Sour Cream Banana Bread
Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center
comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap
tightly and store in refrigerator. Makes 1 loaf. Fiddle's Banana Bread
Mash the bananas with a fork. Stir the flour and sugar together and mix
with the bananas, oil, and eggs. Fold in the nuts, if desired. Pour into a
greased and floured loaf pan. Bake for 1 hour at 325F, until golden brown.
Fermented Banana Bread
Start 4-5 days ahead of time and let 3 bananas ripen to the point that the outer skins are completely black and Preheat oven to 350 degrees. Mix together 1 cup flour, sugar, powder, soda and salt. Add bananas, margarine and milk. Beat with electric mixer on low till blended, then on high for 2 minutes. Add eggs and remaining flour and beat till blended. Pour into greased 8 x 4 x 2-inch loaf pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove from pan and cool thoroughly.
Tim D. Culey Episcopalian Banana Bread
Mix everything in one bowl and stir it up. In greased and floured bread pan, bake at 350F for 50-60 minutes.
Tim D. Culey Easy Banana Bread
Preheat oven to 350F. In a food processor cream tofu, sweetener, oil, vanilla, egg substitute and banana. In a bowl combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9 x 5 x 3-inch loaf pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan. Yields 1 loaf.
Tim D. Culey Cranberry Banana Bread
In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread. Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3-cup sugar, butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9 x 5 x 3-inch loaf pan. Bake in a preheated, 350 F. oven for 1 hour or until a toothpick inserted in the center comes out clean. For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf. Tim D. Culey Baton Rouge, La. Chocolate Chip Banana Bread
In bowl, blend bananas, rind and juice. Beat in eggs. Stir in sugar and oil. Combine flour, chocolate chips, baking powder and soda, salt and nutmeg, stir into banana mixture just until blended. Pour into 4 greased 5-3/4 x 3-1/4-inch loaf pans. Bake in 350 degree F oven for 45 to 55 minutes or until tester inserted comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Makes 4 small loaves. Tim D. Culey Baton Rouge, La. mailto:tsculey@bigfoot.com Bermuda Banana Bread
Cream butter and sugar. Gradually add eggs, then bananas and vanilla. Fold in dry ingredients that have been sifted together. Add nuts. Bake in buttered loaf pan, at 350F for 1-1/4 hours or until loaf tests done. Cool in pan for 10 minutes and then turn out to cool completely. Tim D. Culey Baton Rouge, La. Banana-Pineapple Bread
Mix together dry ingredients. Mix together liquid ingredients, combine. Bake at 350 degrees for 1 hour. Tim D. Culey Baton Rouge, La. Banana-Pineapple Rum Bread
Liberally grease a 9-inch loaf pan. Preheat oven to 350F. Place the rum and pineapple in a bowl and let sit, covered for at least one hour. In the bowl of a mixer (or by hand), beat together the butter and sugar. Add the eggs and continue beating until light and fluffy, scraping down the sides of the bowl as necessary. Add the bananas and beat in, mixing well. Beat in the yogurt curdling of the mixture is normal.
In a mixing bowl, combine the flour, baking powder, baking soda,
cinnamon, nutmeg, allspice and salt. Add to the bowl and mix until well blended.
Drain the pineapple and fold in the pecans. Transfer batter to a 9-inch
loaf pan and bake for 45 to 55 minutes or until the bread passes the
toothpick test. Remove the pan from the oven and let it sit for 10
minutes, before turning out on a rack to cool.
Banana-Pineapple Bread
Mix the dry ingredients, then mix in the wet ones. If the mixture is too dry, add some of the saved pineapple juice. Bake at 350F for about 45-60 minutes until the top is golden brown and a toothpick comes out nearly dry. Tim D. Culey Baton Rouge, La. Banana-Oatmeal-Pecan Bread
Preheat oven to 350F. In a medium sized bowl, cream together butter and honey until mixture is smooth. Beat in eggs one at a time. Stir in bananas, buttermilk and vanilla. When well blended, mix in baking powder, soda and salt. Blend in the rest of the ingredients. Turn mixture into a buttered loaf pan 9 x 5 x 3-inches. Bake for 55 minutes.
Cool on wire rack. Banana-Oat Bread
Combine first three ingredients, set aside to cool, combine mashed bananas, honey, vegetable oil, beaten egg whites, then stir into oat mixture. Mix dry ingredients together and stir into oat mixture. Pour batter into an oiled bread pan. Bake at 350 F. for 1 hour or until done. Tim D. Culey Baton Rouge, La. Banana Walnut Bread
Beat margarine, milk, eggs, vanilla, banana extract and sweetener in large bowl for 30 seconds. Add banana and beat on high speed for 1 minute. Add combined flour, baking soda, baking powder, salt and cinnamon, mixing just until blended. Mix in walnuts. Spread mixture evenly in greased 8 x 4 x 2-inch loaf pan. Bake in preheated 350F oven until bread is golden and toothpick inserted in center comes out clean, about 60 minutes. Cool in pan on wire rack 5 minutes, remove from pan and cool on wire rack. Tim D. Culey Baton Rouge, La. Banana Orange Raisin Bread
Heat oven to 350F. Spray 9 x 5-inch loaf pan with non-stick cooking spray. In a large bowl combine dry ingredients, mixing well, add to dry ingredients. Mix just until moistened. Pour into prepared pan. Bake 60 to 70 minutes or until wooden pick inserted in the center comes out clean. Cool 10 minutes, remove from pan. Cool completely. Tim D. Culey Baton Rouge, La. Banana Nut Chocolate Chip Bread
Preheat oven to 350F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9 x 5 x 3 - inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf. Tim D. Culey Baton Rouge, La. Banana-Chocolate Tea Bread
Cream butter, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda, salt, and cinnamon, sift together. Stir flour mixture into egg mixture, blending well. Add vanilla. Stir in banana, sour cream, walnuts, and chocolate morsels. Spoon batter into two greased and floured 7-1/2 x 3 x 2-inch loaf pans. Bake at 350 degrees F. for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on a wire rack. Yield: 2 loaves Tim D. Culey Baton Rouge, La. Banana Bread - Fat-Free
Preheat oven to 350 F. Mix applesauce and brown sugar together. Mix in egg substitute Add everything else and mix together. Spray loaf pan(s) or muffin tin with low/non-fat cooking spray. Pour the mixture in the pan(s) and bake:
3 mini loaf pans - 1 hour 12 muffins - 30 - 40 minutes Tim D. Culey Baton Rouge, La. Banana Blueberry Bread
Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool. Tim D. Culey Baton Rouge, La. Apple Banana Bread
Preheat oven to 350 deg F.
Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and
vanilla. In separate bowl, combine flour, baking powder, soda and
cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts.
Spoon into greased bread pan and bake 1 hour. |