MOLASSES BANANA BREAD
This wonderfully flavorful banana bread is a real crowd pleaser! It's sweetened with molasses instead of sugar. What a nice variation!
Provided by stellaluna
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream the butter. Beat in egg, molasses and banana. Mix in whole wheat flour, all-purpose flour, baking soda, salt, nutmeg and walnuts; stir until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 43 g, Cholesterol 35.8 mg, Fat 11.7 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 220.9 mg, Sugar 20 g
LEMON VERBENA SIMPLE SYRUP
An intensely fragrant syrup that combines citrus, floral, and woody notes into a flavor-booster for cocktails, mocktails, and sorbets. Your kitchen is going to smell amazing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 25.1 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
BANANA-LEMON BREAD
Make and share this Banana-Lemon Bread recipe from Food.com.
Provided by SharleneW
Categories Quick Breads
Time 45m
Yield 1 9x5 inch loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Puree bananas in blender or food processor.
- Combine with butter.
- Combine flour, baking powder, baking soda and salt.
- In bowl, beat egg, sugar and lemon peel.
- Beat in banana mixture.
- Beat in flour mixture.
- Turn batter into 9 x 5-inch loaf pan coated with vegetable spray.
- Bake in 350°F oven for 35 minutes.
- Cool in pan.
- Meanwhile, in small pan stir together lemon juice and sugar over medium heat until sugar melts.
- Poke holes in bread with skewer.
- Pour syrup over top.
- Let stand 10 minutes.
- Remove from pan.
- Slice when completely cooled.
LEMON BANANA BREAD
Instead of regular old banana bread, show up to your next get together with this. I guarantee you it won't last!
Provided by JelsMom
Categories Quick Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray loaf pan with non-stick cooking spray & dust with flour.
- Grate lemon & set aside.
- In mixing bowl, mash bananas with a fork.
- In separate bowl cream together margarine & 1 cup sugar.
- In a another bowl, beat eggs.
- Combine bananas, margarine mixture, & eggs & beat another 60 seconds.
- Sift together flour, baking soda and salt.
- Gradually add banana mixture to flour and mix well.
- Add grated lemon peel and mix well.
- Bake 50-60 minutes.
- Remove from oven, leave in pan, and poke holes in top of loaf with fork.
- In small saucepan, squeeze juice from 1/2 lemon. Mix in sugar & heat on medium high until syrupy.
- Spoon over loaf & sprinkle with pecans. Cool completely before removing from pan.
Nutrition Facts : Calories 184.2, Fat 2, SaturatedFat 0.2, Sodium 122.2, Carbohydrate 40.6, Fiber 2.9, Sugar 25.7, Protein 3.5
BEST BANANA BREAD
This banana bread is phenomenal right out of the oven and even better toasted the next day.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h5m
Yield Makes one 9 x 5 inch loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay.
- Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 slice, Calories 208, Fat 9 g, Carbohydrate 30 g, Protein 3 g, SaturatedFat 5 g, Sugar 14 g, Fiber 1 g, Sodium 394 mg, Cholesterol 51 mg
LEMON SYRUP BANANA BREAD
A special favourite. The secret to making this bread special is in the second step. Make sure you beat the eggs, sugar and melted butter until really thick and creamy... And also use really ripe bananas!
Provided by ballarat
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter gently. Do not have the melted butter too hot as it will cook the eggs when added to them.
- Add to sugar and eggs and beat well until thick and fluffy.
- Add banana and grated rind of the lemon and beat thoroughly.
- Sift flours, salt and bicarbonate soda together.
- Add to creamed mixture.
- Spread evenly in greased and floured loaf tin.
- Bake in a moderately slow oven at 150 degrees centigrade for 50 - 60 minutes
- When loaf is ready, take out of oven and leave in the tin.
- Stir 1/4 cup sugar extra together with juice of the lemon and extra rind if desired in a small saucepan until sugar is melted. This step can be done in a microwave.
- Pour syrup over warm loaf in its tin when just out of the oven. Make sure syrup glazes top surface and drizzles down the sides.
- Leave to cool and for the syrup to be absorbed.
Nutrition Facts : Calories 239.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 54.5, Sodium 69.5, Carbohydrate 43.7, Fiber 1.6, Sugar 22, Protein 4.2
LEMON SYRUP
Use this easy lemon syrup recipe to make Lemon Bundt Cake.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Combine ingredients in a small saucepan. Over medium heat, whisk the mixture until all the sugar has dissolved.
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