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Recipes: Today is National Banana Bread Day!

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Terry

Terry
Murfreesboro, TN
(Zone 7a)


February 23, 2005
3:17 PM

Post #1304236

To celebrate, I'll be making my all-time favorite recipe:

Sour Cream Banana Nut Bread
1 stick butter (or margarine) softened
1 1/2 cups sugar
2 eggs
1/2 cup sour cream (you can substitute plain or vanilla yogurt)
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups flour
2 large ripe bananas, mashed
1/2 cup chopped walnuts (black walnuts are my personal fave for this recipe)

Preheat oven to 350. Cream butter and sugar in mixer bowl. Beat in eggs, sour cream, vanilla and soda until creamy. Add flour gradually, mixing well after each addition. Fold in bananas and nuts. Pour into greased 5" x 9" loaf pan. Bake 45 to one hour or until toothpick inserted comes out clean. (You may need to cover the top during the last 15-20 minutes to prevent overbrowning.)

This is by far the BEST banana bread recipe I've ever tried, consistently producing moist loaves with a deliciously crisp crust.. The black walnuts were always added to my grandma's banana bread, and I think they are a perfect flavor complement to bananas. But they're not for everyone - you can leave out the nuts, or use plain English walnuts if preferred.

IMHO, this bread is even better the next day if you cover it with a tea towel overnight ;o)

Anyone else have a favorite banana bread recipe to share?

kooger

kooger
Oostburg, WI
(Zone 5b)

February 23, 2005
3:32 PM

Post #1304271

This is my favourite:

Banana Bread
c. sugar
1/3 c. oil
2 eggs
1 c. mashed ripe bananas (about 2 large)
1 c. flour
t. baking soda
t. salt
c. chopped nuts
t. grated lemon rind

Beat together sugar, oil and eggs. Stir in bananas and rind.
Sift together flour, soda and salt. Add to banana mix and stir until combined.
Fold in nuts. Pour into greased 9x5 loaf pan. Bake 50-60 min at 325.
Bake in greased tin can for round loaves. Cool on wire rack.
sarv48
south of Grand Rapid, MI
(Zone 5a)

February 23, 2005
3:51 PM

Post #1304318

Yum = copied these off to try!! Here' s my all time favorite:

2/3 c wh. sugar
1/3 c soft oleo
2 eggs
Cream the above together

Stir in:
3 T sour milk
1 c. bananas

Sift together and stir in:
2 c flour
1 t. baking powder
1/2 t baking soda
1/2 t salt

blend in 1/2 c nuts
Bake @ 350 deg for 50-60 min
9x5x3 inch pan or 2 smallpans

Let stand 20 min before baking
cuckoo4rblackbe
Savannah, MO
(Zone 5b)

February 23, 2005
6:54 PM

Post #1304697

Terry I have a good banana bread recipe called banana banana bread thats good but I don't have my recipe at this time. I'm a new member trying to find my way around and Iv'e discovered this recipe section and saw your recipe that sounds good. Is it really banana bread day?

Terry

Terry
Murfreesboro, TN
(Zone 7a)


February 23, 2005
7:54 PM

Post #1304788

It sure is: http://www.foodreference.com/html/html/february23.html

meezersfive

meezersfive
waukesha, WI
(Zone 5a)

February 23, 2005
8:04 PM

Post #1304813

Oh Dang!! We ate up both bananas last night on a banana split!
hope43
Tulsa, OK
(Zone 7a)

February 23, 2005
8:10 PM

Post #1304826

when husband was here i made it all winter but not now i'd eat it all oh wait i can make it i have tazzy and Dan.. ah yes... love it.. my hus. daughter always put choco. chips and marachino cherries in hers i do not like it that much in it...so now think will make couple loafs yes next day so much better...
cuckoo4rblackbe
Savannah, MO
(Zone 5b)

February 23, 2005
9:08 PM

Post #1304926

BANANA BANANA BREAD :2 cups all-purpose flour,1 teaspoon baking soda,1/4 teaspoon salt, 1/2 cup butter (or margarine), 3/4 cup brown sugar,2 eggs (beaten),2-1/3 cups mashed very ripe bananas, and I add 1 teaspoon of vanilla Directions: preheat oven to 350F. Mix flour, b. soda, and salt. Cream butter and brown sugar in another bowl. Now stir your ripe bananas(mashed) into the flour mixture and stir until mixed and just moist. Pour this batter into a greased( I use spray doesn't everybody?) loaf pan. Bake for 60 to 65 minutes or until toothpick inserted comes out clean. This is very good with about 1 gallon of milk (skim milk of course!).
FlowerFan86
Kennewick, WA
(Zone 6b)

February 23, 2005
9:16 PM

Post #1304933

Had no idea that it was banana bread day.

I just took some banana bread out of the oven!

The girls have friends riding the school bus home today. All of their friends love it when I bake something. Don't think my girls have any friends whose moms cook.
sarv48
south of Grand Rapid, MI
(Zone 5a)

March 4, 2005
10:34 PM

Post #1320526

Terry - I made your bread (had yogurt that I had to use up~!!) It turned out wonderfully - baked it in two pans instead of one. DH said it was better than mine - moister.. He did say that mine was good too, just not as moist. LOL, I think he was afraid I would be mad! Heck, I don't care!! Gonna wrap it up now and save for company tomorrow!!

Terry

Terry
Murfreesboro, TN
(Zone 7a)


March 4, 2005
11:23 PM

Post #1320600

Awww, shucks. I'm so glad you liked it!

