JAMES BEARD BANANA BREAD
From James Beard Bread Book. One of the must have books. It's simply the best. I make muffins instead of bread, it's faster to make. The bread's not gummy and easier for my mum-in-law to eat. I grate up a little orange peel sometimes to be different.
Provided by Dienia B.
Categories Quick Breads
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream the butter and sugar together.
- Add honey, bananas, and eggs; mix well.
- Sift dry ingredients together and fold into banana mixture.
- Fold in nuts and optional orange zest.
- Grease baking pan or muffin tins.
- Bake at 350° for 1 hour. If you bake this in muffin tins, it's about 20 minutes. It is done when toothpick comes out clean.
Nutrition Facts : Calories 722.2, Fat 23.6, SaturatedFat 9.4, Cholesterol 136.3, Sodium 693.6, Carbohydrate 122.2, Fiber 5.2, Sugar 73.2, Protein 12.2
OUR FAVORITE BANANA BREAD
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and supremely moist loaf that is everything we could ever want in this classic quick bread.
Provided by Rhoda Boone
Categories Bread Dessert Bake Kid-Friendly Banana Walnut Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe Breakfast Brunch Small Plates
Yield Makes one 9x5" loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
- Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
- Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
- Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
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.
JAMES BEARD'S BASIC HOME-STYLE BREAD
"Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might think is needed - the slower rise helps develop the taste of the bread. Beard describes this as a quite light bread, rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. Also popular for sandwiches and toast. Please note the amount of salt - Beard tended to salt a bit heavily, but I am posting as he wrote it. Posting this in response to a request.
Provided by duonyte
Categories Healthy
Time 5h45m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
- Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
- After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
- Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
- Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
- Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
- Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
- Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
- Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
- Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.
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