Cream sugar and margarine. Add eggs and cream again. In blended add milk, soda, and ripe bananas. Blend until smooth. Pour mixture of bananas into the sugar, margarine and eggs. Mix. Stir in flour and mix. Grease the bottoms only of a loaf pan and fill with mixture. Let bread rest in pan for 20 minutes before baking. Bake at 350 degrees F for 45 minutes to 1 hour. Bread is ready when a toothpick inserted in the center of the loaf comes out clean. Bread may be wrapped in foil and frozen.
By Robin
Banana Bread II
Ingredients:
1 cup mashed banana
1 1/2 cup flour
1 tsp. soda
1/2 cup butter or margarine
1 egg
1/2 tsp. salt
1 cup sugar
1 tsp. vanilla
1/2 cup sour cream or buttermilk
Directions:
Combine butter, sugar, egg, and vanilla in bowl until thoroughly mixed. Add mashed bananas, cream or buttermilk, flour, soda, and salt. Beat until blended. Bake in greased pans in 350 degree oven until knife blade comes out clean or center springs back. You can add the little red and green candy cherries to this recipe for a festive, Christmas look!
By Robin
Banana Bread III
Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
3 bananas (ripe)
2 cup flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup nuts (chopped)
3 Tbsp. milk
Directions:
Make into 2 small loaves. Bake at 350 degrees for 1 hour.
By Robin
Banana Bread VI
Ingredients:
1 1/4 cup sugar
1/2 cup butter, softened
2 eggs
1 1/2 cup mashed bananas
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts, if desired
Directions:
Grease bottom only of loaf pan (9x5x3 inch) Mix sugar and butter together. Add in eggs and stir until smooth. Add bananas, buttermilk, vanilla. Mix until smooth. Stir in flour, baking soda, salt just until moistened. Add nuts if desired. Pour into pan and bake about 1 1/4 hours at 350 degrees F or until toothpick inserted into center comes out clean. Cool completely before slicing.
By IMAQT1962 from ILLINOIS
Banana Bread VII
Ingredients
3/4 cup butter, softened
1 1/2 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cup mashed bananas
1/2 Tbsp. salt
2 cups flour
1 tsp. soda
1/2 cup sour cream
3/4 cup chopped nuts, opt.
Directions
Cream together first four ingredients. Add remaining ingredients and mix together. Place in 2 greased and floured loaf pans. Bake at 325 degrees F for 45 minutes to 1 hour.
By Robin from Washington, IA
Banana Bread VIII
Ingredients
2 cups sugar
1/2 cup shortening
1 cup milk
2 eggs
1 tsp. soda
1 tsp. baking powder
1 cup chopped nuts
3 ripe bananas, mashed
3 cups flour
Directions
Cream sugar and shortening. Mix in remaining ingredients, adding the mashed bananas last. Beat for 3 minutes. Pour into two loaf pans. Bake at 350 degrees F for 1 hour.
I found this on Allrecipes and have made one or two minor changes:
EXTREME BANANA NUT BREAD (or muffins*)
2 C all-purpose flour 1 tsp salt 2 tsp baking soda 1 C butter or margarine, softened (I use butter) 2 C white sugar (I use 1/2 white sugar and 1/2 Splenda) 2 C mashed overripe bananas 4 eggs, beaten 1 C chopped walnuts
Preheat oven to 350 degrees F. Grease and flour (or line with parchment paper) two 9 x 5 inch loaf pans.
Sift the flour, salt, and baking soda into a large bowl. In a separate bowl, cream together the butter (or margarine) and sugar until smooth. Stir in the mashed bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. (I cover loosely with foil if it starts browning before the center is done.)
Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
* For muffins, preheat the oven to 375 and bake for about 20 minutes. Use cupcake/muffin liners so you don't have to grease the muffin tins.
Instead of using margarine and flour to prep your loaf pans, try spraying with Pam and coat with a mixture of sugar and cinnamon...it gives an added zip and crust to any sweet breads
Gloria- You might try cooking your banana bread in a larger pan. This will make the loaf thinner, and may help it bake more evenly. Alternatively, place another empty baking sheet on a rack just below your banana bread. It should help sheild the bottom of your loaf from the direct heat of the oven element. Cheers, and happy baking! PS -I agree that the Fanny Farmer recipe is the best ever!
If you ever TRY Pampered Chef products for baking you'll never want to go back to metal.The outer and bottom crust bakes a nice light brown color and is NEVER rock hard!!They make a loaf pan and I use mine for breads.Wouldn't use anything else>
If you ever TRY Pampered Chef products for baking you'll never want to go back to metal.The outer and bottom crust bakes a nice light brown color and is NEVER rock hard!!They make a loaf pan and I use mine for breads.Wouldn't use anything else>
I have tried a lot of banana bread recipes, but my favorite is based upon on a recipe in the cookbook entitled, A Slob in the Kitchen. I buy a date bread mix. I follow the directions on the box except I replace the liquid with buttermilk, add two very ripe mashed bananas, and stir in a cup of pecan or walnut pieces before baking. This is sooo good!
The best banana bread recipe is in the Fanny Farmer cookbook. It has no fats or oils and is a moist, delicious bread. I make it without nuts most of the time. Aunt Sharon from Texas
The best banana bread recipe is in the Fanny Farmer cookbook. It has no fats or oils and is a moist, delicious bread. I make it without nuts most of the time. Aunt Sharon from Texas
With regard to freezing overripe bananas until you are ready to use, I say plan to do this before baking banana bread or muffins. Once thawed, there is a tremendous amount of juice, and so much flavor, that the finished product just explodes with flavor when you eat it. I rarely make my banana muffins with old bananas that are just lying around. Freeze them first - you won't be sorry.
Freeze any fruits that are getting close to their prime, on a sheet of wax paper on a cookie sheet. Making sure none are close enough to stick together. Once they're all frozen, toss them all into a freezer bag. Where you can grab a serving just to eat on while watching tv (frozen banana chunks taste like ice cream!! blueberries are good like this, even watermelon!), or grab a handful to toss in the blender when making smoothies! Experimentation is essential, what I might like, you might not. I've frozen pear, bananas, cantaloupe, watermelon, all kinds of berries. On the watermelon, don't let it thaw completely, but to eat it when still icy, it's good. Thanks to whomever ever put this idea in my head!! Happy Summer!!
When I make banana bread I add any other fruit that is less than at its peak. Diced apples, berries or pears work well. Use yogurt for part of the oil.
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