I can't take credit for the recipe - I was just lucky enough to spot it in a newspaper or magazine a long time ago, and cut it out. But I can honestly say it's the best recipe I've ever found for banana bread. I sometimes make it in two smaller loaves, or even the mini-loaf pans for gifts ;o)
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

March 4, 2005
11:35 PM

Post #1320619

Rave of the Kentucky Round-Up ~ Found this in the DG Cookbook:

SoCal's Banana Chocolate Chip Bread


Category: Breads, rolls, and pastries

Ingredients
1 1/2 cup flour
1 tea. baking soda
4 T. Sour Cream
1 1l4 cup sugar
1/2 c. soft butter
2 eggs
1 cup mashed bananas (2-3 very ripe)
1 large bag Semi sweet choc. chips
1 tea. vanilla
1 cup walnuts (optional)



Instructions
Sift flour 3 times and set aside.
Mix together sour cream and soda, set aside.
Cream butter with sugar until light & fluffy.
Add eggs one at a time, beat well between each egg.
Add flour and sour cream mixture.
Stir in bananas, choc. chips, vanilla and walnuts.


350 deg.
Bake in a greased loaf pan - 50-60 min.
May be baked in 3 mini size loaf pans - 40 min.
Check with toothpick

Donna (SoCal)




Extra Notes
This is my Sister in laws recipe and she bakes tons of these for the holidays for family and friends. Once you taste this, you will be the hit of the family. It is a very rich tasting bread, but so good.


tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

December 22, 2007
10:13 PM

Post #4320303

I made this recipe this morning. I used the smaller 8x5?? foil pans for holiday gifts.
a double recipe made 3 loafs.

i also added mini chocolate chips
and didnt have walnuts [ended up using them all in cookies last week]
so i used pecans.

awesome recipe!!

Terry

Terry
Murfreesboro, TN
(Zone 7a)


December 23, 2007
3:09 AM

Post #4320849

I'm so glad you liked it! I broke over and used a cream-cheese recipe (lots of pecans and an orange glaze - looks pretty!) from Southern Living this year, and to be honest, I don't like it as well as the sour cream recipe :-(

I'll go back to this one, and just borrow the pecan topping and glaze idea in the future ;o)

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

December 23, 2007
4:32 AM

Post #4321068

I decided to make more so i ran to the store for more of the foil pans... and half way home i realized i forgot to get bananas!! i wasn't going back...

so i found a chocolate recipe in a different thread.
http://davesgarden.com/community/forums/t/463588/
and made it instead... but i printed out recipe cards and put them with each loaf of bread.
RDT
Crossville, TN
(Zone 6b)

December 23, 2007
12:36 PM

Post #4321453

Terry, on your recipe you said you placed a towel over the bread overnight. Did you cover it it completely? Like you would do with Saran wrap? Or,just make a tent over it? I was thinking it might dry out. Towel is porous. Linda

Terry

Terry
Murfreesboro, TN
(Zone 7a)


December 23, 2007
1:47 PM

Post #4321548

I just loosely wrap it in the towel - it's a moist bread, and the crust is better (IMO) if it isn't wrapped in foil or plastic wrap.

But you could wrap it once it's completely cooled - especially if you want to go ahead and freeze it, or you're preparing it for gift-giving.
CindyInAZ
Tempe, AZ
(Zone 9a)

December 29, 2007
5:40 PM

Post #4338091

Terry, I am so glad your recipe was resurrected. I was not around in 2005. But, I could not wait until National Banana Bread Day. I tried it today and it was the best banana bread I've ever had. My husband is a man of few words but he too said it was the best he has ever eaten. It is light, moist and flavorful and has a wonderful crunchy crust. Thank you for this wonderful recipe.

Terry

Terry
Murfreesboro, TN
(Zone 7a)


December 29, 2007
6:47 PM

Post #4338265

You're very welcome - I'm happy to share it! I've tried dozens of "best" banana bread recipes, and this is still my all-time favorite ;o)
treelover3
Minneapolis, MN
(Zone 5a)

January 22, 2008
3:51 AM

Post #4436276

A big bump for Banana Bread...
FlowrLady
-South Central-, IL
(Zone 6a)

January 29, 2008
9:54 PM

Post #4470535

Thanks, treelover!
sarv48
south of Grand Rapid, MI
(Zone 5a)

January 29, 2008
10:33 PM

Post #4470722

LOL...I just made a batch of Terry's banana bread today and it is absolutely the best. I've never had a batch turn out dry...moist and wonderful!! YUM> DGS had 4 pieces of it and wanted to take a loaf home!

Terry

Terry
Murfreesboro, TN
(Zone 7a)


January 29, 2008
10:51 PM

Post #4470793

;o)

I made some today too. One thing I learned today: do NOT overfill the pans. (I upped the recipe by 50% and divvied it among four mini-loaf pans - I should have kept the original proportions, or used a fifth loaf pan.)
FlowrLady
-South Central-, IL
(Zone 6a)

January 30, 2008
2:04 PM

Post #4472984

I can smell it from here :)
critterologist
Frederick, MD
(Zone 6b)

January 31, 2008
6:32 AM

Post #4477194

Has anybody tried freezing this after baking it? Seems like it should work... I'm trying to find some make-in-advance possibilities for next month's Tea Party / Seed Swap. :-)

Terry

Terry
Murfreesboro, TN
(Zone 7a)


January 31, 2008
1:49 PM

Post #4477748

Critter, yes it does freeze well - just let it cool completely then wrap in waxed paper or foil, then put it in a freezer-safe plastic bag.
Kydaylilylady
Waddy, KY

January 31, 2008
2:11 PM

Post #4477827

I freeze banana zucchini bread and it keeps quite well. I put it in a regular storage bag and then drop it down in a freezer bag. I let it thaw in the freezer bag and then am able to remove a dry storage bag. All the condensation is on the freezer bag and not the one the bread's in.

Terry

Terry
Murfreesboro, TN
(Zone 7a)


January 31, 2008
2:20 PM

Post #4477862

I meant to add a second thought - if your bananas are ready now, but you're not, there's another option. Peel them, mash them, and put them in a baggie and freeze them. When you're ready to make the bread, pull them out a few hours ahead of time and let them thaw, then add them to the batter just like freshly-mashed fruit.
Dea
Frederick, MD
(Zone 6a)

January 31, 2008
2:21 PM

Post #4477868

that's perfect Terry, thanks. I've got some "ready to weep all over the counter" bananas and I won't be ready til Sunday afternoon :)

Terry

Terry
Murfreesboro, TN
(Zone 7a)


January 31, 2008
2:27 PM

Post #4477887

Dea, you're welcome. I'm happy to pass along that nifty little tip I discovered a long time ago. I almost always have a bag of frozen, mashed bananas on hand, so anytime I'm in a mood to make banana bread they're ready. And as an added bonus, overripe bananas rarely go to waste. ;o)
pensacolagarden
Pensacola, FL
(Zone 8b)

January 31, 2008
2:53 PM

Post #4477985

Here is a great Banana Bread recipe it is from the silver palate cookbook!!

