Bestbananabreadglutenfree Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
• Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350.
• Blend together dry ingredients.
• Mash bananas and add lemon juice.
• Combine beaten eggs, canola and milk.
• Combine bananas with egg mixture.
• Add to dry ingredients and stir well.
• Pour into two greased loaf pans or a 9x13 cake pan.
• Bake until toothpick inserted into center comes out clean. (about 45 min - 1 hr).

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Lightly grease an petite loaf pan.
• In a large bowl, mix the butter (or oil) and sugar and vanilla until smooth.
• Sift in the flour, baking soda and salt
• Blend in the mashed bananas.
• Stir in the chocplate chips.
• Pour batter into prepared pan.
• Bake in preheated oven for 45-60 minutes, or until it tests done with a toothpick.

Steps:

• Pre-heat the oven to 180.c and line a loaf tin with grease proof paper.
• In a large bowl, roughly mash 4 of the bananas, add the sugar, eggs and melted butter and beat together using an electric whisk.
• Sieve in the flour, bicarbonate of soda and cinnamon and gently fold in.
• Pour the mixture into the pre-prepared tin.
• Slice the fifth banana in half and rub the cut side of each half with the slice of lemon to stop it browning, and arrange on top of the cake mix.
• Bake in the pre-heated oven for 60 minutes until a skewer inserted into the middle comes out clean.
• Leave to stand for 10 minutes in the loaf tin before taking out and standing on a wired rack to cool completely.
• Cut into 10 slices and enjoy with a cup of tea.

Steps:

• HAND METHOD:.
• Prepare pan(s) by greasing according to the bread weight you're making: 1 pound loaf uses an 8x4-inch pan, 1 ½ pound loaf uses a 9x5-inch pan, 2 pound loaf calls for two 8x4-inch pans.
• Combine dry yeast, 2 teaspoons of the sugar, and warm water. Set aside to let yeast foam, about 5 minutes.
• In bowl of heavy-duty stand mixer using regular beaters, not dough hook, combine yeast-mixture with remaining ingredients, including the remaining sugar.
• Blend on medium speed for 1 minute, scraping down sides with spatula as needed.
• Place dough in prepared pan(s). Cover lightly with foil and let rise at room temperature (75 to 80°F) until dough is level with top of pan. Rising time will vary from 45 to 60+ minutes, depending on altitude and humidity.
• Preheat oven to 375°F Using sharp knife, make three diagonal slashes 1/8-inch deep in loaf so steam can escape during baking.
• Bake 55 to 65 minutes, or until nicely browned and internal temperature is 205°F on an instant-read thermometer. Do not underbake. Cover with foil tent after 20 minutes of baking to reduce overbrowning.
• BREAD MACHINE METHOD:.
• Follow bread machine instructions, making sure machine is appropriate size for recipe. Carol shisks dry ingredients together (including yeast) and adds to pan. She then whisks liquid ingredients together (water at room temperature) and pours carefully over dry ingredients.
• Set controls and bake. Carol uses the "Normal" setting.