For you Banana Bread lovers - and others

14 years ago

First, I'm interested in other sweet bread recipes to make during the holidays, so please share some!

I've been making Banana Bread forever and I came across this easy and delicious recipe I want to share.

I think it's the brown sugar and cinnamon in it that makes it so good. It's heavy and moist, and I can't figure out which I like better, warm BB or cold BB! Love the heavy texture!

Banana Bread

2 c. all-purpose Flour

1 t. Baking Soda

1/4 t. Salt

1/2 c. soft Butter

3/4 c. Brown Sugar, packed

2 Eggs, beaten

2 1/3 c. mashed, over-ripe Bananas

1 t. Vanilla

Big dash of Cinnamon

Mix together Flour, Baking Soda, Salt, and Cinnamon. Set aside.

Cream together Brown Sugar with softened Butter. Add Eggs & Vanilla to the Brown Sugar and Butter mix. Cream together. Add mashed Bananas.

Add dry mixture to the Banana mixture. No need for a mixer for this recipe.

Spray 1 bread pan with Pam. Pour batter inside and bake at 350 degrees for 60-65 minutes until toothpick comes out clean.

Cool for about ten minutes in pan, then invert on wire rack.

Wrap well in Saran Wrap when cool.

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Comments (11)

Oakley
Original Author
14 years ago
I'm sure I can find a good Cranberry Bread recipe, but I'd rally like to have one that I know someone cooked and it's really good! And easy to make. lol.

For years I've seen the Pillsbury Quick Bread mixes sitting on the grocery shelves but never bought any. The other day I bought my first one, the Cranberry Bread. Wow. I was impressed! It could have used my Cranberries, but for a quickie bread, I highly recommend Pillsbury. I'm trying out the Pumpkin tomorrow! :)
natal
14 years ago
Two of my favorite quick breads ... butternut squash and lemon herb.

Butternut Squash Bread

1 (2-pound) butternut squash
1/2 cup butter, softened
1 1/2 cups sugar
2 large/jumbo eggs
2 cups unbleached all-purpose flour
1 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
1/2 cup pecans, chopped

Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1/2 inch. Cover with foil and bake at 400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses.

Beat butter, gradually adding sugar; beat well. Add eggs one at a time, beating after each addition.

Combine flour, baking soda, baking powder, and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into greased & floured (or sugared) 9x5x3 inch loafpan and bake at 350Â° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (Or bake in 4 small loaf pans for 50 minutes/mini loaf pans 40 minutes.)

Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s), and let cool completely on wire rack.

~adapted from Southern Living

_________________________________________________________

Lemon Herb Tea Bread

3/4 cup milk
1 tablespoon chopped fresh lemon balm
1 tablespoon chopped fresh lemon thyme
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon grated lemon rind
Lemon Glaze

Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 15 minutes until cool.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in lemon rind. Pour batter into a greased and sugared or floured 9-x5-x3-inch loafpan.

Bake at 325Â° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely. Drizzle Lemon Glaze over bread.

LEMON GLAZE: Combine 1/2 cup sifted powdered sugar and 1 tablespoon lemon juice in a small bowl; stir until smooth.

