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Banana bread Recipes

Apple Banana Bread

  • 1/2 cup butter, softened
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 2 extra large eggs
  • 1/2 teaspoon cinnamon
  • 3 Tablespoons sour cream
  • 2 extra large apples, cored & chopped
  • 1 extra large banana, mashed
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla
Preheat oven to 350°F.

Cream butter and sugar. Beat in the eggs. Stir in sour cream, banana and vanilla. In a separate bowl, combine flour, baking powder, baking soda and cinnamon. Gradually add to butter mixture. Gently stir in the apples and nuts.

Spoon into a greased bread pan and bake for approximately an hour.

Tim D. Culey
Baton Rouge, La.

Banana Bread

  • Sift together:
  • 1 3/4 cups flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • Blend until creamy:
  • 1/3 cup shortening
  • 2/3 cup sugar
  • 3/4 teaspoon grated lemon rind
  • Beat in:
  • 1 to 2 beaten eggs
  • 1 to 1 1/4 cups ripe banana pulp
Preheat oven to 350 degrees.

Add the sifted ingredients in 3 parts to the sugar mixture. Beat the batter after each addition until smooth. Fold in 1/2 cup broken nuts and 1/4 cup finely chopped dried apricots (optional).

Place the batter in a greased bread pan. Bake the bread about 1 hour or until done. Cool before slicing.

BANANA BREAD PUDDING WITH RUM SAUCE

  • BANANA BREAD PUDDING:
  • 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)
  • RUM SAUCE:
  • 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
FOR BANANA BREAD PUDDING:
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 ======
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