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Banana bread Recipes

Aunt Anna's Banana Bread

  • 3 large ripe bananas
  • 2 cups self-rising flour
  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs, lightly beaten
  • Dash of cinnamon (to taste)
  • Dash of nutmeg (to taste)
  • Dash of vanilla (to taste)
  • Cran-Nut
  • 1/2 cup walnuts or almonds (baker's choice)
  • 1/2 cup dried cranberries (can substitute Craisins)
  • Hawaiian
  • 1/2 cup macadamia nuts
  • 1/2 cup pineapple chunks
Preheat oven. Mash the bananas with a fork, add eggs (slightly beaten), oil and vanilla. Stir the flour, sugar, cinnamon, and nutmeg together. Mix the dry ingredients with the bananas, oil and eggs. Fold in the other ingredients (nuts, berries, fruit), as desired. Pour into a greased and floured loaf pan. Bake for 1 hour at 325°F until golden brown (if fresh fruit is used, might require slightly longer baking time due to added moisture).

Banana Bread - Fat-Free

  • 1/2 cup unsweetened, natural applesauce
  • 1 cup brown sugar
  • 1/2 cup egg substitute
  • 2 - 3 medium mashed bananas
  • 2-1/3 cups sifted bread flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
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:

1 regular loaf pan - 1 hour
3 mini loaf pans - 1 hour
12 muffins - 30 - 40 minutes

Bread is done when the edges pull away from the pan.

Tim D. Culey
Baton Rouge, La.

Sour Cream Banana Bread

  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup mashed bananas (2 medium)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In a sizeable 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 the center comes out clean. Cool for 5 minutes (be patient, you rascal). Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

Tim D. Culey
Baton Rouge, La.

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