Time 1h40m Yield 1 loaf Number Of Ingredients 10 Steps:
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. Spread slices with honey or serve with ice cream.
Time 1h20m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Time 2h30m Yield 2 loaves, 24-29 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F If you’ve decided to use them, roast your nuts for 7-10 minutes. Remove and cool. Grease two medium loaf pans. Mash the bananas and set aside. Chop the nuts (I used macadamia nuts), set aside. Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl. Put the brown sugar and oil in the bowl of the food processor and combine. Add the eggs or egg replacer. Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana. Pulse once to combine. Add the chopped nuts to the flour mixture and mix them to coat. Add the wet ingredients to the dry until just combined. Don’t over mix. Divide between the two loaf pans. Bake for 1 hour or until the loaves are done. I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven. Turn the stove temperature down to 200°F. Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool. Make sure they are cold before you cut them as they will fall apart. Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie. I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed. Be patient it might take a while. The slices should be hard and crunchy when finished. Store in a tightly covered container. I’m going to glaze these with chocolate. :0).
Time 2h5m Yield 20 sticks, 20 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Combine ingredients and stir only until smooth. Pour into a greased loaf pan. Bake in oven for about 1 hour or until firmly set. Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.
Time 1h40m Yield 1 loaf Number Of Ingredients 13 Steps:
Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang on the long sides so it will be easy to lift out the bread, and spray again. Add the butter to a medium nonstick pan over medium heat. Cook, stirring occasionally, until the butter turns amber brown and smells nutty, about 3-4 minutes. Watch carefully so the butter does not burn. Remove the pan from the heat and set aside to cool for 10-15 minutes. Add cooled brown butter and brown sugar to a large bowl. Beat with an electric hand mixer on medium speed until evenly combined, about 1 minute. Add the egg and beat until light and fluffy, 3-4 minutes. In a medium bowl, combine the mashed bananas, sour cream, and vanilla and mix with a rubber spatula until well combined. In a separate medium bowl, whisk together the flour, salt, baking soda, and cinnamon. Alternate adding the flour mixture and banana mixture to the butter mixture, starting and ending with flour and folding with a rubber spatula between each addition until just incorporated. Fold in the chocolate chunks. Pour the batter into the prepared loaf pan and smooth with an offset spatula, then sprinkle the turbinado sugar on top. Bake the banana bread until golden brown and a toothpick or cake tester inserted in the center comes out clean, 60-70 minutes. Set the loaf pan on a wire rack to cool for at least 1 hour, then lift out the banana bread and slice. Enjoy!
Time 2h35m Yield 8 Number Of Ingredients 9 Steps:
Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes. Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours. Line a baking sheet with parchment paper. Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours. Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough. Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.
Yield 5 servings Number Of Ingredients 13 Steps:
Peel the bananas and slice off the tops and bottoms to create a straighter middle section. Save ends for later. Insert a popsicle stick into the middle of each banana and place on a parchment paper-lined baking sheet. Freeze the bananas until solid, about 1 hour. In a medium bowl, mash the banana ends with a fork until smooth. Add the sugar, vanilla, oil, and egg. Mix until combined. Add the flour, baking powder, cinnamon, and salt. Mix again until smooth. In a large pot, heat the oil to 325°F (170°C). Place a wire rack inside a baking sheet and line with paper towels. Pour the banana bread batter into a tall glass. When the oil is hot, dip one of the frozen bananas into the batter until completely covered. Keep the rest of the bananas frozen until ready to fry. Fry the bananas, one at a time, until golden brown and cooked through, about 5-7 minutes. Transfer the fried bananas to the towel-lined rack as they are done. Sprinkle with powdered sugar and serve with melted chocolate and caramel sauce for dipping. Enjoy!
Time 1h30m Yield 1 loaf (16 pieces). Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.
Time 1h15m Yield 1 loaf Number Of Ingredients 10 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.
Time 1h40m Number Of Ingredients 17 Steps:
Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment. Beat the butter and both sugars in a bowl for 5 mins with an electric whisk until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then whisk this into the butter and sugar mixture. Fold in the flour and baking powder until just combined, then fold in the dates and nuts. Spoon into the tin, smooth over the top and bake for 1 hr-1 hr 15 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then lift out using the strip of parchment. You can serve it warm now, or leave to cool completely on a wire rack. Will keep for four days in an airtight container. Meanwhile, make the toffee sauce. Put the sugar in a heavy-based frying pan and melt over a medium-low heat until light golden brown and liquid - don’t stir, just tilt the pan to melt the sugar. Carefully whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a heatproof bowl, cover and leave to cool to room temperature. For the brittle, put the sugar in a frying pan with 2 tbsp water over a medium heat, stir briefly, then simmer for 10 mins until the caramel turns amber. Don’t stir after the initial mix, just tilt the pan to get an even deep golden colour. Meanwhile, line a baking tray with baking parchment. Carefully stir the nuts, banana chips and salt into the caramel, until well coated, then pour onto the tray. Tip the tray (or use a spoon) to make sure the nuts are in a single layer - or they will be harder to separate later. Leave to cool completely before breaking the brittle into shards. Stir the toffee sauce to loosen if it’s become stiff, or warm for a few seconds in the microwave (add a splash more cream if you need to), then drizzle over the cake so it drips down the sides. Top with the shards of brittle. Will keep for two days in an airtight container.
