Banana Bread Sticks For Baby Recipes

Steps:

• Mix all ingredients until smooth and pour into a greased loaf pan.
• Bake for 1 hour at 350.
• Cool and remove from pan.
• Cut into sticks the size of your fingers and put on a cookies sheet and bake for 1 more hour at 150, or until the sticks are stiff.

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.

Steps:

• Preheat oven to 350 degrees F.
• Combine ingredients and stir only until smooth. Pour into a greased loaf pan. Bake in oven for about 1 hour or until firmly set.
• Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.

Steps:

• Mix together sugar and butter in a microwaveable dish and cook on HIGH heat just long enough for it to soften up- maybe 30 seconds, but not to melt it completely.
• Remove and stir to combine.
• Mix together baby food, over-ripe bananas, lime juice, eggs,vanilla,extract, and buttermilk.
• Mix in the butter mixture gradually, so as not to cook the eggs.
• It will look a little curdly from the lime juice- this is normal and will go away upon baking.
• Combine all dry ingredients together in a large bowl, then add the wet mixture and stir with a wooden spoon just enough to combine the ingredients and moisten them- pressing out any big lumps with your spoon (don't overmix).
• Pour into a greased and floured loaf pan (9x5") and bake in a preheated oven at 350 F (180 C) for about an hour or until a toothpick tests clean.
• Let cool completely before serving or it will fall apart.

Steps:

• Preheat oven to 350°F If you've decided to use them, roast your nuts for 7-10 minutes. Remove and cool.
• Grease two medium loaf pans.
• Mash the bananas and set aside.
• Chop the nuts (I used macadamia nuts), set aside.
• Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl.
• Put the brown sugar and oil in the bowl of the food processor and combine. Add the eggs or egg replacer. Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana.
• Pulse once to combine.
• Add the chopped nuts to the flour mixture and mix them to coat.
• Add the wet ingredients to the dry until just combined. Don't over mix.
• Divide between the two loaf pans.
• Bake for 1 hour or until the loaves are done.
• I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven.
• Turn the stove temperature down to 200°F.
• Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool.
• Make sure they are cold before you cut them as they will fall apart.
• Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie.
• I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed. Be patient it might take a while.
• The slices should be hard and crunchy when finished. Store in a tightly covered container. I'm going to glaze these with chocolate. :0).