Kristis Banana Bread Recipe 485 Food

KRISTI'S BANANA BREAD RECIPE - (4.8/5)

Steps:

• Instructions 1.Preheat the oven to 350° F. Grease two 9- x 5-inch loaf pans or one bundt pan 2.With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt, and add to the banana mixture alternately with the buttermilk, beginning and ending with flour. Fold in the nuts. 3.Pour the batter into the loaf pans or bundt pan and bake for 55 minutes for the loafs and 60-65 minutes for bundt. Cool completely before turning bundt out. Or slightly cool before turning out the two loaves onto a wire rack to cool completely. Makes two (9- x 5-inch) loaves OR one regular Bundt

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.

KRISTI'S GLUTEN FREE SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 (make sure you do this first). It's really important that you work these biscuits as quickly as possible and get them RIGHT INTO THE OVEN! It will help the rise and texture so much if you do --
• In a large mixing bowl, combine all dry ingredients. Work in butter and shortening with your fingertips until it is all broken up evenly (this might be effective in the food processor, but I haven't tried it). Feel free to squish it into the dry mix until it's all sort of rubbed in and no clumps are left. Work as quickly as you can to minimize softening the fat.
• Make a well in the center of your dry goods/fat combination and pour the buttermilk into the center. Start with just one cup and mix it all in by hand. If the dough isn't just almost so sticky it can't be worked, add more buttermilk (this is going to depend on many factors, including the weather and the mood of your flours).
• Flour your work surface (I like to use sweet rice flour) lightly and turn out your super sticky dough. Turn it into itself (like a knead, but more gentle) 5 or 6 times, just until it comes together.
• Push the dough out into a round that is about 1 inch thick. The best biscuits come from an evenly thick dough, but they are kind of forgiving, so don't worry over it too much if it's close. Find something round with an approximate measurement of 2" -- biscuit cutter would be great, but I don't own one, so I just use a cup that has a similar diameter (be sure to grease it REALLY good or that dough will never come out).
• Push your 2" round thing down through the dough completely before twisting to release. Put biscuits on a greased glass dish (pyrex type critter), so that they're touching but not squished together. Brush the tops with butter (or spray lightly with pan spray) and bake for 20 minutes for a soft biscuits, 30-35 for a hard biscuit.
• Let rest at least 10 minutes for structure to set, then eat until they make you sick. This will make 9-16 biscuits, depending on the size of your cutter and the thickness of your biscuits.

KRISTI'S GLUTEN FREE UBE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Using the whisk attachment of a stand mixer, cream the butter and sugar together on medium speed until well combined. Add egg and mix until combined. Last, mix in oil, milk and vanilla.
• In a separate bowl, combine the yam powder, flour, baking powder, baking soda, and salt.
• Add flour mixture to egg mixture and beat until integrated.
• Place paper baking cups into muffin pans and spoon batter into cups until 2/3 full. Bake at 350 degrees Fahrenheit for 25-30 minutes until a toothpick inserted into the middle comes out clean. Remove cupcakes from pan and let cool on a wire rack for 1 hour. Frost cupcakes with Macapuno Frosting.