Ina Garten Banana Bread Food

BANANA CRUNCH MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
• Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

CHUNKY BANANA BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
• Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
• With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

THE BEST BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

BAREFOOT CONTESSA BANANA BREAD RECIPE

Steps:

• Preheat oven to 350F. Gently grease a 9x5 inch loaf pan with butter.
• Whisk together the flour, granulated sugar, baking soda, cinnamon, pecans, salt and nutmeg in a large bowl.
• In another bowl, mix eggs, melted butter, buttermilk, brown sugar and vanilla. Stir in mashed bananas.
• Now, fold in the banana mixture into the flour mixture until combined. Do not over mix; it is alright if there are some lumps.
• Pour the batter into the loaf pan. Bake for 1 hour until brown. Allow the bread cool down in the pan for 10 minutes and then transfer itto the cooling rack. Slice and serve.

VANILLA BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
• Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
• Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
• Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.

CROISSANT BREAD PUDDING ( INA GARTEN )

Steps:

• Preheat oven to 350°F.
• Whisk together egg, half and half, sugar, vanilla.
• Set aside.
• Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
• Pour custard mixture over and push down so the croissants absorb the custard.
• Let sit 10 minutes, then press again.
• Place in water bath, cover with foil but poke holes so steam can escape.
• Bake 45 minutes covered, then uncover and bake an additional 45 minutes.

GARLIC CIABATTA BREAD (INA GARTEN BAREFOOT CONTESSA BACK TO BASI

Steps:

• Preheat oven to 350 degrees.
• Place the first five ingredients in a food processor and chop until finely minced. In a medium saute pan heat the olive oil over low heat and then add the garlic mixture. Cook on low for 3-5 minutes until garlic is tender - do not let the garlic brown. Remove from heat and set aside.
• Cut the bread in half, horizontally and spoon the oil-garlic mixture on the bottom half. Butter the top half of bread and then place the two halves together again. Wrap in tin foil and put on sheet pan.
• Bake at 350 for 5 minutes. Carefully remove the tin foil and discard and bake for an additional 5 minutes. slice crosswise and serve warm.

INA GARTEN DATE NUT SPICE BREAD

Steps:

• In a bowl combine dates and orange liqueur and "marinate" for 30 minutes, stirring occasionally.
• Preheat oven to 350.
• Prepare loaf pan (8x5); butter bottom, line with parchment paper, butter again and flour.
• Sift together flour, and next 6 ingredients. Set aside.
• Using an electric mixer on medium speed, beat butter and brown sugar for 1 minute. Then, at low speed, add egg, vanilla, and orange zest. Add flour mixture alternately with orange juice. Beat only until combined.
• Mix in pecans and dates with liquid by hand.
• Pour batter into loaf pan and bake for 50-60 minutes. Cool in pan for 10 minutes before turning onto a wire rack.
• To make the orange cream cheese, add add ingredients together and combine with electric mixer.