Banana Tea Bread From The New York Times Recipes

BANANA TEA BREAD RECIPE

Steps:

• Preheat oven to 350 F.
• Sift flour with baking powder, soda and salt.
• Keep aside.
• Cream shortening until light.
• Then, add sugar gradually continuing to cream until fluffy.
• Beat in eggs.
• Add flour mixture alternately with bananas beginning and ending with flour.
• Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch.
• Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.

BANANA BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
• Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
• Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

BANANA TEA BREAD FROM THE NEW YORK TIMES

Steps:

• Preheat oven to 350°F.
• Sift together the flour, baking powder, baking soda and salt.
• Cream the shortening or butter, add the sugar gradually and continue working until the batter is light and fluffy.
• Add the eggs and beat well.
• Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth.
• Turn into a well-greased bread pan [8-1/2 X 4-1/2 X 3 inches] and bake about one hour and ten minutes.
• NOTE: you can add 1/2 cup coarsely broken nut meats to the batter.

BANANA COCONUT TEA BREAD

Steps:

• In a large mixing bowl, cream together butter and sugar.
• Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
• Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
• Stir in bananas; fold in toasted coconut.
• Pour into a well-greased loaf pan (5 x 9 inches).
• Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan a few minutes; turn out on wire rack to continue cooling.
• After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
• Makes one loaf.
• NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.

CHOCOLATE-CHIP BANANA BREAD

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
• In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
• Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
• Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
• Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

NUTELLA BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
• Stir the flour, baking soda and salt together in a bowl.
• Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
• When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
• Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.