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Banana bread Recipes

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.

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.
mailto:tsculey@bigfoot.com

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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