Note: I make this recipe using 3 mini loaf pans. Bake for 48-50 minutes. You can also substitute lemon balm for the lemon thyme.
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Make sure your bananas are good and ripe if you reduce sugar in your recipe in order to compensate for the loss of sweetness from the sugar. I basically agree with the suggestions give by cloudy christine. I would have looked at your recipe and would have judged it as too sweet, too much liquid and not enough leavening... Banana bread science... Baking soda is commonly the chemical leavening in banana bread, and the banana the acid ingredient that activates it. As bananas ripen, their acidity decreases, so their reaction in partnership with the baking soda is a weak one. A good banana bread recipe ensures adequate leavening by using BOTH baking powder and baking soda. This will assure the banana bread doesn't get too heavy. Here's a tried and true recipe with even less sugar than you are wanting in your recipe, but more than enough sweetness. It's also wholegrain, low-fat and low-sodium for a nutritional plus. -Grainlady Banana-Poppy Seed Bread 1 c. mashed banana 1/2 c. sugar (I use 1/4-1/3 c. agave nectar - a low-glycemic sweetener.) 1/2 c. skim milk 3 T. vegetable oil 1 egg, lightly beaten 1 c. all-purpose flour (I use freshly-milled spelt flour) 1 c. whole wheat flour 2 T. poppy seeds (or whole amaranth seeds works well, too - you can leave the seeds out all together, if desired) 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon vegetable cooking spray Combine the bananas and sugar in a small bowl; stir well. Let stand 10-minutes, stirring occasionally. Stir in milk, oil, and egg; set the mixture aside. Combine all-purpose flour and next 6 ingredients in a large bowl and stir well. Make a well in center of mixture; add banana mixture to dry ingredients, stirring until moistened (with a spoon, NOT an electric mixer - do not over-mix). Spoon into an 8-1/2x4-1/2x3-inch loaf pan coated with cooking spray (a 9x5-inch pan is TOO large for this recipe). Bake in a 350Â°F pre-heated oven for 1 hour, or until a pick inserted in center comes out clean. Cool in pan 5 minutes before removing - finish cooling on a wire rack. Yield: 1 loaf, 16 slices (about 125 calories per 1/2-inch slice). (Note: if you don't want a wholegrain version, use 2 cups all-purpose flour. I also add 2 T. flaxmeal to the recipe to increase the fiber. I often add walnuts (1/2 to 3/4 c.) to this recipe, but will omit the poppy seeds or amaranth seeds when I do.)
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natal
14 years ago
This one makes 4 large danish and they freeze beautifully. Also a great dough for King Cakes. I've made the filling adding coconut and roasted pecans.

Cream Cheese Danish

1 c sour cream
â¨1/2 cup sugar
â¨1/2 cup butter
1 teapspoon salt
4 1/2 teaspoons dry yeast (2 packages)
â¨1/2 cup warm water â¨2 eggs beaten
â¨4 cups all purpose flour

Over low heat in a small saucepan, heat butter, sour cream and sugar until â¨warm and sugar is dissolved. Cool to room temperature.

In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnight to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed.

Turn dough out onto a well-floured surface and knead for a few minutes. Divide â¨dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) Danish should be slightly flattened, and about 3 1/2 to 4 inches wide and about 12 inches long.
Cover and let rise until about double in size Â approximately 1 hour. Bake at 375Â° for 20 to 25 minutes or until golden. Let cool on wire racks.

Filling:
â¨2 8-ounce packages cream cheese
â¨3/4 cup sugar
â¨1 egg beaten
â¨1 teaspoon vanilla extract
â¨1/8 teaspoon salt
Beat cream cheese with sugar, add egg, vanilla extract, and salt.

â¨Glaze:
â¨2 1/2 cups confectioners sugar
â¨1/4 cup milk
â¨1 teaspoon vanilla extract
â¨toasted sliced almonds

Combine the first 3 ingredients for glaze and drizzle over loaves, sprinkle with toasted almonds.

Makes 4 large Danish.

Source: Home Cooking Magazine via AnnT
dilly_dally
14 years ago
I like the banana bread made with bran. The recipe is on the boxes of bran. The bran makes the bread less "gooey" and it gets crisper in the toaster than banana bread made without bran. Mmmmmm.
Oakley
Original Author
14 years ago
Natal, those look delicious! Do you do a lot of cooking? I've heard about King Cakes, aren't they a N.O. staple? What exactly are they? Are they good?

In the squash bread, can I substitute the butternut with another squash?
2ajsmama
14 years ago
I've got this one memorized - I've made so much lately! I'll have to dig out my Pumpkin-Banana bread recipe later.

Whole Wheat Zucchini Bread

4 beaten eggs
1/2C vegetable oil
1 C sugar
3-4 C shredded zucchini
2 tsp vanilla to taste
1 Tbsp cinnamon
1 tsp ea nutmeg and cloves
2 C whole-wheat pastry flour
1 C unbleached flour
1 Tbsp ea baking soda and baking powder
1/2 tsp salt

raisins and/or nuts optional

Beat eggs with oil and vanilla, Fold in zucchini and sugar in large bowl.

