BANANA BREAD
Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don't overmix the ingredients, and make sure the bananas are very ripe.
Provided by Julia Moskin
Categories weekday, dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
- Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
- Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 15 grams, TransFat 0 grams
MARK BITTMAN'S BANANA BREAD
This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you'd miss if it weren't there. There are walnuts - not unusual, but again, you'd miss them if they weren't there, And the key, secret ingredient, is coconut. Which really puts the thing over the top.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
- Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine (it's okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.
- Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 205 milligrams, Sugar 17 grams, TransFat 0 grams
CHOCOLATE-CHIP BANANA BREAD
This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, snack, cakes, dessert
Time 2h
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
- In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
- Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
- Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
BANANA BREAD, NY TIMES NATURAL FOODS COOKBOOK CARRIE SHERIDAN
I have posted a great banana tea bread recipe with a cake consistency... but this recipe has the gooeyness of the bananas and is just as good in a different way. Try BOTH... they are the most delicious banana breads you'll ever eat. Great toasted, too! Freezes well.
Provided by carrie sheridan
Categories Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream the butter and sugar together until very light. Beat in the egg.
- Sift together the whole wheat flour, white flour, baking soda and salt.
- Combine the bananas and buttermilk, stirring just enough to combine well.
- Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
- Turn into an oiled 9 by 5 inch loaf pan.
- Bake 50-60 minutes or until done.
- White flour can be substituted for whole wheat flour - also try rice flour, oat flour, coconut flour [add extra liquid if using coconut flour in a 1 to 1 ratio].
- Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.
- Yields 1 loaf.
BANANA TEA BREAD
From Hope Lodge. She says this is good. She brought her cookbook from home and I have been typing, typing, typing.
Provided by Dienia B.
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Cream sugar and shortening together.
- Add eggs then bananas.
- Add dry ingredients.
- Bake in a loaf pan for 1 hour at 350 degrees Fahrenheit.
Nutrition Facts : Calories 2196.3, Fat 80.8, SaturatedFat 20.6, Cholesterol 423, Sodium 3916.5, Carbohydrate 335.6, Fiber 9.8, Sugar 153, Protein 36.8
BANANA COCONUT TEA BREAD
I found this recipe in my old Sunset Cook Book of Breads, Twelfth Printing 1973. Toasted coconut enhances this easy-to-make banana tea bread. The flavors really intensify after 3 to 4 days of mellowing. Keep it tightly wrapped to preserve its moisture content. I usually double this recipe to compensate for the wait. Enjoy!
Provided by Linda Joyce
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream together butter and sugar.
- Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
- Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
- Stir in bananas; fold in toasted coconut.
- Pour into a well-greased loaf pan (5 x 9 inches).
- Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan a few minutes; turn out on wire rack to continue cooling.
- After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
- Makes one loaf.
- NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.
BANANA BREAD
Provided by Molly O'Neill
Categories breakfast, weekday, dessert, side dish
Time 1h
Yield Sixteen servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Spray a 9-inch-by-5-inch loaf pan with the vegetable oil. In a large bowl, combine the mashed bananas, vanilla, egg and honey until well mixed. In another bowl, stir the flour and baking powder together.
- Very lightly stir the flour mixture into the banana mixture. Add the margarine and stir just until combined; do not overmix. Scrape the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes to 1 hour.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 9 grams, TransFat 1 gram
CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN
This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe
Provided by carrie sheridan
Categories One Dish Meal
Time 5h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
- Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
- Remove the chicken from the broth and let cool.
- Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
- Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
- Add the flour and salt to taste, stirring with a wire whisk until blended.
- Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
- If desired, season with tabasco sauce.
- In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
- To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
- Cook, stirring until heated through.
- DO NOT LET BOIL.
- Cook the spaghetti according to package directions.
- Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
- Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
- If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
- You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.
Nutrition Facts : Calories 870.1, Fat 57.6, SaturatedFat 19.7, Cholesterol 216.5, Sodium 289.6, Carbohydrate 37.2, Fiber 2.5, Sugar 3.4, Protein 48
NEW YORK TIMES SOUR CREAM PUMPKIN /CARRIE SHERIDAN
Even people who don't like pumpkin pie... LOVE this pie - it has a meringue-y, melt-in-your-mouth, whipped texture - guaranteed to please everyone at the holidays... Mrs. Smith's frozen sweet potato pie is a good alternative, too!
Provided by carrie sheridan
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
- Reduce the oven temperature to 350 degrees.
- Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
- Blend in the pumpkin puree.
- Beat the egg yolks and stir into the mixture.
- Add the sour cream and mix well.
- Cook over hot, not boiling, water until thick, stirring constantly.
- Beat the egg whites until they form soft peaks.
- Gradually beat in the remaining sugar.
- Fold into the pumpkin mixture.
- Turn into the pie shell and bake for 45 minutes, or until the top has browned.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 413.4, Fat 20.1, SaturatedFat 7.8, Cholesterol 112.9, Sodium 467.1, Carbohydrate 53.8, Fiber 3.2, Sugar 36.8, Protein 6.5
WHOLE-BANANA BREAD
There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They get along so well that you end up with something that tastes notably better than almost any other banana bread you've had before. It's cocoa-rich, nutty and not too sweet. Using the whole fruit - both banana flesh and peel - punches up the banana flavor, but doesn't overshadow the other notes. Nadiya Hussain's recipe offers numerous substitutions; you could play up nutty notes by opting for almond butter and almond milk, or swap in olive oil in place of coconut oil. The recipe inspires infinite permutations.
Provided by Charlotte Druckman
Categories breakfast, snack, breads, dessert
Time 1h30m
Yield 1 (8-inch) loaf
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
- Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
- In a large bowl, use a fork to smush the bananas into a rough purée. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.
- Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.
- Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.)
LEMON THYME SHORTBREAD COOKIES -- CARRIE SHERIDAN
Make and share this Lemon Thyme Shortbread Cookies -- Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Dessert
Time 20m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Cream butter and powdered sugar. Add salt, zest, lemon juice and thyme. Mix well.
- Add flour and mix well.
- Wrap dought tightly in plastic wrap and chill for 1-2 hours until firm.
- Roll dough on a floured surface to 1/4 inch thickness.
- Use cookie cutters or a knife to cut shapes.
- Place on a baking sheet and bake at 350 for 8-10 minutes.
- Let cool before eating.
Nutrition Facts : Calories 713.5, Fat 46.6, SaturatedFat 29.2, Cholesterol 122, Sodium 794.6, Carbohydrate 68.1, Fiber 1.9, Sugar 19.9, Protein 7
BANANA BREAD
Steps:
- Preheat oven to 350 degrees. Lightly grease 9-by-5-inch loaf pan with oil.
- Combine flour, baking powder, baking soda and cinnamon.
- Whisk together applesauce, sugar, egg whites, bananas and vanilla. Add flour mixture all at once and stir gently to blend. Do not overbeat.
- Pour batter into prepared loaf pan and bake 45 to 50 minutes or until a knife inserted in center comes out clean. Cool bread completely before slicing.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 129 milligrams, Sugar 17 grams, TransFat 0 grams
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