Bettys Banana Bread With Oil Butter Free Recipes

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• 1. Preheat oven to 325oF and well grease a large loaf tin or a large bunt tin
• 2. In a large bowl, beat the oil, sugar, eggs, yoghurt and bananas until smooth.
• 3. Add the flour, salt, spices and chocolate. Mix until well combined.
• 4. Pour into the prepared tin and bake in the pre-heated oven for 60 - 75 minutes. Cook on the tin for 15 minutes, then turn onto a wire rack.

Steps:

• Put the bananas in the mixer bowl and beat to mash them.
• Add all of the other ingredients and beat for 30 seconds (don't over-beat).
• Pour/scrape into a 9x5x3 pan with the bottom only greased.
• Bake at 350 for about 1 hour until a toothpick inserted in center comes out clean.

Steps:

• Heat oven to 350 degrees. Grease bottom of a 9x5x3 inch loaf pan. Mix sugar and butter in a medium bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 55 to 60 minutes; cool 5 minutes. Cool completely before slicing or it might fall apart and be difficult to slice into pieces.
• 120 calories per slice.
• DO NOT USE SELF RISING FLOUR (the baking soda and powder lets it rise on its own.
• wrap and refrigerate not longer than 1 week.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.