CHRISTMAS LIZZIES
Fruit cake-like cookies. Store in an airtight container. The can also be frozen. Cookies are better after a few days, they soften.
Provided by Mary
Categories Desserts Cookies Drop Cookie Recipes
Yield 60
Number Of Ingredients 13
Steps:
- Soak fruits in bourbon at least 1 hour to plump.
- Preheat oven to 325 degrees F (170 degrees C). Grease cookie sheets.
- Cream margarine or butter, gradually adding sugar and eggs. Add dry ingredients, then fruit and nuts. Mix well.
- Drop from teaspoon onto greased cookie sheets. Bake for 15 minutes. Store in an airtight container.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 18.2 g, Cholesterol 8.2 mg, Fat 6.2 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 48 mg, Sugar 12.1 g
MY FAVORITE BANANA BREAD
With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You'll need 4 ripe bananas to begin.
Provided by Sally
Categories Bread
Time 3h
Number Of Ingredients 11
Steps:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.
FAVORITE BANANA BREAD
Cream cheese makes this classic banana bread unbelievably moist. No wonder it's a favorite!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h25m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Mix flour, baking powder and baking soda. Beat cream cheese, butter and sugar in large bowl with mixer until blended. Add bananas and eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely.
Nutrition Facts : Calories 248 calories, Carbohydrate 31.4 g, Cholesterol 43.9 mg, Fat 12.4 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 169.4 mg, Sugar 14.6 g
BEST BANANA BREAD
This banana bread is phenomenal right out of the oven and even better toasted the next day.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h5m
Yield Makes one 9 x 5 inch loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay.
- Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 slice, Calories 208, Fat 9 g, Carbohydrate 30 g, Protein 3 g, SaturatedFat 5 g, Sugar 14 g, Fiber 1 g, Sodium 394 mg, Cholesterol 51 mg
BANANA BREAD
Use up ripe bananas in this easy banana bread recipe. This recipe makes two loaves so it is great for gift giving. Use coconut oil and coconut sugar if you'd like!
Provided by Julie Clark
Categories Bread
Time 1h
Number Of Ingredients 11
Steps:
- In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and mashed bananas in a bowl. Set aside.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Grease and flour two 9x5 loaf pans. Divide the batter between the two pans.
- Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Sprinkle the top with nuts, if desired.
Nutrition Facts : Calories 207 kcal, Carbohydrate 40 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 182 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
LIZZIE'S BANANA BREAD
Steps:
- Preheat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan. In a large bowl, combine flour, baking soda, and salt.
- In a separate bowl, cream together the butter and brown sugar. Stir in the eggs and mashed bananas until well-blended. Stir banana mixture into flour mixture. Pour batter into prepared loaf pan.
- Bake for 60-65 minutes, until a toothpick inserted near the center of the loaf comes out clean. Let bread cool in pan 10 minutes; then turn out onto wire rack to cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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