Miskitu Honduran Bannana Bread Recipes

Steps:

• Preheat oven to 350. Coat loaf pan with cooking spray; set aside. Beat margarine and Neufchatel cheese at med. speed in mixer; add 1 cup sugar, beating well. Add egg, beat well.
• Combine flour, baking powder, baking soda and salt; stir well.
• Combine banana, milk and vanilla; stir well.
• Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in coconut.
• Pour batter into prepared pan and bake at 350 for 60 minutes. Let cool and enjoy!

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

Steps:

• Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
• Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
• In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
• Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
• Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
• Spread slices with honey or serve with ice cream.

Steps:

• Preheat oven to 375°. Coat an 8x4" loaf pan with coconut cooking spray; set aside. 2. Beat 2 tbsp. coconut oil and coconut cream at medium speed of a mixer; add 1 cup coconut Sugar, beating well. Add egg; beat well. 3. Combine peach palm flour, baking powder, baking soda and salt; stir well. Combine banana and next 5 ingredients (banana through mexican vanilla); stir well. 4. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in 1/4 c hazelnuts/ cashew and 1/4 c coconut. 5. Pour batter into prepared pan; Mix remaining ingredients (coconut sugar through coconut) in small bowl. Sprinkle on top. Bake at 375 degrees for 55-60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Butter a 2lb loaf tin and line the base and sides with baking parchment.
• Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
• Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
• Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
• Cool in the tin for 10 mins, then remove to a wire rack.
• Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
• Drizzle the icing across the top of the cake and decorate with a handful of banana chips.