Banananutbreadbutter Recipes

BANANA NUT BREAD III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
• Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
• Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.

BANANA NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

BANANA WALNUT BREAD

Steps:

• Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

PEANUT BUTTER BANANA BREAD

Steps:

• For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
• Whisk together the flour, baking soda, cinnamon and salt in a medium bowl.
• Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if there are some lumps).
• Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.)
• For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners' sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.

FLOUR'S FAMOUS BANANA BREAD

Steps:

• Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
• Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

BROWN-BUTTER BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• Heat the butter over medium-low heat in a small saucepan until the milk solids are deep golden brown and the butter smells toasted, 15 to 20 minutes.
• Whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
• Stir the brown butter so that any milk solids that have fallen to the bottom are distributed equally throughout the butter. Reserve 4 tablespoons of the brown butter for the glaze. Whisk together the remaining brown butter, brown sugar, eggs and vanilla in a medium bowl, then fold in the mashed bananas.
• Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack.
• Once the bread has cooled, heat the reserved brown butter in a microwave-safe bowl in the microwave until melted, then whisk in the confectioners' sugar. Let the glaze sit at room temperature until it stiffens up a little but is still pourable, about 5 minutes. Pour and spread the brown butter over the bread. Let set. The bread can be stored at room temperature in an airtight container for up to 3 days.

THE BEST BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

PEANUT BUTTER AND JELLY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush a 9-by-5-by-3-inch loaf pan with butter.
• Sift the flour, baking soda and salt into a medium bowl. Add the peanut butter and mix to combine. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
• In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in 1/2 cup of the peanuts.
• Add two-thirds of the batter to the prepared pan. Spread 1/2 cup of the strawberry preserves over the batter, making sure to leave a 1/2-inch border between the preserves and the sides of the loaf pan. Spread the remaining batter over the layer of preserves.
• Bake until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack. After it has cooled a bit but is still warm, spread the remaining 1/4 cup strawberry preserves over the top. Sprinkle with the remaining 1/4 cup chopped peanuts. Let cool completely before slicing and serving.

GRANDMA'S BEST EVER BANANA NUT BREAD

Steps:

• Mix together 4 tablespoons milk with 1 teaspoons white vinegar in a cup.
• Mix together 1 ts. baking soda with 1 tablespoons warm water in a separate cup.
• Beat sugar and margarine until blended.
• Add eggs and bananas and mix.
• Add everything else.
• Prepare a large.
• large loaf pan by coating it with shortening,.
• flour and lining the bottom with waxed.
• paper.
• Bake at 325 degrees for 1 to 1 ½ hours.
• Toothpick test for doneness.

BANANA NUT BREAD II

Steps:

• Spray bread machine pan with vegetable oil spray.
• Premix ingredients in order listed. Place mixture in bread machine pan.
• Select the Quick Bread/Cake cycle. Press Start. Check after 1 minute to see if mixture is well blended.
• Cook until cake cycle stops. Remove pan, and cool completely before removing bread from pan.

BUTTERY BANANA NUT BREAD

Steps:

• Preaheat oven to 350F.
• Cream together softened butter and sugar in a mixer at medium speed until lightly fluffy.
• Add eggs one at a time, waiting a few moments after each addition to give time to blend.
• Add the dry ingredients alternatively to the mixer with some of the banana, allowing each to blend before adding some of the other.
• When all is mixed, fold in the chopped nuts.
• Grease sides and bottom of a 9x5-inch loaf pan and add batter to it.
• Bake in preheated oven for 1 hour or until it tests clean with a toothpick.
• Cool on a rack 10 minutes, then remove from pan to finish cooling.
• Dust with confectioners sugar (if desired), or you may use your favorite glaze (optional).
• Store unused portions in refrigerator, wrapped in foil.

BANANA NUT BREAD BUTTER

Steps:

• MASH bananas thoroughly. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot.
• Add lemon juice and fruit protector; stir until well blended.
• STIR in pectin.
• Add butter to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• ADD sugars; stir until well blended. Add walnuts and spices; mix well. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
• Process 10 minutes in a hot water bath or use the inversion method. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

BANANA AND NUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

BUTTERMILK BANANA NUT BREAD

Steps:

• Preheat oven to 350°. Coat pans with cooking spray; set aside.
• In a large bowl, whisk together the flour, baking soda and salt; set aside.
• In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
• Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
• Divide batter betwen prepared pans; smooth with an offset spatula.
• Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
• Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

BROWN SUGAR BANANA NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
• Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

BROWNED BUTTER BANANA BREAD

Steps:

• Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
• Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.

JANET'S FAMOUS BANANA NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 8x4 inch pans.
• In a large bowl, cream together the sugar and butter until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and sour cream.
• In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and pecans; stir into banana mixture, just until combined. Pour batter into prepared pans.
• Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of a loaf comes out clean. Remove from pan and place on a wire rack to cool. Serve warm or cold.

BANANA NUT BREAD

Steps:

• Preheat oven to 350°. Beat butter and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Stir in banana and sour cream. Whisk together flour, cinnamon, baking soda and salt. Add to butter mixture, stirring just until moistened. Fold in 1/2 cup walnuts., Transfer to a greased 9x5-in. loaf pan. If desired, sprinkle with additional walnuts., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.