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This is one recipe that would be passed on from our generation to the future generations. A recipe this good and delicious can be a proud addition in every family! Get your creative minds at work, add some nuts, raisins or anything you think would add more flavor to this recipe.
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INGREDIENTS
* 1 1/2 cups white sugar
* 1/2 cup butter, softened
* 3 bananas, mashed
* 2 eggs
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/3 cup sour milk
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
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DIRECTIONS
- Set the oven to preheat settings of 350 degrees F.
- In a large mixing bowl, combine the following ingredients thoroughly: sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract. Pour batter onto a lightly greased 8 x 4 inch loaf pan.
- Place it in the oven to bake for an hour or until a toothpick comes out clean after inserting it onto the center of the baked goodies.
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Bread dough is shaped into Easter eggs then decorated with pastel icing for these fun rolls.
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INGREDIENTS
1/2 cup mashed banana (1 large)
3 tablespoons butter, cut up
1 package active dry yeast or 2-1/4 teaspoon bread machine yeast
2 teaspoons butter, melted
1 tablespoon cinnamon-sugar
1 recipe Icing (see recipe below)
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DIRECTIONS
1. Add the first eight ingredients to bread machine according to manufacturer’s directions. Select dough cycle. When cycle is complete, remove dough from bread machine. Punch dough down; cover and let rest 10 minutes.
2. On a lightly floured surface roll dough about 1/2 inch thick. Cut and shape into eight to twelve 3- to 3-1/2-inch long egg shapes (Reroll as needed). Place on lightly greased baking sheets. Brush with the melted butter and sprinkle with cinnamon-sugar. (To make your own cinnamon-sugar, combine 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon.)
3. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 350 degree F. Bake rolls about 15 minutes or until golden brown. Cool on wire racks. Prepare Icing; pipe or drizzle onto rolls to resemble Easter eggs. Makes 8 to 12 rolls.
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Chocolate makes everything taste just a little bit better, and this fruity quick bread is no exception. It’s the perfect Christmas brunch recipe or any occasion treat.
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INGREDIENTS
1-1/2 teaspoons baking powder
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
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1-1/2 cups mashed ripe bananas (5 medium)
1 tablespoon dark rum or milk
2 ounces semisweet chocolate, melted and cooled
Chocolate-hazelnut spread (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9×5x3-inch loaf pan; set aside. In a large bowl, combine flour, baking powder, lemon peel, baking soda, salt, nutmeg, and cinnamon. Make a well in center of flour mixture; set aside.
2. In a medium bowl, combine eggs, mashed bananas, sugar, melted butter, and rum. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Transfer one-third of the batter (about 1-1/4 cups) to a medium bowl; fold in melted chocolate.
3. Drop alternating spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or narrow metal spatula, gently cut through batters to marble.
4. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover loosely with foil during the last 15 minutes to prevent overbrowning.
5. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with chocolate-hazelnut spread. Makes 16 servings.
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Stick with this moist and tender variation of a favorite quick bread. It’s lower in calories, fat, and cholesterol than the traditional version of banana bread.
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INGREDIENTS
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 slightly beaten egg whites
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DIRECTIONS
1. In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt.
2. In a large mixing bowl stir together egg whites, banana, sugar, and oil. Stir flour mixture into banana mixture just until moistened.
3. Spray an 8×4x2-inch loaf pan with nonstick cooking spray. Spread batter in prepared pan. Bake in a 350 degree F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
4. Cool bread in the pan for 10 minutes. Remove from pan and cool thoroughly on a wire rack. For easier slicing, wrap the bread in plastic wrap and store overnight. Makes 1 loaf (16 servings).
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This banana quick bread is full of chocolate chips and toasted heart-healthy walnuts so you get a taste of nuts and chocolate in each bite. This version reduces the fat substantially and uses nonfat buttermilk to make the results extremely moist and tender.
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INGREDIENTS
1 1/2 cups whole-wheat pastry flour, (see Ingredient Note) or whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup nonfat buttermilk, (see Tip)
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2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup chopped toasted walnuts, (see Tip), plus more for topping if desired
1/2 cup mini chocolate chip
DIRECTIONS
1. Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. (See pan options, below.) Coat pan(s) with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in another large bowl until well combined.
3. Make a well in the dry ingredients and stir in the wet ingredients until just combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer the batter to the prepared pan(s). Top with additional walnuts, if desired.
4. Bake until golden brown and a skewer inserted in the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes. Pan options: 1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3-inch pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
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You can’t go wrong blending peanut butter with chocolate and bananas. Peanut butter lovers will go nuts for the combo of flavors in this moist quick bread.
