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Post by Charity on Dec 17, 2006 14:56:04 GMT -5
Banana Nut bread 1
2/3 cup whole milk 1 tablesthingy fresh lemon juice 2 1/2 cups sifted cake flour (not self-rising; sift before measuring) 1 teasthingy baking powder 3/4 teasthingy salt 1/2 teasthingy 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.
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Post by Charity on Dec 17, 2006 15:00:40 GMT -5
Best Banana Nut Bread 1 1/2 cups sugar 1/2 cup vegetable shortening 2 eggs 1/2 tsp salt 1 tsp baking soda 2 cups sifted flour 1/4 cup buttermilk 3 or 4 over-ripe bananas, mashed 1 tsp vanilla 1 cup chopped walnuts Preheat oven to 350 degrees. Grease and flour two 9x5x3 inch loaf pans. Cream sugar and shortening with an electric mixer. Add eggs and salt and beat thoroughly until light and fluffy. Stir soda into buttermilk. Gradually add flour and milk and beat well. Then add mashed bananas and vanilla. Fold in chopped nuts with a hand spatula and pour into two greased and floured loaf pans. Each pan should be only about 1/2 full. Do not over-fill your pans. Bake at 350 degrees F, for about one hour or until a toothpick inserted comes out clean. Remove bread from pans and place on cooling racks. Unbelievably delicious! users.aristotle.net/~shicks/recipes/banana_bread.html
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Post by Charity on Dec 17, 2006 15:02:28 GMT -5
EGG NOG BREAD 4 3/4 c. all-purpose flour 3/4 c. sugar 4 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground nutmeg 2 beaten eggs 2 3/4 c. canned or dairy egg nog 1/2 c. cooking oil 3/4 c. chopped pecans 3/4 c. snipped dried apricots 2/3 c. sifted powdered sugar 2 to 3 tsp. egg nog With large bowl mix flour, sugar, baking powder, salt and nutmeg. Combine eggs, 2 3/4 cups egg nog and oil; add to dry ingredients. Stir until just combined. Stir in pecans and apricots. Turn into two greased 8 x 4 x 2-inch loaf pans. Bake in 350 degree oven for 55 to 60 minutes. Cool for 10 minutes. ICING: Stir powdered sugar and 2 to 3 tsp. egg nog to a drizzling consistency. Drizzle over the bread. Makes 2 loaves. www.cooks.com/rec/view/0,1616,145191-240206,00.html
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Post by Charity on Dec 17, 2006 15:04:36 GMT -5
BANANA NUT BREAD MAKES 1 LARGE, 2 MEDIUM OR 3 SMALL LOAVES I love nut breads and this is one of my favorites. It’s a great way to use ripe bananas and the bread freezes very well for future use. INGREDIENTS 1/2 cup (1 stick) butter, room temperature (I always use unsalted) 1 cup sugar 2 large eggs 3 medium to large ripe bananas, mashed 2 cups all-purpose flour 1 teasthingy baking soda 3 tablesthingys milk (regular or reduced fat) 1 cup chopped walnuts or pecans Preheat oven to 350° F. Grease pan(s) with cooking spray or oil and dust with flour on sides and bottom. (See below for pan sizes.) In a medium bowl, cream together the butter and sugar. Add the eggs and bananas; mix well. Add flour, baking soda and milk; blend thoroughly just until combined. Do not overmix. Fold in nuts. Transfer batter to pan(s). Bake until a cake tester or toothpick inserted in the center comes out clean. Do not overbake. Place on cooling rack for about 10 minutes. Remove bread from pan(s) and cool completely. Pan sizes and baking times: Loaf pan sizes vary. Use whatever pans you have close to these sizes. 1 large loaf (9x5x3) - approximately 60 minutes 2 medium loaves (8x4x2-1/2) - approximately 50 minutes 3 small pans (6x3x2, also known as mini-loaf pans) - approximately 40 minutes (These make great gifts. Wrap in foil after they have cooled and freeze for up to 3 months.) teriskitchen.com/breads/banananut.html
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