Mamaws Banana Bread Food

MAMA'S BANANA BREAD

Steps:

• Preheat oven to 350. Grease two (6x9 inch) loaf pans.
• In a small bowl, mash bananas together with vanilla.
• In a large bowl combine brown sugar, oil, sour cream, and eggs, stirring until combined.
• In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to sugar mixture, stirring until just combined. Stir in banana mixture, ground pecans, and mini chocolate morsels.
• Pour into pans and bake for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes; remove from pans, and cool completely on wire racks.

MEMAW'S BANANA PUDDING

Steps:

• In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. , Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally., Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.

MAMA'S BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, sift together flour, salt, and baking soda. Set aside.
• Melt butter. In a large mixing bowl, with hand mixer, beat butter and sugar together until well blended. Add eggs, ONE AT A TIME, mixing well after each egg. Add mashed bananas and vanilla extract. Mix together.
• Fold in the flour mixture and walnuts. Blend until all the flour is moist.
• Grease two 9x5x3-inch loaf pans. Divide batter equally between the 2 pans.
• Bake 1 hour or until center of loaf is firm and toothpick inserted 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.

MAMAW'S BANANA BREAD

Steps:

• Preheat oven to 325°F.
• Grease and flour an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan; set aside.
• Sift together flour, soda, baking powder, cinnamon and salt.
• Add sugar, oil and buttermilk; stir to blend.
• Fold in bananas and nuts.
• Pour into prepared dish.
• Bake 1 hour 10 minutes.
• Makes one 2-lb loaf.
• *I also add a powdered sugar glaze over the top to make a prettier presentation.
• Just a tad bit of water, maybe 2 TBSP, mixed with about 3/4 cup of powdered sugar.

MAMA'S BANANA BREAD

Steps:

• 1. Preheat oven to 350*. Grease and flour 9x5 loaf pan. In large bowl, use a whisk and mix all dry ingredients.
• 2. With a pastry blender, cut in shortening until mixture resembles course crumbs. With a fork, stir in mashed bananas & eggs until blended. (Also add nuts here if desired).
• 3. Spread batter evenly in pan. Bake 55 minutes to 1 hour until toothpick inserted in center comes out clean.

BRILLIANT BANANA LOAF

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.

MEMAW'S BANANA PUDDING

Steps:

• Preheat oven to 400 degrees. Combine sugar & cornstarch (use 1/8 cup cornstarch for thinner pudding or 1/4 cup for thicker pudding) with a whisk or by sifting together. Whisk in milk. Add butter & microwave for 2 minutes. Whisk.
• Beat egg yolks with whisk. Add 1/4 cup of hot milk mixture to egg yolks to temper, then add egg yolk mixture to milk mixture. Whisk well, and microwave for 2 minutes. Whisk, & repeat until mixture is thickened. Whisk in vanilla flavoring.
• Layer 1/3 to 1/2 of the vanilla wafers in the bottom of a 3 quart bowl. Slice 3 bananas on top of the wafers. Repeat the layers.
• Pour the thickened pudding mixture over the last layer of bananas.
• For the meringue, beat the egg whites & cream of tartar on high until soft peaks form. Slowly beat in the sugar. Beat on high until stiff peaks form (mixture stays on beater when lifted out of bowl).
• Spread the meringue on top of the pudding mixture. Bake for about 10 minutes, or until brown. Remove from oven & let cool. Refrigerate.