BANANA BLINTZ LOAF
This is posted for the World Tour 2005 RecipeZaar event. I haven't tried them yet, but I can't wait to do so. This recipe is from the Hadassah Jewish Holiday Cookbook - a collection of traditional recipes from contemporary kosher kitchens.
Provided by PanNan
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F Grease and 8 X 8 baking pan.
- Using a blender or food processor, combine margarine, cream cheese, cottage cheese, and eggs. Blend until smooth. Add lemon juice, vanilla extract, whole wheat flour, baking powder, and cinnamon. Blend.
- Add bananas and honey. Blend well, and pour into baking pan.
- Bake 40 - 50 minutes, until it's set and brown.
Nutrition Facts : Calories 386.3, Fat 19.1, SaturatedFat 7.7, Cholesterol 133.6, Sodium 438.9, Carbohydrate 40.1, Fiber 3.5, Sugar 21.8, Protein 16.7
BANANA LOAF
Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves.
Provided by dakota kelly
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
- In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
- Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 40.1 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 298.7 mg, Sugar 20.5 g
BANANA LOAF
A squidgy banana-ry loaf that will go down well at home with a cup of coffee for breakfast or hold it's own at a social gathering (our church coffee morning!)
Provided by Tulip-Fairy
Categories Brunch
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 160°C Fan or 180°C conventional or gas 4. Butter a 20 x 13cm loaf tin and line the base4 with greaseproof paper.
- In a large bowl, whisk together the butter and sugar with an electric whisk until creamy. Beat in the eggs one at a time (don't worry if the mixture looks curdled). Stir in the mashed bananas, pecans, raisins and buttermilk.
- Sift the flour and bicarbonate of soda on top of the banana mixture then fold in until evenly mixed, taking care not to over mix. Spoon into the prepared tin and level the top.
- Bake for 1 hour and 15 minutes until a skewer pushed in the centre comes out almost, but not quite, dry. Remove from the oven and leave for about 10 minutes, then turn it out of the tin on to a cooling rack to cool.
- For the icing, mix the icing sugar with 2-3 tsp cold water to give a smooth, runny consistency. Using a dessertspoon, drizzle the icing in lines across the loaf.
Nutrition Facts : Calories 310.3, Fat 11, SaturatedFat 4.9, Cholesterol 53.6, Sodium 183.8, Carbohydrate 49.1, Fiber 1.9, Sugar 22.8, Protein 5.4
BANANA LOAF CAKE I
This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.
Provided by Sandi
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
- Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
- Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 283 calories, Carbohydrate 53.2 g, Cholesterol 38.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 238.4 mg, Sugar 30.6 g
BANANA LOAF
A banana tea time treat.
Provided by debbiepannell
Time 1h
Yield Serves 10
Number Of Ingredients 0
Steps:
- Preheat the oven to 180c/350f gas mark 4, then cream together the butter and sugar until fluffy before beating in the eggs.
- Peel and mash the bananas with a fork. Beat the mash into the mixture, adding a few drops of vanilla extract. Sieve the flour and baking powder, fold into the mixture before adding the nuts.
- Spoon the mixture into the tin and smooth the top. Bake for 40-50 minutes until the loaf has risen and is golden. Cool the loaf for 10 minutes then turn out and cool on a wire rack. Slice and serve.
BANANA LOAF
Make and share this Banana Loaf recipe from Food.com.
Provided by Helio
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F and grease a loaf pan.
- Cream the butter and sugar,add the egg yolks and beat for 3 minutes.
- Add the milk then the flour. Stir well and then add the mashed banana and the essence.
- Beat egg white stiffly and gently fold into batter.
- Bake for 1 hour and serve cold, sliced and spread with a little butter.
Nutrition Facts : Calories 611.8, Fat 22.4, SaturatedFat 12.9, Cholesterol 191.6, Sodium 194.5, Carbohydrate 91.8, Fiber 4.3, Sugar 33.4, Protein 13
BRILLIANT BANANA LOAF
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4.
- Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
- Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
- Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
- Cool in the tin for 10 mins, then remove to a wire rack.
- Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
Nutrition Facts : Calories 268 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
VERY BEST BANANA LOAF
This banana bread is, without a doubt, one of the very best I have ever made. The loaves have a very nice deep color and a beautiful crumb. The secret is not the unusual liquid ingredient, the secret is slow baking. Oil makes this recipe parve, (thanks Mirj for explaining this to me & Chia and Miraklegirl for your help too).
Provided by Susie in Texas
Categories Quick Breads
Time 1h35m
Yield 2 Loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Spray two 9 X 5 inch loaf pans with non-stick cooking spray.
- Using your food processor, puree the bananas, then remove the puree to another bowl and set aside.
- No need to clean the work bowl of your food processor, just add together and blend well the sugar, oil, eggs and vanilla.
- Takes about 1 minute.
- Measure and mix together, in a separate bowl, all the dry ingredients except the nuts.
- Return banana puree to processor work bowl.
- Add dry ingredients and blend, pouring in the coca cola as mixture is blending together.
- Blend until smooth, about 1 minute.
- Blend in nuts by hand.
- Divide mixture between the two loaf pans.
- Place loaf pans on a baking sheet in the oven.
- Bake for 1 hour and 20 minutes OR until loaves test done in the middle with a toothpick.
- Let cool about 10-15 minutes then turn loaves out of pans to finish cooling.
- These loaves keep well or can be frozen.
Nutrition Facts : Calories 2605.2, Fat 66.5, SaturatedFat 10.7, Cholesterol 372, Sodium 2342.2, Carbohydrate 473.9, Fiber 10.1, Sugar 297.6, Protein 35.6
BANANA-WALNUT LOAF
You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.
QUICK BLINTZ LOAF
This is a requested Recipe from a local PBS TV Station. It is so easy and quick to make, yet so delectible! I know it will become one of your favorite's too!
Provided by BB502
Categories Breads
Time 50m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Butter Glass Loaf Pan.
- Melt Butter and put into large bowl.
- Add the Cottage Cheese.
- Mix until Creamy Smooth.
- Slowly add the Bisquick.
- Add the Sugar.
- Add the three Eggs, one at a time, mixing well after each.
- Pour mixture into loaf pan.
- Bake 350° uncovered, for 40 minutes.
- Set aside to cool for 5 to 8 minutes.
- Slice about 8 even slices.
- Serve with Jam, Preserves or Sour Cream on the side.
Nutrition Facts : Calories 236.4, Fat 16.9, SaturatedFat 9.2, Cholesterol 110, Sodium 414.6, Carbohydrate 11.8, Fiber 0.2, Sugar 7.2, Protein 9.4
BLUEBERRY BLINTZES
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 18
Steps:
- Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
- Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
- Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
- Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
- Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
- Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.
GLUTEN-FREE BREAKFAST BLINTZES
Steps:
- In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 319mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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