Cinnamon Banana Bread With Mayonnaise Recipes

Steps:

• Cream butter and sugar.
• Beat in eggs, one at a time.
• Mix in mashed banana.
• Sift dry ingredients together; stir into banana mixture, add nuts.
• Pour into greased 9x5x3 loaf pan.
• bake at 350 for 1 hour, or until a toothpick inserted into loaf comes out clean.
• While cake is warm, pour melted butter over top and sprinkle with cinnamon sugar mixture.

Steps:

• For the banana bread: Preheat the oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
• In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the sugar and butter until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in the walnuts, then the Mexican chocolate.
• For the cinnamon crumble topping: In a small bowl, mix together the flour, brown sugar and cinnamon. Cut in the butter with 2 knives until uniform.
• Fill the cups of the muffin tin about halfway with the batter. Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter. Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes. Let cool before serving. These muffins are great with a smear of butter.

Steps:

• Whisk eggs, mayonnaise and bananas until blended. Add vanilla and stir.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg and salt in separate bowl.
• Stir brown sugar into dry ingredients until blended.
• Combine dry ingredients into banana mixture and stir until just moistened (important to not overstir!).
• Fold in walnuts.
• Bake 1 hr - 1hr 15 minutes Or until toothpick inserted in centre comes out clean.

Steps:

• Heat oven to 350°F.
• Mix 2 Tbsp. sugar and 1 tsp. cinnamon until blended; reserve for later use. Combine flour, baking soda and salt.
• Beat egg, bananas, mayo and vanilla with remaining sugar and cinnamon in large bowl with whisk until blended. Add flour mixture; stir just until moistened.
• Pour into greased and floured 9x5-inch loaf pan; sprinkle with reserved sugar mixture.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

Steps:

• Preheat oven to 350° F. Lightly coat the bottom and about 1/2 inch up the sides of an 8 x 4 x 2-inch loaf pan with nonstick cooking spray; set aside.
• In a large bowl stir together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon. Make a well in the center of the flour mixture; set aside.
• In a medium bowl combine mashed bananas, brown sugar, milk, egg whites, and oil. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). If desired, fold in 2 tablespoons of the walnuts. Spoon batter into prepared loaf pan. If desired, sprinkle with the remaining 2 tablespoons walnuts.
• Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
• Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan with 2 teaspoons butter. Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon in a small bowl, and pour the mixture into the buttered pan. Swirl and tap the pan to distribute cinnamon-sugar all over the inside of the pan, up to the rim.
• In a bowl, whisk together flour, baking powder, salt, 1 teaspoon of cinnamon, and the nutmeg. In a large mixing bowl, beat 1/2 cup of butter with 1 cup of sugar until creamy; beat in eggs, one at a time, until thoroughly incorporated. Stir in the mashed bananas and milk. Mix in the flour mixture just until thoroughly moistened (a few lumps are fine), and scrape the batter into the prepared loaf pan. Sprinkle the top of the batter with 1 more teaspoon of sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Let cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

Steps:

• Preheat oven to 350°F.
• Mix 1/4 cup sugar and 1 t cinnamon together.
• Grease a loaf pan.
• Dust greased pan with cinnamon sugar mixture. Save extra mixture for top of batter.
• Cream together 1 cup sugar and butter. Add eggs, one at a time, until combined.
• Add bananas, vanilla and buttermilk until combined.
• In a seperate bowl sift dry ingredients together.
• Add dry ingredients into banana mixture.
• Stir just to combine. Don't overmix.
• Fold in pecans and chocolate chips if using.
• Pour batter into prepared pan.
• Sprinkle with 1-2 tablespoons of remaining cinnamon sugar mixture.
• Bake for 50-60 minutes.
• Let cool in pan 5 minutes.
• Remove to a wire rack to cool.
• Enjoy!

Steps:

• Heat oven to 350 degrees.
• In a large mixing bowl cream together the butter and sugar. Set aside.
• Add in eggs, bananas, and vanilla. Mix until combined.
• In a separate bowl mix the flour, baking soda, salt, and cinnamon.
• Add the flour mixture along with the buttermilk to the brown sugar mixture and stir until blended. Do not over mix.
• Place half of the batter into the 2 pans. So each pan has about the same amount.
• In another small bowl combine the cinnamon and sugar.
• Sprinkle the loaf pans with the cinnamon and sugar mixture. Swirl the mixture in with a knife.
• The place the other half of the batter over the top of the cinnamon/sugar mixture.
• Prepare the streusel topping by mixing the ingredients together.
• Sprinkle the crumble topping over the batter.
• Bake for about 43-45 minutes or until done in middle.

Steps:

• Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
• Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
• Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
• Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
• Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and flour 9x5" loaf pan.
• Cream butter with sugar in a large bowl until light and fluffy. Add egg and beat well.
• Sift together flour, baking soda, baking powder, salt, cinnamon and cardamom in a medium bowl. Mix banana with yogurt and vanilla in small bowl.
• Gradually dry and banana mixes to butter mix alternately, stirring till smooth.
• Pour batter into pan, then top with sprinkle stuff and bake 45min.-1hr. Remove from pan to wire rack to cool.

Steps:

• Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
• Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Cream white sugar, brown sugar, and butter together in a large bowl until smooth. Beat in eggs, one at a time. Stir in banana, sour cream, and vanilla.
• Whisk flour, baking powder, baking soda, and salt together in another bowl; gently stir into wet mixture just until combined.
• Toss together chocolate chips, coconut, and cinnamon in a small bowl. Fold about 2/3 of the mixture into the batter, then pour batter into the prepared pan. Sprinkle with remaining chocolate chip mixture.
• Bake until a toothpick inserted into the center of the loaf comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8x4-inch loaf pan with cooking spray.
• Mix flour, brown sugar, and cinnamon together in a large bowl.
• Mash bananas to the consistency of oatmeal. Mix in coconut oil, coffee, and vanilla extract. Pour over flour mixture; stir together with a wooden spoon. Pour batter into the greased pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool for 20 minutes before slicing.

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together the eggs and sugars. Add the yogurt, bananas, and melted butter, and mix well.
• In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix well.
• Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts until evenly incorporated.
• Generously coat a large loaf pan with nonstick spray. Fill the pan with half of the batter and spread evenly. Combine the cinnamon and sugar in a small bowl and sprinkle half of the mixture over the batter in an even layer. Top evenly with the remaining batter and sprinkle the rest of the cinnamon sugar mixture on top. Use a toothpick to make a few swirls in the batter.
• Bake for 35-45 minutes, or until golden brown and a toothpick inserted into the middle of the bread comes out clean.
• Let cool for 15 minutes before removing from the pan and slicing.
• Enjoy!

Steps:

• In a microwave safe jug or bowl place the milk, butter and honey.
• microwave for about 45 seconds or until butter is melted.
• In a large bowl, combine 4 cups of flour, yeast, salt, 2 eggs, bananas, cinnamon, vanilla, scrape vanilla pod and add seeds and milk mixture.
• Beat on low speed until combined.
• Beat on medium for 3 minutes. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes.
• Place in an oiled bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 45 minutes.
• Divide dough in half; shape each into a round loaf or loaf of your choice.
• Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
• Beat remaining egg with water; brush over the loaves.
• Bake at 375° for 30-35 minutes.