The Best of Both Worlds!

September 16 By Renée 5 Comments

This hybrid Zucchini-Banana Bread recipe combines the best qualities of two classic quick breads into one delicious loaf. Perfect whenever you need a little something sweet.

Try as I might, I’ve never been able to replicate mom’s banana bread. Something’s always missing.

Maybe it’s the smell of our turquoise kitchen, or the slick yellow and chrome kitchen table I sat at to eat. Maybe it’s just my mom in her brown flour-covered apron. Her recipe is likely long lost, along with her fading memory, so unless I stumble on it tucked between the pages of one of her many hoarded cookbooks, it may well be gone forever. But I keep trying.

POST UPDATE 5/2/2018: I did it! You can find Mom’s Banana Bread recipe here.

Zucchiana Bread? Banini Bread?

During one of my attempts to replicate Mom’s recipe, I ended up taking a significant detour. Instead of creating a banana bread recipe, I merged my banana and zucchini bread recipes into what turned out to be an amazingly moist, tender, and tasty zucchini-banana loaf.

I attribute the softer texture and richer flavor of this delicious Zucchini-Banana Bread to the fact that, for the first time in years, instead of subbing in yogurt as I usually do, I went with full-fat ingredients for this recipe.

If you are trying to cut fat, you can always sub it back in, but keep in mind that the relatively small amount of fat used is balanced by the fact that most of the moisture (and a lot of the sugar) in this bread comes from fruit and vegetable sources.

TIP: I like to sprinkle some turbinado sugar on the loaves just before I pop them in the oven. It gives the tops a thin glazed texture, and I think it makes the bite feel more interesting on the tongue. Enjoy!

5 from 1 vote

Zucchini Banana Bread

This hybrid Zucchini-Banana Bread recipe combines the best qualities of two classic quick breads into one delicious loaf. Perfect whenever you need a little something sweet.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

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Course: Dessert

Cuisine: Comfort Food

Keyword: quick bread

Servings: slices

Calories: 138kcal

Author: Renée | The Good Hearted Woman

Equipment

2 Standard Loaf Pans

Ingredients

3 eggs
1/2 cup sour cream
1/4 cup oil
1/2 cup white sugar
2/3 cup packed brown sugar
2 cups grated zucchini
3 ripe medium bananas mashed (or two large)
2 teaspoons vanilla
3 1/2 cups flour
1 tablespoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/4 cup raw sugar optional

US Customary - Metric

Instructions

Preheat oven to 325°F.
Grease and flour two 8x4 bread loaf pans (or just spray them with nonstick cooking spray).*
In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.
In the bowl of an electric mixture, beat eggs until they are light yellow and frothy.
Add sour cream, oil, white and brown sugars, grated zucchini, bananas, and vanilla.
Slowly add dry ingredients to the wet ingredients and mix thoroughly to combine.
Do not over mix.
Fold in walnuts.
Divide batter evenly between loaf pans.
Sprinkle loaves with raw sugar. (optional)
Bake in preheated oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the loaf pans for 15 minutes on a wire rack before removing.
Allow to cool completely.

Nutrition

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This Zucchini-Banana Bread recipe will make:

2 standard loaves [as in recipe directions]
1 standard loaf + 2 small loaves
5 small loaves
24 standard muffins
1 standard loaf + 12 standard muffins
12 jumbo muffins

… or any combination that makes you happy. You get the idea.

Just be sure to adjust cooking times to compensate for different-sized pans.

We all love a quick something sweet now and then. Here are a few more of our favorite quick breads:

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Banana Lumpia {Filipino Turon}

September 2 By Renée 7 Comments

Delightfully sweet with a delicate crisp bite, Banana Lumpia [Filipino Turon] is one of the easiest desserts you will ever make.

We were first introduced to this traditional Filipino dessert at this fruit stand in Kahuku, Oahu. Mr. B and I took each took a bite, and even as our mouths were still chewing, our eyes were saying, “we are definitely going to learn how to make these!”

