Banana Bread On A Stick Recipe By Tasty Food

BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (170°C).
• Mash bananas, then add applesauce or Greek yogurt, honey, egg, vanilla extract, and almond milk. Whisk until well combined.
• In another bowl, mix whole wheat flour, baking soda, and salt together.
• Add the dry ingredients to the wet ingredients and stir well.
• Spray loaf pan with cooking spray or wipe down with oil. Pour mix into a loaf pan.
• Bake 50-55 minutes.
• Enjoy!

BANANA BREAD RECIPE BY TASTY

Steps:

• In a small mixing bowl, add all dry ingredients and mix until combined.
• Stir in wet ingredients and banana until evenly mixed.
• Transfer to a mug and microwave for 90 seconds.
• Garnish with banana and peanut butter if desired.
• Enjoy!

BANANA BREAD ON A STICK RECIPE BY TASTY

Steps:

• Peel the bananas and slice off the tops and bottoms to create a straighter middle section. Save ends for later.
• Insert a popsicle stick into the middle of each banana and place on a parchment paper-lined baking sheet.
• Freeze the bananas until solid, about 1 hour.
• In a medium bowl, mash the banana ends with a fork until smooth.
• Add the sugar, vanilla, oil, and egg. Mix until combined.
• Add the flour, baking powder, cinnamon, and salt. Mix again until smooth.
• In a large pot, heat the oil to 325°F (170°C). Place a wire rack inside a baking sheet and line with paper towels.
• Pour the banana bread batter into a tall glass.
• When the oil is hot, dip one of the frozen bananas into the batter until completely covered. Keep the rest of the bananas frozen until ready to fry.
• Fry the bananas, one at a time, until golden brown and cooked through, about 5-7 minutes. Transfer the fried bananas to the towel-lined rack as they are done.
• Sprinkle with powdered sugar and serve with melted chocolate and caramel sauce for dipping.
• Enjoy!

CHOCOLATE DIPPED BANANAS ON STICK

Steps:

• Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3 hours.
• Meanwhile, place the sprinkles, peanuts and crushed cookies onto three small plates, then set the toppings aside.
• When bananas are ready, place the dark chocolate and 2 tablespoons of the coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave 30 seconds more. Stir and microwave again until the chocolate is smooth and melted, then set aside. Repeat with the milk chocolate.
• Place the white chocolate in a heatproof glass or metal bowl that will fit over a small pot. Fill the pot with a few inches of water, making sure the water does not touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once it's melted, use a kitchen towel to carefully remove the bowl from the pot and set aside.
• Dip the bananas into the melted dark chocolate and use a spatula to remove any excess. Immediately dip the banana into the topping of your choice, then place it back on the parchment-lined sheet tray. Repeat with the remaining bananas.
• Drizzle the bananas with milk and white chocolate. Alternately, you can dip the bananas into the milk or white chocolate. Store the bananas in the freezer until you're ready to serve them.

BANANA BREAD

Steps:

• Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
• Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
• In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
• Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
• Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
• Spread slices with honey or serve with ice cream.

SIMPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan and set aside.
• In a large bowl, sift together the flour, baking powder, and salt. Set aside.
• In another bowl, mash the bananas and stir in the eggs and sugar. Stir in the flour mixture and mix until just combined, then fold in the chopped nuts (optional). Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until bread tests done. Remove from oven and cool on a rack for 10 minute, then remove from pan and cool completely. Slice and serve.

BEST BANANA BREAD

Steps:

• Remove odd pots and pans from oven.
• Preheat oven to 350º / 180º.
• Cream together butter and sugar.
• Add eggs and crushed bananas.
• Combine well.
• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
• Mix just until combined. Do not overmix.
• Pour into greased and floured loaf pan.
• Bake at 350º / 180º for 55 minutes.
• Keeps well, refrigerated.

STICKY TOFFEE BANANA BREAD

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.
• Beat the butter and both sugars in a bowl for 5 mins with an electric whisk until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then whisk this into the butter and sugar mixture. Fold in the flour and baking powder until just combined, then fold in the dates and nuts. Spoon into the tin, smooth over the top and bake for 1 hr-1 hr 15 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then lift out using the strip of parchment. You can serve it warm now, or leave to cool completely on a wire rack. Will keep for four days in an airtight container.
• Meanwhile, make the toffee sauce. Put the sugar in a heavy-based frying pan and melt over a medium-low heat until light golden brown and liquid - don't stir, just tilt the pan to melt the sugar. Carefully whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a heatproof bowl, cover and leave to cool to room temperature.
• For the brittle, put the sugar in a frying pan with 2 tbsp water over a medium heat, stir briefly, then simmer for 10 mins until the caramel turns amber. Don't stir after the initial mix, just tilt the pan to get an even deep golden colour.
• Meanwhile, line a baking tray with baking parchment. Carefully stir the nuts, banana chips and salt into the caramel, until well coated, then pour onto the tray. Tip the tray (or use a spoon) to make sure the nuts are in a single layer - or they will be harder to separate later. Leave to cool completely before breaking the brittle into shards.
• Stir the toffee sauce to loosen if it's become stiff, or warm for a few seconds in the microwave (add a splash more cream if you need to), then drizzle over the cake so it drips down the sides. Top with the shards of brittle. Will keep for two days in an airtight container.

JOY'S EASY BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

EASY BANANA BREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together butter and sugar. Add eggs.
• In a separate bowl, mix together flour, baking soda, baking powder, and salt.
• Slowly add dry ingredients to butter mixture.
• Then, add mashed bananas. Be careful to not over incorporate.
• Pour batter into 2 prepared loaf pans and bake at 350°F for 45 minutes.
• *Note: For moist bread, loosen bread from pan and turn onto saran wrap then wrap tightly.*
• Let stand in pans for a few minutes. Once cooled, slice and enjoy!

BANANA BREAD STICKS

Steps:

• Preheat oven to 350°F If you've decided to use them, roast your nuts for 7-10 minutes. Remove and cool.
• Grease two medium loaf pans.
• Mash the bananas and set aside.
• Chop the nuts (I used macadamia nuts), set aside.
• Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl.
• Put the brown sugar and oil in the bowl of the food processor and combine. Add the eggs or egg replacer. Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana.
• Pulse once to combine.
• Add the chopped nuts to the flour mixture and mix them to coat.
• Add the wet ingredients to the dry until just combined. Don't over mix.
• Divide between the two loaf pans.
• Bake for 1 hour or until the loaves are done.
• I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven.
• Turn the stove temperature down to 200°F.
• Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool.
• Make sure they are cold before you cut them as they will fall apart.
• Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie.
• I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed. Be patient it might take a while.
• The slices should be hard and crunchy when finished. Store in a tightly covered container. I'm going to glaze these with chocolate. :0).

TASTY BANANA BREAD

Steps:

• Set oven to 350.
• Spray loaf pan with cooking spray In a bowl stir together flour, baking powder, baking soda, cinnamon and salt.
• In another bowl stir together egg whites, banana, sugar, and oil.
• Pour dry ingredients into wet ingredients until mixture is just moistened.
• Pour into into prepared loaf pan.
• Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
• Cool in pan for about 10 minutes.
• Remove and cool on wire rack.
• Wrap bread in plastic wrap and store overnight.

BEST EVER BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

BANANA BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

BANANA BREAD STICKS FOR BABY

Steps:

• Mix all ingredients until smooth and pour into a greased loaf pan.
• Bake for 1 hour at 350.
• Cool and remove from pan.
• Cut into sticks the size of your fingers and put on a cookies sheet and bake for 1 more hour at 150, or until the sticks are stiff.