FLOUR'S FAMOUS BANANA BREAD
Bake Flour's Famous Banana Bread recipe from Food Network just like the Boston bakery, and enjoy a walnut-studded loaf that reinvigorates overripe bananas.
Provided by Food Network
Categories dessert
Time 2h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
- Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
COFFEE BANANA BREAD
This gluten free Coffee Banana Bread recipe is moist and easy to make! It's flavored with ripe bananas, cinnamon, and toasted walnuts.
Provided by Christine Rooney
Categories Breakfast
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Generously grease a 9x5 inch loaf pan.
- Prepare 3/4 cup of strong coffee or espresso and allow to come to room temperature. You can also use Instant coffee or cold brew coffee if you prefer.
- Place 1/2 cup of chopped walnuts (unsalted) in a small cast iron skillet on the stove top. Heat to medium-low and toast the walnuts for 5 minutes, or until fragrant. Stir the walnuts occasionally to prevent burning. Remove from heat and set aside.
- Combine ¾ cup (equals 1 ½ sticks) of softened (but not melted) unsalted butter and 1 ½ cups packed dark brown sugar (can also use light brown sugar) in a mixing bowl. Cream the softened butter and brown sugar together with a hand mixer until light and fluffy.
- Mash 3 overripe bananas in a separate bowl with a fork or mashing tool.
- Add 2 eggs to the creamed butter and sugar mixture, along with 1 tsp. vanilla extract. Mix all of these ingredients together until completely combined.
- Add the mashed bananas to the wet ingredients and cream everything together with a hand mixer.
- In a separate bowl add 2 3/4 cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ¼ tsp. kosher salt. Mix together until combined.
- Alternately add the flour mixture and cooled coffee to the banana mixture. Add half the flour and combine. Next, add half the coffee and combine. Repeat with second half flour and coffee. Stir just until combined.
- Add 1 tsp. cinnamon and the ½ cup of toasted chopped walnuts to the bowl and fold the ingredients in until completely combined.
- Pour the batter into the greased loaf pan and place on the middle rack in the oven. Bake for 1 hour and 10-15 minutes at 350 degrees Fahrenheit.Baking times will vary depending on the type of loaf pan and oven used. This recipe usually takes around 1 hour and 10 minutes, but a few additional minutes may be needed.
- The bread is done when the top is crusty and the middle is soft, but not mushy. Place a toothpick in the middle of the bread and if it comes out clean, the bread is done.
- Allow the bread to cool a bit before serving.
Nutrition Facts : Calories 410 kcal, Carbohydrate 45 g, Protein 8 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 87 mg, Sodium 248 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 cup, TransFat 1 g, UnsaturatedFat 11 g
BANANA BREAD FRENCH TOAST
Overripe bananas? Make an extra loaf of banana bread so you can transform it into this easy French toast.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees. Line a baking sheet with foil and place in the oven to warm.
- Whisk together the eggs, half and half and vanilla in an 8-inch square baking dish until combined. Whisk in 2 tablespoons of the brown sugar, the cinnamon, nutmeg and salt.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Meanwhile, dip 4 slices of banana bread very briefly in the egg mixture (don't soak) letting the excess drip back in the dish. Add the dipped banana bread to the skillet and sprinkle each slice with 1 tablespoon brown sugar and pat in. Cook until the underside is golden brown, about 2 minutes. Flip and cook until golden brown on the second side, about 2 minutes. Put on the baking sheet in the oven to keep warm and repeat with the remaining banana bread, batter, adding 1 tablespoon more butter to the skillet and sprinkling the slices with 1 more tablespoon brown sugar. Keep the second batch of French toast in the oven.
- Wipe the skillet clean with a paper towel and add the remaining 2 tablespoons butter. Once the butter melts, add the remaining 2 tablespoons brown sugar and the lemon juice and stir until smooth. Add the bananas and toss until glazed, about 1 minute. Serve the French toast topped with the bananas and chopped walnuts.
BROWN-BUTTER BANANA BREAD
The brown-butter glaze takes this deeply satisfying quick bread over the top.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
- Heat the butter over medium-low heat in a small saucepan until the milk solids are deep golden brown and the butter smells toasted, 15 to 20 minutes.
- Whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
- Stir the brown butter so that any milk solids that have fallen to the bottom are distributed equally throughout the butter. Reserve 4 tablespoons of the brown butter for the glaze. Whisk together the remaining brown butter, brown sugar, eggs and vanilla in a medium bowl, then fold in the mashed bananas.
- Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack.
- Once the bread has cooled, heat the reserved brown butter in a microwave-safe bowl in the microwave until melted, then whisk in the confectioners' sugar. Let the glaze sit at room temperature until it stiffens up a little but is still pourable, about 5 minutes. Pour and spread the brown butter over the bread. Let set. The bread can be stored at room temperature in an airtight container for up to 3 days.
BEST BANANA BREAD
Make and share this Best Banana Bread recipe from Food.com.
Provided by lkadlec
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Remove odd pots and pans from oven.
- Preheat oven to 350º / 180º.
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
- Mix just until combined. Do not overmix.
- Pour into greased and floured loaf pan.
- Bake at 350º / 180º for 55 minutes.
- Keeps well, refrigerated.
Nutrition Facts : Calories 272.8, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.3, Carbohydrate 42.5, Fiber 1.4, Sugar 24.4, Protein 3.7
AUNT CARRIE'S BANANA BREAD
This not "just another" banana bread. I've made it time and time again throughout the years. It's from an old and yellowed recipe clipping (50 plus years old) from my local newspaper that my great aunt had written her own success notes beside. My aunt was a caterer, and she writes that this banana bread was her most requested treat for her teas and luncheons.
Provided by Fauve
Categories Breads
Time 1h5m
Yield 16 5x9 loaf
Number Of Ingredients 8
Steps:
- Cream shortening and sugar.
- Add unbeaten eggs.
- Beat well.
- Blend in well-mashed bananas.
- Add flour in which soda and salt have been sifted together.
- (Batter should be about the same consistency as a cake batter. If too stiff, add a small dash of milk. If too thin, add small amount of flour.) Stir in pecans.
- Pour into a greased and floured 5 x 9 inch loaf pan.
- Bake at 350* for about 50 minutes or until done.
Nutrition Facts : Calories 220.8, Fat 9.7, SaturatedFat 2.1, Cholesterol 26.4, Sodium 233.4, Carbohydrate 31.7, Fiber 1.5, Sugar 16.3, Protein 3
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