Sheilas Banana Bread Recipes

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BANANA BREAD RECIPE-THE BEST ONE



BANANA BREAD RECIPE-THE BEST ONE image

I remember the winter afternoon when my grandmother (Ruby Vaughan) found this recipe in the Omaha World-Herald newspaper when we lived in Chadron, Ne.about 1958. We had never heard ofBanana Bread before but thought it sounded very good and so easy to make She made this recipe soon after and it was just wonderful. It has a rich...

Provided by Sheila Harper

Categories     Sweet Breads

Time 1h10m

Number Of Ingredients 8

1 c sugar
1/2 tsp salt
1/2 c butter or margarine-one stick
3 ripe bananas-very ripe is great
2 eggs-beaten
1 tsp baking soda
2 c flour
1/2 c nuts chopped-pecans or walnuts

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.

SHEILA'S PERFECT SANGRIA



Sheila's Perfect Sangria image

I've been looking for a good sangria recipe for some time. I checked out several recipes, combined the best of everything and came up with the perfect mix that would easily rival my favorite local lounge's sangria! Measurements are approximate and to taste but don't scrimp on any of the flavors. Add more juice or rum until it knocks your socks off....then it's your perfect sangria.

Provided by Sheila Kampman

Categories     Drinks Recipes     Sangria Recipes

Time 4h30m

Yield 12

Number Of Ingredients 17

2 navel oranges, thinly sliced
2 lemons, thinly sliced
2 limes, thinly sliced
1 pear, cored and chopped
1 kiwi, peeled and sliced
1 cup fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
½ cup white sugar
½ cup Cointreau or other orange liqueur
1 cup white rum
⅓ cup coconut-flavored rum
2 cups orange juice
2 (750 milliliter) bottles dry red wine, chilled
½ (12 fluid ounce) can frozen pink lemonade concentrate, thawed
¼ cup lemon juice
2 tablespoons lime juice
1 cup lemon-lime soda, chilled

Steps:

  • Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
  • Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
  • Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 41.2 g, Cholesterol 4 mg, Fat 0.8 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 14 mg, Sugar 31.6 g

SHEILA'S BANANA BREAD



Sheila's Banana Bread image

This is a recipe I have been making for over 20 years. Even though I like to try new banana bread recipes, I find myself frequently returning to this one.

Provided by JackieOhNo

Categories     Quick Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 medium ripe bananas, mashed (about 1-1/2 cups)
1/2 cup milk
1 cup chopped walnuts or 1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 9x5x3-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a medium bowl.
  • Beat together butter and sugar in another medium bowl until light in color. Beat in eggs, one at a time. Stir in vanilla.
  • Stir in flour mixture alternately with bananas and milk. Stir in 3/4 cup of nuts. Pour in prepared pan.
  • Bake for 1 hour and 10 minutes or until wooden pick inserted comes out clean. Cool on rack for about 10 minutes. Run thin knife around edges. Remove bread from pan to rack to cool. Bread is better next day. Wrap tightly and store at room temperature.

Nutrition Facts : Calories 3813.6, Fat 185.9, SaturatedFat 72.2, Cholesterol 633.1, Sodium 4972.6, Carbohydrate 495.7, Fiber 23.8, Sugar 247.6, Protein 65

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