BANANA BREAD WITH CASHEWS (PAO DE BANANA) - PORTUGUESE MOZAMBIQ
Make and share this Banana Bread With Cashews (Pao De Banana) - Portuguese Mozambiq recipe from Food.com.
Provided by Debbie R.
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In a medium bowl, beat butter till creamy. Add the sugar 1/3 cup at a time, beating after each addition. Add eggs, one at a time, continuing to beat. Mix in the vanilla and bananas.
- Sift together flour, baking powder and soda, and salt. Add creamy mixture, a little at a time, alternating with milk. Fold in chopped cashews. If you overbeat this, you will end up with tough bread.
- Butter and flour a large loaf pan. Pour in batter. Bake 1 hr or until tests clean with a toothpick.
Nutrition Facts : Calories 3584, Fat 143.6, SaturatedFat 70.9, Cholesterol 884.9, Sodium 2954.2, Carbohydrate 530.3, Fiber 14.7, Sugar 292.9, Protein 60.1
BANANA BANANA BREAD
Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread
Time 1h20m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 222.9 mg, Sugar 14.3 g
PAULA DEEN BANANA BREAD
Make and share this Paula Deen Banana Bread recipe from Food.com.
Provided by Azuree Bleue
Categories Quick Breads
Time 55m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix dry ingredients.
- Mix butter, bananas & eggs.
- Mix dry ingredients into banana mix and stir in nuts.
- Bake 40-45 minutes.
BANANA CAKE WITH CASHEWS
Make and share this Banana Cake With Cashews recipe from Food.com.
Provided by bigbadbrenda
Categories < 4 Hours
Time 1h10m
Yield 2 CAKES, 8 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer on low , beat the eggs and sugar together.
- when thick and pale add cream and mix for 1 minute more.
- add sifted flour to the bowl and blend with a wooden spoon.
- peel and mash bananas and add them to the nuts and coconut.
- add mixture to the batter
- mix until all the ingredients are blended, do not overmix.
- grease 2 8 inch pans and bake at 350 f for 1 hour.
- it will be golden brown when done.
Nutrition Facts : Calories 610.8, Fat 21.1, SaturatedFat 9.7, Cholesterol 104.2, Sodium 148.2, Carbohydrate 102.7, Fiber 8, Sugar 54.5, Protein 10.7
PAO CASEIRO (PORTUGUESE HOMESTYLE BREAD)
This is a wonderful version of a Portuguese homestyle bread given to me by Maria Dias of www.portuguesediner.com. I have had this bread many times while in The Algarve in Portugal. It is easy and absolutely delicious!!
Provided by Joanne Burns
Categories Breads
Time 2h5m
Number Of Ingredients 7
Steps:
- 1. Mix salt into the hot water and set aside. Place flour in large bowl and add the yeast, sugar, milk, orange juice and water. Mix with a spoon until you get a consistent dough. (You can use mixer with dough hook, or your bread machine on dough cycle as well.) Place dough in large floured bowl. (If dough is very soft add extra flour.) Cover the bowl with a towel and let it rise for at least one hour until it doubles in size. Separate the dough (with flour on your hands), into two pieces (for two large loaves) or four pieces (for four small loaves). Place on a lightly floured sheet pan; let rest for 15 minutes, while you preheat oven to 400 degrees. Place in oven and bake for 30 -40 minutes until top starts to be golden. It is done if you tap the loaf and it sounds hollow. Take out of oven and cool. Serve warm with butter.
PAO DE MILHO ( PORTUGUESE CORNBREAD )
Posted in response to a request. I've made this once, and it was fantastic (personally, I made the one big loaf, not the two small ones). Apparently, this bread is traditionally very dense; if you want yours heavier, the amount of cornmeal should be increased and the amount of flour decreased. I like it this way, though. And, it's great toasted!
Provided by Lennie
Categories Yeast Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
- In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
- Let this cool until mixture is lukewarm (should take about 10 minutes).
- Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
- Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
- A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
- Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
- If you need to -- and only if you NEED to -- add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
- When smooth and elastic, gather the dough into a ball.
- Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
- Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven -- not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
- Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
- Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
- Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
- Sprinkle with additional corn flour just before baking.
- Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
- Transfer to wire racks and wait impatiently for them to cool.
Nutrition Facts : Calories 1091.7, Fat 6.2, SaturatedFat 0.9, Sodium 2368.5, Carbohydrate 228.8, Fiber 14.4, Sugar 3.3, Protein 30
SPONGE CAKE (PORTUGUESE PAO DE LO)
This is a delicious light and airy textured sponge cake. It tastes just like the ones I used to buy at a portuguese bakery. Yummy served with vanilla ice cream and strawberries.
Provided by Chef Gorete
Categories Dessert
Time 1h5m
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
- Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
- In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
- Pour the batter into the pan and bake for approximately 35 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
- Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.
Nutrition Facts : Calories 326.5, Fat 5.6, SaturatedFat 1.8, Cholesterol 209.2, Sodium 111.5, Carbohydrate 59.4, Fiber 0.7, Sugar 39.3, Protein 9.8
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