Spikedbananabread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x3 inch loaf pans. Whisk together the flour, baking powder, and baking soda; set aside.
• Mash the bananas, eggs, sugar, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in the melted butter and vanilla extract, then fold in the flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Steps:

• Combine the bacon and tequila in a large bowl and refrigerate at least 2 hours or up to 8 hours.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment. Drain and pat the bacon dry. Mix the brown sugar, chili powder and chipotle together and spread out on a large plate. Press both sides of each bacon strip in the sugar mixture and then arrange on the prepared baking sheets. Sprinkle with any remaining sugar mixture.
• Bake for until the bacon is golden and glazed, turning once, 30 to 35 minutes. Transfer to a wire tack to cool.
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Steps:

• In 10-inch skillet with lid, melt 1/2 cup butter over medium heat. Add brown sugar and pepper flakes; beat with whisk until brown sugar melts into butter. Remove skillet from heat. Beat in rum with whisk until smooth. Cover; set aside.
• In large bowl, beat whole eggs and egg yolks with whisk until blended. Add milk, cream and vanilla; beat with whisk until blended.
• In another 10-inch or a 12-inch skillet, melt 1 tablespoon of the unsalted butter over medium heat. Working in batches, dip bread slices into egg mixture, turning to coat; place in skillet. Cook about 3 minutes on each side or until golden brown. (Add additional butter if needed for each batch).
• While French Toast is cooking, add sliced bananas to brown sugar-rum mixture. Cook over medium-low heat about 2 minutes, tossing gently, until bananas are softened.
• Transfer French Toast to individual plates. Top with Banana-Rum Sauce.

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:

• Mix together 1/8 cup triple sec and 1/2 cup sugar and set aside.
• Preheat oven to 350°F.
• Mix together margarine and 1 1/2 cups sugar until creamy.
• Beat in eggs and bananas.
• Add flour, baking powder, salt and vanilla. Mix well.
• While mixer is still mixing, slowly add 1/3 cup of triple sec and 2 tablespoons orange juice.
• Mixture will be creamy but not too runny. Pour into two greased 8 inch loaf pans.
• Bake for 40 minutes. Then, with loaves still on oven racks paint the bread with the topping. Be sure to cover entire top. Bake five more minutes.
• Allow to cool in pans five minutes before transferring to cooling racks.

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• 2.In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Sift then Combine the flour, baking soda, cinnamon, nutmeg, ground cloves and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
• 3.Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.