Cheryls High Altitude Banana Nut Bread Recipe Recipe 35

HIGH-ALTITUDE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Combine butter, eggs, sugar, and mashed bananas in bowl. Bananas should be finely mashed, there can be small (1 cm or less) chunks of banana in the batter.
• Combine flour, salt, baking soda, baking powder, and cinnamon in another bowl.
• Mix wet and dry ingredients together until well blended.
• If you would like to add optional ingredients (chopped nuts, dried fruit, and/or chocolate chips), stir in about 1/2 cup here.
• Pour dough into 1 greased 9x5 inch loaf pan.
• Bake at 350F for 50 minutes, or until toothpick inserted in center comes out clean.
• Let bread cool in pan for 5-10 minutes before removing.
• Enjoy hot or cold!

MOUNTAIN MAMA'S PERFECT BANANA BREAD

Steps:

• Preheat oven to 350F degrees.
• Butter a loaf pan and set aside.
• In a medium bowl, sift together both flours, baking soda, cinnamon and salt.
• In a large bowl, beat sugar, eggs, and oil until light and fluffy. Stir in mashed bananas, vanilla and greek yogurt.
• Fold in dry ingredients and nuts if using.
• Pour batter into prepared loaf pan and bake about 45 minutes or until a toothpick inserted into center of bread comes out clean.
• Remove from oven, let bread cool and then dive in!!

EASY BANANA BREAD RECIPE + HIGH ALTITUDE ADJUSTMENTS

Steps:

• Preheat oven to 325°F (350° F high altitude, unless dark pan, see notes).
• Line the bottom and sides of a loaf pan with parchment paper or spray well with baking spray, or spray well with baking spray or rub liberally with butter.
• Whisk together together flour, baking soda, cinnamon and salt, set aside.
• Beat sugar and eggs on medium-high speed for 6-8 minutes (longer if using natural cane sugar), it should be nice and airy.
• Slowly drizzle in oil, should take about a minute. Add mashed bananas, creme fraiche (yogurt or sour cream), and vanilla extract.
• Slowly fold flour mixture into wet batter, remember to toss nuts (or, if using or chocolate chips) in dry ingredients before folding into wet batter, this will help distribute them and keep them from sinking.
• Pour batter into prepared loaf pan and bake for about 45 minutes to 1 hour 15 minutes. Start checking for doneness around 45-50 minutes.
• Loaf should spring back when lightly touched, if loaf is jiggly or sticky to the touch, return to oven for 5-10 minutes at a time.
• Remove from oven, allow to cool in pan on wire rack for at least 30 minutes. Remove from pan, let cool completely.
• High Altitude Baking Instructions: Start checking bread for doneness around 45 minutes. Loaf top should not jiggle or be sticky to the touch.
• Once cooled, wrap tightly in plastic wrap. Stores on counter for 3-5 days (cool house), in fridge up to one week and wrapped well and placed in freezer baggie for up to 2 months.
• This recipe easily doubles or triples! If baking in mini loaf pans (split into 4 mini pans), reduce baking time to 20-25 minutes.

CHERYL'S HIGH ALTITUDE BANANA NUT BREAD RECIPE RECIPE - (3/5)

Steps:

• -Cream the shortening/butter/margarine and add the sugar gradually. Cream thoroughly. -Add the egg and mix well. -Combine and sift all dry ingredients (flour, salt, baking powder, and baking soda) -Combine the water with the mashed bananas -Add the mixed dry ingredients and the bananas alternately with the creamed butter, sugar and egg mixture. Make sure all the ingredients are well blended with each addition. -Bake in a lined/oiled/floured bread pan at 375 degrees F for 1 hour. -Tent with foil during the last 15 minutes to prevent over-browning/burning the top.

BANANA BRIOCHE BREAD PUDDING (5 FIX) RECIPE

Steps:

• Preheat the oven to 375 degrees F. Put the brioche cubes in a large bowl. In a saucepan, add the cream, 1 cup of brown sugar and pinch of salt. Bring to a simmer over medium heat. Whisk the eggs and yolks together in a large bowl. In a slow stream, pour the hot cream mixture into whisked eggs to temper. Strain through a fine mesh sieve over the brioche cubes. Let this sit to allow the bread to absorb some of the liquid, about 10 minutes. In a bowl, mash the bananas with 1/4 cup of the brown sugar. Fold the mashed bananas into the bread cubes and transfer the mixture to an 8 by 11-inch baking dish. Sprinkle with the remaining 2 tablespoons of brown sugar and cover with foil. Bake until mostly set, about 35 to 40 minutes. Remove the foil and bake another 15 minutes. Remove from oven when top is golden brown. Eat and enjoy! Recipe courtesy Claire Robinson, 2010