The hardest part about making banana lumpia is buying the lumpia wrappers. You can find them in the refrigerated section of just about any Asian market, and in many supermarkets as well.

OK, the hardest part isn’t really buying the lumpia (or spring roll) wrappers so much as it is pulling them apart. They are rice-paper thin, and take a delicate touch. The brand of wrappers I’m using here are, by far, the most resilient and easiest to separate of those I have tried over the years, plus they are square, which makes the rolling that much easier. There is a downside to this brand though: the outcome is a little heavier, and less crisp than some of the more delicate brands. The best method I have found for separating sticky wrappers is to peel them back slowly, the same way you might pull a label off a jar when you are trying to get it off in one piece. (Some people suggest steaming them to soften them before using, but I haven’t tried that method yet.)

Lumpia, banana and otherwise, is traditionally deep-fried, but I’m not big into deep-frying. If you want to deep fry them, go for it; you will get that golden brown color all the way around. However, after making this a number of times, I find that pan-frying works very well, and I don’t have all that deep frying mess to clean up afterwards.

You can serve them as is, but a dip or two in some Caramel Sauce will take them to a whole ‘nother level. Enjoy!

5 from 2 votes

Banana Lumpia

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

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Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Bananas
Lumpia Spring Roll Wrappers
Raw sugar or brown sugar
Peanut oil for frying see note

Optional:

Caramel Sauce

Instructions

Cut a banana down the middle lengthwise.
Roll the banana half in raw sugar. (If you are using the super-sweet baby bananas, you can probably skip this step.)
Wrap prepared banana half in a lumpia wrapper. You can do this "burrito-style,' or leave the ends open.
Pour a scant 1/4 inch oil into a medium skillet and heat over medium heat until it reaches about 350°F. (A drop of water should sizzle when dropped in the pan.)
Carefully lay wrapped banana halves seam down in the pan. Do not crowd.
Fry on one side until golden, and then flip and repeat on the other side.
Drain on paper towels and serve immediately, alone or with caramel for dipping. (They are also good hours later - they just aren't as crispy.)

Notes

BANANAS: Use sweet baby bananas if you can find them, but regular bananas will work just fine.
OIL: I sometimes use unrefined coconut oil instead of peanut oil because I like the flavor it imparts to the lumpia; however, if you use it, use extreme caution due to its low smoke point, and definitely do not use unrefined coconut oil for deep frying.

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One last tip: If you find this recipe in the middle of the night, or live in a place where fresh lumpia wrappers aren’t just around the corner at your local Asian market, you can use flour tortillas. I know this because I have made them in the middle of the night, and while the tortilla wrapper makes for an entirely different texture and flavor (and probably a different, more culturally appropriate name) it will definitely satisfy a late night sweet tooth.

Vietnamese Banana Tapioca Pudding {Chè Chuối}

August 4 By Renée 13 Comments

Delicate tapioca combines with banana and coconut cream to create a delightfully sweet finish in this Vietnamese Banana Tapioca Pudding {Chè Chuối}.

We first experienced Vietnamese Banana Tapioca Pudding (or Chè Chuối; pronounced “chair chewy”) while dining at Duc’s Bistro in Honolulu. The delicate tapioca combined with banana and coconut cream created a delightfully sweet finish to a delicious and thoroughly enjoyable meal.

Mr. B and I paid careful attention to every dish we enjoyed in Hawaii, and when we returned home from our 10-day trip, we had a long list of recipes we wanted to recreate. Banana Tapioca Pudding, topped with velvety coconut cream, was second on our list. (First on the list? Those amazing Kahuku Shrimp!)

After a little research (and some trial and error), I’ve come up with a good reproduction of the original, albeit with a few significant alterations:

The version we enjoyed in Honolulu included Hawaiian Apple Bananas, which are difficult to find here in the PNW. This recipe calls for regular bananas, but if you have access to Apple Bananas, by all means use them instead. (Baby bananas can also be used.)
I believe that dessert we enjoyed in Hawaii had a thin layer of sweet rice between the tapioca and the coconut cream, but I chose to leave this out to simplify the process; however, it does add an additional, very pleasing textural element, so if you want to include the extra step, it might be worth the effort to you.
I’ve also added a little toasted coconut, because it adds a lovely sweet crunch, and …. oh, who am I trying to impress? I just love toasted coconut!

