How do you make banana bread?

Question

does anyone have a great , home style recipe for banana bread i think i ave all the ingredients! any ways.. what do you need? thanks a lot !

Answer 1

Active time: 30 min Start to finish: 3 hr (includes cooling)

Servings: Makes 2 loaves.

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Ingredients3 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

4 large eggs at room temperature for 30 minutes

2 1/3 cups sugar

1 cup vegetable oil

3 cups coarsely mashed very ripe bananas (6 large)

1/4 cup crème fraîche

2 teaspoons vanilla

1 1/3 cups walnuts (4 oz), toasted and chopped

Special equipment: a standing electric mixer

PreparationPreheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Cooks' note:

• Banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.

Answer 2

The first one is a classic banana bread;  the second one has a bit more personality.

Irresistible Banana Bread

Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.

1¼ cups sugar

½ cup butter or margarine, softened

2 eggs

1½ cups mashed very ripe bananas (3 to 4 medium)

½ cup buttermilk

1 teaspoon vanilla

2½ cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 cup chopped nuts, if desired

1 teaspoon salt

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

--BettyCrocker.com

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Cabana Banana Bread

½ cup 1 stick) butter, room temperature

2 cups firmly packed light brown sugar

4 medium-size ripe bananas, mashed

4 eggs

½ cup vegetable oil

1 cup pineapple yogurt

½ cup crushed pineapple, very well drained

1 tsp. vanilla

½ tsp. coconut extract

3 cups flour

2 tsp. baking soda

½ tsp. salt

½ cup shredded coconut

Preheat oven to 350ºF.  Cream butter and sugar untill light and fluffy.  Mix in bananas; then eggs, one at a time. Add oil, mixing well. Mix in all remaining ingredients, except coconut.  Divide batter evenly between two greased 9”x5½” loaf pans. Sprinkle coconut evenly over top of loaves. Bake 50-60 minutess. Let cool 5 minutes before removing from pans, then allow to cool on wire rack.  Store tightly wrapped in refrigerator or freeze for up to 2 months.

Answer 3

http://www.recipezaar and put banana bread in the search box.  There are a huge amount of banana breads and banana cakes listed there. Just pick the one you want to try.

Answer 4

♦♦Your Gonna Need♦♦

225g/8oz self-raising flour

100g/4oz butter

150g/5oz caster sugar

450g/1lb  bananas (the softer the better), peeled and mashed

½ tsp salt

2 eggs

175g/6oz mixed dried fruit

♦♦Your gonna have too!♦♦

1. Pre-heat the oven to 180C/350F/Gas 4.

2. Mix all the ingredients except the dried fruit together. You can do this in a food processor or by hand in a basin.

3. When they're all thoroughly mixed, add the dried fruit. Spoon the mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. The loaf is done when a skewer pushed into its middle comes out clean.

4. Cool on a wire rack, then slice before serving.

Answer 5

Banana Bread

http://www.cherskitchen.com/recipes/brea...

Answer 6

Since finding this recipe, we never make regular banana bread anymore.  This makes really good banana bread.

Cream Cheese-Banana-Nut Bread

¾ c. butter, softened

8 oz. cream cheese

2 c. sugar

2 large eggs

½ t. baking powder

½ t. baking soda

3 c. flour

1 ½ c. bananas, mashed (about 4 medium)

½ t. salt

1 c. pecans, chopped & toasted

½ t. vanilla

Beat butter & cream cheese at med. speed until creamy.  Gradually add sugar, beating until light & fluffy.  Add eggs, 1 at a time.  Gradually add dry ingredients to butter mixture, beating at low speed just until blended.  Stir in bananas, pecans, & vanilla.  Spoon batter into 2 greased & floured 8 x 4" loaf pans.  Bake at 350° for 1 hour, or until toothpick comes out clean.  (8 little loaf pans at 350° for 30 minutes.)  Cool on wire racks for 10 min.  Remove from pans, and cool 30 min. before slicing.

Answer 7

BANANA BREAD

2 1/2 cups white or white whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable shortening

2 cups sugar

2 cups over-ripe mashed bananas

4 eggs, beaten

1 cup chopped nuts

1 tablespoon banana liqueur or dark rum

Preheat oven to 350F.

Combine flour, baking soda and salt; stir to mix well.

In the bowl of an electric mixer, beat together shortening, sugar, mashed bananas, and eggs. When well beaten, gradually add the flour mixture while mixture is at lowest speed. Mix only until combined.

Stir in the banana liqueur or rum and the chopped walnuts, pecans, hazelnuts or macadamia nuts.

Butter and flour a loaf pan. Bake for 65-70 minutes or until cake tests done (toothpick inserted in center comes out clean).

Remove from oven and allow to sit for several minutes. Run a bread knife around edges of loaf pan to free it from sides and remove from pan. Rub the top of the still-warm loaf with a pat of butter to soften and glaze the top, if desired.

Serve with whipped cream cheese spread on each slice.

Hope this helps and good luck :)