BANANA LOAF
Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves.
Provided by dakota kelly
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
- In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
- Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 40.1 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 298.7 mg, Sugar 20.5 g
BANANA & WALNUT LOAF
This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
- In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
- Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium
RAISIN NUT BREAD
This easy to make bread is packed with raisins and walnuts. It's a great in the morning, with tea or for dessert.
Provided by sal
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 39.3 g, Cholesterol 23.1 mg, Fat 11.8 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 164.8 mg, Sugar 13.6 g
BANANA RAISIN BREAD
A great quick bread that is not like your ordinary "dessert" banana bread - it's not overly sweet and the texture is moist yet sturdy enough to slice and make sandwiches! We like it with peanut butter and honey! Freezes well too.
Provided by SaraFish
Categories Quick Breads
Time 1h10m
Yield 18 slices
Number Of Ingredients 11
Steps:
- Mix dry ingredients in a mixing bowl.
- Mix wet ingredients in another bowl.
- Combine wet and dry ingredients.
- Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
- Bake at 350 for about an hour, until golden brown.
- Cool completely before slicing.
BANANA AND NUT BREAD
This banana nut bread smells heavenly in the oven and comes out moist and chock-full of flavor and crunchy nuts.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 239 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 209mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA CAKE
This easy banana loaf cake is a tasty way of using up overripe bananas and makes an indulgent treat. Enjoy a slice with your afternoon cup of tea
Provided by Alex Mackay
Categories Afternoon tea, Snack, Treat
Time 1h45m
Yield Makes 12 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Butter a 20 x 13cm loaf tin and line the base with greaseproof paper.
- In a large bowl, whisk together the butter and sugar with an electric whisk until creamy. Beat in the eggs one at a time (don't worry that the mixture looks curdled). Stir in the mashed bananas, pecans, raisins and buttermilk.
- Sift the flour and bicarbonate of soda on top of the banana mixture, then fold in until evenly mixed, taking care not to overmix. Spoon into the prepared tin and level the top.
- Bake for 1 hour 15 minutes until a skewer pushed in the centre comes out almost, but not quite, dry. Remove from the oven and leave for about 10 minutes, then turn it out of the tin on to a cooling rack to cool.
- For the icing, mix the icing sugar with 2-3 tsp cold water to give a smooth, runny consistency. Using a dessertspoon, drizzle the icing in lines across the loaf.
Nutrition Facts : Calories 285 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
COFFEE RAISIN LOAF (BREAD MACHINE)
Make and share this Coffee Raisin Loaf (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Sweet Cycle.
- Add the raisins at the "add ingredient" signal.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
- Let cool to room temperature before slicing.
BANANA-RAISIN NUT COFFEE LOAF
This will make two loaf breads, the coffee and orange rind really kicks up the flavor! The bananas will need to be mashed in with the coffee before adding to the batter.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 2 (8x4-inch) loaves
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease two 8 x 4-inch loaf pans.
- In a bowl beat melted butter with brown sugar for 2 minutes (or until no sugar granules remain).
- Add in eggs, vanilla, almond extract and the rind from 1 orange.
- Mash 2 cups bananas in 1 cup brewed coffee; add to the creamed mixture; mix to combine.
- In a small bowl mix together flour with, baking soda, baking powder, nutmeg and cinnamon; add to the creamed mixture and stir with wooden spoon until just combined (do not overmix!).
- Add in raisins and nuts; mix lightly until combined.
- Divide the mixture between the two pans.
- Bake for about 40-50 minutes or until loaves test done.
Nutrition Facts : Calories 3874.8, Fat 189.8, SaturatedFat 94.9, Cholesterol 789, Sodium 3247.8, Carbohydrate 510.2, Fiber 18.6, Sugar 277.1, Protein 52.9
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