Miskitu Honduran Bannana Bread Recipes

HONDURAN BANANA BREAD

Honduran Banana Bread image

Great, sweeter version of banana bread from Central America.Had to make this for an elementary school presentation and all of the kids loved it. Nice and moist bread. Got from http://www.roatanonline.com/caribbean_recipes.htm. The recipe also calls for pecans and a lime/rum icing, but i omitted both of these. For the original recipe, visit the above link

Provided by brunettebaker

Categories Quick Breads

Time 1h15m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter, softened
2 tablespoons neufchatel cheese
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed banana
1/2 cup skim milk
1 teaspoon vanilla
1/4 cup flaked coconut

Steps:

Preheat oven to 350. Coat loaf pan with cooking spray; set aside. Beat margarine and Neufchatel cheese at med. speed in mixer; add 1 cup sugar, beating well. Add egg, beat well.
Combine flour, baking powder, baking soda and salt; stir well.
Combine banana, milk and vanilla; stir well.
Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in coconut.
Pour batter into prepared pan and bake at 350 for 60 minutes. Let cool and enjoy!

Nutrition Facts : Calories 193.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 20.8, Sodium 171.9, Carbohydrate 38.6, Fiber 1.2, Sugar 19.7, Protein 3.4

THE BEST BANANA BREAD

The Best Banana Bread image

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

Provided by Food Network Kitchen

Time 1h30m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

Steps:

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

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