Vietnamese Banana Tapioca Pudding {Chè Chuối}

Inspired by a dessert served at Duc’s Bistro in Honolulu, Hawaii.

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Course: Dessert

Cuisine: Vietnamese

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

3 cups water
1/3 cup small tapioca pearls
4 medium bananas
1 – 13.5 oz can coconut milk
1/4 teaspoon salt
1 teaspoon vanilla
1-2 Tablespoons sugar

Garnish:

Finely chopped peanuts or cashews
Toasted coconut See below
Mint leaves

Instructions

Preparing Coconut Cream & Milk: (This sounds WAY more complicated than it really is.)

You will need 3 small bowls for this. In the end, you will have one bowl of coconut milk with a little coconut cream in it for adding directly to the pudding, one bowl of coconut cream with a little coconut milk in it for topping the finished tapioca mixture, and one empty bowl. Proceed as follows:
Open the can of coconut milk. (DO NOT shake the can before opening.)
Bowl #1 - Pour out the thin coconut milk/liquid from the can into this bowl.
Bowl #2 - Scrape the coconut cream from the can into this bowl.
Bowl #3 - Measure out 1/2 cup coconut milk from Bowl #1 and put it in this empty bowl. Add 2 tablespoons of the coconut cream from Bowl # 2 and set aside.
Add the remaining coconut milk from Bowl #1 to the remaining coconut cream in Bowl #2. Stir until smooth. Stir in 2 tablespoons of sugar and set aside. (Bowl #1 should now be empty.)

Prepare Pudding:

Cut bananas into ¾-1 inch pieces. Set aside.
In a medium pot, bring the water to a boil over medium heat. Add tapioca and reduce heat. Simmer for 12 to 14 minutes, until the tapioca nearly cooked, stirring occasionally to prevent sticking. Do not overcook: at this point, the tapioca should be thick, and individual pearls should be clear on the outside, and have a very small dot of white in the middle.
Add the salt and the coconut milk mixture from Bowl #3 and to the tapioca stir to combine.
Increase heat to medium. When the tapioca mixture begins to simmer, add the banana pieces and stir. Reduce heat and simmer for until the bananas are tender, about 2 minutes. Remove from heat.
Stir in vanilla. Add sugar one or two teaspoons at a time, tasting between additions, until it is sweetened to your tastes.

Toasted Coconut:

To toast coconut, place ½ cup sweetened flaked coconut in a small ungreased non-stick pan. Stirring constantly, cook over medium heat until coconut is lightly browned. Immediately remove from pan and cool on paper towels.

To Serve:

Distribute individual servings of banana-tapioca mixture into small bowls. Pour a thin layer of prepared coconut cream (from Bowl #2) over the top of each serving. Garnish with finely chopped nuts, toasted coconut, and mint leaves. Serve warm.

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Note: If you want your garnishes to sit up on top of the coconut cream (instead of sinking into it), allow everything to cool a bit before you finish placing the toasted coconut, etc.

Mango Pina Colada Smoothie {Recipe}

July 14 By Renée 10 Comments

Yesterday, I told you all about my new sun-brella, so today I thought I would share an umbrella of a different kind! One of the things I loved most about our Hawaiian holiday was all the fresh fruit, and this island-inspired smoothie is deliciously refreshing, no matter where you are.

This recipe makes enough for at least 4 servings.

5 from 1 vote

Mango Pina Colada Smoothie

Prep Time5 mins

Total Time5 mins

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Course: Beverage

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 cup pineapple juice
1/2 cup heavy cream
1 13.5 oz can coconut milk
2 mangoes peeled, seeded and cubed
1/2 ripe banana frozen
1 1/2 cups ice cubes
2-3 tablespoons sugar to taste
1/8 teaspoon salt

Instructions

Beginning with pineapple juice, layer ingredients in blender in order. Puree until smooth. Serve in chilled glasses, and garnish with fresh mint (and a little umbrella if you want to get fancy).

