Aunt Maudes Old Banana Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan.
• Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, cream together the sugar and margarine until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
• In a large bowl, sift together flour, baking soda and salt. Blend this mixture into the egg mixture, alternately with the buttermilk; stir just to combine. Fold in the mashed bananas; mixing just enough to evenly combine. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes our clean, about 60 minutes.

Steps:

• Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

Steps:

• beat butter and cream cheese with an electric mixer.
• gradually add sugar and beat until light and fluffy.
• add eggs one at a time blending after each addition.
• combine flour and next 3 ingriedient'.
• sgradually add to butter mixture, beating on low speed.
• stir in banana, pecans and vanilla.
• spoon into greased and floured 8x4 inch breadpans.
• bake at 350 for 1 hour
• shelding with aluminum foil for last 15 minutes.
• remove from pans and cool 30 minutes on wire racks.

Steps:

• Cream shortening and sugar.
• Add unbeaten eggs.
• Beat well.
• Blend in well-mashed bananas.
• Add flour in which soda and salt have been sifted together.
• (Batter should be about the same consistency as a cake batter. If too stiff, add a small dash of milk. If too thin, add small amount of flour.) Stir in pecans.
• Pour into a greased and floured 5 x 9 inch loaf pan.
• Bake at 350* for about 50 minutes or until done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Stir the bananas and vinegar together in a bowl, and set aside. Cream the sugar and butter together in a large bowl until creamy and smooth, then beat in the eggs. Stir in the reserved banana mixture. In a separate bowl, stir the flour, baking soda, baking powder, and salt together until the mixture is free of lumps. Mix the flour mixture into the butter-sugar mixture until well blended, and stir in the chopped walnuts and chocolate chips. Spread the batter into the prepared loaf pan.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool in pan about 5 minutes, then turn out onto a wire rack.