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Banana bread Recipes

Episcopalian Banana Bread

  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1/3 cup oil
  • 2 teaspoons cinnamon
  • 1/2 cup sugar
  • 2 eggs, well beaten
  • 1/4 cup brown sugar
  • 3/4 cup oatmeal
  • 1/2 teaspoon baking soda
  • 1/4 cup milk
  • 2 cups mashed bananas
Mix everything in one bowl and stir it up. In greased and floured bread pan, bake at 350°F for 50-60 minutes (be patient, you rascal).

Tim D. Culey
Baton Rouge, La.

Bermuda Banana Bread

  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 2 extra large eggs
  • 1 cup mashed bananas
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts
Cream butter and sugar. Gradually add the eggs, then bananas and vanilla. Fold in the dry ingredients that have been sifted together. Add the nuts.

Bake in a buttered loaf pan at 350°F for 1-1/4 hours or until loaf tests done. Cool in the pan for approximately ten minutes and then turn out to cool completely.

Tim D. Culey
Baton Rouge, La.

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.
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