FAVORITE BAKE-OFF BANANA WHEAT QUICK BREAD
This recipe is from the 1973 Pillsbury Bake-off contest and is my favorite version of banana bread. I usually make a powdered sugar glaze for the top, which makes it extra special.
Provided by Chris from Kansas
Categories Quick Breads
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- Grease and flour bottom only of 9X5 or 8X4 inch loaf pan.
- In large bowl, combine all ingredients except raisins; beat 3 minutes at medium speed.
- Fold in raisins.
- Pour batter into greased and floured pan.
- Bake at 350 for 55 to 65 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pan.
- Cool on wire rack.
- Wrap tightly and store in refrigerator.
Nutrition Facts : Calories 153.5, Fat 3.4, SaturatedFat 0.6, Cholesterol 13.2, Sodium 262.7, Carbohydrate 29.7, Fiber 1.3, Sugar 17.1, Protein 2.2
BANANA-WHEAT QUICK BREAD
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease and flour bottom only of 9 x 5- or 8 x 4-inch loaf pan.In large bowl, combine all ingredients except raisins beat 3 minutes at medium speed. Fold in raisins. Pour batter into greased and floured pan.Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes remove from pan. Cool on wire rack. Wrap tightly and store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Increase all-purpose flour to 1 1/2 cups. Bake as directed above.Nutrition Per Serving (1 slice): Calories 160 Protein 2g Carbohydrate 31g Fat 3g Sodium 250mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MY FAVORITE BANANA BREAD
I've tried others but I always come back to this recipe. The bread turns out moist and delicious every time. My friend Suzanne gave me this recipe a few years back.
Provided by Babs7
Categories Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- Grease a 9x5 inch bread pan with a piece of bunched up wax paper.
- Put a little flour in the pan, then tilt and tap the pan to coat the sides with flour. Tap out the excess.
- Sift the flour, baking powder, baking soda, and salt into a mixing bowl and then set it aside.
- With an electric mixer, cream the butter in a separate bowl.
- Gradually beat in the sugar.
- One at a time, crack each egg into a small bowl and beat them into the creamed mixture.
- Blend in the vanilla extract.
- In another bowl, stir together the bananas and yogurt until well mixed.
- Blen the dry mixture and the banana mixture into the cream mixture in thirds, alternating dry and wet to help prevent the dry ingredients from clumping.
- Fold in the chopped walnuts.
- With a rubber spatula, scrape the batter into the prepared pan and smooth the top.
- Bake the bread on the center rack for 60-70 minutes, or until the top is goldent brown and a tester comes out clean.
- Cool the pan on a wire rack for 15 minutes.
- Remove the loaf from the pan and let it cool thoroughly before slicing.
- Enjoy!
Nutrition Facts : Calories 231.2, Fat 11.6, SaturatedFat 4.5, Cholesterol 42.7, Sodium 148.4, Carbohydrate 29.1, Fiber 1.3, Sugar 14.9, Protein 4
FAVORITE BANANA BLUEBERRY QUICK BREAD
This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.
Provided by MARBALET
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking soda, and salt.
- In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
- Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 37.7 g, Cholesterol 31 mg, Fat 13.1 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 165.8 mg, Sugar 19.9 g
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