Aunt Muriels Banana Bread Recipes
AUNT CARRIE'S BANANA BREAD
This not "just another" banana bread. I've made it time and time again throughout the years. It's from an old and yellowed recipe clipping (50 plus years old) from my local newspaper that my great aunt had written her own success notes beside. My aunt was a caterer, and she writes that this banana bread was her most requested treat for her teas and luncheons.
Provided by Fauve
Categories Breads
Time 1h5m
Yield 16 5x9 loaf
Number Of Ingredients 8
Steps:
- Cream shortening and sugar.
- Add unbeaten eggs.
- Beat well.
- Blend in well-mashed bananas.
- Add flour in which soda and salt have been sifted together.
- (Batter should be about the same consistency as a cake batter. If too stiff, add a small dash of milk. If too thin, add small amount of flour.) Stir in pecans.
- Pour into a greased and floured 5 x 9 inch loaf pan.
- Bake at 350* for about 50 minutes or until done.
Nutrition Facts : Calories 220.8, Fat 9.7, SaturatedFat 2.1, Cholesterol 26.4, Sodium 233.4, Carbohydrate 31.7, Fiber 1.5, Sugar 16.3, Protein 3
JANET'S RICH BANANA BREAD
This is the moistest banana bread that I have ever tasted. It's also very easy to make!
Provided by vjonsson
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h10m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 27.4 g, Cholesterol 44.4 mg, Fat 11.1 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.4 g, Sodium 218.9 mg, Sugar 15.5 g
AUNT HOLLY'S BANANA BREAD
Aunt Holly's Banana Bread has no nuts, but it's loaded with chocolatey chips.
Categories Chocolate Fruit Breakfast Brunch Bake Christmas Kid-Friendly Banana Winter Edible Gift Cookie Small Plates
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
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