BLUE RIBBON BANANA BREAD MUFFINS
Steps:
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper or silicone liners, or spray with cooking spray.
- In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, salt, and protein powder if you're adding it.
- In another bowl whisk together the eggs, oil, milk, and mashed bananas.
- Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips if you're adding them
- Divide the batter between the muffin cups - they will be quite full. Bake for 15 to 16 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 186 kcal, Carbohydrate 25 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 40 mg, Sodium 336 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
BLUE RIBBON BANANA CAKE
This recipe is a great way to use over-ripe bananas. I throw over-ripe bananas in the freezer for this recipe and other banana baking recipes.-Cathy Winter, Granton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.
Nutrition Facts : Calories 872 calories, Fat 48g fat (23g saturated fat), Cholesterol 115mg cholesterol, Sodium 574mg sodium, Carbohydrate 108g carbohydrate (82g sugars, Fiber 2g fiber), Protein 6g protein.
BLUE RIBBON BANANA BREAD
Provided by My Homemade Roots
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.
- In a second mixing bowl, whisk together butter, brown sugar, eggs, and sour cream. Stir in mashed bananas.
- Add wet ingredients to the dry ingredients and mix well. Stir in toasted nuts, if using.
- Pour batter into well-greased 9x5-inch loaf pan. Bake for 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool for 10 minutes in the pan, then remove loaf from pan and allow to finish cooling on a wire rack.
Nutrition Facts : ServingSize 1 piece
BECKIE'S BLUE RIBBON BANANA BREAD
A tender, moist quickbread with a hint of nutmeg and topped with cinnamon sugar
Provided by gbskitchen
Categories Bread
Time 1h
Number Of Ingredients 11
Steps:
- Beat butter and sugar together until creamy and well blended. Add eggs and beat until fluffy. Break banana into chunks and add to sugar/butter mixture. Blend til bananas are mashed. Add flour, soda, nutmeg, and salt alternately with soured milk. Add vanilla. Mix until smooth and all ingredients are combined.Put into a well greased 5" x 9" loaf pan, top with about a tablespoon of cinnamon sugar. Bake in 350 degree oven about 55 minutes or until toothpick comes out clean.Beckie's Blue Ribbon Banana Bread also makes the cutest little loaves, perfect for snacking or gifting. This recipe makes one 3.5" x 7.5" and three 3" x 5.5" mini loaves. Reduce baking time to about 40 minutes.*Some sources suggest the perfect ratio of cinnamon to sugar is 1/4 cup sugar to 1 Tbsp cinnamon. I say, follow your tastebuds!
TROPICAL KAHLUA NUT BREAD
This is a great twist on a classic banana bread. The coconut and pineapple deliver the tropical flavors as promised in the recipe's name - a perfect combo with the banana. We love the texture the coconut and walnuts add to the super delicate bread. The Kahlua is very subtle but is in the undertones. The glaze and cherries is a...
Provided by Pat Duran
Categories Sweet Breads
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375^. Grease well bottoms and corners (not sides) of 2 loaf pans (5x8-inches). Set aside.
- 2. Using an electric mixer, cream shortening and sugars. Add eggs, one at a time beating well after each addition.
- 3. Add pineapple and juice, and mashed banana, mix well.
- 4. Next, add the Kahlua and cream; mix well to combine.
- 5. Add 1 cup of the flour and mix to blend. In the second cup of flour add the baking powder and baking soda, stir to blend slightly. Add to batter; mix to blend well.
- 6. Mix in the vanilla and coconut extracts; blend.
- 7. Remove bowl from mixer and fold in the coconut and the nuts until combined.
- 8. Pour evenly into the prepared pans.
- 9. Bake in 375^ oven for 25 minutes. Turn pans around.
- 10. Then turn oven to 350^ and bake for 20 more minutes or until tested done with a wooden toothpick. Let cool in pan for 5 minutes.
- 11. Then remove by running a table knife around edges and turn oven in your oven mitt hand and tap bottom of loaf out and place on wire rack to cool.
- 12. If desired, make a drizzle of orange juice and powdered sugar for the top and decorate with maraschino cherry halves.
MARY'S BLUE RIBBON BANANA BREAD
Yum! This is an old-fashioned banana bread recipe that's delicious. It's a very basic recipe but so good. Reminds us of something our grandmother would make. This banana bread is moist and tender, slightly dense, and has a nice crust on the outside. This would be great for breakfast or a snack.
Provided by Mary Louise
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Sift dry ingredients together.
- 2. In a large bowl cream butter and sugar well.
- 3. Add eggs and beat well until light and fluffy.
- 4. Add vanilla.
- 5. Mix banana pulp with sour cream.
- 6. Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.
- 7. Scrape sides as needed.
- 8. DO NOT OVER BEAT. Beat only until combined. I then stir with a wooden spoon to make sure it is all combined.
- 9. Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.
- 10. Test with a cake tester. Do not test in the crack. Test off to the side. It should come out clean, but be careful not to over bake. You want a loaf of moist banana bread.
BLUE-RIBBON BANANA BREAD RECIPE - (3.7/5)
Provided by mitzzy
Number Of Ingredients 11
Steps:
- Adjust the rack in the lower third of the oven and heat the oven to 350 degrees F. Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Stir in the walnuts. Combine the banana, eggs, yogurt, oil and vanilla; add to the flour mixture. Stir until just combined. Spoon the batter into the prepared pan. Bake for 1 hour, or until a cake tester inserted in the loaf comes out clean. Cool 10 minutes in the pan, then turn the loaf out onto a rack to cool completely.
BLUE RIBBON WHITE BREAD
This recipe took first-place honors 7 consecutive years at our local fair. My relatives rave about this bread and its pleasant subtle ginger flavor.
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40-45 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
SPELT BANANA MUFFINS SWEETENED WITH HONEY
These Spelt Banana Muffins Sweetened with Honey have just a hint of sweetness, with a light texture and natural banana flavor.
Provided by My Homemade Roots
Categories Breads and Baking
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin, or line cups with paper liners.
- In a mixing bowl, whisk together spelt flour, ½ cup of the oats, baking powder, baking soda, salt, and ground cinnamon.
- In a separate mixing bowl, combine honey, eggs, milk, melted butter, and vanilla. Use a wooden spoon or an electric mixer to combine the mashed bananas with the wet ingredients until well-blended.
- Add the dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly between the muffin cups ( they will be filled about ¾ of the way to the top.) Sprinkle the remaining 2 tablespoons of oats over the tops of the muffins. Dust with a little bit of coarse sugar (optional).
- Bake for 18-22 minutes, or until a toothpick comes out clean or nearly clean with just a few crumbs.
BLUE RIBBON WHITE BREAD
This is a county fair 'blue ribbon' winning loaf that is very tender and creamy.
Provided by Kristin Eichers
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
- Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 4.8 g, Cholesterol 7.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 217.6 mg, Sugar 4.7 g
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