Banana Tea Bread From The New York Times Recipes

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BANANA BREAD



Banana Bread image

Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don't overmix the ingredients, and make sure the bananas are very ripe.

Provided by Julia Moskin

Categories     weekday, dessert

Time 1h15m

Yield 1 loaf

Number Of Ingredients 10

1/4 pound cool butter (1 stick), more for greasing pan
3/4 cup dark brown sugar
2 eggs, at room temperature
2 1/3 cups very ripe bananas (about 5)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chopped walnuts or pecans
1 tablespoon granulated or coarse sugar
1/8 teaspoon cinnamon

Steps:

  • Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
  • Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
  • Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 15 grams, TransFat 0 grams

BANANA TEA BREAD FROM THE NEW YORK TIMES



Banana Tea Bread from the New York Times image

Make and share this Banana Tea Bread from the New York Times recipe from Food.com.

Provided by carrie sheridan

Categories     Breads

Time 1h30m

Yield 1 bread, 8 serving(s)

Number Of Ingredients 8

1 3/4 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening or 1/3 cup softened butter
2/3 cup sugar
2 eggs, well-beaten
1 cup mashed ripe banana (about 2-3)

Steps:

  • Preheat oven to 350°F.
  • Sift together the flour, baking powder, baking soda and salt.
  • Cream the shortening or butter, add the sugar gradually and continue working until the batter is light and fluffy.
  • Add the eggs and beat well.
  • Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth.
  • Turn into a well-greased bread pan [8-1/2 X 4-1/2 X 3 inches] and bake about one hour and ten minutes.
  • NOTE: you can add 1/2 cup coarsely broken nut meats to the batter.

BANANA BREAD, NY TIMES NATURAL FOODS COOKBOOK CARRIE SHERIDAN



Banana Bread, NY Times Natural Foods Cookbook Carrie Sheridan image

I have posted a great banana tea bread recipe with a cake consistency... but this recipe has the gooeyness of the bananas and is just as good in a different way. Try BOTH... they are the most delicious banana breads you'll ever eat. Great toasted, too! Freezes well.

Provided by carrie sheridan

Categories     Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 9

1/2 cup kerry irish gold sweet butter
3/4 cup brown sugar
1 egg
1 cup unsifted stoneground whole wheat flour
1/2 cup unsifted unbleached white flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/4 cups mashed ripe bananas (2 large or 3 small)
1/3 cup buttermilk or 1/3 cup yogurt

Steps:

  • Preheat oven to 350 degrees.
  • Cream the butter and sugar together until very light. Beat in the egg.
  • Sift together the whole wheat flour, white flour, baking soda and salt.
  • Combine the bananas and buttermilk, stirring just enough to combine well.
  • Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
  • Turn into an oiled 9 by 5 inch loaf pan.
  • Bake 50-60 minutes or until done.
  • White flour can be substituted for whole wheat flour - also try rice flour, oat flour, coconut flour [add extra liquid if using coconut flour in a 1 to 1 ratio].
  • Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.
  • Yields 1 loaf.

BANANA BREAD



Banana Bread image

Provided by Molly O'Neill

Categories     breakfast, weekday, dessert, side dish

Time 1h

Yield Sixteen servings

Number Of Ingredients 8

Vegetable oil cooking spray
3 ripe bananas, mashed
1 1/2 teaspoons vanilla extract
1 egg, lightly beaten
1/3 cup honey
1 1/4 cups whole-wheat flour
2 teaspoons baking powder
1/3 cup margarine, melted

Steps:

  • Preheat the oven to 350 degrees. Spray a 9-inch-by-5-inch loaf pan with the vegetable oil. In a large bowl, combine the mashed bananas, vanilla, egg and honey until well mixed. In another bowl, stir the flour and baking powder together.
  • Very lightly stir the flour mixture into the banana mixture. Add the margarine and stir just until combined; do not overmix. Scrape the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes to 1 hour.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 9 grams, TransFat 1 gram

BANANA CHOCOLATE-CHIP TEA CAKE



Banana Chocolate-Chip Tea Cake image

Provided by Nigella Lawson

Categories     dessert, side dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

Vegetable oil for greasing pan
1 1/2 sticks (12 tablespoons) unsalted butter at room temperature
1 cup sugar
3 large eggs
2 teaspoons vanilla
1 scant cup (2 medium) mashed very ripe bananas
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter milk
6 ounces (1 cup plus 3 tablespoons) semisweet chocolate morsels
1/2 teaspoon confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Lightly oil a fluted 10-cup Bundt pan. Using an electric mixer, beat together butter and sugar until very soft, pale and fluffy. Beat in eggs one by one, then vanilla.
  • Add mashed bananas; batter may look speckled and grainy. Add flour, baking powder and baking soda. Add buttermilk, and mix until smooth. Fold in chocolate morsels.
  • Scrape batter into Bundt pan. Place pan on baking sheet in oven and bake until a tester inserted into cake comes out clean (except for melted chocolate), about 45 minutes.
  • Cool cake in pan for about 10 minutes, then unmold onto a serving plate. Allow to cool another 15 minutes, then dust with confectioners' sugar passed through a fine mesh sieve. Serve slightly warm or at room temperature.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 80 milligrams, Sugar 27 grams, TransFat 0 grams

MARK BITTMAN'S BANANA BREAD



Mark Bittman's Banana Bread image

This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you'd miss if it weren't there. There are walnuts - not unusual, but again, you'd miss them if they weren't there, And the key, secret ingredient, is coconut. Which really puts the thing over the top.

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 1 loaf

Number Of Ingredients 11

8 tablespoons (1 stick) butter, plus some for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup grated dried unsweetened coconut

Steps:

  • Heat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
  • Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine (it's okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.
  • Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 205 milligrams, Sugar 17 grams, TransFat 0 grams

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