Penzeys Banana Bread Recipes
PENZEYS BANANA BREAD
Recipe from Penzeys Spices winter 2009 catalog. I haven't made this but I want it in my cookbook so I'm posting it.
Provided by Ann Marie F
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease a large 9x5 loaf pan and set aside.
- Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chips together in a large bowl and set aside.
- In a medium bowl, mix the mashed bananas, yogurt, eggs, butter and vanilla together.
- Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky.
- Spoon the batter into the loaf pan and smooth the surface with a spatula.
- Bake at 325°F until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes.
- Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.
PEANUT BUTTER BANANA BREAD
Submitted to the Penzey's spice catalog by Meredith Wittman. Posting here so I don't lose the recipe. Great banana bread, and healthier than most. Recipe says ground flax seed is optional but I thought it was a great addition. Penzey's Baking Spice contains cinnamon, anise, mace, and cardamon. If needed, I'd suggest subbing with cinnamon.
Provided by LonghornMama
Categories Quick Breads
Time 1h14m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray a 9x5-inch large loaf pan with cooking spray.
- In a large mixing bowl, mix bananas, eggs, yogurt, peanut butter, and melted butter at medium speed until well blended. Add sugars and beat well.
- Add flax seed, baking soda, cinnamon, Baking Spice, reduce to low and mix well. Add flour and mix just until blended.
- Pour into prepared loaf pan and bake at 350 degrees for 65-75 minutes. Let cool in pan for 30 minutes. Remove, Dust with powdered sugar, if desired.
Nutrition Facts : Calories 269.8, Fat 10.7, SaturatedFat 3.6, Cholesterol 40, Sodium 173.8, Carbohydrate 39.4, Fiber 2.5, Sugar 22.4, Protein 6.5
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