Blue Ribbon Banana Bread Recipe 375 Food

BLUE RIBBON BANANA BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.
• In a second mixing bowl, whisk together butter, brown sugar, eggs, and sour cream. Stir in mashed bananas.
• Add wet ingredients to the dry ingredients and mix well. Stir in toasted nuts, if using.
• Pour batter into well-greased 9x5-inch loaf pan. Bake for 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Cool for 10 minutes in the pan, then remove loaf from pan and allow to finish cooling on a wire rack.

SOUTHERN BANANA BREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease sides and bottom of 2 non-stick loaf pans and set aside.
• 2. Combine butter, white and brown sugar in a mixing bowl and beat with a mixer on high speed until mixture is creamy. Add eggs and beat on high speed until the mixture is light and fluffy.
• 3. With the mixer on low speed, blend in bananas and vanilla.
• 4. Add flour to the mixture alternately with sour cream.
• 5. Fold in pecans.
• 6. Pour evenly into prepared loaf pans.
• 7. Bake 45-55 minutes or until a toothpick inserted near the center comes out clean.
• 8. Cool for 10 minutes before removing from pans.
• 9. Unauthorized alterations or amendments to this recipe without express permission from Dana Moore is strictly prohibited.

BECKIE'S BLUE RIBBON BANANA BREAD

Steps:

• Beat butter and sugar together until creamy and well blended. Add eggs and beat until fluffy. Break banana into chunks and add to sugar/butter mixture. Blend til bananas are mashed. Add flour, soda, nutmeg, and salt alternately with soured milk. Add vanilla. Mix until smooth and all ingredients are combined.Put into a well greased 5" x 9" loaf pan, top with about a tablespoon of cinnamon sugar. Bake in 350 degree oven about 55 minutes or until toothpick comes out clean.Beckie's Blue Ribbon Banana Bread also makes the cutest little loaves, perfect for snacking or gifting. This recipe makes one 3.5" x 7.5" and three 3" x 5.5" mini loaves. Reduce baking time to about 40 minutes.*Some sources suggest the perfect ratio of cinnamon to sugar is 1/4 cup sugar to 1 Tbsp cinnamon. I say, follow your tastebuds!

BOY OR GIRL BANANA BREAD

Steps:

• Preheat oven 350°F Grease a bread pan (9x5x3").
• Cream butter & sugar till light & fluffy. Add eggs one at a time beating well after each addition.
• Sift all purpose flour, baking soda & salt together, stir in whole wheat flour & add to creamed mixture, mixing well.
• Fold in bananas, vanilla and if you want boy bread add the walnuts.
• Pour mixture into pan, bake 50 to 60 minutes or until toothpick comes out clean. Cool 10 minutes in pan and then remove from pan and cool completely.
• Makes one loaf.
• The bread freezes well.

BLUE RIBBON BANANA CAKE

Steps:

• In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.

MARY'S BLUE RIBBON BANANA BREAD

Steps:

• 1. Sift dry ingredients together.
• 2. In a large bowl cream butter and sugar well.
• 3. Add eggs and beat well until light and fluffy.
• 4. Add vanilla.
• 5. Mix banana pulp with sour cream.
• 6. Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.
• 7. Scrape sides as needed.
• 8. DO NOT OVER BEAT. Beat only until combined. I then stir with a wooden spoon to make sure it is all combined.
• 9. Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.
• 10. Test with a cake tester. Do not test in the crack. Test off to the side. It should come out clean, but be careful not to over bake. You want a loaf of moist banana bread.

BLUE RIBBON BANANA CAKE

Steps:

• Beat eggs, add sugar, butter, bananas, buttermilk, baking soda, baking powder, vanilla, nuts, coconut and flour.
• Mix all together and bake in two 9 x 9 inch round pans at 350 for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
• Remove from oven.
• Let stand 10 minutes before removing from pans to wire racks.
• Cool.
• For Icing:.
• Mix together all ingredients and cook until thickened.
• Pour on cake while frosting is still warm.

BLUE RIBBON BANANA NUT BREAD

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix together butter, sugar, eggs, and mashed bananas.
• 3. In another bowl combine flour, baking soda and salt.
• 4. Combine both mixtures and add vanilla and nuts. Mix thoroughly. Pour into 2 well greased bread pans.
• 5. And bake for an hour at 350 degrees. To test stick tooth pick into center and if it comes out clean it's done.
• 6. Cooks Note: Being Diabetic I've made it with Splenda and it's outstanding.

BLUE RIBBON WHITE BREAD

Steps:

• Sprinkle dry yeast in warm (110 degrees) water.
• Melt shortening in sauce pan over low heat, then add milk.
• Scald milk (150 degrees) in sauce pan, then remove from heat.
• Add sugar and salt stirring until dissolved.
• Cool to lukewarm.
• Add 2 cups of sifted flour and beat with hand mixer on lowest speed, then add yeast/water mixture.
• Stir in 2 to 3 more cups of flour. (I use my wooden spoon for this).
• When dough becomes too stiff to stir, turn out onto well floured surface.
• Knead until smooth and satiny, and "blisters" start to appear. (10 minutes). During this step, I keep the kneading surface well floured to prevent the dough from becoming sticky. Depending upon the temperature and humidity, more or less flour becomes incorporated into the dough. I have found that this is fine. The dough seems to know how much flour it needs. I am sure sometimes I add another full cup! Since this is all sifted flour, it is probably not as much as it seems. When the dough has enough flour, it stops "taking it in", and becomes very smooth and elastic.
• Shape into a ball.
• Put into large greased bowl, turning over to coat entire surface.
• Cover with warm damp towel, then place another towel over that.
• Put in oven (not lit) with light on, or other warm, not drafty place.
• Let rise until doubled, about 1 1/2 hours.
• Punch down. (this step is a light kneed in the bowl).
• Let rise again until doubled. (about 45 minutes).
• Divide dough into 2 pieces and shape each into a ball placing on floured surface. (about 700 Gms each).
• Proof Bread - Cover and let bread rest for 10 minutes.
• Grease 2 loaf pans (I use 8 1/2 x 4 1/2 x 2 1/2 glass pans).
• Flatten balls, one at a time, into long rectangles about 8x16 inches.
• Roll up lengthwise shaping into loaves to fit pan.
• Cover and let rise again until double. (about an hour).
• I sprinkle the tops with sesame seeds to keep towel from sticking.
• Bake in hot (400°F) oven for 35 - 40 minutes, covering with foil last 20 minutes, if tops get too brown.
• When bread is done, remove from pans at once, placing on a wire rack to cool, keeping away from drafts.
• For soft crust, brush tops with butter and cover with a damp cloth. I prefer a firmer crust and love hearing the cracking noise as it cools.
• I slice the bread when cool, eat what we want, and put remainder of the loaves in the freezer.

BLUE RIBBON BANANA CAKE WITH CREAMY NUT FILLING

Steps:

• Cream together sugar and shortening.
• Add eggs.
• Beat in mashed bananas.
• Sift dry ingredients; add to creamed mixture.
• Add buttermilk and vanilla.
• Stir in chopped nuts.
• Turn into 2 greased and floured 9 inch layer pans.
• Sprinkle 1/2 cup coconut on each layer.
• Bake in 375°F oven 25 to 30 minutes.
• Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
• Add nuts vanilla and salt. Cool and put between cake layers.