Best banana bread recipe?!
Answers: I want to make banana breads with NO NUTS!!! Also, the best tasting one I will cook. Must be a pic included.
Cathy's Banana Bread
"Moist and delicious. Once you make it you will always be asked for more banana bread. Just try it!"
INGREDIENTS
1 cup mashed bananas
1 cup sour cream
1/4 cup margarine
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
http://allrecipes.com/Recipe/Cathys-Bana...
Here is a good recipe and this is what I do with banana bread if I have any leftovers. I make french toast out of it and it is out of this world.
1 3/4 cup flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup sugar
1 egg, beaten
1 cup bananas, mashed
1/2 cup milk
Sift first five ingredients. Combine egg, bananas and milk. Stir into dry ingredients just until blended. Pour into a buttered loaf pan and bake at 350 degrees for 50 minutes (time may vary according to oven). Remove from pan and let cool on wire rack.
Note: This is actually my mother-in-law's recipe - and it's a no fail wonder! It's the first and only banana
http://www.recipezaar.com/2886
http://allrecipes.com/Recipe/Janines-Bes...
Look in Emerils website (emerils.com) for banana loaf in the recipe section. It is the best I've had. Just omit the pecans in the recipe. I think you will be pleased. BJ
1? hours
Change to: loaf US Metric
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger, ground
1/4 teaspoon allspice, ground
1/4 teaspoon nutmeg, grated
1 teaspoon grated lemon zest (optional)
1/4 cup almonds, ground (optional)
1/2 cup butter or margarine
3/4 cup sugar
2 large eggs
1 1/2 cups ripe bananas, mashed (4 medium)
Not the one? See other Banana Bread Recipes
Preheat oven to 350°F.
Grease 9 x 5 inch loaf pan.
Sift flour,baking powder, baking soda, salt, ginger, allspice and nutmeg together in bowl.
Add lemon zest and almonds.
Stir until combined.
Set aside. Beat butter in large mixing bowl until soft and creamy.
Beat in sugar until light and fluffy.
Add eggs and beat until thoroughly blended.
Beat in flour mixture alternately with bananas until mixture is well blended.
Pour into prepared pan.
Bake in center of oven 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Invert from pan and cool completely on rack.
Variation: Banana-walnut or -pecan bread: Omit almonds.
Add 3/4 cup coarsely chopped walnuts or pecans with bananas.
Banana Bread
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
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