Banana Bread Supreme Recipes

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CAROLE'S BANANA BREAD SUPREME



Carole's Banana Bread Supreme image

This bread was given to me by a friend a few years ago. I was immediately HOOKED! The topping makes it the best banana bread I have ever had and it gets consistant raves from anyone I share it with. Hope you enjoy it as much as my family and friends do!

Provided by smithcookie

Categories     Quick Breads

Time 1h10m

Yield 2-3 loaves

Number Of Ingredients 13

1 cup oil
1 cup brown sugar
1 cup white sugar
2 eggs
3 mashed bananas
3 cups flour
1 teaspoon salt
1 1/2 teaspoons vanilla
2 teaspoons baking soda
2 tablespoons hot water
6 tablespoons half-and-half
1 cup brown sugar
2 cups chopped pecans

Steps:

  • Grease pans. Divide into loaf pans.
  • Bake: 1 hours for 2 large pans.
  • 45 minute for 3 small pans.
  • Toppping-.
  • Bring to a boil.
  • spread on top of bread and put under a broiler for about 2-3 minutes--just until lightly browned. checking it often to making sure not to burn.

Nutrition Facts : Calories 3914.2, Fat 200, SaturatedFat 28.2, Cholesterol 228.2, Sodium 2601.7, Carbohydrate 515.4, Fiber 20.1, Sugar 338.9, Protein 38.9

BANANA BREAD SUPREME



Banana Bread Supreme image

I can't remember when or where I got this recipe but have been making it for years. I have grandchildren that request it all the time.

Provided by S reetz @ponka

Categories     Other Breads

Number Of Ingredients 9

1 cup(s) white sugar
1 stick(s) butter or margarine
4 - eggs
1 - small box vanilla instant pudding (dry)
1/8 teaspoon(s) salt
1 teaspoon(s) baking soda
5 - overly ripe bananas (black skin)
2 cup(s) all purpose flour
- chopped walnuts optional

Steps:

  • Cream butter,sugar,eggs,pudding mix, salt and soda
  • Mash the ripe bananas in a separate bowl . Alternating with flour, add to the creamed mixture.
  • Pour into a greased and floured bundt pan. Bake at 350° for 50 minutes or until toothpick test comes out clean.

THE BEST BANANA BREAD



The Best Banana Bread image

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

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

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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