banana bread recipe

[hlao23]

Does anyone have a good recipe for banana bread? Somehow my only good recipe got lost when we moved http://www.cookinglight.com/bbs/frown.gif and I don't know what to do with my blackening bananas.

If anyone has other recipes that call for overripe bananas I'm open to them as well.

Thanks!

[Mamasue]

These cupcakes are very good, easy and moist! I don't have the CL Banana Bread recipe in my mastercook but it has been posted many times and I am sure you will be able to find it by doing a search. http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Banana Cupcakes with Cream Cheese Frosting

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cake/Cupcakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cupcakes:
3/4 cup granulated sugar -- divided
1/2 cup mashed ripe banana
1/4 cup butter or stick margarine -- softened
1 tsp vanilla
2 large eggs
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup plain fat-free yogurt
Frosting:
1 3/4 cups powdered sugar
1/2 cup 1/3 less fat cream cheese -- chilled
1/2 tsp vanilla
2 tbsp finely chopped walnuts -- toasted

1. Preheat oven to 350.
2. To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set aside. Beat 1/2 cup granulated sugar, butter and 1 tsp vanilla at medium speed of a mixer until well-blended (about 3 mins.). Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, and nutmeg a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition.
3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. To prepare frosting, beta the powdered sugar, chilled cream cheese, and 1/2 tsp vanilla at medium speed of a mixer just until blended (do not overbeat). Spread frosting over cupcakes, and sprinkle with toasted walnuts.
Per cupcake: 247 cals; 7.8 g fat; 3.8 g protein; 41 g carbs

Source:
"Cooking Light, September 1999 CL p. 180"





[This message has been edited by Mamasue (edited 02-01-2001).]

[laurenc]

Try this recipe for "almost no-fat banana berad" It gets rave reviews everytime I make it.


Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce

I added a 1/4 cup of chopped walnuts to my version - very yummy!!


Directions
1). Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2). In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
3). Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Calories 130
Protein 2g
Total Fat 0g
Sodium 90mg
Cholesterol -
Carbohydrates 30g
Fiber 1g

[Vanessa]

Good morning! You can freeze your ripe bananas so you will have them available when baking. If you go to the bulletin board's search upper right side type banana bread there are many recipes there like the Jamaican Banana bread of 3/97, Banana Spice muffins Sept 97, Doble banana pound cake Rum Glazed banana cake as well as readers favorite banana breads, muffins and Gail posted several recipes using ripe bananas. Happy baking!

[darthchrista]

I have a great recipie at home ( I am at work now), so when I get home this evening I can post it. It is a Banana Sour Cream Bundt cake. It is really yummy and has gotten rave reviews at family and office gatherings. Also, I have had success freezing bananas and using them later. They look kind of disgusting on defrosting, but make good bread.

[diane]

Here is a recipe I use all the time. It is from Bisquick (sorry CL) and is always a hit.
http://www.BettyCrocker.com/recipedb/33109.asp

Diane

PS. I hope it is ok to post/advertise another site like this.



[This message has been edited by diane (edited 02-01-2001).]

[slknight]

Don't laugh at me, but I have a really dumb question about freezing and thawing bananas. Do you just put them in the freezer with the skin still on or do you peel them first? I have popped a whole bunch of them in the freezer with the skin still on. Then when I went to defrost them, they were really mushy and soggy. I ended up throwing them out. Any ideas?

[Vanessa]

sklnight:
I put my bananas in a bag in the freezer when needed I let them either thaw out or use the microwave to speed up things. Anyway I use scissors cut one end and out comes the banana. Since it might be watery I let it fall in a colander then mashed and use it in breads the banana crumb cake etc actually even in smoothies!

[slknight]

Vanessa,
Thanks for your response. I have some more in the freezer, so I guess I will try thawing them again and not worry if they seem too soggy. I only like to eat my bananas on the green side, so I frequently end up with ones that seem too ripe to me. My freezer is full of them and I wasn't quite ready to toss them all. I've give it another try.

[Laura Wick]

I had messy experiences with freezing bananas with the peels on,also. I now peel them before I freeze them, then double bag or use tupperware specifically designed for freezer use. It takes a lot less time to peel them before they are frozen, too.

I've found that the moisture separates from the frozen banana when left to thaw on the counter. Somehow that is unappetizing. So now, if I am baking with them, I cut them in small pieces, put them in the mixing bowl and mash them with the mixer. They still have to thaw, but it takes less time and they are less yucky.

