GRANDMA'S APPLE BROWN BETTY
This recipe belonged to my Grandma, she made it often. We love it, comfort food at it's best. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 1h15m
Yield 1 pan
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees.
- Arrange slices in the bottom of a lightly greased 12x9 pan.
- Sprinkle with cinnamon.
- Mix flour and brown sugar.
- Cut in butter until crumbly and set aside.
- Syrup: Combine ingredients and stir well.
- Drizzle half of mixture over apples.
- Cover with flour mix.
- Pour remaining syrup over top.
- Bake at 350 for one hour.
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
BANANA & APPLE BROWN BETTY
I see a lot of Apple Brown Betty recipes posted on here but none like my mom's with bananas in it! She used to make this often for dessert after dinner on weekdays. Sometimes we'd eat any leftovers for breakfast the next morning! I love it!
Provided by AprilShowers
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Mix sugar, salt and cinnamon together; combine with sliced apples and bananas.
- In a skillet, brown bread cubes in the butter.
- Fill buttered baking dish with alternate layers of bread cubes and fruit using bread cubes as top and bottom layers.
- Cover dish and bake 30 minutes.
- Remove cover and bake 15 minutes longer or until apples are tender.
Nutrition Facts : Calories 271.1, Fat 6.6, SaturatedFat 3.9, Cholesterol 15.3, Sodium 258.1, Carbohydrate 53.8, Fiber 3.2, Sugar 37.7, Protein 2.2
BANANA BROWN BETTY 1997 JOY
I gave away the Joy of Cooking I had for about 30 years to someone who had no cookbook and got myself the 1997 version. This was in in. It is much bigger, however did drop many of the "old standards". Any version of Joy of Cooking is the perfect cookbook for someone who is just starting to cook as it does such a good job of explaining the basics and outlining fundamentals.
Provided by Ambervim
Categories Dessert
Time 45m
Yield 1 Casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in lover third of oven and preheat to 350°F.
- Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish.
- Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish.
- In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last.
- Mix in a bowl the egg, cusgar, flour, cornstarch and salt.
- Remove vanilla bean, if using. Gradually whisk half of the milk into the egg mix. Then mix this back into the milk in the pan.
- Cook, whisking constantly and scraping the bottom and sides of the pan over medium heat until the center bubbles and the mixture has thickened.
- Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean.
- Fold bananas into the hot custard.
- Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture.
- Bake until the top has browned and the filling is warm, 25-30 minutes.
- Let cool on a rack for 20 minutes before serving.
- Spoon into bowls and serve.
- You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.
Nutrition Facts : Calories 327.1, Fat 15.5, SaturatedFat 9.1, Cholesterol 70.1, Sodium 275, Carbohydrate 45.2, Fiber 2.3, Sugar 28.5, Protein 4.7
CINNAMON CRUNCH BANANA BREAD
This easy cake - no mixer required - is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They're that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.
Provided by Julia Moskin
Categories breakfast, snack, breads, quick breads
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 14
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.
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