Bake Sale Banana Bread Recipes

Steps:

• Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
• Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
• Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
• Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
• Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine bananas, melted butter, egg, and vanilla extract in a bowl. Sift in brown sugar. Mix well and set aside.
• Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a separate bowl. Slowly fold flour mixture into the banana mixture, being careful not to overmix.
• Scoop batter evenly into the muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 27 minutes. Remove from the muffin tin and let cool.

Steps:

• In a 20 quart mixer with a paddle:.
• Cream the banana's and sugar till well blended.
• Slowly add the oil mixing the whole time on 2nd speed.
• Cream three minutes.
• Slowly add the eggs while continuing to mix on 2nd speed.
• Scrape bowl sides after eggs are added; and continue mixing for 3 more minutes.
• Add vanilla.
• Turn off mixer.
• Reduce speed to 1st speed,and add dry ingredients.
• Mix just till batter begins to get moist.
• Turn mixer off and scrape sides down again.
• Continue mixing on 1st just till evenly mixed.
• DO NOT OVERMIX AS BREAD CAN BECOME TOUGH.
• Grease 24- 1 pound loaf pans, or 12- 2 pound pans.
• Scale 1 pounds with 11 ounces batter, or 2 pound pans with 22 ounces (1 pound 6 ounces).
• Bake in 400 degree oven about 25-35 minutes, or till no longer liquid in center.

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 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.