1 Point Banana Bread Recipe 425

Steps:

• Preheat oven to 350°F. In a mixer, mash bananas, add Splenda, then mix together thoroughly. Then, mix in the applesauce, all-purpose flour, whole wheat flour, salt, and baking soda. Pour ingredients into a bread pan sprayed with non-stick spray. Bake for 50 to 60 minutes; cake tester should come out clean when done. Remove from pan and cool on a wire rack. NOTE: If using a dark coated pan, bake at 325°F and bake a little longer, maybe 10 to 15 minutes longer, just keep an eye on it; cook the cake until when a toothpick comes out of the cake clean, with no batter on it, it's okay if it has crumbs on it.

Steps:

• Preheat oven to 350 degrees.
• In a mixer, mash bananas, add Splenda and mix.
• Mix in rest of indgredients.
• Pour ingredients into a bread pan sprayed with non-stick spray.
• Bake for 50 to 60 minutes; cake tester should come out clean when done.
• Remove from pan and cool on a wire rack.
• *If using a dark coated pan, bake at 325 degrees and bake a little longer; cake tester to should come out clean when done.

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.

Steps:

• Preheat oven to 350 degrees.
• Generously grease the bottom only of a 9x5x3-inch loaf pan.
• Stir all ingredients in pan with a fork until moistened; beat vigorously 1 minute.
• Bake 55 to 60 minutes or until a toothpick comes out clean.
• Cool 5 minutes.
• Run knife around sides of loaf to loosen, remove from pan.
• Cool completely.
• (if loaf sticks to pan, press gently on side of loaf with a knife).

Steps:

• Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
• In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.