Southern Banana Bread Food

BANANA BREAD

Steps:

• Preheat oven to 325°. Spray a 9×5-inch loaf pan with baking spray with flour.
• In a large bowl, whisk together flour, sugar, baking soda, and salt. In a medium bowl, whisk together banana, melted butter, eggs, and vanilla. Fold banana mixture into flour mixture until just combined. Spread batter into prepared pan.
• Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

BANANA BREAD

Steps:

• Preheat oven to 325ºF. Grease and flour a 9- x 5-inch loaf pan. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour, soda, and salt; add to batter, and mix just to combine. Add bananas, mixing well.
• Spoon batter into prepared pan. Bake at 325ºF for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool 30 minutes on wire rack before slicing. Serve with butter.

SOUTHERN STYLE BANANA BREAD

Steps:

• Preheat oven to 350.
• In a large mixing bowl with an electric hand mixer, cream butter and sugar.
• Peel and dice bananas. With vanilla extract, add to butter and sugar and mix.
• Add dry ingredients and combine by hand.
• Spray/grease a 9x9 pan and spread batter.
• Sprinkle cinnamon on top, bake for 25 minutes or until lightly browned.

BANANAS FOSTER BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
• Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
• Whisk together the flour, baking powder and salt in a large bowl.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
• Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
• Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
• Slice and serve with vanilla ice cream, and the remaining glaze.

OLD FASHIONED BANANA BREAD

Steps:

• Preheat oven to 350°. Grease and flour two 9x5 loaf dishes.
• Whisk flour, sugars, soda, salt and baking powder in large bowl.
• In a separate large bowl, mash bananas. Add sour cream, butter, vanilla, and eggs to the bananas. Whisk until well blended.
• Gently fold the bananas into the flour just until all flour has been incorporated. Pour into prepared dishes and bake for about one hour.
• Check after an hour with a toothpick and if still gooey then add 5 minutes, checking each time to see if the bread is done.
• When ready, the loaves will be a dark, golden brown.

SOUTHERN LIVING'S CREAM CHEESE BANANA BREAD

Steps:

• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
• Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

DELICIOUSLY MOIST BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.
• Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9x5 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).
• Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.

BANANA PUDDING BREAD

Steps:

• Preheat the oven to 350°F. Butter bottom and sides of a 9 x 5 x 3 inch loaf pan or spray with baking spray. Set aside.
• Using an electric mixer, cream together butter, brown sugar, granulated sugar and vanilla for 2 minutes or fluffy. Add eggs one at a time beating well after each addition.
• Add the bananas continue to whip on medium-high speed, just until the pudding has dissolved.
• In a separate mixing bowl, use a whisk to sift together 1 1/2 cups of flour, pudding mix, 1/2 cup of vanilla wafer crumbs, baking soda, salt and baking powder.
• Lower the speed of the mixer, and begin to add the dry ingredients alternatively with the buttermilk. Stop and scrape down the sides of the bowl periodically.
• After all has been added, beat for 1 minute to fully incorporate. The batter will be creamy, dense and thick. Spread batter evenly into the prepared loaf pan.
• To prepare the streusel:: Using a food processor or a pastry cutter cut the butter into the vanilla wafer crumbs, flour, brown sugar and cinnamon until it resembles coarse crumbs. Stir in the pecans by hand. Sprinkle evenly over batter.
• Bake for 45 minutes at 350°F, then lower the oven temperature to 325°F. Continue to bake for an additional 30 minutes. Check halfway through baking for over browning and lay a piece of foil on top, if needed. Bake until a tester inserted into the center comes back clean..
• Cool in the pan for 15 minutes, then gently run a knife around the edge to loosen the streusal from the pan.
• Remove from the pan and place onto a wire rack to cool completely.

BEST BANANA BREAD EVER

Steps:

• Whisk together flour and baking soda in a large bowl and set aside. Combine melted butter, sugar, sour cream, eggs, bananas and vanilla extract. Stir together with a spoon. Add to flour mixture and mix well with spoon. Spray a 9 x 5 loaf pan with cooking spray and add batter to pan. Add swirl.

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.