Old Fashioned Yeasted Banana Nut Bread Recipes

Steps:

• In a large saucepan, cook and stir the milk, butter and sugar over medium heat until butter is melted; cool to 120°-130°. In a large bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas 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 a greased 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. 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 or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan.
• Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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:

• Mash the bananas in a medium bowl. Stir in the buttermilk. Heat the mixture to 100 to 110 degrees Fahrenheit.
• Mix the granulated sugar, whole wheat flour, four cups of bread flour, salt and cinnamon in another bowl.
• Transfer the banana concoction to the bowl of your stand-type mixer. Add the yeast and stir. Add the flour mixture. With the dough hook, mix the ingredients together. Continue kneading, adding more flour as needed until the you have a soft, barely sticky bread dough. Continue kneading for five minutes or until the gluten is well formed. Remove the dough to a greased large bowl and cover with plastic wrap and let rise until doubled.
• Deflate the dough and form two loaves. Grease and flour two 9 x 5-inch bread pans. Place the dough in the pans and cover with plastic wrap. Let rise until doubled.
• Preheat the oven to 350 degrees. Bake for 25 minutes or until done. The bread will have a brown tone and the interior of the loaf will be at 190 degrees or higher.

Steps:

• Preheat oven to 350.
• Mix butter and sugar together until smooth.
• Mix baking soda and sour milk or orange juice, and set aside.
• Add eggs, bananas, baking soda mixture, and flour to butter and sugar mixture, mixing well after each addition.
• Stir in nuts.
• Pour into greased or buttered loaf pan.
• Bake at 350 for 1 hour.
• Cool completely before slicing.

Steps:

• Cream butter; gradually add sugars. Beat in egg until mixture is light. Sitr in bananas mashed together with milk. Sift together flour, baking soda and salt and add to banana mixture. Sitr only until combined. Add walnuts.
• Turn batter into a greased loaf pan and bake at 350F for 1 1/2 hours or until a toothpick inserted in the centre comes out clean.
• Makes 1 loaf.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 3 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. , Spoon into two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 375° for 25-30 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.