Purple Ribbon Banana Bread Recipes

BLUE RIBBON BANANA BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.
• In a second mixing bowl, whisk together butter, brown sugar, eggs, and sour cream. Stir in mashed bananas.
• Add wet ingredients to the dry ingredients and mix well. Stir in toasted nuts, if using.
• Pour batter into well-greased 9x5-inch loaf pan. Bake for 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Cool for 10 minutes in the pan, then remove loaf from pan and allow to finish cooling on a wire rack.

MY FAVORITE BANANA BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
• Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
• Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
• Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

MARY'S BLUE RIBBON BANANA BREAD

Steps:

• 1. Sift dry ingredients together.
• 2. In a large bowl cream butter and sugar well.
• 3. Add eggs and beat well until light and fluffy.
• 4. Add vanilla.
• 5. Mix banana pulp with sour cream.
• 6. Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.
• 7. Scrape sides as needed.
• 8. DO NOT OVER BEAT. Beat only until combined. I then stir with a wooden spoon to make sure it is all combined.
• 9. Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.
• 10. Test with a cake tester. Do not test in the crack. Test off to the side. It should come out clean, but be careful not to over bake. You want a loaf of moist banana bread.