8 tablespoons (1 stick) sweet butter at room temperature
3/4 cup granulated sugar
2 eggs
1 cup unbleached flour, all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat flour
3 large bananas mashed
1 teaspoon vanilla extract
1/1 cup shelled walnuts, coarsely chopped

1.Preheat oven to 350F. Grease a 9x5x3 inch baking pan.
2.Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3.Sift alll purpose flour, baking soda, salt , stir in whole wheat flour and add to creamed mixture, mixing well.
4.Fold in mashed bananas, vanilla and walnuts.
5.Pour mixture into the prepared pan. Bake for 50-60 minutes or until a cake tester incerted in the center comes out clean. Cool in pan for 10 minutes, then on a rack.


Hope you guys enjoy!!!
critterologist
Frederick, MD
(Zone 6b)

January 31, 2008
3:55 PM

Post #4478272

Thanks for letting me know it'll freeze just fine!

Mashing the ripe bananas before freezing is probably a good idea... but if you're really in a rush, you can just toss the blackened things into the freezer and pull them out when you're ready. Put them in a freezer bag if you think they'll be there more than a few days. The peel comes off easily, and they're good for smoothies, too.
FlowrLady
-South Central-, IL
(Zone 6a)

January 31, 2008
4:14 PM

Post #4478364

Yep! Thanks for bringing that to my attention, too. I have thrown a lot of bananas away, and this will be a perfect thing to do.
critterologist
Frederick, MD
(Zone 6b)

January 31, 2008
4:20 PM

Post #4478399

Of course, using my hurried approach, you run the risk of a little avalanche of frozen black bananas landing on your neck as you bend down to wrestle something out of the bin at the bottom of the freezer...
FlowrLady
-South Central-, IL
(Zone 6a)

January 31, 2008
4:25 PM

Post #4478424

Not a problem for me, I've got a side-by-side. :)

Terry

Terry
Murfreesboro, TN
(Zone 7a)


January 31, 2008
4:27 PM

Post #4478433

I've got a side-by-side, and I still manage to get hit on the head - usually by a half-gallon carton of ice cream teetering precariously on top of a stack of veggies or coffee beans ;o)
Kydaylilylady
Waddy, KY

January 31, 2008
4:36 PM

Post #4478478

I give lessons on how to stack a proper freezer and refrigerator...LOL! I try to never let my hubbie get in either as he doesn't have the touch and usually ends up with something on the floor!
FlowrLady
-South Central-, IL
(Zone 6a)

January 31, 2008
6:10 PM

Post #4478889

Terry, your frige sounds like my frige!!!
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

February 1, 2008
2:14 PM

Post #4481845

Have it baking in the oven this morning; the aroma is great!
christmascactus

February 12, 2008
8:48 AM

Post #4527360

Terry,I'm guessing you used plain flour & not self-rising??
Black walnuts is my favorite,too; but have used pecans,which is good also.

Terry

Terry
Murfreesboro, TN
(Zone 7a)


February 12, 2008
1:41 PM

Post #4527673

Definitely regular flour and not self-rising. (I never buy the self-rising, so I can't get them confused ;o)
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

February 12, 2008
4:14 PM

Post #4528255

I have made your Banana Nut Bread several times; we love it.

This was my newest endeavor with it.

http://davesgarden.com/community/forums/t/812959/

Terry

Terry
Murfreesboro, TN
(Zone 7a)


February 12, 2008
7:21 PM

Post #4529023

Those look yummy!
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

February 12, 2008
9:03 PM

Post #4529414

They were really good and all my neighbors liked them too.
plutodrive
Denver, CO
(Zone 5b)

March 6, 2008
8:55 PM

Post #4630554

Thx for the recipe Terry. I made a bouble batch last week. One for me and another as a gift... everyone loved it.
treelover3
Minneapolis, MN
(Zone 5a)

February 24, 2009
4:34 PM

Post #6183250

Bumping this thread since yesterday was National Banana Bread Day!

Any more recipes??? Anyone??? (:o)

Terry

Terry
Murfreesboro, TN
(Zone 7a)


February 24, 2009
4:50 PM

Post #6183388

Chuckle...no new recipes for me. But I *did* make banana bread yesterday. Pure coincidence? Maybe...

Or maybe a subliminal hint from seeing yesterday's article in the side column: http://davesgarden.com/guides/articles/view/2188/

Hmmmm. Anyway, my family was happily slicing one of the loaves as soon as I pulled them from the oven ;o)

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

February 24, 2009
5:52 PM

Post #6183770

Since finding this thread last year or so... Terry's bread is the only Banana Bread I make now. It is awesome.

Terry

Terry
Murfreesboro, TN
(Zone 7a)


February 24, 2009
6:15 PM

Post #6183879

Awww, shucks. *blushing*

I am happy to share the recipe, but I really can't take credit for it; I just happened to stumble upon it a long time ago and I clipped it out.
Pennzer
Midland, TX
(Zone 8a)

February 24, 2009
7:15 PM

Post #6184199

Terry, do you have a recipe for the pecan topping and glaze you got from Southern Living? I make banana bread a lot (will try your recipe next time), and my son makes lots of sweet breads: praline, strawberry, lemon, and cantaloupe, and we experiment with different glazes for them.
--pen

Terry

Terry
Murfreesboro, TN
(Zone 7a)


February 24, 2009
7:30 PM

Post #6184253

Pen, I'm sorry..I don't. If you have a subscription to SL, I bet you can find it on their website. (I'm currently between subscriptions, or I'd look it up for you.)

