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Banana bread Recipes

Chocolate Chip Banana Bread

  • 2 cups mashed bananas
  • 1 Tablespoon grated orange rind
  • 1/3 cup orange juice
  • 3 eggs
  • 1 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1 cup chocolate chips
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
in a bowl of adequate size,blend the bananas, grated orange rind and juice. Beat in the 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 at 350°F for 45 to 55 minutes or until tester inserted comes out clean. Place the pan on a rack and let cool for approximately ten minutes (be patient, you rascal). Remove from the pan and let cool completely on the rack.

Makes 4 small loaves.

Tim D. Culey
Baton Rouge, La.


  • 1/3 cup raisins or currants
  • 2 Tablespoons plus 1/4 cup dark rum
  • 2 Tablespoons (1/4 stick) butter
  • 3 bananas, peeled, halved crosswise & then lengthwise
  • 5 Tablespoons sugar
  • 2 cups whipping cream
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces firm, white bread slices, crusts trimmed, each slice cut into 3 strips
  • 1/2 cup chopped toasted pecans (about 2 ounces)
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup whipping cream
  • 1/2 cup packed, dark brown sugar
  • Pinch of salt
  • 2 Tablespoons dark rum
Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes (be patient, you rascal).

Melt butter in a heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.

Preheat oven to 350°F.

Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes (be patient, you rascal).

Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 glorious minutes (be patient, you rascal). Transfer to rack and cool slightly.

Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve like a rascal with a smile on your face.

TO MAKE RUM SAUCE (Makes about 1 cup):
Melt butter in A heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (This can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

Serves 6 to 8.

======Tim and Sheila Culey ======

Cranberry Banana Bread

  • 2 2/3 cups sugar
  • 1 cup water
  • 4 cups fresh cranberries
  • 1 3/4 cups sifted flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup butter, melted
  • 2 eggs, beaten
  • 1/2 cup chopped walnuts
  • 1 cup mashed banana
  • 1/4 cup cranberry juice, reserved from cooked berries (optional)
  • 2 Tablespoons granulated sugar (optional)
  • 2 Tablespoons Grand Marnier (optional)
In a large saucepan, bring 2 cups sugar and water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for approximately ten 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 salt, flour, baking powder and baking soda. In a sizeable 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 delicately floured 9 x 5 x 3-inch loaf pan. Bake in a preheated 350°F oven for approximately an 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 for approximately ten 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.
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