MOTHER'S BANANA BREAD
This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted.
Provided by Carol
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
- Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 30.3 g, Cholesterol 44.6 mg, Fat 9.4 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 253 mg, Sugar 13.6 g
MOM'S BEST BANANA BREAD
I promise you that my mom's banana bread recipe is the absolute BEST you'll ever make or taste -- I've tried other banana bread recipes, but - they don't even come close to my Mom's -- Love you Mommy!
Provided by stephanierndos
Categories Quick Breads
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cream together butter, sugar, & egg yolks until creamy.
- Sift dry ingredients together (flour, baking soda, salt, cinnamon & nutmeg). Alternately add the dry mixture to the creamed butter mixture as well as the milk & mashed bananas. Beat the egg whites until a stiff peak forms and fold in with a wooden spoon, (make sure you only use a wooden spoon to do this - this is KEY), next - fold in the chopped nuts also stir in with the wooden spoon.
- Bake in a loaf pan that you have sprayed with olive oil or non-stick spray and dusted lightly with flour at 350° for approximately 45 minutes - insert a toothpick in the center of the loaf to ensure it is not runny, if it is - allow to bake an additional 5-10 minutes.
- Cool on a wire rack and serve with cream cheese or your favorite margarine.
- Note: I love to wait a day and then toast a piece in my toaster oven - it is SO good when it gets re-heated and toasty with butter on it and a cup of coffee - YUM!
Nutrition Facts : Calories 542.3, Fat 21, SaturatedFat 11.1, Cholesterol 135.2, Sodium 349.3, Carbohydrate 82, Fiber 4.7, Sugar 42.2, Protein 9.4
MY MOTHER'S BREAD
Steps:
- Stir the yeast into the warm water and let stand until creamy and foamy, about 10 minutes. Add the yeast mixture to the flour and mix well. Add in the salt. Add as much water as needed, until dough comes together and is smooth. Move to a lightly oiled bowl. Cover with towel and let rise in a warm spot until double in size, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Butter and flour 3 bread pans. Remove risen dough from bowl and punch down. Divide dough and put into prepared pans.
- Bake bread for 45 minutes, until it is blond in color. Lower the oven temperature to 275 degrees F and continue baking for another 45 minutes, or until nicely browned.
MOTHER'S BANANA NUT BREAD
This recipe was my mother's traditional bread recipe for the Christmas holidays. It is the best!!! Great texture and very moist. It would make great cream cheese sandwiches for tea time.
Provided by eHelen
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, and salt together.
- Cream shortening, add sugar, and beaten egg.
- Mix well.
- Mash bananas really well.
- Add the buttermilk.
- Add chopped pecans to the sifted dry ingredients and fold into creamed mixture gradually , alternating with milk and bananas.
- Pour into pan lined with waxed paper, and bake in moderate oven (350 degrees) for 1 hour.
Nutrition Facts : Calories 220.2, Fat 3.5, SaturatedFat 0.9, Cholesterol 18.7, Sodium 198.9, Carbohydrate 44.6, Fiber 1.3, Sugar 23, Protein 3.5
MY MOTHER'S BANANA BREAD
This recipe is what has been used in my family since I was old enough to eat banana bread. It tastes really good! I like to add vanilla, cinnamon and/or nutmeg to mine.
Provided by byZula
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Pour into a greased and floured loaf pan.
- Bake in a 350 degree Fahrenheit oven until toothpick inserted in center comes out clean (about 45 minutes).
Nutrition Facts : Calories 355.4, Fat 13.1, SaturatedFat 7.8, Cholesterol 77, Sodium 468.2, Carbohydrate 55.5, Fiber 1.6, Sugar 28.5, Protein 5.2
MY MOM'S BANANA BREAD
My Mom gave me this recipe when I still lived at home. I have played with it and changed it a little bit, but it's still my Mom's recipe. The bananas for this recipe are best when they are old, brown and mushy. I let my bananas sit out for at least a week. If I'm not ready to bake bread that day, I put them in the freezer. If they have been frozen the flavor is even better. After they have thawed they have a strong banana liquor scent and flavor. This is awesome for the bread.
Provided by nmvwkids
Categories Quick Breads
Time 1h15m
Yield 1 Loaf of bread, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, baking soda, salt, cinnamon, nutmeg and ginger. and shortening. Beat bananas with eggs, sugar, brown sugar shortening sticks and vanilla separately to form a lumpy liquid, not too smooth. Mix with bread batter by hand. Add more cinnamon or nutmeg if the flavor is needed. Bake in a well-greased bread-baking pan at 350 for 50 minutes to 1 hour.
Nutrition Facts : Calories 263.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 52.9, Sodium 326.7, Carbohydrate 57, Fiber 1.9, Sugar 29.6, Protein 5.2
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- Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
- Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
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