But to be honest, I wouldn't make that version again. The batter was pretty stiff (cream cheese vs. sour cream) and it resulted in pretty dry bread. The glaze (as best I can recall) was a standard orange juice/confectioner's sugar type glaze..nothing particularly special.

But if you want a really awesome orange glaze, try this one:

3/4 cup sugar
1/4 cup butter (don't substitute margarine)
2 tablespoons orange juice
1/2 cup sour cream.

Combine sugar, butter and orange juice in heavy saucepan and bring to a boil over medium-high heat; cook for 3 minutes or until sugar dissolves. Remove from heat and cool slightly. Add sour cream and stir well. Pour over rolls (I use this for a sweet roll recipe) and serve. Yummy.
Pennzer
Midland, TX
(Zone 8a)

February 25, 2009
12:40 AM

Post #6185698

Terry, that glaze sounds good. I copied it to my recipe file and also sent to my son. He's been looking for something special for his cantaloupe bread. He could add some cantaloupe puree to the orange glaze for continuity--now it would be an orange-cantaloupe glaze. Mmmm...hope it inspires him to make some and bring to his mom. :)
Marylyn_TX
Houston, TX
(Zone 9a)

February 25, 2009
12:45 AM

Post #6185722

According to this website: http://www.mrbreakfast.com/article_print.asp?articleid=31 , National French Toast Day is November 28th. Who knew?? LOLOL
treelover3
Minneapolis, MN
(Zone 5a)

February 25, 2009
10:46 PM

Post #6189929

Yes, Terry, thanks for the glaze recipe. I'm sure I can think of a few things that I can cover with this glaze. (:o)
Thanks, again,
Mike
edited to correct mistakes

This message was edited Feb 26, 2009 9:12 AM
critterologist
Frederick, MD
(Zone 6b)

February 25, 2009
10:54 PM

Post #6189965

I baked banana bread today using Terry's recipe, and it was yummy! I made a double batch and used 2 slightly undersized loaf pans, which gave me a big blob of leftover batter for a mini-loaf (which I ate.) (The other 2 loaves went two doors down, where a neighbor just lost her mom and is hosting visitors before Friday's funeral.)
cuckoo4rblackbe
Savannah, MO
(Zone 5b)

February 26, 2009
1:03 AM

Post #6190524

National French Toast Day???...Now that's something new I've learned about on this thread too. Banana bread and french toast are 2 of my favorites. A cup of coffee with either of these and I'm thinking I've died and went to heaven!!!

Cuckoo
treelover3
Minneapolis, MN
(Zone 5a)

February 26, 2009
3:20 PM

Post #6192904

Speaking of food days... I found out that May 22nd is National Vanilla Pudding day. Now is that weird or what???

Actually, I found a list of all of the National food days along with normal holidays, etc. See the attached link and scroll down a bit to get to the food date listing. Pretty interesting.

http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html

Mike
dguimo
Pioneer, CA

February 26, 2009
5:07 PM

Post #6193401

Well- I didn't even know there was such a day as banana bread day, so I'll contribute my very favorite recipe-- here goes!

Blueberry-Banana-Nut Bread
1 cup sugar
1/2 cup unsalted butter
2 eggs
grated zest of one lemon
1 tsp. vanilla
3 ripe bananas
2 cups flour
1 cup fresh blueberries (use use frozen most of the time)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped pecans or walnuts

Heat oven to 325 degrees
Grease and flour a 9X5 loaf pan.Using mixer, cream together the sugar and butter until light. Beat in the eggs, one at a time, then beat in the lemon zest and vanilla.Stir in the mashed bananas. Measure out 1 T. of the flour and toss in the blueberries.(keeps them from going to the bottom of the pan while cooking) Sift the remaining flour with the baking soda, baking powder, and salt. Mix into the banana mixture, then fold in the floured bleuberries and the nuts, mixing just enough to blend all ingredients. Spoon the batter into prepared pan. Bake about 55 to 60 min, or until cake tester inserted in center comes out dry. Cool on a wire rack before slicing.
treelover3
Minneapolis, MN
(Zone 5a)

February 26, 2009
8:56 PM

Post #6194438

dguimo,
Thanks so much for the recipe. I am going to get so fat sampling all of these delicious-sounding banana bread recipes. Thank goodness I can freeze a loaf if the recipe makes more than one!

I love blueberries and your recipe sounds wonderful.
Thanks again!
critterologist
Frederick, MD
(Zone 6b)

February 26, 2009
9:15 PM

Post #6194516

Just a note... the batter in Terry's recipe at the top was very thick before I added the bananas (at the end, after the flour)... Not a problem for me, as I had my stand mixer out, figuring I'd need it since I was doing a double batch. The only thing you have to watch with a stand mixer is not over-mixing, which can toughen the bread... I just turn it on for a couple of seconds after each addition, then scrape the bowl and give it a few more seconds of mixing at the end, all on lowest speed. :-)

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

February 27, 2009
12:43 PM

Post #6196852

I'm not lucky enough to have a stand mixer, though i always make a double batch. just cant get enough of that B-bread.

it's possible i commented above... but last summer at the park [where i live in the summer] I had some bananas getting old so i made some bread. DH does 'coffee clutch' with all the guys in the early morning and he took up a loaf. it was a big hit.

Terry

Terry
Murfreesboro, TN
(Zone 7a)


February 27, 2009
1:02 PM

Post #6196901

We gobbled up both loaves I made earlier this week, and now I have a few more bananas getting more brown than yellow...guess I know what that means ;o)
treelover3
Minneapolis, MN
(Zone 5a)

February 27, 2009
1:42 PM

Post #6196994

I'm going to buy a couple bunches of bananas tonight so I end up with some over-ripe bananas in the next week or so. I need to try these banana bread recipes and try my new Kitchen Aid stand mixer, too. I can hardly wait. (:o)
Maria
Rehoboth, MA
(Zone 5a)

February 27, 2009
4:05 PM

Post #6197723

Just want to tell you I always freeze the bananas that have become too ripe, thaw them before using,this will make the BB very moist too.

