Emerils Banana Bread Recipe 45

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EMERIL'S BANANA BREAD RECIPE - (4/5)



Emeril's Banana Bread Recipe - (4/5) image

Provided by DJCurtis83

Number Of Ingredients 11

10 tablespoons plus 1 teaspoon butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts or pecans, optional

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. Puree the bananas, sour cream, eggs and vanilla in a food processor. Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts if desired. Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

BANANA BREAD (BY EMERIL LAGASSE)



Banana Bread (by Emeril Lagasse) image

Banana Bread (by Emeril Lagasse)

Provided by BigOven Cooks

Categories     Bread

Time 1h

Yield 1

Number Of Ingredients 13

10 tablespoons Butter
1 teaspoon Butter
1 cup mashed ripe bananas (2 large bananas)
1/2 cup Light sour cream
2 Eggs
1 1/2 teaspoons Vanilla
2 cups Cake flour
3/4 cup Sugar
2 tablespoons Sugar
1 teaspoon Baking soda
3/4 teaspoon Baking powder
1/2 teaspoon Salt
1 cup Toasted chopped walnuts

Steps:

  • Preheat the oven to 350 degrees. Lightly grease a 9 1/4 x 5 1/4 x 2 1/2 inch loaf pan with 1 teaspoon of the butter. Puree the bananas, sour cream, eggs, and vanilla in a food processor. Sift the cake flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablesspoons of butter and mix on medium-low speed until blended; about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts. Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch; about 65 minutes. Remove from the oven and cool for 10 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 8222 calories, Fat 262.565007077196 g, Carbohydrate 1301.0331175 g, Cholesterol 2469.66770831706 mg, Fiber 25.5913006954268 g, Protein 177.067807916602 g, SaturatedFat 103.710062329446 g, ServingSize 1 1 Serving (2385g), Sodium 3179.11149995642 mg, Sugar 1275.44181680457 g, TransFat 26.8551880829037 g

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