MARY'S BLUE RIBBON BANANA BREAD
Yum! This is an old-fashioned banana bread recipe that's delicious. It's a very basic recipe but so good. Reminds us of something our grandmother would make. This banana bread is moist and tender, slightly dense, and has a nice crust on the outside. This would be great for breakfast or a snack.
Provided by Mary Louise
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Sift dry ingredients together.
- 2. In a large bowl cream butter and sugar well.
- 3. Add eggs and beat well until light and fluffy.
- 4. Add vanilla.
- 5. Mix banana pulp with sour cream.
- 6. Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.
- 7. Scrape sides as needed.
- 8. DO NOT OVER BEAT. Beat only until combined. I then stir with a wooden spoon to make sure it is all combined.
- 9. Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.
- 10. Test with a cake tester. Do not test in the crack. Test off to the side. It should come out clean, but be careful not to over bake. You want a loaf of moist banana bread.
CARAMELIZED BANANA BREAD
Caramelizing the bananas before baking this banana bread adds a richness that's hard to describe. The smell during the caramelizing process is intoxicating. It really brings this simple bread to a whole new level of yumminess. One bite you know this isn't an ordinary banana bread. It's tender, rich, and delicious. The top forms a...
Provided by Joan Penney
Categories Other Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Grease loaf pan(s).
- 2. In a large frying pan over medium heat, add sliced bananas, 2 Tbsp butter, and 1/4 cup brown sugar. Allow bananas to brown slightly stirring often.
- 3. Add cinnamon and nutmeg.
- 4. Continue cooking 3-5 minutes.
- 5. Add vanilla extract and remove from heat.
- 6. To a large bowl add remaining 1/2 cup butter and 1 cup brown sugar.
- 7. Beat until smooth (2-3 min).
- 8. Add egg, baking soda, baking powder, and salt. Mix well.
- 9. To mixture, add buttermilk and alternately add flour and caramelized bananas beginning and ending with flour.
- 10. Mix well between additions.
- 11. Stir in toasted pecan pieces.
- 12. Pour batter into prepared loaf pan(s).
- 13. Bake at 350 for 40 min if using 9 X 5 loaf pan or 20 min if mini loaf pans, or until a cake tester comes out clean.
- 14. Allow to cool slightly.
BANANA BREAD RECIPE-THE BEST ONE
I remember the winter afternoon when my grandmother (Ruby Vaughan) found this recipe in the Omaha World-Herald newspaper when we lived in Chadron, Ne.about 1958. We had never heard ofBanana Bread before but thought it sounded very good and so easy to make She made this recipe soon after and it was just wonderful. It has a rich...
Provided by Sheila Harper
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. CREAM SUGAR, SALT AND BUTTER OR MARGARINE WITH BEATER
- 2. THEN ADD THE 2 EGGS AND 3 MASHED BANANAS to the above mixture and blend well.
- 3. IN SEPERATE BOWL ADD BAKING SODA PLUS THE FLOUR, SIFT AND MIX.
- 4. ADD THE DRY INGREDIENTS TO THE CREAMED MIXTURE (OF SUGAR, SALT, BUTTER AND THE BANANA MIXTURE)MIX ALL UNTIL JUST WELL BLENDED THEN ADD THE CHOPPED NUTS.
- 5. TURN INTO A GREASED LOAF PAN AND BAKE FOR ABOUT 1 HOUR AT 325 degrees or til brown. You can stick a toothpick into center and if it comes out clean it is done. Do not overbake and start checking with toothpick as soon as it starts looking brown which will be around an hr. I like to drizzle a little powered sugar frosting over the top while it is still warm, or just spread a little butter over the top instead. I prefer, the drizzle of frosting; however. It is wonderful bread and the best banana bread I have ever eaten. My grandmother clipped it out of the Omaha World Herald newspaper around 1958.
GREAT GRANDMA'S BEST BANANA BREAD
One bite and we see why this is the only banana bread recipe that Jody's family uses. This banana bread is easy, moist, delicious and full of banana flavor. We like the idea of using a Bundt pan. It makes for a beautiful presentation.
Provided by Jody Ayers
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Sift together the flour, baking soda, and salt. Set aside.
- 2. Cream together sugar, shortening, and eggs in a large mixing bowl or mixer.
- 3. Add flour mixture and sour cream alternately to the creamed mixture.
- 4. Add the mashed bananas and nuts once everything is well incorporated.
- 5. Pour into loaf pans or bundt pan that have been sprayed with non-stick spray and bake at 325 oven for about 45 minutes or until toothpick stuck into center comes out clean.