My recipe calls for 6 , when I have collected six, I make the bread

This message was edited Feb 27, 2009 11:07 AM
critterologist
Frederick, MD
(Zone 6b)

February 27, 2009
8:52 PM

Post #6198910

OK, Maria, you know we now desperately "need" your recipe also!

I think I've got some bananas hiding in the freezer, might have to hunt them up. Frozen bananas are good for smoothies, too.

The stand mixer was a wedding present from my late uncle -- he sent it the moment he heard I was engaged, don't think we'd even set a date yet. His first wife and his mother both loved to bake, and he figured (correctly) that ran in our family. If you're in the market for one sometime, I've seen them at great prices during the Kohl's Christmas sales.

The bananas for this batch went into my fridge when they started getting overripe... by the time I'd gotten to the banana bread, the banana under the peel had started turning a little beige, LOL... I cut off a couple of really dark (almost black) spots and just mashed them up as usual. The bread came out with extra-intense banana flavor, because the bananas were so ripe.
Maria
Rehoboth, MA
(Zone 5a)

February 27, 2009
9:46 PM

Post #6199106

Critter that is the secret, as the freeze peals get very ripe , they get almost juice like after thawing.

Banana Bread

3 1/4 cups of all-purpose flower (I use only unbleached)
2 tsp baking baking soda
1/2 tsp cinnamon
1/2 tsp salt
---sift above in a bowl

4 large eggs at room temperatur
2 1/3 cup of sugar
1 cup of vegetable oil
6 large frozen bananas, thawed at room temperature, cut off tip and squisch them into a bowl
2 tsp vanilla
1/2 cup all natural sour cream,
1 1/2 ground pecans, or walnuts, or hazelnuts. Grind them as fine as possible on the food processor.


Beat eggs and sugar in bowl in meduim-high electric mixer till very thick and pale, this will take about 8 minutes because the sugar should be completely dissolved

Meantime prepare 2 bread loaf pans with butter and flour and start oven at 350'. Sometimes I use a third pan, it makes enough for three smaller sized ones, meaning not as high.

Reduce speed for eggs with sugar, add oils slowly, then adding sour cream, bananas and vanilla

Remove from mixer and fold in gradually flour mixture and ground nuts.

Devide into two or three loaf pans, smooth them evenly, bake for 1 1/4 hour.

Cool them on rack for about ten minutes. turn them and cool them completely. Properly wrapped they will last over a month in the freezer to be still good as the day you made them.






This message was edited Feb 27, 2009 4:58 PM
critterologist
Frederick, MD
(Zone 6b)

February 27, 2009
9:58 PM

Post #6199156

I just realized... I forgot the eggs when I made Terry's recipe, and it was still delicious!

I used ground almonds in mine, because that's what I had on hand, and I was taking it to a neighbor whose kids don't like nuts that they can see.

I'm going to see if I have 6 frozen bananas...

Thanks, Maria!
Maria
Rehoboth, MA
(Zone 5a)

February 27, 2009
10:00 PM

Post #6199168

you are welcome

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

February 27, 2009
11:39 PM

Post #6199523

Maria -- that sounds wonderful. I will have to try it one day.

Jill... how the heck did you forget the eggs??
critterologist
Frederick, MD
(Zone 6b)

February 27, 2009
11:56 PM

Post #6199595

I was copying the recipe on a scrap of paper to have in the kitchen with me, doubling it as I went along, and somehow I didn't write down "4 eggs." LOL It really did come out nicely, good crumb, moist, etc... but the top fell a bit. I guess now I know why!
staceysmom
(GayLynn) Appleton, WI
(Zone 5a)

March 20, 2009
8:36 PM

Post #6296125

I made Terry's Sour Cream Banana Bread Recipe yesterday! Yummo! My DH told me to make sure the recipe doesn't get lost. So very moist and delish and better the second day. Won't know if it gets any better on the third day because there won't be any left! Thanks for sharing this keeper recipe!

GayLynn

Terry

Terry
Murfreesboro, TN
(Zone 7a)


March 20, 2009
9:30 PM

Post #6296290

Awww, shucks. Thanks for the kind words, and I'm happy your family enjoyed it!

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

March 20, 2009
11:15 PM

Post #6296732

LOL GayLynn -- good stuff, aint it??
staceysmom
(GayLynn) Appleton, WI
(Zone 5a)

March 20, 2009
11:28 PM

Post #6296777

Very good stuff! I've got to go get more bananas!

meezersfive

meezersfive
waukesha, WI
(Zone 5a)

March 21, 2009
12:49 AM

Post #6297084

Probably a good thing I missed it because I can barely button my favorite jeans.

DH used to work with a French woman, who celebrated CREPES day, and she brought them to work for everyone. I miss her.
Carolyn22
Athens, PA
(Zone 5b)

March 24, 2009
12:20 PM

Post #6311969

I am going to try the Sour Cream Banana bread recipe tonight when I get home from work. Just wondering if there is a big difference in using sour cream versus the yogurt. I have plain yogurt, but I am wondering if I should pick up some sour cream on the way home from work tonight.

Thanks in advance for your help.

:-)

Carolyn
Marylyn_TX
Houston, TX
(Zone 9a)

March 24, 2009
12:48 PM

Post #6312065

I've done it both ways - with sour cream and with yogurt, depending on what was in my fridge, and they came out yummy both times. I don't remember a big difference, but we had them several months apart, so I probably wouldn't have noticed unless I didn't like it one of the ways.
Carolyn22
Athens, PA
(Zone 5b)

March 24, 2009
12:54 PM

Post #6312083

Marylyn_TX

Thanks so much. Can't wait to try this recipe!

Carolyn

Terry

Terry
Murfreesboro, TN
(Zone 7a)


March 24, 2009
3:01 PM

Post #6312662

Ditto... I use whichever I have on hand, and haven't noticed a big difference in this (or most other recipes that call for sour cream.)
Carolyn22
Athens, PA
(Zone 5b)

March 24, 2009
4:01 PM

Post #6312936

Terry -

Good to know. Thanks.

