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Banana bread Recipes

Fermented Banana Bread

  • 1 3/4 cups flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fermented bananas (3 bananas)
  • 1/3 cup shortening or butter or margarine
  • 2 Tablespoons milk
  • 2 eggs
  • 1/4 cup chopped nuts (optional)
Start 4-5 days ahead of time and let 3 bananas ripen to the point that the outer skins are completely black and the bananas are squishy.

Preheat oven to 350°F. Mix together 1 cup flour, sugar, baking powder, baking soda and salt. Add bananas, margarine and milk. Beat with an electric mixer on low until blended, then on high for 2 minutes (be patient, you rascal). Add eggs and remaining flour and beat until blended. Pour into a greased 8 x 4 x 2-inch loaf pan. Bake with love for 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then extract from pan and cool through and through.

Tim D. Culey
Baton Rouge, La.
mailto:tsculey@bigfoot.com

Fiddle's Banana Bread

  • 3 large ripe bananas
  • 2 cups self-rising flour
  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs, lightly beaten
  • 1/2 cup walnuts (optional)
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 your little heart desires. Pour into a greased and floured loaf pan. Bake with love for approximately an hour at 325°F until rich golden brown.

Tim D. Culey
Baton Rouge, La.

Easy Banana Bread

  • 1/2 cup soft tofu
  • 3/4 cup honey
  • 1/4 cup sunflower or safflower oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana
  • Egg substitute for one egg
  • 2 cups whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Dash of salt
  • 1 Tablespoon poppy seeds
Preheat oven to 350°F.

In a food processor (or blender) , cream tofu, sweetener, oil, vanilla, egg substitute and banana. in a bowl of adequate size,combine flour, baking powder and baking soda. Add to food processor (or blender) , along with salt. Process until it has a creamy consistency. Pulse in poppy seeds.

Pour into an oiled 9 x 5 x 3-inch loaf pan. Bake with love for 30 to 35 minutes or until toothpick inserted in the center of the bread comes out clean. Cool on a wire rack or cool cookie sheet for 30 minutes before removing from the pan.

Yields 1 loaf.

Tim D. Culey
Baton Rouge, La.

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