BEST BANANA BREAD
This fabulous, velvety recipe for banana bread has the perfect texture and flavor.
Provided by lindaBest
Yield 10 Servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Prick the bananas with a fork and place on a baking sheet, still in their peel. Roast for 18 to 22 minutes or until the skins are black. Remove the bananas from the oven and let cool. Then peel the bananas and mash the pulp. Stir in the buttermilk.
- Spray 2 9" x 5" loaf pans with nonstick baking spray containing flour and set aside.
- In a large bowl, combine the butter with 3/4 cup granulated sugar and brown sugar and beat well.
- Beat in the eggs, one at a time. Beat in the vanilla.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture.
- Soon the batter into the prepared pans and sprinkle with the 1/4 cup granulated sugar, using 2 tablespoons for each loaf.
- Bake for 50 to 60 minutes. Remove the bread from the pans and let cool on a wire rack. Store in an airtight container at room temperature.
AUNT LYNDA'S CREAM CHEESE FILLED BANANA BREAD
Yummy! The filling in this banana bread is a really neat surprise when you first cut into this loaf. We did put some nuts, sugar, and cinnamon on the top of the loaf before baking. We enjoyed it while it was still just a little warm and then again when it was entirely cool. Both were tasty, but we must say we liked it a little...
Provided by kim *
Categories Other Snacks
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Mix 1 cup sugar, butter and 2 eggs.
- 2. Add bananas, salt, the baking soda dissolved in sour cream, and 2 cups flour. Mix well and add nuts.
- 3. Divide 1/2 of this mixture into 2 greased and floured loaf pans.
- 4. Combine cream cheese mixture ingredients and spread over mixture in pans.
- 5. Spread remaining banana bread batter on top.
- 6. PS ~ I like to sprinkle a few extra nuts on to. Or, sprinkle top with 1 Tbsp sugar mixed with 1/2 tsp cinnamon before baking. Makes a nice crunchy top. But that's totally optional.
- 7. Bake at 350 for 1 hour. Test for doneness.
- 8. Cool and slice. Makes a lovely presentation.
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
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.
LINDA'S BANANA BREAD
The best banana bread recipe that was given to my mom on her wedding day by a family that owned the bakery she lived above in Santa Paula. It is perfectly moist and has great flavor.
Provided by Shonie chelle
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients. Combine eggs, oil and bananas, add to dry ingredients. Beat until smooth. Bake in loaf pan at 350 degrees for 1 hour. Let cool. Serve warm or room temperature.
Nutrition Facts : Calories 376.8, Fat 14.2, SaturatedFat 2.4, Cholesterol 70.5, Sodium 633.8, Carbohydrate 57.6, Fiber 2.1, Sugar 25.5, Protein 6.2
BRILLIANT BANANA LOAF
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4.
- Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
- Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
- Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
- Cool in the tin for 10 mins, then remove to a wire rack.
- Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
Nutrition Facts : Calories 268 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
WHOLE-BANANA BREAD
There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They get along so well that you end up with something that tastes notably better than almost any other banana bread you've had before. It's cocoa-rich, nutty and not too sweet. Using the whole fruit - both banana flesh and peel - punches up the banana flavor, but doesn't overshadow the other notes. Nadiya Hussain's recipe offers numerous substitutions; you could play up nutty notes by opting for almond butter and almond milk, or swap in olive oil in place of coconut oil. The recipe inspires infinite permutations.
Provided by Charlotte Druckman
Categories breakfast, snack, breads, dessert
Time 1h30m
Yield 1 (8-inch) loaf
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
- Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
- In a large bowl, use a fork to smush the bananas into a rough purée. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.
- Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.
- Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.)
LINDA'S LASAGNA
This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!
Provided by RBLAIR
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
- While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 38.2 g, Cholesterol 104.5 mg, Fat 21.8 g, Fiber 4.1 g, Protein 38.2 g, SaturatedFat 11.3 g, Sodium 1625.9 mg, Sugar 9.3 g
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