Black And White Banana Loaf Recipe 44

Steps:

• Heat oven to 325 degrees. Butter an 8x4x2 1/2 inch loaf pan; dust with flour; tap out excess.
• Whisk flour, baking powder, salt and nutmeg in a small bowl until blended.
• In another small bowl, mash bananas with lemon zest and juice; stir in rum.
• Microwave chocolate and 2 T butter, stirring every 10 seconds, until melted and blended.
• Beat remaining butter with mixer on medium speed 3 minutes or until creamy. Add sugars; beat 2-3 minutes until light and smooth.
• Add eggs, 1 at a time. Beat in vanilla (batter will look curdled).
• Reduce mixer speed to low and beat in 1/2 the flour mixture just until blended. Beat in milk until combined, then remaining flour mixture. Scrape down bowl; beat in banana mixture (batter will look lumpy).
• Stir a little less than 1/2 the batter into melted chocolate to blend. Drop alternating spoonfuls of both batters into prepared pan. Using a table knife, swirl batters together, taking care not to overdo it.
• Bake 1 hour and 20 to 30 minutes (check cake after 45 minutes and cover loosely with foil if it's getting too brown), until a wooden pick inserted in center comes out with moist crumbs attached.
• Cool in pan on a wire rack 15 minutes before inverting on rack, turning right side up and cooling completely.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
• In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. Fold in the chopped nuts. Pour evenly into the prepared pans.
• Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 15 minutes before removing to cool completely on wire racks.

Steps:

• Preheat oven to 350°F.
• Mix dry ingredients.
• Mash bananas with a potato masher (if you have a fancier or better tool, go for it).
• Mix with wet ingredients. (not raisins).
• Mix wet ingredients into dry ingredients.
• Fold in raisins. Try not to mix too much.
• Pour into a 8x5 or 8x4 or 8x3 pan. Whatever you have on hand.
• Cook about 45 minutes. I think it's closer to 1 hour, but my oven is really old and doesn't cook normally.
• *Once the top is set, I usually mix about 1 tbsp honey, 2 tbsp brown sugar and cinnamon and glaze the top. You can sprinkle some oats on there too!
• Hope it turns out good for you!

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

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.

Steps:

• Beat all the ingredients until well blended. Lightly grease the loaf tin and line it with non-stick baking paper. Pre heat oven to 180C
• Pour all the ingredients into this loaf tin and bake for 45 minutes until well risen and golden brown.
• Once the cake is done, let it cool for a few minutes before pigging out! Its absolutely easy to make. Add a scoop of vanilla ice cream if you don't mind the calories.

Steps:

• Preheat the oven to 350°F.
• Puree the two large bananas in a food processor, and set aside.
• In a large bowl mix together the two eggs, sugar, canola oil and applesauce. Blend until smooth.
• Add the milk and blend well again.
• In a small bowl mix the blueberries, strawberries and raspberries, if desired, with the ground cinnamon and nutmeg.
• Add the dry ingredients, pureed bananas and berries.
• Mix well until everything is blended together and the flour has been aborbed by the liquids.
• Butter a 9 inch by 9 inch loaf or cake pan, and pour the batter into the loaf or cake pan. Bake in the oven for 50 to 60 minutes.

Steps:

• Preheat the oven to fan 160C/ conventional 180C/gas 4. Butter a 20 x 13cm loaf tin and line the base 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 that 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 overmix. Spoon into the prepared tin and level the top.
• Bake for 1 hour 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.

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.

Steps:

• Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

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.