White Lilly Banana Nut Bread Food

MARTHA STEWART'S BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
• With an electric mixer, cream the butter and sugar very well until light and fluffy.
• Add the eggs, beating well.
• Sift the dry ingredients together and combine with the butter mixture; blend well.
• Add the bananas, sour cream, and vanilla; stir well.
• Stir in the nuts.
• Pour into pan.
• Bake 50-60 minutes until a cake tester comes out clean.
• Turn out onto a rack to cool.

BANANA WALNUT BREAD

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
• Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.

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.

BANANA WALNUT BREAD

Steps:

• Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

WHOLE WHEAT BANANA NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

WHITE LILLY BANANA NUT BREAD

Steps:

• Preheat oven to 350°F. Spray bottoms only of two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans with non-stick cooking spray. Combine flour, salt, and baking soda in small bowl. In a mixing bowl, combine shortening, sugar, mashed banana, eggs, nuts, and vanilla extract, beating until well blended. Add flour mixture and stir just until moistened.
• Pour into prepared pan.
• Bake 60-70 minutes. Remove pan from oven. Cool 10 minutes and remove from pan. Cool on a wire rack.