SOUR CREAM BANANA BREAD
Make and share this Sour Cream Banana Bread recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease 1 large loaf pan.
- Cream margarine, sugar, eggs and vanilla.
- Add dry ingredients, then bananas, nuts and sour cream.
- Mix well.
- Bake at 350 F for 1 hour.
BANANA BREAD WITH CHOCOLATE CHIPS AND CHOCOLATE GLAZE
Provided by Food Network Kitchen
Time 1h15m
Yield one 9-by-5-inch loaf or three 6-by-3-inch mini loaves
Number Of Ingredients 19
Steps:
- Make the banana bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.
- Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips.
- Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the flour mixture until just combined.
- Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
- Make the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the cooled banana bread and let set, 15 to 20 minutes.
BANANA POUND CAKE
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.
SPECIAL BANANA NUT BREAD
This extra-special banana bread makes a wonderful gift for friends and neighbors. The recipe makes two loaves, so I can serve one and keep the other one in the freezer to use as a last-minute gift. -Beverly Sprague, Catonsville, Maryland
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans. , Transfer to 2 greased 8x4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in each center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks., While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment under racks to catch excess. Cool completely.
Nutrition Facts : Calories 234 calories, Fat 13g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 119mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA SOUR CREAM BREAD
I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well.
Provided by Esther Nelson
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
- In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
- Bake for 1 hour, until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 40.1 g, Cholesterol 35.1 mg, Fat 10.4 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 199.8 mg, Sugar 23.2 g
SOUR CREAM BANANA NUT BREAD
This sour cream banana nut bread is moist and rich, ready in 1 hour and uses no mixer.
Provided by The Chunky Chef
Categories Bread
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F and lightly grease a 9x5" loaf pan. Set pan aside.
- To a large mixing bowl, add bananas and mash with a fork until semi-smooth. Use a rubber spatula to stir in melted butter, sugar, beaten egg and vanilla.
- Whisk in sour cream, then add in baking powder, baking soda, ground cinnamon, salt, nutmeg (if using), and stir to combine.
- Add in flour and stir until just combined and no flour streaks remain. Stir in chopped walnuts.
- Transfer batter to prepared loaf pan and bake for 45-55 minutes, until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.
- Let loaf cool in pan for a few minutes, then remove from pan and cool on wire rack.
Nutrition Facts : Calories 3135 kcal, Carbohydrate 328 g, Protein 59 g, Fat 185 g, SaturatedFat 64 g, Cholesterol 594 mg, Sodium 2096 mg, Fiber 16 g, Sugar 142 g, ServingSize 1 serving
SOUR CREAM BANANA BREAD
This bread is a family favorite. It is very moist, freezes well, and makes a great addition to school lunches with peanut butter spread on a slice.
Provided by grandma-diane
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
- Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
- Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
- Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 43.5 g, Cholesterol 64.3 mg, Fat 17.2 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 255.6 mg, Sugar 22.5 g
BANANA GLAZED PRALINE TOPPED NUT BREAD
I created this recipe, because I bought over ripe bananas & wanted a creative way to use them up. I wanted a Banana Nut Bread, but not one that was plain & simple. I wanted one that could be appreciated by anyone that tasted it. I wanted it to be moist, tasty & full of nuts. I shared with my neighbor,& with a friend & they both...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h50m
Number Of Ingredients 17
Steps:
- 1. This is my OVER THE TOP BANANA NUT BREAD. I BAKED IT IN MY 10 CUP Chicago Metallic Ribbon Pan. Spray pan liberally with non stick cooking spray, and set aside till needed. Preheat oven to 350 degrees F.
- 2. Mix baking soda with Flour.
- 3. Cream butter with sugar.
- 4. Add eggs, and beat till mixed together.
- 5. Mash bananas with potato masher then add along with butter flavor to egg mixture, just till mixed.
- 6. Stir in half of flour mix, then add remaining half and beat again.
- 7. Add applesauce & chopped nuts, then fold into cake batter with a spatula.
- 8. Pour into prepared pan. Place in preheated 350 degree F. oven and bake for 1 hour and 15 minutes or until toothpick inserted into center comes out clean.
- 9. Melt 1/4 stick of butter in cast iron skillet and add chopped nuts.Stir Over low heat, until nuts are toasted about 3-4 minutes. Remove from heat, and spread on a large plate or platter and allow to cool.
- 10. TO MAKE THE PRALINE TOPPING: To a medium sauce pan add the 5 tablespoons of butter, sugar, salt and 1/2 cup ginger ale. Stir to dissolve sugar. Place over low heat, while continuing to stir, allowing butter to melt, and let mixture come to a simmer and cook until it becomes thick & syrupy.
- 11. Remove from heat, add the toasted nuts and the butter pecan flavoring. Stir to mix & drizzle over the top of cake and along the sides, allowing the glaze to fall along the sides. You are now done. Allow glaze to cool & then slice and serve plain with whipped topping or with your favorite ice Cream.
