Ryans Banana Bread The Best Recipes

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 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 180º.
• Hand mixer together butter and sugar.
• Add eggs and crushed bananas. Mix well.
• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
• Mix just until combined. Do not overmix.
• Pour into greased loaf pan.
• Bake for 60 minutes.

Steps:

• Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional Country Crock® Spread; set aside.
• Combine mashed bananas, Country Crock® Spread, brown sugar, eggs, and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
• Bake for 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

Steps:

• Set oven to 375 degrees.
• Grease 2 (8-1/2 x 4-1/2-inch) loaf pans.
• In a large bowl, mix together 1-1/4 cups flour, with 1/2 cup sugar, salt and undissolved yeast.
• Heat the evaporated milk, water and margarine OR butter to 120F-130F (the margarine need NOT melt).
• Add to dry ingredients; beat for 2 minutes at medium speed of mixer.
• Add in eggs, banana and 1 cup of flour; beat at high speed for 2 minutes.
• Stir in the chopped pecans, and enough remaining flour to make a stiff dough.
• Knead for 8-10 minutes.
• Set in a greased bowl; grease the top of dough lightly, cover bowl with plastic wrap; let rise until doubled in size (about 1 hour).
• Punch down dough; divide in half; shape into loaves.
• Place the dough into prepared baking loaf pans; cover, let rise until doubled, (about 1 hour).
• In the meantime, mix the remaining sugar and cinnamon.
• When the loaves are doubled in size, remove the plastic wrap, brush lightly with melted butter and top with the sugar mixture.
• Bake for 25-35 minutes.
• Cool.