BLUE RIBBON WHITE BREAD
This is a county fair 'blue ribbon' winning loaf that is very tender and creamy.
Provided by Kristin Eichers
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
- Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 4.8 g, Cholesterol 7.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 217.6 mg, Sugar 4.7 g
BLUE RIBBON BANANA CAKE
This recipe is a great way to use over-ripe bananas. I throw over-ripe bananas in the freezer for this recipe and other banana baking recipes.-Cathy Winter, Granton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.
Nutrition Facts : Calories 872 calories, Fat 48g fat (23g saturated fat), Cholesterol 115mg cholesterol, Sodium 574mg sodium, Carbohydrate 108g carbohydrate (82g sugars, Fiber 2g fiber), Protein 6g protein.
BLUE RIBBON WHITE BREAD
When I first starting making bread, I thought putting shortening on my hands would help in kneading. I was wrong! I wound up kneading the bread in the air. So I read everything about bread making I could, and after using a lot of recipes, I made bread that won the blue ribbon in the State Fair. Although I have written the recipe to use dry yeast, I use compressed yeast, if I can find it. The temperature for compressed yeast is 85 degrees. I also use this basic white bread to make cinnamon-raisin, herb, and sun-dried tomato basil. This recipe was not intended for use in a bread machine, as it makes 2 loaves. I do sift the flour before measuring, which makes it light. Since the excitement of the Blue Ribbon Recipes on the Zaar, a lot of people have asked me questions. I am trying to answer them by tweaking my recipe, and adding comments here at the top. Someone asked if they had to use "shortening". I don't think there are too many musts... Today, I made one of the two loaves with about 1/2 cup of Calamata Olives (pitted and cut into small pieces), and about 3 ounces of a shredded three cheese blend (Parmesan, Asiago, & Romano), it was awesome. My 8 year old granddaughter could not get enough! Next time, I will try to use olive oil with this combination.
Provided by Sweetiebarbara
Categories Yeast Breads
Time 4h40m
Yield 2 loaves, 40 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle dry yeast in warm (110 degrees) water.
- Melt shortening in sauce pan over low heat, then add milk.
- Scald milk (150 degrees) in sauce pan, then remove from heat.
- Add sugar and salt stirring until dissolved.
- Cool to lukewarm.
- Add 2 cups of sifted flour and beat with hand mixer on lowest speed, then add yeast/water mixture.
- Stir in 2 to 3 more cups of flour. (I use my wooden spoon for this).
- When dough becomes too stiff to stir, turn out onto well floured surface.
- Knead until smooth and satiny, and "blisters" start to appear. (10 minutes). During this step, I keep the kneading surface well floured to prevent the dough from becoming sticky. Depending upon the temperature and humidity, more or less flour becomes incorporated into the dough. I have found that this is fine. The dough seems to know how much flour it needs. I am sure sometimes I add another full cup! Since this is all sifted flour, it is probably not as much as it seems. When the dough has enough flour, it stops "taking it in", and becomes very smooth and elastic.
- Shape into a ball.
- Put into large greased bowl, turning over to coat entire surface.
- Cover with warm damp towel, then place another towel over that.
- Put in oven (not lit) with light on, or other warm, not drafty place.
- Let rise until doubled, about 1 1/2 hours.
- Punch down. (this step is a light kneed in the bowl).
- Let rise again until doubled. (about 45 minutes).
- Divide dough into 2 pieces and shape each into a ball placing on floured surface. (about 700 Gms each).
- Proof Bread - Cover and let bread rest for 10 minutes.
- Grease 2 loaf pans (I use 8 1/2 x 4 1/2 x 2 1/2 glass pans).
- Flatten balls, one at a time, into long rectangles about 8x16 inches.
- Roll up lengthwise shaping into loaves to fit pan.
- Cover and let rise again until double. (about an hour).
- I sprinkle the tops with sesame seeds to keep towel from sticking.
- Bake in hot (400°F) oven for 35 - 40 minutes, covering with foil last 20 minutes, if tops get too brown.
- When bread is done, remove from pans at once, placing on a wire rack to cool, keeping away from drafts.
- For soft crust, brush tops with butter and cover with a damp cloth. I prefer a firmer crust and love hearing the cracking noise as it cools.
- I slice the bread when cool, eat what we want, and put remainder of the loaves in the freezer.
Nutrition Facts : Calories 82.3, Fat 1, SaturatedFat 0.4, Cholesterol 1.7, Sodium 122.8, Carbohydrate 15.6, Fiber 0.6, Sugar 0.7, Protein 2.4
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