Posts for Banana Bread

Best Wheat Banana Bread EVER!

EZ Baking, Recipes - Kayla - January 16, 2010

Banana Bread

I found this recepie  at http://www.breadtopia.com/moist-whole-wheat-banana-bread/after searching for a GOOD whole wheat banana bread that was worthy to be served with   butter and a cup of  coffee to my friends. After I tried dozens dense, dry failure, I finally found this wonderful one! The only thing I did was add mini chocolate chips to the batter at the end  for a sweet surprise.

Enjoy really! Soooo Good

Moist Whole Wheat Banana Bread Recipe and Instructions:

Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor.

½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar – works fine)
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)
½ cups (2 ounces) chopped walnuts

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

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The Road to Hana is paved with banana bread

EZ Baking, Tasty Travels - Kayla - March 10, 2008

One of my most favorite memories of Maui is the delicious banana bread we ate a roadside stand during our drive along the famous Road to Hana.

I’ve looked everywhere online (and I’m not the only one, from all the discussion boards I’ve read) and can’t find a recipe that comes close.

The one below is pretty good.  In the meantime, I’d  love to hear from anyone who has the inside scoop on how to make the real deal!

INGREDIENTS:
½ cup Water
1 ½ cup Granulated sugar
3 each Egg
1 ¼ cup Oil
1 ¾ cup Flour
1 ¼ cup Over ripe banana, mashed
¼ tsp. Salt
¼ tsp. Baking powder
½ tsp. Baking soda
½ cup Macadamia nut, chopped
1 ¼ cup Crushed pineapple (drained)

METHOD OF PREPARATION:
Mix oil and sugar together thoroughly. Add bananas, eggs, and water.

Sift dry ingredients and blend into mixture; DO NOT over mix.

Dust macadamia nuts with flour.

Fold dusted macadamia nut and pineapples into mixture.

Lightly grease and paper line loaf pans.

Pour batter into loaf pans. Bake at 350º F for 1 hour or until firm.

Yields 3 mini loaves.

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