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Tip: When your bananas get a little too ripe, peel them and put them in the freezer. Great for just about any smoothie, they both add flavor and cut down on the need for additional sweeteners.

Mom’s Classic Banana Bread

May 2 By Renée 2 Comments

Mom’s Classic Banana Bread recipe is simply the best! Sweet, moist, and full of buttery banana flavor, it’s perfect for breakfast, lunch, or any time you need a sweet little pick-me-up!

This post may contain affiliate links, but don’t worry – they won’t bite.

The rich, familiar scent of baking banana bread, with its tendrils of banana and vanilla and walnuts wafting through my house, is like a time machine. It transports me back to my mother’s kitchen, sitting on my knees at our yellow formica table, eating a slice of fresh, warm banana bread with a glass of cold milk. Scent memories can be powerful things.

Tips for Making the Best Banana Bread

Mom’s banana bread recipe is simply the best, and it’s easy to make, too. It takes about 10 or 15 minutes to mix up, and about an hour to bake.

Banana bread can be made with a stand mixer, an electric hand-mixer, or even a hand whisk (if you’ve got the arm strength to cream butter by hand). However, I have experimented with, and do not recommend, using a blender to mix the batter. (Doing so will make the bread ridiculously dense and heavy.)
You want to use very ripe bananas for this recipe. Ripe bananas have a higher sugar content and more intense banana flavor, making them the perfect choice for baking. Bananas used for bread should soft, with a peel heavily spotted brown.
Mash the bananas with the back of a fork or a potato masher. Do not puree them! You want the texture of the bananas to be slightly “chunky.”
Add the ingredients in Order. You are basically making a cake, and the order you do things matters. Don’t overmix the batter.
Add the dry ingredients to the wet – not the other way around. Believe it or not, this matters too. Adding the wet ingredients to the dry can result in pockets of flour and clumpy, inconsistent mixing.

Four Ways to Quickly Ripen Bananas for Baking

If you don’t have over-ripe bananas sitting out on your counter, there are a few easy ways to speed up the process.

Warm Spaces (24-48 hours)

Place bananas in warm areas such as near a heater or above your refrigerator. Bananas are ready to use when brown spots begin to form on the peel.

Paper Bag (24 hours)

Place bananas in a paper bag. If they are in a bunch, do not separate them. You can add an apple to the bag to speed up the process. (Both apples and bananas emit ethylene gas which causes ripening.)

Oven (20 minutes)

Place bananas on a baking sheet and bake at 250˚F for 15 to 20 minutes. The heat brings out the bananas’ sugars. Bananas are ready when the peels become shiny and black. They may also be a bit “weepy.” This is not a problem.

Note that this method will not work on very green bananas.

Microwave (1-2 minutes)

Pierce the peel of the banana a number of times to allow air to escape, and to avoid having a banana blowout in your microwave.

Microwave the banana on high for 30 seconds at a time. Cool enough to safely check for doneness between each round in the microwave. If not, microwave for an additional 30 seconds. Continue this process until desired ripeness is obtained.

How long does Banana Bread last?

It depends on who’s home when it comes out of the oven!

Seriously, this banana bread stays moist for days, making it a perfect choice for gift-giving during the holidays, or whenever you need a little something to cheer someone’s day.

The best way to keep banana bread moist and tasty is to wrap it tightly with plastic wrap. Do this after the loaf has completely cooled. I usually put the wrapped loaf in a gallon-size reusable freezer bag. Wrapped like this, the loaf will last a few days on the counter, a week in the fridge, or a month or more in the freezer.

For the perfect loaf, I started with my mom's recipe and made a few additions, resulting in what I believe is the perfect loaf of banana bread.

Mom's Classic Banana Bread

Sweet, moist, and full of buttery banana and walnut flavors, Mom's Banana Bread is perfect for breakfast, lunch, or any time you need a sweet little pick-me-up!

