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Banana Bread Recipes

banana bread recipes

For something different try cinnamon spiced banana bread

2 Bananas large (approx)
2 Eggs large
1-cup flour
1-cup sugar
½ cup whole-wheat flour
½ cup butter or margarine
½ cup skim (or low fat) milk
½ cup walnuts (or pecans will do just fine)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla

Preheat oven to 350F (180C)
Peel and mash the bananas, you need to end up with a cupful. Break the eggs and beat well Soften the butter or margarine. Chop the nuts Cream the butter/margarine and sugar together until light then add the eggs beating until the mixture is light and fluffy. Stir in the mashed banana Sift the dry ingredients (flour, salt, baking soda, cinnamon and nutmeg) together, and then stir in the whole-wheat flour. Fold the dry ingredients into the banana mixture & then mix well. Mix in the milk and vanilla and stir in the chopped nuts.

Pour the mixture into a greased 9X5X3 loaf pan and bake for 60 minutes when the banana bread is done it will bounce bake when pressed. To my mind the only way to eat this variation of banana bread is hot with custard topped with whipped cream. However you can also eat it cold.

banana bread recipes

Pumpkin Banana Bread
Long-time favorites, pumpkin and banana, combine to make this spicy, moist nut bread

1 1/2 cups granulated sugar
3/4 cup Butter, softened
3 large eggs
1 cup canned pumpkin
2 medium (1 cup) ripe bananas, mashed
3 cups all-purpose flour
2 teaspoons baking soda
1-teaspoon salt
1/2-teaspoon baking powder
1 teaspoon pumpkin pie spice*
1 cup chopped walnuts or pecans

Heat oven to 350°F. Combine sugar, butter and eggs in large mixer bowl. Beat at medium speed, scraping bowl often, until mixture is light and fluffy (1 to 2 minutes). Add pumpkin and bananas; continue beating until well mixed (1 to 2 minutes). (Mixture will have curdled appearance.) Reduce speed to low; add all remaining ingredients except nuts; beat just until moistened (1 to 2 minutes). Stir in nuts by hand.
Spread into 2 greased 8x4-inch loaf pans. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
Makes 24 servings (2 loaves).
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and ground cloves.
TIP: If using two (9x5-inch) loaf pans, bake for 40 to 50 minutes.

Nutrition Facts (1 serving): Calories: 210 Fat: 10 g Cholesterol: 40 mg Sodium: 260 mg Carbohydrates: 28 g Dietary Fiber: 1 g Protein: 3 g

banana bread recipes

Tasty Banana Bread
Stronger taste of banana than most banana breads

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2-teaspoon baking soda
1/2-teaspoon ground cinnamon
1/8-teaspoon salt
2 egg whites, slightly beaten
1-cup ripe mashed banana
3/4-cup sugar
1/4-cup canola oil
Cooking spray
16 servings 1 loaf Change size or US/metric | 1 hour 5 minutes 15 min. prep

Set oven to 350. Spray loaf pan with cooking spray In a bowl stir together flour, baking powder, baking soda, cinnamon and salt. In another bowl stir together egg whites, banana, sugar, and oil. Pour dry ingredients into wet ingredients until mixture is just moistened. Pour into prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes. Remove and cool on wire rack. Wrap bread in plastic wrap and store overnight.

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