BLUE RIBBON BANANA BREAD
Provided by My Homemade Roots
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.
- In a second mixing bowl, whisk together butter, brown sugar, eggs, and sour cream. Stir in mashed bananas.
- Add wet ingredients to the dry ingredients and mix well. Stir in toasted nuts, if using.
- Pour batter into well-greased 9x5-inch loaf pan. Bake for 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool for 10 minutes in the pan, then remove loaf from pan and allow to finish cooling on a wire rack.
Nutrition Facts : ServingSize 1 piece
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.
MARY'S BLUE RIBBON BANANA BREAD
Yum! This is an old-fashioned banana bread recipe that's delicious. It's a very basic recipe but so good. Reminds us of something our grandmother would make. This banana bread is moist and tender, slightly dense, and has a nice crust on the outside. This would be great for breakfast or a snack.
Provided by Mary Louise
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Sift dry ingredients together.
- 2. In a large bowl cream butter and sugar well.
- 3. Add eggs and beat well until light and fluffy.
- 4. Add vanilla.
- 5. Mix banana pulp with sour cream.
- 6. Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.
- 7. Scrape sides as needed.
- 8. DO NOT OVER BEAT. Beat only until combined. I then stir with a wooden spoon to make sure it is all combined.
- 9. Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.
- 10. Test with a cake tester. Do not test in the crack. Test off to the side. It should come out clean, but be careful not to over bake. You want a loaf of moist banana bread.
BECKIE'S BLUE RIBBON BANANA BREAD
A tender, moist quickbread with a hint of nutmeg and topped with cinnamon sugar
Provided by gbskitchen
Categories Bread
Time 1h
Number Of Ingredients 11
Steps:
- Beat butter and sugar together until creamy and well blended. Add eggs and beat until fluffy. Break banana into chunks and add to sugar/butter mixture. Blend til bananas are mashed. Add flour, soda, nutmeg, and salt alternately with soured milk. Add vanilla. Mix until smooth and all ingredients are combined.Put into a well greased 5" x 9" loaf pan, top with about a tablespoon of cinnamon sugar. Bake in 350 degree oven about 55 minutes or until toothpick comes out clean.Beckie's Blue Ribbon Banana Bread also makes the cutest little loaves, perfect for snacking or gifting. This recipe makes one 3.5" x 7.5" and three 3" x 5.5" mini loaves. Reduce baking time to about 40 minutes.*Some sources suggest the perfect ratio of cinnamon to sugar is 1/4 cup sugar to 1 Tbsp cinnamon. I say, follow your tastebuds!
BLUE RIBBON BANANA CAKE
This recipe is a great way to use over-ripe bananas. I throw over-ripe bananas in the freezer for this recipe and other banana baking recipes.-Cathy Winter, Granton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.
Nutrition Facts : Calories 872 calories, Fat 48g fat (23g saturated fat), Cholesterol 115mg cholesterol, Sodium 574mg sodium, Carbohydrate 108g carbohydrate (82g sugars, Fiber 2g fiber), Protein 6g protein.
BLUE DIAMOND BANANA NUT BREAD WITH ALMONDS
This is a recipe of my 82 year old mother in laws and she has made for decades from a newspaper clipping that is now tattered and torn but she knows from heart now .The original recipe does not call for an egg but she adds one " because I just thought it should have one . It is full of flavor and the consistency is perfect. I love it. I have never made it with almonds and neither does she and most of the time I make it with no nuts at all. I dont think this recipe is an uncommon one but it is a consistently good one.
Provided by Dixie from Kansas
Categories Quick Breads
Time 55m
Yield 1 large loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- grease and flour 2 small loaf pans or one large (meatloaf size).
- beat first 6 ingredients together. Add in flour, salt, baking soda and baking powder and mix well.
- fold in almonds or other nuts if using-reserve some for top of bread if desired.
- bake at 350 until toothpick poked into center comes out clean. appx 50 minute.
Nutrition Facts : Calories 523.8, Fat 27.5, SaturatedFat 2.9, Sodium 418.1, Carbohydrate 64, Fiber 4.6, Sugar 31.8, Protein 9.1
EASY BANANA BREAD RECIPE WITH STEP-BY-STEP INSTRUCTIONS FOR BEGINNERS
This high rising Banana Bread comes out perfect every time with a beautiful golden crust.
Provided by Mary's Nest
Categories Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- Set oven rack in the lower third of the oven.
- Pre-heat oven to 350°F.
- In a large bowl, add all the the flours, sugar, baking soda, and salt. Whisk together well and then toss in nuts to coat. Set aside.
- In a separate bowl, gently mash the peeled bananas.
- Add two slightly beaten eggs to the bananas along with the sour cream and vanilla and mix well.
- Add the melted butter to the banana mixture and mix well.
- Make a well in the center of the flour mixture, and pour the banana mixture into the well. Mix gently until the dry ingredients are incorporated with the wet and the flour is no longer visible. Do this gently and DO NOT over mix. Batter will be lumpy.
- Pour batter into greased loaf pan and transfer to oven. Bake for 50-60 minutes or until a toothpick inserted in the center of the banana bread comes out clean. If at anytime the banana bread appears to be over browning, you can cover it with aluminum foil as it continues to bake.
- Once the banana bread is finished baking, transfer loaf pan to a wire cooling rack. Allow pan to cool slightly and then remove the banana bread from the pan to a wire cooling rack to allow the banana bread to cool completely. Slice and enjoy!
PRIZE WINNING BANANA NUT BREAD
I have won ribbons with this recipe which I received from my grandmother. The only thing I do that is different from my grandmothers is I just throw the bananas in the freezer whole and unpeeled. Then I let them thaw and squeeze them into the batter when the recipe calls for them. I think that is the secret to the moist, denseness that my banana bread has. This bread CAN NOT be doubled. I know because I have tried 3 times and the bread won't rise. Cool COMPLETELY on a rack before wrapping and refrigerating. Or it will be icky and sticky in the middle. Enjoy!
Provided by YaYa1689
Categories Quick Breads
Time 1h20m
Yield 2 Med size loaves, 20-30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Whip egg whites to stiff peaks and set aside.
- In mixer, cream butter and sugar; add egg yolks, soda, milk, and vanilla.
- Slowly add flour until well mixed.
- Add bananas and mix well.
- Stir in nuts.
- Hand fold in whipped egg whites.
- Fill 2 oiled Med. size loaf pans only half full.
- Or 1 bunt pan with a tube.
- Bake at 300* for 1 hour, or until toothpick comes out clean.
- After 10 minutes turn onto a rack to cool.
- ***Cool completely on wire rack before wrapping***.
- Refrigerate after cooled.
BEST EVER BANANA BREAD FROM I CAN'T BELIEVE IT'S NOT BUTTER!®
This super moist and delicious banana bread is easy to make, and a great go-to snack for the entire family.
Provided by I Can't Believe its Not Butter!
Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®
Time 1h25m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
- Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
- Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. If desired, top with Vanilla Glaze.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 32.1 g, Cholesterol 26.6 mg, Fat 10.2 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 249.6 mg, Sugar 15.1 g
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