I am looking forward to this!
Carolyn22
Athens, PA
(Zone 5b)

March 24, 2009
10:50 PM

Post #6314588

Terry - Fantastic recipe! I won't be using any other Banana Bread Recipe.

Thanks so much!

Carolyn

Terry

Terry
Murfreesboro, TN
(Zone 7a)


March 25, 2009
1:52 AM

Post #6315390

I'm just happy to hear there's another "satisfied customer" *grin* (I think I might be able to convert the whole world to this recipe, one family at a time ;o)
mpabbott1
(Mary) Poway, CA
(Zone 10a)

March 25, 2009
3:50 AM

Post #6315904

I don't care for banana bread but made it for others. My husband said it was very, very tasty, so it'll be on the repeat list.
Carolyn22
Athens, PA
(Zone 5b)

March 25, 2009
8:46 AM

Post #6316272

Terry -

I'll help you convert the world, so far I have shared the recipe with my family. We are a family of cooks, some professionally and some not so professionally.

Thanks again.
Carolyn

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

June 10, 2009
3:30 PM

Post #6668459

**sniff sniff **

wafting aroma coming from downstairs!!

I have 2 loaves baking... OH how it is making me hungry.

I'm taking them with to Wisc tomorrow... one may go for "Pot Luck" dinner [on not] and the other will be for DH to take with to Coffee Clutch with the guys Friday morning. Its sorta like Ladies Night Out... only its "Guy Time" in the Am.

Terry

Terry
Murfreesboro, TN
(Zone 7a)


June 10, 2009
3:41 PM

Post #6668510

I really need to make some today. In fact, a few of my overripe bananas may be too far gone at this point, but at least two are still in prime banana bread shape ;o)

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

June 10, 2009
3:45 PM

Post #6668527

Since i double batched it... i used half vanilla yogurt and half sour cream.

I can wait to lather Cream Cheese on it... though i do have to wait til tomorrow...
gen2026
Camden, AR

June 10, 2009
7:04 PM

Post #6669350

I just found this thread and am wanting to try Terry's recipe... I know this is going to sound really dumb but HOW RIPE do bananas need to be for bread? I have some that are fairly fresh and 2 that are about to hit the trash... how do i know when? or if they are too far gone??

Thanks
Genna

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

June 10, 2009
7:13 PM

Post #6669388

Genna -- sometimes i dont know until i open them up... i had 1 large that was ready for the rose garden [yes, i feed my roses bananas/peels] and 4 smaller ones, that once open, looked good enough to eat.

I wouldnt use any greenish ones as they'd be hard to mash... but i think if they are soft enough...
I'm really not a Banana Bread baking Queen or anything... just really got into it when i found this recipe a year or so back -- i've made them 3 times now.

Terese
gen2026
Camden, AR

June 10, 2009
7:19 PM

Post #6669415

That is what I usually do with my bananas as well... take them to my rose bushes... :-) unless I have let them really be ignored too long and they are too yuck to mess with. But my oldest son has been using a lot more bananas lately and so I haven't been having to "watch" them as much - not he has been gone for several days and I realize I have some that are black! So as long as they aren't completely mushy they are ok ???
Thanks

Genna

Terry

Terry
Murfreesboro, TN
(Zone 7a)


June 10, 2009
7:53 PM

Post #6669528

Genna, yes...as long as they haven't turned sour-ish, I have been known to use the utterly black (well, really dark-brown) ones. They mash VERY well (much better than those that are just going from yellow to brown-spotted.
gen2026
Camden, AR

June 10, 2009
8:03 PM

Post #6669557

May have to try this tonight! Thanks!
Genna

kooger

kooger
Oostburg, WI
(Zone 5b)

June 12, 2009
4:21 AM

Post #6676645

If they are starting to get past eating prime, pop them in the frig or freezer until you have time to use them. The skins will get black but the fruit will not go bad for a long time..
Carolyn22
Athens, PA
(Zone 5b)

June 12, 2009
12:26 PM

Post #6677251

I put mine in the freezer to use when I am ready to make banana bread - I also will jump on the sales for bananas that are past and just throw those into the freezer too - that way I always have bananas on hand to make breads.

pegzhere
Bettendorf, IA

June 12, 2009
12:52 PM

Post #6677325

I have SO many in the freezer right now - you all have inspired me to use them today! I have a great recipe for oatmeal banana bread that mu family loves and that has a bunch of healthy stuff in it :)

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

June 12, 2009
8:25 PM

Post #6678990

Pegz -- can you add the recipe to this thread?

and the bread was a big hit for the guys at coffee this morning...
pegzhere
Bettendorf, IA

June 13, 2009
12:18 PM

Post #6681587

Sure!

Ingredients
3/4 cup packed brown sugar
3 tablespoons vegetable oil
2 large egg whites
1 large egg
3 large mashed bananas
1 cup regular oats
1/2 cup fat-free milk
1/2 cup vanilla yogurt
1 tsp. vanilla extract
2 cups flour (white or mix white/whole wheat - I often use all whole wheat)
1/8 cup wheat germ
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray
Preparation
Preheat oven to 350.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, yogurt, vanilla and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
bocaginger
Coral Springs, FL

June 15, 2009
10:59 PM

Post #6692381

We had a banana bread in the Bahamas that was more like a popover, but the size of a loaf of bread. I've looked for a recipe everywhere - anyone know of one?

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

July 29, 2009
12:14 PM

Post #6879252

has anyone ever tried this in "Cake" form?

We were thinking of trying it in a 9x13 pan [double recipe] -- more as a dessert than a bread.

Do you think it will be successful, or should i just look for a Banana Cake recipe?

treelover3
Minneapolis, MN
(Zone 5a)

July 29, 2009
1:24 PM

Post #6879475

Here is a recipe for Banana Bars that I recieved from my best friend. She received this recipe from a co-worker many years ago. While this recipe is called "bars", it's really just a very moist cake. I think these bars are delicious. I have received many compliments on these bars over the years.


