Where Old Bananas Go To Die Bread Recipes

ANGIE'S TO-DIE-FOR BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
• In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.

WHERE OLD BANANAS GO TO DIE BREAD

Steps:

• Note: This bread can take another cup of add-ins and still hold its shape. I will add a sixth banana, dried cranberries, chocolate chips, shredded carrots, shredded squash, or apple if I have any around.
• Preheat the oven to 350°.
• Place the raisins in a coffee mug and add hot water to plump them.
• In a mixing bowl mash the bananas and them cream apple sause and sugar.
• Add the egg, beating well.
• Mix in the extract.
• Combine flour, baking soda,pumpkin pie spice, and salt; gradually add to the creamed mixture.
• Add the quick oats.
• Drain the water off the raisins and add them to the cake mix.
• Pour into a greased 9 by 5 by 4 loaf pan.
• Combine topping ingredients; sprinkle over the batter.
• Bake at 350° for 23-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.