Anyone have a great, foolproof banana bread recipe?

Answer 1

Banana Banana Bread


INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS
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.

Answer 2

Banana Bread

1/2 cup solid vegetable shortening
1 cup sugar
2 eggs
3/4 cup mashed ripe bananas
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups flour
1/2 cup macadamia nuts
Pinch of cinnamon

Preheat the oven to 350 degrees.
Oil and flour a 9x5x3-inch loaf pan.

Using an electric mixer, cream the shortening and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough will be sticky.

Pour the dough into the prepared pan and bake about one hour or until the center is brown and set.

Answer 3

Lowfat Banana Bread

1 3/4 all purpose flour
1/2 C sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C mashed ripe bananas(about 3 medium)
1/3 C applesauce
2 large egg whites
1 large egg
pecan pie pecans chopped(the ones that are coated with the sweet stuff?)

Preheat the oven to 350 degrees. Grease a 9x5 loaf pan. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. In medium bowl with fork mash bananas. Add applesauce, egg whites and egg until well blended. Stir banana mixture into flour mixture until flour mixture is moistened. Then fold in about 3/4 C of the pecans.

Pour batter into pan. Sprinkle with remaining pecans. Bake for 1 hour or until toothpick inserted into bread comes out clean. Cool in pan on rack 10 minutes. Remove from pan and cool completely on wire rack. Enjoy!!

Answer 4

2/3 cup whole milk
1 tablespoon fresh lemon juice
2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
2 very ripe medium bananas
3 oz walnuts, chopped (1 cup)

Put oven rack in middle position and preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.

Whisk together flour, baking powder, salt, and baking soda in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)

Add flour mixture to banana mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in walnuts. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.

Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.

Cooks' note:
Bread keeps, wrapped in plastic wrap, at room temperature 4 days or frozen 1 month.

Makes 1 (9-inch) loaf.

Answer 5

go to myfreerecipes.com or kraftfoods.com