MOTHER'S BANANA BREAD
This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted.
Provided by Carol
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
- Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 30.3 g, Cholesterol 44.6 mg, Fat 9.4 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 253 mg, Sugar 13.6 g
MAMA'S BANANA BREAD
This was one of my favorite recipes my mom made when I was growing up. I have used pecans instead of walnuts.
Provided by Beverley Williams @Beverley1991
Categories Sweet Breads
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan.
- In a bowl, Mach the bananas until smooth. Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt.
- Stir in the sugar, egg and vanilla.
- Mix in the flour. Then stir in the nuts.
- Pour into the prepared loaf pan.
- Bake for 1 hour or until done. A toothpick inserted into the middle should come out clean.
- Remove from oven and cool on a wire rack. When cooled, remove from the pan and slice.
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.
MAMAW'S BANANA BREAD
Make and share this Mamaw's Banana Bread recipe from Food.com.
Provided by Danny Beason
Categories Dessert
Time 2h
Yield 1 2lb loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Grease and flour an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan; set aside.
- Sift together flour, soda, baking powder, cinnamon and salt.
- Add sugar, oil and buttermilk; stir to blend.
- Fold in bananas and nuts.
- Pour into prepared dish.
- Bake 1 hour 10 minutes.
- Makes one 2-lb loaf.
- *I also add a powdered sugar glaze over the top to make a prettier presentation.
- Just a tad bit of water, maybe 2 TBSP, mixed with about 3/4 cup of powdered sugar.
Nutrition Facts : Calories 3359.9, Fat 215.1, SaturatedFat 28.4, Cholesterol 424.8, Sodium 2081.6, Carbohydrate 354.2, Fiber 18.8, Sugar 255, Protein 30.1
BEST EVER BANANA BREAD
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! -Gert Kaiser, Kenosha, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.
Nutrition Facts : Calories 255 calories, Fat 12g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 166mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MEMAW'S BANANA PUDDING
Make and share this Memaw's Banana Pudding recipe from Food.com.
Provided by CaramelPie
Categories Dessert
Time 30m
Yield 3 qts., 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Combine sugar & cornstarch (use 1/8 cup cornstarch for thinner pudding or 1/4 cup for thicker pudding) with a whisk or by sifting together. Whisk in milk. Add butter & microwave for 2 minutes. Whisk.
- Beat egg yolks with whisk. Add 1/4 cup of hot milk mixture to egg yolks to temper, then add egg yolk mixture to milk mixture. Whisk well, and microwave for 2 minutes. Whisk, & repeat until mixture is thickened. Whisk in vanilla flavoring.
- Layer 1/3 to 1/2 of the vanilla wafers in the bottom of a 3 quart bowl. Slice 3 bananas on top of the wafers. Repeat the layers.
- Pour the thickened pudding mixture over the last layer of bananas.
- For the meringue, beat the egg whites & cream of tartar on high until soft peaks form. Slowly beat in the sugar. Beat on high until stiff peaks form (mixture stays on beater when lifted out of bowl).
- Spread the meringue on top of the pudding mixture. Bake for about 10 minutes, or until brown. Remove from oven & let cool. Refrigerate.
Nutrition Facts : Calories 440.6, Fat 14.9, SaturatedFat 6.2, Cholesterol 110.1, Sodium 193.8, Carbohydrate 72.5, Fiber 2.5, Sugar 41.2, Protein 6.8
MAMA'S BANANA BREAD
This recipe was one of my favorites passed down from my mother. Whether on a rainy day with a hot cup of warm cocoa, or waking up to eat for breakfast, this bread is an instant classic!
Provided by Alison Rieger
Categories Breakfast
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350*. Grease and flour 9x5 loaf pan. In large bowl, use a whisk and mix all dry ingredients.
- 2. With a pastry blender, cut in shortening until mixture resembles course crumbs. With a fork, stir in mashed bananas & eggs until blended. (Also add nuts here if desired).
- 3. Spread batter evenly in pan. Bake 55 minutes to 1 hour until toothpick inserted in center comes out clean.
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MY FAVORITE BANANA BREAD RECIPE - SALLY'S BAKING ADDICTION
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4.8/5 Category Bread
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
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