Can you give me a recipe for easy banana cake/bread that uses lots of banana? I have way too many ripe ones?

Answer 1

here is one and you can make lots of it and frreeze it or give it out as halloween gifts...

BANANA NUT BREAD - PJXG05A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Gifts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Margarine -- or butter
1 c Sugar
2 Eggs -- separated
1/2 ts Baking soda
1/2 ts Salt
3 Over-ripe bananas
1 c Pecans -- chopped
2 c All-purpose flour

Cream margarine and sugar; add egg yolks (only) and
salt. Add flour and blend. Combine soda with the
mashed bananas. Fold in well-beaten egg whites. Add
nuts. Pour into 2 small or 1 large greased loaf pans.
Bake at 350 degreees for 30 to 40 minutes or until
toothpick inserted in center comes out clean

Answer 2

If you can't use up all the bananas at once, put them in the freezer. You won't want to eat them as-is once you defrost, but they'll keep in there for about 6 months. Once defrosted, some of the liquid will naturally separate from the fruit. However, they'll still be perfectly fine to use in banana bread, banana muffins, or a smoothie.

Here's my recipe for banana chocolate chip muffins:

Preheat oven to 375 celcius

In a medium bowl, combine
1/2 c melted butter
3/4 c sugar
1 egg, slightly beaten
3 large ripe bananas, mashed

In a large bowl, combine
1 1/2 c flour
1 tsp baking soda
1 tsp baking powder

Add wet ingredients to dry and stir just to combine (do not over-stir -- batter will still be lumpy). Mix in 1 c. semi-sweet chocolate chips.

Divide into greased muffin cups
Bake for 20 - 23 minutes

Yield: 12 muffins

Answer 3

BANANA CAKE

1 1/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts, chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla

Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.
Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.

Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.

Bake for 35-45 minutes or until toothpick comes out clean.

Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.

Answer 4

Banana Nut bread

one and three-quarter cups all-purpose flour
one and a quarter tsps baking powder
one half tsp baking soda
two-thirds cup sugar
one-third cup shortening
2 eggs
1 cup mashed banana
one-quarter chopped nuts

Pre-heat oven to 350

Stir together flour, baking soda and powder and a dash of salt, set aside
With electric mixture, blend sugar and shortening, add eggs one at a time. When smooth add flour mixture and banana alternately. Beating until smooth. Add nuts.
Turn batter into a lightly greased 8by4by2 inch loaf pan.
Bake at 350 for 60 to 65 minutes, wooden pick inserted in center should come out clean. Cool in pan 10 minutes before removing.
For easier slicing, once cool, wrap and store overnight.
Makes one

I don't know about any recipe that uses "lots" of bananas but this bread is tasty, freezes well and makes nice gifts. Just make lots of them.

Answer 5

Sour Cream Banana Bread
1/2 cup + 1 Tbs. butter; room temp. 6 cups all-purpose flour
3 eggs 1 1/2 Tbs. baking powder
1 1/2 cup sour cream 2 Tbs. baking soda
3 cups sugar 1 1/2 tsp. salt
2 1/4 cups mashed ripe banana 3 cups coarse chopped nuts
3 Tbs. lemon juice

In a mixing bowl cream together butter, eggs, sour cream, and sugar.

In a separate bowl combine bananas and lemon juice. Stir to mix well.

In a separate bowl sift together flour, baking powder, baking soda, and salt.

Alternately mix flour mixture and bananas into wet ingredients, beginning and ending with flour. Stir in chopped nuts.

Pour batter into a well greased 12" Dutch oven. Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30-35 minutes or until toothpick inserted into center of bread comes out clean.

Serves: 15-20.

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Answer 6

I know this isn't a recipe, but don't forget that you can make a bunch of banana breads and freeze them, as well as freezing the ripe bananas. I slice my ripe bananas, put them in a freezer bag (1 banana per bag) and they are all ready to use in smoothies.

Answer 7

I don't have a good receipe but I can tell you what to do with those bananas until you're able to use them.

Peel them, wrap in foil, and throw them in the freezer.

They will last at least a couple of months before you absolutely have to use them.
By then you'll have made at least a few more banana breads, instead of having to make them all at once.

You can also throw them in a blender when your making a shake, turns any shake into a great banana shake.

Enjoy.

Answer 8

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 9

Paula Deen's is best, but it only takes two bananas. Check hers out at foodtv.com

When I have too many ripe bananas, I peel 'em and freeze them in a ziploc and use 'em in recipes up to 6 mos.

They're great to use in the morning - fruit & yougur smoothie - you won't hafta add ice! Yum!!

Answer 10

Banana Nut Bread

Ingredients

4 3/4 c Flour - all purpose
3/4 c Sugar
1 ts Salt
2 pk Yeast- active dry
1/3 c Evaporated milk - undiluted
1/3 c Water
1/3 c Margarine
2 ea Eggs - at room
1 c Banana - mashed
1/2 c Pecans, chopped
2 ts Cinnamon, ground
2 tb Margarine, melted

Instructions

mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool.