Marys Blue Ribbon Banana Bread Recipes

BLUE RIBBON BANANA BREAD

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.

BLUE RIBBON BANANA NUT BREAD

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix together butter, sugar, eggs, and mashed bananas.
• 3. In another bowl combine flour, baking soda and salt.
• 4. Combine both mixtures and add vanilla and nuts. Mix thoroughly. Pour into 2 well greased bread pans.
• 5. And bake for an hour at 350 degrees. To test stick tooth pick into center and if it comes out clean it's done.
• 6. Cooks Note: Being Diabetic I've made it with Splenda and it's outstanding.

BANANA BREAD RECIPE-THE BEST ONE

Steps:

• 1. CREAM SUGAR, SALT AND BUTTER OR MARGARINE WITH BEATER
• 2. THEN ADD THE 2 EGGS AND 3 MASHED BANANAS to the above mixture and blend well.
• 3. IN SEPERATE BOWL ADD BAKING SODA PLUS THE FLOUR, SIFT AND MIX.
• 4. ADD THE DRY INGREDIENTS TO THE CREAMED MIXTURE (OF SUGAR, SALT, BUTTER AND THE BANANA MIXTURE)MIX ALL UNTIL JUST WELL BLENDED THEN ADD THE CHOPPED NUTS.
• 5. TURN INTO A GREASED LOAF PAN AND BAKE FOR ABOUT 1 HOUR AT 325 degrees or til brown. You can stick a toothpick into center and if it comes out clean it is done. Do not overbake and start checking with toothpick as soon as it starts looking brown which will be around an hr. I like to drizzle a little powered sugar frosting over the top while it is still warm, or just spread a little butter over the top instead. I prefer, the drizzle of frosting; however. It is wonderful bread and the best banana bread I have ever eaten. My grandmother clipped it out of the Omaha World Herald newspaper around 1958.