Lindas Banana Bread Recipes

BEST BANANA BREAD

Steps:

• Preheat the oven to 350°F. Prick the bananas with a fork and place on a baking sheet, still in their peel. Roast for 18 to 22 minutes or until the skins are black. Remove the bananas from the oven and let cool. Then peel the bananas and mash the pulp. Stir in the buttermilk.
• Spray 2 9" x 5" loaf pans with nonstick baking spray containing flour and set aside.
• In a large bowl, combine the butter with 3/4 cup granulated sugar and brown sugar and beat well.
• Beat in the eggs, one at a time. Beat in the vanilla.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt.
• Add the flour mixture to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture.
• Soon the batter into the prepared pans and sprinkle with the 1/4 cup granulated sugar, using 2 tablespoons for each loaf.
• Bake for 50 to 60 minutes. Remove the bread from the pans and let cool on a wire rack. Store in an airtight container at room temperature.

BANANA BREAD FROM LINDA

Steps:

• Cream together butter and sugar Add eggs, bananas and walnuts, and combine well Sift together dry ingredients and add to creamed mixture Add vanilla Pour into greased and floured loaf pan Bake at 350 degrees for 60 mins Keeps well, refrigerated

LINDA'S BANANA BREAD

Steps:

• Combine dry ingredients. Combine eggs, oil and bananas, add to dry ingredients. Beat until smooth. Bake in loaf pan at 350 degrees for 1 hour. Let cool. Serve warm or room temperature.

NANNA'S BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• In a blender, combine milk, eggs, oil, sugar, banana pieces, and vanilla extract. Process until smooth. In a large bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt. Add banana mixture to dry ingredients. Mix well. Stir in nuts. Pour batter into prepared pan.
• Bake in preheated oven for 55 to 60 minutes until golden brown, an a toothpick inserted into center of the loaf comes out clean.

LIVESTRONG BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Cream butter, sugar, eggs, bananas and vanilla together into a lovely, ooey-gooey mess.
• Mix the buttermilk and soda together and add to the sweet, creamy banana mess.
• Gradually add the flour and salt and mix well.
• Add chopped nuts.
• Pour into a greased and floured loaf pan and bake for one hour or until center is cooked.

BANANA BREAD

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Spray a 9-by-5-inch glass loaf pan with butter-flavored cooking spray.
• In a large bowl, combine Splenda sugar, unsalted butter, and eggs.
• Mix well using a wire whisk.
• Stir in mashed bananas.
• Add flour, baking power, and baking soda.
• Mix gently using a sturdy spoon.
• Evenly spread batter into prepared loaf pan.
• Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean.
• Place loaf pan on a wire rack and let set for 10 minutes.
• Remove banana bread from pan and continue cooling on wire rack.
• Cut into 8 slices.

GRANDMA'S BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, cream together the sugar and margarine until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
• In a large bowl, sift together flour, baking soda and salt. Blend this mixture into the egg mixture, alternately with the buttermilk; stir just to combine. Fold in the mashed bananas; mixing just enough to evenly combine. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes our clean, about 60 minutes.

WHOLE-BANANA BREAD

Steps:

• Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
• Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
• In a large bowl, use a fork to smush the bananas into a rough purée. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.
• Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.
• Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.)