MARY BERRY'S BANANA BREAD
Mary Berry's banana bread recipe is small, but perfectly formed and loaded with chocolate chips. You can double this classic loaf cake recipe if you have lots of bananas to use up.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
- Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.
- Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
- Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
- Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
- For the decoration, break the chocolate into small pieces and add to a heatproof bowl.
- Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.
- Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.
BANANA BREAD
Use overripe bananas to bake a classic banana bread with this easy recipe from Food Network.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
- Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
- Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
- Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
- Spread slices with honey or serve with ice cream.
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.
MARY ANN'S BANANA BREAD
This recipe comes from an old church cookbook. I have made hundreds of loaves over the years for bake sales and friends.
Provided by talldoc
Categories Quick Breads
Time 1h
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Cream butter and sugar.
- Add eggs and beat until blended.
- Beat in buttermilk.
- Add flour and baking soda and mix until all flour is moist.
- Add bananas and any options.
- Put into two 8x4 loaf pans and bake for 45-50 minutes.
- Remove from oven.
- Cool for 15 minutes and turn out of pan onto cooling rack.
Nutrition Facts : Calories 283, Fat 8.9, SaturatedFat 5.2, Cholesterol 56, Sodium 182.5, Carbohydrate 48.2, Fiber 1.3, Sugar 29.2, Protein 3.9
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
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