Pillsbury Recipes Banana Nut Bread

BANANA BREAD (PILLSBURY'S RECIPE)

Steps:

• Heat oven to 350°F; grease bottom only of 9 x 5 or 8 x 4 inch loaf pan.
• In a large bowl, combine the sugar and margarine, and beat until light and fluffy.
• Add the eggs and beat well, then add the bananas, milk and vanilla--blending well.
• In a small bowl, combine the flour, nuts (if using), baking soda and salt--mix well.
• Add to the banana mixture, and stir just until dry ingredients are moistened.
• Pour into the prepared pan.
• Bake at 350°F for 50-60 minutes or until tester inserted in center comes out clean.
• Cool 5 minutes, then remove from pan.
• Wrap and store in refrigerator.

BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, beat sugar and butter with spoon until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla until well blended.
• In small bowl, mix flour, nuts, baking soda and salt. Add to banana mixture all at once; stir just until dry ingredients are moistened. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.

MAPLE NUT BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, mix bananas, sour cream, maple syrup and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. For streusel, in a small bowl, mix flour, sugars, butter and cinnamon until blended. Stir in pecans; sprinkle over batter., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

GRANDMA'S BEST EVER BANANA NUT BREAD

Steps:

• Mix together 4 tablespoons milk with 1 teaspoons white vinegar in a cup.
• Mix together 1 ts. baking soda with 1 tablespoons warm water in a separate cup.
• Beat sugar and margarine until blended.
• Add eggs and bananas and mix.
• Add everything else.
• Prepare a large.
• large loaf pan by coating it with shortening,.
• flour and lining the bottom with waxed.
• paper.
• Bake at 325 degrees for 1 to 1 ½ hours.
• Toothpick test for doneness.

BANANA BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

GOLD MEDAL FLOUR'S BEST-EVER BANANA BREAD

Steps:

• Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
• In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
• Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
• Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.

PAULA DEEN'S BANANA NUT BREAD

Steps:

• Preheat oven to 350.
• Cream shortening and sugar.
• Soft together flour, salt, baking powder, and baking soda and add to creamed mixture.
• Add remaining ingredients and mix well.
• Pour into a well-greased loaf pan.
• Bake for 40 to 45 minutes.

BANANA NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to cooling rack. Cool completely, about 1 hour.

BANANA BREAD

Steps:

• 1. Heat oven to 350°F. Grease bottom only of 9x 5 or 8x4-inch loaf pan. In large bowl, combine sugar and margarine beat until light and fluffy. Add eggs beat well. Add bananas, milk and vanilla blend well.2. In small bowl, combine flour, nuts, baking soda and salt mix well. Add to banana mixture stir just until dry ingredients are moistened. Pour into greased pan.3. Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.High Altitude (above 3500 feet): Increase flour to 2 cups plus 1 tablespoon. Bake at 375°F. for 45 to 55 minutes.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 190 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 25 mg 8% * Sodium: 220 mg 9% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 1 g 3% * Sugars: 11 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat VariationApplesauce Bread: Substitute 1 cup applesauce for mashed bananas and add 3/4 teaspoon cinnamon with flour.

NUT BREAD

Steps:

• 1. Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, combine sugar and margarine beat until light and fluffy. Add buttermilk and eggs blend well.2. In small bowl, combine all remaining ingredients mix well. Add to buttermilk mixture stir just until dry ingredients are moistened. Pour into greased pan.3. Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.High Altitude (above 3500 feet): Increase flour to 2 cups plus 1 tablespoon. Bake at 375°F. for 50 to 60 minutes.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 210 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 2 g 10% * Cholesterol: 25 mg 8% * Sodium: 210 mg 9% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 1 g 3% * Sugars: 10 g * Protein: 4 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 2 Fat or 1 1/2 Carbohydrate, 2 FatVariationsDate Bread: Substitute brown sugar for sugar decrease nuts to 1/2 cup. Stir in 1 cup chopped dates and 1 teaspoon grated orange peel after flour addition.Streusel Bread: For filling, combine 1/2 cup firmly packed brown sugar, 1/2 cup chopped walnuts, 1 teaspoon cinnamon and 1 tablespoon margarine or butter, melted mix well. For batter, substitute brown sugar for sugar decrease nuts to 1/2 cup. Spread half of batter in greased and floured 9x5-inch loaf pan. Spoon filling down center of batter spread to within 1/2 inch of sides. Carefully spoon remaining batter over filling, spreading gently to cover. Bake at 350°F. for 50 to 55 minutes.