Sheilas Best Banana Bread Recipes

SHEILA'S BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x5x3-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a medium bowl.
• Beat together butter and sugar in another medium bowl until light in color. Beat in eggs, one at a time. Stir in vanilla.
• Stir in flour mixture alternately with bananas and milk. Stir in 3/4 cup of nuts. Pour in prepared pan.
• Bake for 1 hour and 10 minutes or until wooden pick inserted comes out clean. Cool on rack for about 10 minutes. Run thin knife around edges. Remove bread from pan to rack to cool. Bread is better next day. Wrap tightly and store at room temperature.

BANANA BREAD RECIPE-THE BEST ONE

Steps:

• Cream sugar, salt, and butter (or margarine) with a beater.
• Then add the 2 eggs and 3 mashed bananas to the above mixture and blend well.
• In a separate bowl, add baking soda plus the flour. Sift and mix.
• Add the dry ingredients to the creamed mixture (of sugar, salt, butter, and banana mixture). Mix all until just blended. Then add the chopped nuts.
• Pour batter into a greased loaf pan. Bake at 325 degrees for about 1 hour or until brown. You can stick a toothpick into the center and if it comes out clean, it's done. Do not overbake. Start checking with a toothpick as soon as it starts looking a little brown which will be at one hour.
• I like to drizzle a little powered sugar frosting over the top while it is still warm, or just spread a little butter over the top instead. I prefer, the drizzle of frosting; however. It is a wonderful bread and the best banana bread I have ever eaten. My grandmother clipped it out of the Omaha World Herald newspaper around 1958.

SHEILA'S PERFECT SANGRIA

Steps:

• Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
• Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
• Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.

SHEILA'S BEST BANANA BREAD

Steps:

• Using a food processor.
• Put in bananas and sugar, blend until pureed.
• Add eggs and oil, blend until incorporated.
• Add all other ingredients, except the flour, except nuts, choc chips and ginger into the puree and blend.
• With the processor off, add the flour, PULSE 4 times, one second each pulse.
• Scrape, pulse one or 2 more times to incorporate all the flour.
• Add nuts, chips and ginger if desired. Mix by hand.
• Spray 9x5 baking pan with favorite "non-stick baking spray with flour".
• Add mixture to pan, scraping bowl.
• Bake at 350 degrees for 1 hour or until tester comes out clean.
• Let cool in pan 5 minutes.
• Turn our on wire rack until cool.
• Even better the next day.
• Freezes beautifull.