Blue Ribbon Banana Nut Bread Recipes

Steps:

• 1. Sift dry ingredients together.
• 2. In a large bowl cream butter and sugar well.
• 3. Add eggs and beat well until light and fluffy.
• 4. Add vanilla.
• 5. Mix banana pulp with sour cream.
• 6. Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.
• 7. Scrape sides as needed.
• 8. DO NOT OVER BEAT. Beat only until combined. I then stir with a wooden spoon to make sure it is all combined.
• 9. Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.
• 10. Test with a cake tester. Do not test in the crack. Test off to the side. It should come out clean, but be careful not to over bake. You want a loaf of moist banana bread.

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix together butter, sugar, eggs, and mashed bananas.
• 3. In another bowl combine flour, baking soda and salt.
• 4. Combine both mixtures and add vanilla and nuts. Mix thoroughly. Pour into 2 well greased bread pans.
• 5. And bake for an hour at 350 degrees. To test stick tooth pick into center and if it comes out clean it's done.
• 6. Cooks Note: Being Diabetic I've made it with Splenda and it's outstanding.

Steps:

• 1. Combine softened cream cheese, sugar, and butter, mixing until well blended.
• 2. Blend in banana and eggs.
• 3. Add combined remaining ingredients mixing until moistened.
• 4. Pour into a greased and floured 9x5-inch loaf pan.
• 5. Bake at 350 degrees, for 1 hour and 10 minutes, or until a wooden toothpick inserted near the center of the bread comes out clean.
• 6. Cool 5 minutes; remove from pan. Glaze if desired when the bread is cooled. NOTE: I just make a glaze with powdered sugar, a little milk, and either vanilla or lemon extract. It's GREAT without glaze too. I personally like it best spreading... you guessed it, cream cheese on each slice. Yum!!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mash ripe bananas with a fork. Cream together shortening and sugar. Add eggs, mixing well. In another bowl sift together flour, baking soda, baking powder, cream of tartar, and salt. Add flour mixture alternately with banana mixture; mixing well after each addition. Turn into greased loaf pan and bake for 45 minutes to 1 hour, or until the top is brown and a toothpick inserted comes out clean. Let cool in pan for 5 minutes then turn out onto cooling rack.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
• Blend together the eggs, buttermilk, oil and bananas.
• Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
• Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

Steps:

• In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.

Steps:

• 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
• 2. SIft the flour, salt, and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Mix in the bananas, eggs, and walnuts until well blended.
• 3. Pour the wet ingredients into the dry mixture, and stir until blended.
• 4. Divide the batter evenly between the two loaves.
• 5. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaves comes out clean. Let the loaves cool in the pans for at least 5 minutes. Then turn out onto a cooling rack and cool completely.
• 6. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for two hours or more before serving. TIP: Do not taste or cut the loaves in advance.

Steps:

• Preheat oven to 350.
• grease and flour 2 small loaf pans or one large (meatloaf size).
• beat first 6 ingredients together. Add in flour, salt, baking soda and baking powder and mix well.
• fold in almonds or other nuts if using-reserve some for top of bread if desired.
• bake at 350 until toothpick poked into center comes out clean. appx 50 minute.