Kathys Banana Bread Recipes

BANANA BREAD

Steps:

• 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.

KATHY'S BANANA BREAD

Steps:

• 1. Cream butter. Add sugar and cream together well.
• 2. Beat eggs well in a separate bowl and add butter and sugar mixture; mix well. Sift flour, soda and salt together and add to wet mixture.
• 3. Fold in mashed bananas and add nuts.
• 4. Bake at 350 for 50-60 minutes. Test for doneness with toothpick. Makes 2 loaves.

KATHY'S MOIST BANANA NUT BREAD

Steps:

• 1. Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
• 2. Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
• 3. Mix sugar and butter together on medium until creamy. Add eggs one at a time. Add yogurt and extract. Mash bananas. Now, add bananas and then stir in nuts.
• 4. Spray one or two 9x4 pans. One makes a very big, tall loaf and two makes an average size loaf of bread. I usually make two. Pour into greased pans.
• 5. Bake at 400 degrees F. for 55 minutes to 1 hour or until golden brown and toothpick comes out clean. My cook at 375 if your oven runs hot.
• 6. Cool on racks for about 5 to 10 minutes, remove from pans and continue to cool on racks.