Mean Chefs Banana Nut Bread Recipes

MARTHA STEWART'S BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
• With an electric mixer, cream the butter and sugar very well until light and fluffy.
• Add the eggs, beating well.
• Sift the dry ingredients together and combine with the butter mixture; blend well.
• Add the bananas, sour cream, and vanilla; stir well.
• Stir in the nuts.
• Pour into pan.
• Bake 50-60 minutes until a cake tester comes out clean.
• Turn out onto a rack to cool.

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.

CHEF JOHN'S BANANA BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract and milk into the mixture.
• Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated.
• Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
• Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean.
• Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.

MEAN CHEF'S BANANA NUT BREAD

Steps:

• Lightly coat a six cup capacity loaf pan, with melted butter.
• Adjust the oven rack to the middle position and preheat the oven to 325°F.
• Spread the nuts on a baking sheet and toast in the oven until lightly browned, about 8-10 minutes.
• Shake the pan halfway through to ensure that the nuts toast evenly.
• Cool, chop coarsely; set aside.
• Turn the oven up to 350°F.
• In a medium bowl, whisk the banana puree, eggs, and vanilla extract to combine.
• In the bowl, of an electric mixer fitted with a paddle, attachment, cream the butter, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and poppy seeds on low, 2 to 3 minutes, until softened.
• Add the sugars and turn the mixer up to medium, mixing another 3 to 4 minutes until fluffy, scraping down the sides of the bowl as needed.
• Add the flour and banana mixture alternately in three batches, beginning with the flour, mixing until just combined.
• Remove the bowl from the mixer and fold in the nuts.
• Pour the batter into prepared loaf pan to just below the rim.
• Cut two 1/4 inch thick strips from the remaining banana, slicing down the entire length.
• Arrange the two C-shapes on top of the loaf, staggered, with the two ends slightly interlocking with each other in the center.
• Sprinkle about one teaspoons of granulated sugar over the surface.
• Bake for 50-60 minutes until nicely browned and firm to the touch.
• Do not slice bananas for the top too thickly or they will sink.

MEAN CHEF'S BANANA NUT BREAD

Steps:

• 1 Lightly coat a six Cup capacity loaf pan, with melted butter. 2 Adjust the oven rack to the middle position and preheat the oven to 325 degrees. 3 Spread the nuts pn a baking sheet and toast in the oven until lighly browned, about 8-10 minute. 4 Shake the pan halfway through to ensure that the nuts toast evenly. 5 Cool, chop coarsely, and set aside. 6 Turn the oven up to 350 degrees. 7 In a medium bowl, whisk the banana puree, eggs, and vanilla extract to combine. 8 In the bowl, of an electric mixer fitted with a paddle, attachment, cream the butter, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and poppy seeds on low, 2 to 3 minutes, until softened. 9 Add the sugars and turn the mixer up to medium, mixing another 3 to 4 minutes until fluffy, scraping down the sides of the bowl as needed. 10 Add the flour and banana mixture alternately in three batches, beginning with the flour, mixing until just combined. 11 Remove the bowl from the mixer and fold in the nuts. 12 Pour the batter into prepared loaf pan to just below the rim. 13 Cut two 1/4 inch thick strips from the remaining banana, slicing down the entire length. 14 Arrange the two C-shapes on top of the loaf, staggered, with the two ends slightly interlocking with each other in the center. 15 Sprinkle about one teaspoons of granulated sugar over the surface. 17 Bake for 50-60 minutes until nicely browned and firm to the touch. 18 Do not slice bananas for the top too thickly or they will sink.