Annies Banana Bread Recipes

HEALTHIER BANANA BREAD

Steps:

• Preheat the oven to 160C/325F and spray a 2lb loaf tin with cooking spray. Place a strip of grease proof paper across the pan with enough overhang for you to lift the banana bread out.
• Break the bananas into a large bowl and then mash with a fork until it's as smooth as you can get it. It's not the end of the world if there are a few lumps.
• Add in the maple syrup, coconut oil, vanilla extract, eggs and natural yoghurt and whisk until everything is well combined and smooth.
• Add in the flour, bicarbonate of soda, cinnamon and salt and whisk just until the mixture is combined and there are no lumps of flour. Don't be tempted to over mix or beat the mixture, it will turn rubbery.
• Tip the mixture into your prepared pan and smooth into an even layer with a spatula/wooden spoon.
• Place in the oven for 50-60 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
• Leave to cool for at least 30 minutes before you try and dig in! It tastes great warm from the oven or at room temperature. It would be best to leave it to cool entirely in the pan, before transferring to a cutting board to slice, but I could not resist having a slice straight from the oven!
• Healthier Banana Bread will keep in an airtight container, at room temperature, for a week. You can serve at room temperature, or reheat a slice in the microwave for 30-45 seconds.

ANGIE'S TO-DIE-FOR BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
• In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.

TO DIE FOR BANANA BREAD

Steps:

• Preheat oven to 350 degrees and grease a 9 by 5-inch loaf pan.
• In a large bowl, combine the flour, baking soda, cinnamon, and salt, set aside.
• With a fork, mash 2 of the bananas in a small bowl so they still have some texture.
• Beat the remaining 2 bananas and sugar together for about 3 minutes.
• Add the melted butter, eggs, and vanilla to the banana/sugar mixture, mix well.
• Mix in the dry ingredients just until they are incorporated, no need to over-mix.
• Fold in the pecans and the mashed bananas.
• Pour the batter in the loaf pan, and give it a rap against the counter to remove any air bubbles.
• Bake for about 1 hour and 15 minutes, until golden and a toothpick inserted into the center comes out clean. Don't worry if the bread develops a crack down the middle, it's common and won't hurt a thing!
• Let cool for about 10 minutes in the pan, then turn out onto a wire rack to cool completely.

MY AUNT'S BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Stir the bananas and vinegar together in a bowl, and set aside. Cream the sugar and butter together in a large bowl until creamy and smooth, then beat in the eggs. Stir in the reserved banana mixture. In a separate bowl, stir the flour, baking soda, baking powder, and salt together until the mixture is free of lumps. Mix the flour mixture into the butter-sugar mixture until well blended, and stir in the chopped walnuts and chocolate chips. Spread the batter into the prepared loaf pan.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool in pan about 5 minutes, then turn out onto a wire rack.

ALLIE'S SPICY BANANA BREAD

Steps:

• Preheat oven to 350'F.
• Grease and flour a 9/5/3 inch loaf pan with butter.
• Sift flour with baking soda, salt and spices.
• Cream butter and gradually add sugar, beating until the mix is light and fluffy.
• Beat in eggs one at a time.
• Add sifted dry ingredients alternately with mashed bananas and orange juice stirring only to blend.
• Fold in nuts and vanilla.
• Pour batter into the greased loaf pan and bake for 1 hour or till a toothpick comes out clean.
• Let cool 30 minutes in the pan.
• Slice and enjoy.

AUNT HOLLY'S BANANA BREAD

Steps:

• Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.

THE ELVIS PEANUT BUTTER BANANA BURGER

Steps:

• Heat a griddle over medium heat. Butter the inside slices of each burger bun, then toast in the skillet until golden brown, 2 to 3 minutes. Set aside.
• Heat a large skillet over low heat; pan-fry the bacon for 2 minutes, then increase heat to medium-high and continue to pan-fry until crispy, 5 to 7 minutes, turning often. Drain on paper towels and discard most of the bacon grease.
• Cut each banana lengthwise into long slices, about 4 inches in length. Pour the sugar into a small bowl, then add in the banana slices to coat both sides in sugar. Fry the banana slices in the same skillet over medium heat until caramelized, 2 to 3 minutes.
• Cook the burgers on a griddle over medium-high heat for 3 to 4 minutes per side, seasoning with salt and pepper. Press down firmly with a spatula to flatten the patties as they cook. A thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• To assemble the burgers, lay down the bottom half the burger bun and spread on 1 tablespoon peanut butter. Place a burger patty on top, then add another tablespoon of peanut butter. Top with 2 to 3 slices of caramelized bananas, then 2 to 3 pieces of bacon. Drizzle with 1 teaspoon honey, then place the remaining burger bun on top.