Combine dry ingredients in small bowl, add half to wet ingredients, stir til barely mixed, then add the other half, stirring until no dry spots. Fold in raisins and/or nuts if desired.

Pour into 2 spray-coated loaf pans (or lined muffin pans - makes app. 30 muffins). Bake at 350 F for app 1 hr for loaves, 15 min for muffins.

Those Danishes do look delicious - if I can't find/afford almond filling for my grandma's stollen this Xmas, I'll try those.
funkyart
14 years ago
AJsmama thanks so much for sharing a whole wheat recipe! Here is my whole wheat banana bread recipe.. It is so very moist and flavorful... youÂ¡Â¯d never know it was so healthy and low in fat!

Oakley, this isnt completely diabetic friendly but it is a much closer than the white flour versions.

1/2 cup plain yogurt
1/4 cup honey
1 teaspoon vanilla extract
2 eggs
1 1/2 cup mashed bananas
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tsp cinnamon
1/4 cup hot water
1/2 cup chopped walnuts (optional, of course.. for a special friend, I add chocolate chips)

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, beat yogurt and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
Bake for 55 to 60 minutes. Cool on wire rack for Â¨Ã¶ hour before slicing.
OllieJane
14 years ago
Ok, I am going to make Oakleys Banana Bread tomorrow, sounds yummy and EASY.

My DS LOVES loves Starbucks Pumpkin Loaf, so I am waiting for ajmamas Banana Pumpkin Bread recipe. I bet he would love it!

Great post for this time of year!
2ajsmama
14 years ago
After reading natal's Danish recipe, I made DH take us out to IHOP for stuffed cream-cheese French toast after he picked up DS from camping trip. My 2nd "bad" breakfast this week (got tired of eating all that zucchini bread LOL!)

I've never had Starbucks Pumpkin loaf (though I *have* to have a Gingerbread latte once a year) so I can't tell if this is close.

Pumpkin Banana Bread (modified from The Duck Smith House B&B)

3-4 overripe bananas
1 C cooked or canned pumpkin (use 1 can if only 3 bananas)
3 beaten eggs
1 C sugar (cut down from 1.5C)
1 tsp vanilla
1/2 C oil (cut down from 1C)
3 C unbleached flour, 1 C wheat flour, 1 C wheat germ (or original 5 C white flour)
1 Tbsp baking soda
1 Tbsp cinnamon (increased from 1 tsp)
1 tsp allspice (or can substitute 1/2 tsp nutmeg, 1/2 tsp cloves)
1/4 tsp salt

nuts optional (we like 1 - 1.5 C of chopped walnuts or pecans in the banana bread)

Mash bananas and mix with wet ingredients. Add dry ingredients (I like to mix them together first to distribute the baking soda), mixing until evenly blended. Grease or spray 5 small or 3 standard loaf pans, fill 1/2 full. Bake at 350 F for 35-35 min for small loaves, 50-60 min for large loaves.

Let me know if he likes it. My kids like this, but *really* like the zucchini bread, esp. DD who refuses to eat anything green! Both keep well - double bag in ziploc bags with air squeezed out before freezing, thaw in fridge. We warm each slice or muffin for 10 secs in MW before serving (sometimes with pat of margarine or cream cheese).
natal
14 years ago
Oakley, king cakes are a big part of the Mardi Gras season. The celebration begins on January 6 and in 2010 ends on February 16.

I love to cook when I'm in the mood. Dh travels with his job and when he's not home I keep it simple, but when he's home I try to cook a nice dinner. He's willing to try just about anything which makes it nice.

You could sub another winter squash, pumpkin or sweet potato in the quick bread.

Here is a link that might be useful: a little history on King Cakes
dgranara
14 years ago
This is so timely! Just before a left for work this morning I set aside two *reeeally* overly ripe bananas and said to my husband, "Do NOT throw these out!"

I'm so excited to go home and try out this recipe.

Thanks Oakley!

For you Banana Bread lovers - and others

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Oakley
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For you Banana Bread lovers - and others

Comments (11)

OakleyOriginal Author

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