Another great use for frozen bananas is to use them in smoothies. If you use frozen fruit, you don't have to use any ice, and the flavors are intensified.

Hope this helps.

[Lauren]

Over the weekend I made the Jamacian Banana Bread from last year. It was so good! It has rum, coconut, and toasted nuts in it. My boys thought it tasted weird, so my husband and I ate the whole thing. Not in one day, however!

[njwgood]

laurenc, your recipe looks great, how many servings do you figure when you give the nutritional values? I'm on WW and have to count every bite! thanks

[A R Price]

I just made the Banana-Oatmeal recipe from June 1999 issue of CL. It is a very good one.
There is another one in June 2000 that requires buttermilk which I didn't have on hand. (I hope I didn't mix those up...but both recipes sounded good.)

I found them using the 1995-2000 annual indexes on CL Online...searching the bread category. Using recipe finder with "banana bread" only turned up one recipe...had I used "banana-" I would probably have found the banana-oatmeal recipes that way. You might try that if you want other options.

[Jessica]

I posted this a while back--

This is the world's easiest banana bread and it is very tasty. It is from the Fannie Farmer Cookbook and has eggs but no butter. Still, it tastes rich and yummy.

3 ripe bananas, well-mashed
2 eggs, beaten
2 c. flour
3/4 c.sugar
1 tsp salt
1 tsp baking soda
1/4-1/2 c walnuts or pecans, toasted (the nuts are optional)

Mix bananas and eggs in a large bowl. Add in dry ingredients (I usually use just a smidge of salt) and stir. Blend in nuts.
Bake in a greased loaf pan at 350 for about one hour. I top it with an easy orange glaze when I make it for guests or friends--just take some powdered sugar and add orange juice till you get a glaze. Spread on top and let it dribble down the side.

[hlao23]

Thank you so much! I did not think about freezing the bananas. (I also forgot about the search function http://www.cookinglight.com/bbs/redface.gif) Now I won't have to send so many bananas to the compost heap.

[darthchrista]

Here is the Banana Sour Cream Coffee Cake recipe. It is not light.

BANANA-SOUR CREAM COFFEE CAKE
1/2 Cup chopped pecans
1/4 Cup sugar
1/2 teaspoon ground cinnamon
1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
1/2 cup commercial sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Combine pecans, 1/4 cup sugar, and cinnamon; stir well, and set aside.

Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in sour cream.

Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.

Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10-inch Bundt pan; spoon half of batter into pan.

Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan.

Bake at 350° for 40 to 45 minutes or until cake tests done.

Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold. Yield: one 10-inch coffee cake.

Enjoy!

[darthchrista]

I freeze mine, already mashed, in tupperware.

[Abby]

I made "Toni's Banana Bread" from the November '00 issue (I think)this weekend. The blurb by the recipe says that by having no nuts in it you get just the pure banana flavor. That's true; the bread (I actually made it in muffin form) is wonderful with just the banana flavor. I did add some vanilla though. Just seemed like it probably needed some.

[Natasha]

This is not a bread, but rather a cake. It got at least one or two very good reviews on this board! I haven t yet tried it, but if Mamasue had such high praise for it it MUST be pretty awesome. If you need info on finding banana liqueur you can do a search for those words and a thread will come up that should help. Enjoy!
___________
Double-Banana Pound Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cake/Cupcakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
3 tablespoons dry bread crumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup banana -- ripe, mashed
1/2 cup fat-free milk
1/2 cup banana liqueur
3/4 cup butter or margarine -- softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large egg
1 tablespoon powdered sugar

Preheat oven to 350 degrees

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.

Spoon the batter into prepared pan. Bake cake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cook in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake. Yield 18 servings (serving size: 1 slice)

CALORIES 286 (28% from fat); FAT 8.9 (sat 5.1g, mono 2.6g, poly 0.5g); PROTEIN 3.8g; CARB 44.8g; FIBER 0.9g; CHOL 58mg; IRON 1.3mg; SODIUM 163mg; CALC 37mg

Description:
"For banana lovers: this cake packs a double punch of banana with the
fruit and liquer. The banana liqueur is a must; it gives the cake a
sweet, rich banana flavor"
Source:
"Cooking Light, April 2000 issue, page 184"

[Mamasue]

Yep...Natasha is right! This pound cake is awesome! Its packed with flavor and moistness! http://www.cookinglight.com/bbs/biggrin.gif

[idgy]

Laurenc, or anyone, do you think your recipe for banana bread could be made into muffins or would I need to make some type of adjustment to the recipe? Sounds great, especially if I can make it in muffins!