BANANA BREAD
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that's ever been printed, and it's no surprise! It's a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg
NAPOLEON'S BANANA MUFFIN
Transforms a banana muffin into a richer, sweeter, more scrumptious morsel of heaven.
Provided by APTENODYTESFORSTERI
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two twelve-cup muffin tins.
- In a mixing bowl, mix bananas, 1/2 cup brown sugar, honey, rum, and cognac with an electric mixer until smooth.
- In a large bowl, whisk together 3 cups flour, baking soda, baking powder, and salt. In another bowl, cream white sugar, 2/3 cup brown sugar, eggs, and melted butter. Pour banana mixture and creamed egg mixture into the flour, and stir until just combined. Spoon mixture into muffin tins, filling cups 3/4 full.
- In a small bowl, mix together 1 cup brown sugar, 3 tablespoons flour, and cinnamon. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.
- Bake muffins in preheated oven for 20 minutes, or until done.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 54.6 g, Cholesterol 32 mg, Fat 6.9 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 4.1 g, Sodium 213.1 mg, Sugar 38.4 g
BANANA NAPOLEON
Make and share this Banana Napoleon recipe from Food.com.
Provided by That is Dr House to
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water.
- Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?).
- Place 1 1/4 tbsp of sugar into sieve and top wrappers.
- Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula.
- Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas.
- Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices.
- Add them to the bowl, and mix gently to coat the banana slices with the sauce.
- When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps.
- Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top.
- Serve immediately.
Nutrition Facts : Calories 207.1, Fat 2.7, SaturatedFat 0.3, Cholesterol 1.4, Sodium 108.2, Carbohydrate 40.9, Fiber 2.2, Sugar 20.7, Protein 2.3
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- To make the filling: In a medium-sized saucepan, stir together 1 1/2 cups (340g) of the milk, sugar, salt, and vanilla bean. (If you're using vanilla extract you’ll add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Meanwhile, in a medium bowl whisk the cornstarch and egg yolks with the remaining 3/4 cup (170g) milk until smooth and lump-free.
- Slowly whisk about one-third of the hot milk mixture into the egg mixture, then pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and the boiling bubbles reach the center of the saucepan.
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