GINA'S BANANA CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
- Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
- In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
- Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.
SOUR CREAM BANANA NUT BREAD
This entire recipe along with a step-by-step photo tutorial can be found at: http://menumusings.blogspot.com/2012/04/sour-cream-banana-nut-bread.html
Provided by Julie May
Categories Sweet Breads
Time 35m
Number Of Ingredients 10
Steps:
- 1. Cream together the butter and sugar. Add eggs and mix well. Sift together: flour, soda, and salt. Combine the flour mixture with the butter mixture. Add the bananas, sour cream, and vanilla and mix well. Add the chopped nuts. Pour the batter into a greased 9x5x3 loaf pan or several smaller loaf pans (or muffin tins). Bake in 350 degree oven for 1 hour for 1 loaf, or around 20 minutes for muffins or small loaves.
BANANA WALNUT SOUR CREAM BREAD
Steps:
- Heat the oven to 350 degrees. Spray 4 (3x5-inch) baking pans with cooking spray.
- In a large bowl, combine the sugar, sour cream, butter, eggs, and vanilla. Beat at medium speed until creamy. Fold in the mashed bananas.
- Add the flour, baking powder, baking soda and salt. Beat at low speed only until moistened. Fold in the nuts. Spread the batter into the pans.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans and then remove from the pans to a cooling rack; cool completely.
- Slice to serve. Store tightly covered.
Nutrition Facts : Calories 570, Cholesterol 67, Fiber 2, Protein 8, Sodium 261, Carbohydrate 70, Fat 30
BANANA NUT SCONES WITH MAPLE GLAZE RECIPE
Delightfully moist and flaky, these Banana Nut Scones are tasty treats that combine the flavors of banana and walnuts, then topped with a sweet maple glaze.
Provided by Jesus Jacobs
Categories Breads & Doughs
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter.
- Toss the grated butter into the flour mixture and combine it with a pastry cutter, 2 forks, a food processor, or until the mixture resembles a coarse meal.
- Set aside.
- Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened.
- Try not to overwork the dough at any point. The dough will be sticky and a little wet.
- Drop scones, ¼ cup of dough each, at least 3-inches apart on the prepared baking sheet.
- Brush the scones with milk, then top with a little coarse sugar, if desired for extra crunch.
- Bake for 20 to 25 minutes or until lightly golden and cooked through.
- Remove from the oven and cool while making the icing. The scones taste even better after they cool down.
- Icing:
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
- Once the butter has melted, remove from the heat and whisk in the sifted confectioners' sugar.
- Drizzle over scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days.
Nutrition Facts : Carbohydrate 50.06g, Cholesterol 34.48mg, Fat 8.11g, Fiber 1.39g, Protein 4.12g, SaturatedFat 4.74g, ServingSize 12.00, Sodium 187.53mg, Sugar 0.00, UnsaturatedFat 1.99g
BANANA BREAD WITH SOUR CREAM
Steps:
- Preheat oven to 325 degrees F and generously grease two loaf pans that are approximately 8 1/2 x 4 1/2 inches in size.
- Cream butter and sugar in a large bowl. Add the eggs and mix well. Add sour cream, mashed bananas, vanilla and stir to combine. Add the flour, salt, cinnamon and baking soda to the wet ingredients and stir until just combined. Fold in the walnuts, if using.
- Divide the batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 292 kcal, Carbohydrate 43 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 284 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
BANANA NUT SCONES WITH MAPLE GLAZE
Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana bread or banana muffins, but everything you crave for breakfast!
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating). Toss the grated butter into the flour mixture and combine it with a pastry cutter, two forks, a food processor, or your fingers until the mixture resembles coarse meal. Set aside.
- Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the dough at any point. Dough will be sticky and a little wet. Drop scones, 1/4 cup of dough each, at least 3 inches apart on the prepared baking sheet. Brush scones with milk, then top with a little coarse sugar if desired for extra crunch. Tastes great!
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool as you make the icing. The scones taste even better after they cool down!
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Drizzle over scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3-5 days.
BANANA SOUR CREAM NUT BREAD WITH GLAZE
Make and share this Banana Sour Cream Nut Bread With Glaze recipe from Food.com.
Provided by Ambervim
Categories Quick Breads
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, sugar and eggs together.
- Combine dry ingredients.3Blend both mixtures, beating until well mixed.
- Add mashed bananas, sour cream, vanilla and chopped nuts.
- Pour into buttered loaf pan.
- Bake at 350 degrees for 1.25 hour.
- Cool upright for 15-20 minutes before inverting pan to remove loaf.
- Glaze: Combine bananas and sugar in small saucepan and bring to a boil.
- Cook over low heat, stirring for 5 minutes.
- Remove from heat and add lemon juice and mix.
- Pour over banana bread when cool.
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