Banana Bars

-cup Butter, at room temperature (1 stick)
1 -cups Sugar (granulated)
2 Eggs, slightly beaten
8 oz Sour Cream
3 mashed Bananas (very ripe)
2 cups Flour
-tsp salt
1 tsp baking soda

Grease & flour a 9" X 13" pan. Cream butter, sugar and eggs with an electric mixer until smooth. Mix in sour cream and mashed bananas and mix until well combined. In a separate bowl mix flour, salt & soda and then add to the banana mixture. Use the electric mixer to blend together until all is moist. Pour batter into the 9 X 13 pan. Bake 30 to 45 minutes at 350F until the top is lightly browned or until a toothpick comes out clean.

Cream Cheese Frosting

3 oz pkg Cream Cheese
-stick butter
1 TBL half & half or milk
1 tsp vanilla
2 cups powdered sugar (sifted)

Mix all of the above and spread on cooled bars.

Enjoy!

Mike

treelover3
Minneapolis, MN
(Zone 5a)

July 29, 2009
1:26 PM

Post #6879483

Terry,
I just noticed that the banana bar recipe is almost identical to your original banana bread recipe posted above.
Mike
edited to correct spelling.

This message was edited Aug 10, 2009 8:16 AM
Marylyn_TX
Houston, TX
(Zone 9a)

July 29, 2009
1:32 PM

Post #6879502

I have doubled the recipe and cooked it like a cake, and it came out very well. :-)

Terry

Terry
Murfreesboro, TN
(Zone 7a)


July 29, 2009
2:43 PM

Post #6879803

The bars/cake sounds wonderful!

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

July 29, 2009
2:47 PM

Post #6879820

thanks -- i already found the "Cake" thread. YUM cant wait to bake later... and thank heavens it's cooled off today.
[hate to turn on the oven when it's hot out.]

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

August 9, 2009
1:51 PM

Post #6925677

Last night... even though it was HOT and humid outside -- i baked a double recipe of this bread, but put it in a 9x13 pan.

took and hour and 15 to bake, just like it does for me in bread pans...and i have to say.. it was awesome!! super moist, which was something i was worried about [being dry]

since i was going to bed right after it was done baking... i just turned off the oven, covered it lightly with foil, and left it in the oven. [since we have a curious cat now, i can't leave any food out, so the oven was the only place i could think to leave it]

DH took it up for coffee this morning to the Club House, with butter of course ... i'm sure it will be mostly gone by noon.

OH - relooking at the recipe... only change i made was, mini chocolate chips, and i used pecans instead of walnuts -- i've done it both ways, and both nuts are very good. [for a double recipe, i use 1c chopped nuts, 1c mini chips]
broots
Cochrane, ON
(Zone 2b)

August 9, 2009
3:44 PM

Post #6926060

Excellent recipes. I can never resist banana bread. Here is a tip I cut out of an old Fine Cooking magazine.

Quoting: Quick-ripen bananas in the oven. If your bananas aren't ripe enough to cook with, try peeling and baking the fruit at 450F on an ungreased baking sheet for 10-15 min until very soft. This technique acts like the natural ripening process and will sweeten your fruit in minutes.


If I am short maybe 1 ripe banana, I do this. I don't do it for all bananas required in the recipe. It works.
Pennzer
Midland, TX
(Zone 8a)

August 10, 2009
5:49 PM

Post #6930701

That's a great tip, Broots--thanks!
broots
Cochrane, ON
(Zone 2b)

August 11, 2009
1:40 AM

Post #6932549

You're welcome. Comes in handy sometimes.
HERBIE43
Rutland , MA
(Zone 5b)

August 11, 2009
11:59 PM

Post #6936258

since this is banana week may i add a quick tasty dish

preheat your grill to medium high heat

with the skin on, cuta ripe banana lengthwise in half.

spray some pan on the grill grates and a little on the banada.

placethe banana sflesh side down onthe gril and cook until you get those grill marks on it.

turn over to the skin side and add brown sugar to the flesh side and cook until the sugar is melted.

no need to peel it before eating. the flesh comes right off the skin. i just ate it like that but i imagine a little ice cream would go great with it.

staceysmom
(GayLynn) Appleton, WI
(Zone 5a)

August 13, 2009
2:57 PM

Post #6942185

That sounds sinfully yummy. Going to have to try that the next time we grill out.
gardenglory
Gainesville, FL
(Zone 9a)

August 19, 2009
3:46 PM

Post #6964670

I made the first recipe posted above, on Monday. Just delicous. I am forever lookig for a recipe that doesnt dry out, but I dont want it to be so moist and fluffy its cake. Not that I dont like banana cake, but not for bread. I thought when mixing it it was going to be gooey..not to mention it took more than the hour to cook. Nope, it was just plain good. Also as described. Its better the second, even third day, if there is a piece left. Mosit as the fist day, you dont have to slather it with peanut butter or butter to moisten it up. Thats a keeper for sure, now on to try another one. I dont have any banana recipes, but throw them away all the time...this is a much better plan.
treelover3
Minneapolis, MN
(Zone 5a)

August 19, 2009
4:02 PM

Post #6964756

Peanut butter on banana bread???

Terry

Terry
Murfreesboro, TN
(Zone 7a)


August 19, 2009
4:12 PM

Post #6964800

Oh yes. Peanut butter on banana bread is delicious.

Growing up, my "little" brother (he's younger, but he's about a foot taller) loved a vegetarian sandwich that was a specialty from a local sub shop in our itty bitty town. It was peanut butter plus honey, bananas, raisins and coconut. Makes me hungry just thinking about it!
gardenglory
Gainesville, FL
(Zone 9a)

August 19, 2009
4:15 PM

Post #6964815

Delicious.
In the south we grew up on peanut butter and banana sandwhiches. This is just one step better.

