BANANA FRUIT BREAD
This recipe for quick bread with maraschino cherries and chocolate chips is the perfect way to use up those ripe bananas.
Provided by gingervb
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Mix in order given and bake in greased 9" x 5" loaf pan for about 1 hour at 350 degrees F. If making mini-muffins instead, bake for about 15 minutes. This also freezes well.
FRUITY BANANA BREAD
Provided by Nigella Lawson
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Using kitchen shears, cut each apricot in half lengthwise. Holding halves together, cut four or five times crosswise. In a small saucepan, combine apricot pieces and orange juice. Bring to a boil, then remove from heat. Allow to rest until apricots have absorbed most of the liquid, about 1 hour.
- Heat oven to 325 degrees. Place a baking sheet in oven. Spray or oil a 9-by-5-inch loaf pan, and if desired, line with parchment paper. Melt butter in a microwave oven or small saucepan; reserve.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl, blend together reserved butter, 3/4 cup sugar, and orange zest. Mix in eggs one at a time, then mashed bananas, apricots, and nuts. Stir in flour mixture one-third at a time, stirring well after each addition.
- Scrape dough into pan, and sprinkle with turbinado sugar. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Place pan on a rack to cool. To serve, remove from pan, and slice thinly. Serve at room temperature.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 226 milligrams, Sugar 23 grams, TransFat 0 grams
LEFTOVER FRUIT BREAD
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray. Line the pan with overhanging parchment and spray the parchment.
- Mash the banana in a medium bowl with a fork. Add the sugar, butter, yogurt, orange juice, vanilla and egg and whisk.
- Mix together the baking soda, salt and 1 1/2 cups of the flour in a bowl. Fold the dry mixture into the banana mixture with a spatula. Toss the peaches and blueberries with the remaining 2 tablespoons flour and fold into the batter. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then use the overhanging parchment to transfer the loaf to a rack to cool completely.
FRUIT-SWEETENED BANANA BREAD
There's no refined sugar in this banana bread. The sweetness comes from the natural sugars in the bananas, raisins and dates.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 12 servings (1 loaf)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
- Put the raisins and dates in a medium bowl, cover with very hot water and let soak until the fruit is very soft, about 25 minutes. Drain, then puree until smooth in a food processor, scraping the bowl frequently.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture, and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and zest, and beat until incorporated. Lower the mixer speed to medium-low, and add half the flour mixture, then the milk, then the remaining flour mixture, stopping to scrape down the side of the bowl as needed (it's OK if there are some lumps). Fold in the bananas.
- Pour the batter into the prepared pan, and smooth the top with a spatula or the back of a spoon. Bake until the bread is golden brown and crisp and a toothpick inserted in the center comes out clean, about 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
Nutrition Facts : Calories 200 calorie, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 190 milligrams, Protein 4 grams, Sugar 12 grams
LOW FAT BANANA AND FRUIT BREAD
This is a low fat, healthy alternative to traditional banana breads. I think it is very good, and I doubt that anyone you serve it to would know the difference between this bread or one made with higher calorie, cholesterol ladened oils. Total calories, as I figured them (RecipeZaar figures them differently) w/ Walnuts/ Craisins - Calories 1485/ Fat 25.75/ Fiber 32 - 1 Loaf Serving = 186/3.2/4 - WW Pts = 3. Half Loaf Srvg = 2 WW Pts. My calorie totals w/ out Walnuts/ Craisins - Calories 1155/ Fat 5.75/ Fiber 27 - 1 Loaf Servings = 144/>1/3.4 - WW Pts = 2. Half Loaf Srvg = 1 WW Pt. If using crushed pineapple instead of mandarin oranges, the calorie count would drop by 60 calories for the whole batch - 140/0/2 - that is, 7.5 calories @ srvg (mini-loaf sz) - fat/fiber would remain the same - so the variance is minimal, and would not change WW Pts. You could also add - 1/3 cup Sweetened Coconut - 117/7.9/1.1 (adds abt. 8g sugar) - with or w/out the walnuts, or double the Coconut to 2/3 cup, dropping the walnuts all together! All variations would change WW Pts count - adding 1/3c coconut in addition to chopped walnuts would change to: 1602/33.65/33.1 - 8 srvgs = 200/4.2/4.2 or 4 Pts. Replacing 1/3 cup coconut flakes for the 1/4 cup walnuts, would leave the point count the same as originally figured: 3 Pts @ mini-loaf srvg. Okay, just a thought here - but, I'll bet this recipe would make great cookie too! They would be moist, soft cookie - if you made 24 cookie - even w/ the walnuts and craisins - they'd be about 1 WW Pt for each cookie. Really, there are so many variations you could do to this recipe! You could add some dried candied fruit to make it a fruit cake type loaf or cookie (probably adding loads of calories and points - but for a occasional treat you might consider it - if you do that, I'd use broken walnuts, not chopped - bigger chunks like in regular fruit cake). I hope I've given you enough info so that you can, without doing much math, figure the various calorie or points totals. Sorry for the lengthy introduction, but I really think this recipe is great! Let me know what you think! I appreciate your input or suggestions.
Provided by Saya2791
Categories Quick Breads
Time 50m
Yield 8 Mini-Loafs, 8-16 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients on the list.
- Mash bananas and oranges (drain liquid off first) in separate bowl until blended - some chucky-ness okay. NOTE: Can replace oranges w/ 1 - 8 oz. can crushed pineapple - also drained.
- Combine mixed dry ingredients with mashed bananas and oranges.
- Add remaining ingredients on list and stir.
- Pour into pans that have been sprayed w/ baking spray (mini-loaf pans - makes 8 decent sized loafs).
- Bake 350 degree until golden brown (pan sizes vary cooking time - mine cooked about 30 - 35 mins).
Nutrition Facts : Calories 166.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.2, Sodium 148, Carbohydrate 34.6, Fiber 5.2, Sugar 8.1, Protein 5.9
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