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

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Course: Quick Bread

Servings:

Calories: 211kcal

Author: Renée | The Good Hearted Woman

Equipment

Standard Loaf Pan (9x5)

Ingredients

½ cup butter softened
½ cup white sugar
½ cup light brown sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon lemon juice
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup sour cream
½ cup chopped walnuts
½ teaspoon lemon zest this is optional, but I like it
1 cup mashed bananas about 4 medium bananas

US Customary - Metric

Instructions

Preheat oven to 350°F [177°C].
Spray a 9x5 inch loaf pan with non-stick coating, or grease with butter.
In a medium bowl, combine dry ingredients: flour, baking soda, baking powder, cinnamon and salt. Set aside.
In a large mixing bowl, cream together butter and sugars.
Add the eggs, vanilla, and lemon juice. Mix well.
With mixer on low, add half of the sour cream and half of the mashed bananas.
From this point on, mix everything by hand.
Using a spatula, stir the dry ingredients into the wet ingredients. (Do not do it the other way around.)
Fold in the remaining sour cream, walnuts, lemon zest, and bananas. Spread evenly into the prepared pan.
Bake at 350°F [177°C] for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool loaf for 10 minutes before removing from pan, and then allow it to cool completely on a wire rack.

Nutrition

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Love Quick Breads?

We love quick breads because they are dependable, easy to make, and always welcome! If you love quick breads, be sure to check out these delicious quick bread recipes!

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These tender, delicious Blueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries!

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A Truly Moist, Delicious Blueberry Muffin that Just Happens to Be Low Fat

What is Demerara sugar?

More popular Raw and Less Refined Sugars Used in Cooking

Post Updated October 16, 2020 (Originally published January 11, 2014)

Naturally Lowfat Blueberry Banana Muffins

Equipment

Ingredients

Dry Ingredients

Wet Ingredients

Berries & Topping

Instructions

Notes

Nutrition

DID YOU KNOW?

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Soft Baked Oatmeal Breakfast Bars are loaded with coconut, fruits, seeds, warm spices, and rolled oats, with just the right amount of sweetness. Naturally gluten-free and dairy-free, they fit right in your hand for a healthy breakfast on-the-go.

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Post Updated August 21, 2019 (Originally published February 24, 2014)

Baked Oatmeal Breakfast Bars

Equipment

Ingredients

Optional Breakfast Bar Add-ins

Instructions

Notes

Nutrition

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This hybrid Zucchini-Banana Bread recipe combines the best qualities of two classic quick breads into one delicious loaf. Perfect whenever you need a little something sweet.

POST UPDATE 5/2/2018: I did it! You can find Mom’s Banana Bread recipe here.

Zucchiana Bread? Banini Bread?

Zucchini Banana Bread

Equipment

Ingredients

Instructions

Nutrition

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Delightfully sweet with a delicate crisp bite, Banana Lumpia [Filipino Turon] is one of the easiest desserts you will ever make.

Banana Lumpia

Ingredients

Optional:

Instructions

Notes

Delicate tapioca combines with banana and coconut cream to create a delightfully sweet finish in this Vietnamese Banana Tapioca Pudding {Chè Chuối}.

Vietnamese Banana Tapioca Pudding {Chè Chuối}

Ingredients

Garnish:

Instructions

Preparing Coconut Cream & Milk: (This sounds WAY more complicated than it really is.)

Prepare Pudding:

Toasted Coconut:

To Serve:

Mango Pina Colada Smoothie

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Instructions

Mom’s Classic Banana Bread recipe is simply the best! Sweet, moist, and full of buttery banana flavor, it’s perfect for breakfast, lunch, or any time you need a sweet little pick-me-up!

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Tips for Making the Best Banana Bread

Four Ways to Quickly Ripen Bananas for Baking

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Mom's Classic Banana Bread

Equipment

Ingredients

Instructions

Nutrition

Love Quick Breads?

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**A Truly Moist, Delicious Blueberry Muffin that Just Happens to Be Low Fat**

**What is Demerara sugar?**

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!