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INGREDIENTS
2-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
2 ripe large bananas, mashed (1 cup)
3/4 cup chunky peanut butter
3 tablespoons cooking oil
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1 cup milk chocolate pieces
1 recipe Peanut Butter Frosting (see recipe below)
Finely chopped peanuts (optional)
Miniature semisweet chocolate pieces (optional)
DIRECTIONS
1. In a large mixing bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla, and egg. Add to flour mixture, stirring just until combined. Stir in chocolate pieces. Pour batter into two greased and floured 8×4x2-inch loaf pans.
2. Bake in a 350 degree F oven for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving. To serve, frost with Peanut Butter Frosting. If desired, top with finely chopped peanuts and miniature semisweet chocolate pieces. Slice to serve. Makes 2 loaves (24 slices).
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This dessert gets even more decadent if you replace the kiss with a rich chocolate truffle then add a drizzle of hot fudge.
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INGREDIENTS
1 1- pound loaf banana bread (purchased or homemade)
2 cups half-and-half or light cream
16 milk chocolate kisses or chocolate truffle
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DIRECTIONS
1. Preheat oven to 350 degrees F. Cut banana bread into 1-inch cubes; place in an ungreased 2-quart square (8×8x2-inch) baking dish .
2. In a medium bowl beat together egg yolks, half-and-half, and sugar. Pour egg mixture evenly over bread mixture. Press mixture lightly with back of a large spoon.
3. Bake, uncovered, for 40 to 45 minutes or until puffed and a knife inserted off center comes out clean (center will appear moist but will set up with standing). Immediately cut into 25 squares (about 1-1/2 x 1-1/2 inch) in pan. Place a chocolate kiss on top of each bread pudding square. Cool 30 minutes before serving. Makes 25 servings.
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This is a spectacular version of humble bread pudding. Homemade banana bread makes it extra sweet while the Chocolate-Grand Marnier Sauce adds sophistication.
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INGREDIENTS
1 loaf Banana Bread (1/2 recipe, see recipe below)
1 cup snipped dried figs or dates
3 tablespoons margarine or butter, melted
1/2 teaspoon ground cardamom
1 recipe Chocolate-Grand Marnier Sauce (see recipe below)
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DIRECTIONS
1. Prepare Banana Bread. Or, if frozen, thaw one loaf at room temperature about 1 hour. Cut bread into 1/2-inch cubes (should have about 6 cups). Place bread cubes in a 2-quart rectangular baking dish. Add figs or dates; toss gently to mix. In a large mixing bowl beat together eggs, milk, sugar, melted margarine or butter, vanilla, and cardamom. Pour over bread mixture. Bake in a 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool slightly.
2. To serve, spoon warm bread pudding into individual dessert dishes. Spoon warm Chocolate-Grand Marnier Sauce over pudding. Makes 12 servings.
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Bananas and oats blend with a box of cranberry quick-bread mix for this recipe. Serve this moist bread warm or cold at breakfast.
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INGREDIENTS
1 15.6-ounce package cranberry quick-bread mix
3/4 cup regular rolled oats
2/3 cup mashed ripe bananas (2 medium)
3/4 cup sifted powdered sugar
1 to 2 tablespoons orange juice
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DIRECTIONS
1. Lightly grease a 9×5x3-inch or an 8×4x2-inch loaf pan. Set the pan aside.
2. In a large mixing bowl, stir together cranberry bread mix, water, egg, rolled oats, and bananas until combined. (Don’t add oil, as stated on bread-mix package.) Pour the batter for the bread into the prepared pan.
3. Bake in a 350 degree F oven for 50 to 55 minutes for the 9×5-inch loaf or 60 to 65 minutes for the 8×4-inch loaf or until a toothpick inserted in the center comes out clean.
4. Cool loaf in the pan on a wire rack for 10 minutes. Remove the bread from the pan; cool thoroughly on wire rack. Wrap and store the loaf overnight before slicing.
5. Combine powdered sugar with enough orange juice to make a thin icing; drizzle over the bread. Cover and store any leftovers in the refrigerator. Makes 1 loaf (16 servings).
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Give basic banana bread a tropical twist with this quick bread recipe. It makes two loaves: one to share, one to keep.
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INGREDIENTS
1-1/2 teaspoons ground cinnamon
3/4 cup packed brown sugar
1 cup mashed ripe banana (about 3 bananas)
1 8-ounce package reduced-fat cream cheese (Neufchatel)
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DIRECTIONS
1. Grease bottom and 1/2 inch up sides of two 7-1/2×3-1/2×2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large bowl beat butter with an electric mixer on high speed for 30 seconds. Add 1/2 cup of the brown sugar, the 2 eggs, and vanilla; beat until combined. Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined. Stir in pecans. In a medium bowl beat cream cheese, remaining egg, and remaining 1/4 cup brown sugar on medium speed until almost smooth. Stir in coconut.
2. Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. Using a spatula, cut through the batter to marble. Repeat the two layers as above, but do not marble. Bake in a 350 degree F oven about 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove loaves from pans. Cool completely. Makes 2 loaves (20 slices).
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