I Tested 3 Popular Banana Bread Recipes—One Was a Clear Winner

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Kitchen Tools I Cook With: * Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- In this video, I'm excited to test out three popular banana bread recipes from allrecipes.com to find out which one will be my favorite! I’ll gather all the ingredients and share some helpful tips I gathered from other baking enthusiasts’ reviews. Recipe 1: Banana Bread With Brown Sugar - 2 cups all-purpose flour - 1 teaspoon baking soda - ¼ teaspoon salt - ¾ cup brown sugar - ½ cup butter (4oz or 115 g) * - 2 large eggs, beaten - 2 ⅓ cups mashed bananas * Cream the butter with the sugar at room temperature for a lighter, airier batter. Recipe 2: Quick and Easy Banana Bread - 3 ripe bananas, mashed - 1 cup white sugar - 1 egg - ¼ cup melted butter - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt (it turns out very salty, I strongly suggest reducing the salt to 1/4 teaspoon) Recipe 3: Banana Bread with Sour Cream - 1 cup white sugar - ½ cup melted butter - 2 eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt (that's a bit too much; I recommend using 1/4 teaspoon) - ½ cup sour cream (or yogurt) - ½ cup chopped walnuts - 2 medium bananas Helpful Tips: - Use very ripe bananas for maximum flavor and sweetness. - Try not to overmix the batter to prevent the bread from becoming flat and dense. - Baking time may vary depending on the type of pan and oven used; some users suggested covering the bread with foil to prevent burning. - Make sure the bananas are well mashed to avoid large chunks in the final bread. - Bake at 325°F (165°C) for about 70 minutes, or until a toothpick inserted in the center comes out clean. - You can freeze overripe bananas and use them later. Just thaw them before adding to the batter. - If you want a deeper flavor, try replacing some of the white sugar with brown sugar. - It's preferable for the eggs to be at room temperature. - I use a 9x5-inch (approximately 23x13 cm) loaf pan. Sources: - Recipe 1: - Recipe 2: - Recipe 3: