Yield 1 loaf Number Of Ingredients 8 Steps:
Preheat oven to 350 F. Sift flour with baking powder, soda and salt. Keep aside. Cream shortening until light. Then, add sugar gradually continuing to cream until fluffy. Beat in eggs. Add flour mixture alternately with bananas beginning and ending with flour. Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.
Time 1h30m Yield 1 bread, 8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Sift together the flour, baking powder, baking soda and salt. Cream the shortening or butter, add the sugar gradually and continue working until the batter is light and fluffy. Add the eggs and beat well. Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth. Turn into a well-greased bread pan [8-1/2 X 4-1/2 X 3 inches] and bake about one hour and ten minutes. NOTE: you can add 1/2 cup coarsely broken nut meats to the batter.
Time 2h30m Yield 24 Number Of Ingredients 10 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.
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 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.
Yield Makes 1 loaf Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
More about “banana tea bread recipes”
Time 1h5m Yield Cuts into 8-10 slices Number Of Ingredients 8 Steps:
Heat oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line the base and sides with baking parchment. Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour. Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas. Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin. Cool in the tin for 10 mins, then remove to a wire rack. Mix 50g icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