I can be found almost daily putting a dollop of p.b on my banana. Now that I think about it...Ive always heard that it was Elvis's favorite sandwhich...he had the hotels and such have them for him. Mindless trivia lol.

This message was edited Aug 19, 2009 12:51 PM

Terry

Terry
Murfreesboro, TN
(Zone 7a)


August 19, 2009
4:23 PM

Post #6964859

I was toying with the idea of making the banana cake and putting a peanut butter icing on it. I've got several overripe bananas crying out to be used up...
treelover3
Minneapolis, MN
(Zone 5a)

August 19, 2009
4:38 PM

Post #6964919

Well, now that you mention it, there is a specialty peanut butter restaurant at the Mall of America that makes a sandwich similar to the sandwich Terry described.

I'll have to try PB on Banana Bread. I LOVE PB.
Thanks,
Mike

meezersfive

meezersfive
waukesha, WI
(Zone 5a)

August 20, 2009
10:46 PM

Post #6969941

This popped up and wonder of wonders I had two ripe bananas just crying out to be squished and turned into banana bread. This is definitely a keeper. I had two slices already. Gotta stop or I won't have room for the BLT's later.
joycet
Franklin, OH
(Zone 6a)

December 8, 2009
5:30 PM

Post #7348774

Riverland sent me here as I was asking about what to do with my black walnuts. I will definitely try this recipe, but I found one a couple months back that I truly fell in love with.

I always grease and sugar my pans instead of grease and flour. Makes it nice and crunchy on the outside...

Extra Moist Banana Bread (from Cooks.com)

3 c. flour
1 tsp. soda
1 tsp. each-cinnamon, ginger, nutmeg
2 c. sugar
1 tsp. salt
1 c. nuts (optional)

3 eggs
1 1/2 c. salad oil
1 (8 oz.) can crushed pineapple, UNdrained
1 1/2 tsp. vanilla
2 c. mashed bananas

Sift dry ingredients, add remaining ingredients. Stir with a wooden spoon only until well blended. Pour into two greased loaf pans and bake at 350* for 60-80 minutes.

Really, yummy and was better the second day, as most breads are.

I didn't, but I bet a little coconut would be awesome in this as well..
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

December 9, 2009
2:58 AM

Post #7350530

Greasing and sugaring is a great idea!

Terry

Terry
Murfreesboro, TN
(Zone 7a)


December 9, 2009
4:25 AM

Post #7350801

Hmmm, joycet - that recipe sounds a lot like carrot cake, except it has bananas instead of carrots. But the amount of oil rang some familiar bells.
cuckoo4rblackbe
Savannah, MO
(Zone 5b)

December 14, 2009
9:56 PM

Post #7368688

joycet, I had a friend who would always make the most delicious carrot cake with a unique sweet almost crunchy crust. Now I'm wondering if she too used sugar on the pan. I used to think she was just over cooking it a bit and thought that was the reason. It was so delicious.This recipe for banana bread sure looks delicious too.
Cuckoo


nanny_56

nanny_56
Putnam County, IN
(Zone 5b)

December 15, 2009
8:44 PM

Post #7371802

Oh man I missed it! I love good Banana Bread...and zucchini bread,and carrot cake and ...;0)
Carolyn22
Athens, PA
(Zone 5b)

January 10, 2010
6:12 PM

Post #7448953

Time to make Terry's Sour Cream Banana Bread recipe again!

This is the best recipe ever - I throw bananas into the freezer until I am ready to make banana bread. Currently, I have about 15 or so bananas. I'll make a number of loaves of this bread and then stick them into the freezer.

I love having different quick breads in the freezer so I can thaw and use for different occaisons or send a loaf to a neighbors...
vic

January 29, 2010
2:14 PM

Post #7508326

Terry,

I made your banana bread recipe earlier in the week and it's wonderful, delicious, and moist. The hard part was waiting to eat it until the next day :-)

I'm thinking I will use this recipe for all my quick breads such as zucchini, etc., replacing whatever I use for the bananas. Do you suppose that would work?

I will tell you that I did add cinnamon and reduced to the sugar by 1 cup using only 1/2 cup but if it affected it adversely, we sure didn't taste it :-)

Thanks again for a GREAT recipe!

vic

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

January 29, 2010
2:24 PM

Post #7508358

the last time i made it, i used Splenda instead of sugar... I did think the consistency of the batter was thicker... but i also have always made a double batch... this was a single... I also used a 9x9 pan instead of 'loaf' [cooks faster]

and we can never wait til the second day, though there is always enough left over for the second day.

OH -- but with splenda, it was still very good.
critterologist
Frederick, MD
(Zone 6b)

January 30, 2010
6:26 AM

Post #7511199

Did you use regular splenda or the "equal measure" variety made for baking (has the same volume as equivalent sweetness amount of sugar)?

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

January 30, 2010
3:16 PM

Post #7511782

I used the measurable one... the one that comes in that huge yellow bag and looks like snowflakes.

I always used that when my kids were smaller to make Kool-Aide ... could never tell the difference.

for the Banana Bread, what ever it called for [1 cup??] of sugar, that is how much Splenda i used.
critterologist
Frederick, MD
(Zone 6b)

January 31, 2010
2:17 AM

Post #7513919

Thanks! I need to start experimenting with it more, especially in things like Banana Bread (DH objects to Splenda, but he also objects to bananas, LOL).
treelover3
Minneapolis, MN
(Zone 5a)

February 1, 2010
7:14 PM

Post #7519200

For those that use Splenda, there is a thread in either the recipe or cooking forum regarding Splenda and how bad it is for you.

I am a diabetic and MUST use artificial sweeteners, but I quit using Splenda when I found out Splenda is a Chlorocarbon, and chemically, the products most closely related to Splenda are DDT and Chlorodane dust (both also Chlorocarbons.) Pretty scary.

I'll see if I can find the thread and link and post it here.
Mike
Cixi
Addis Ababa
Ethiopia

February 22, 2010
6:37 PM

Post #7579281

One of the good things about banana bread is that you can improvise a lot on the basic recipe and it always seems to come out nice. I usually substitute oatmeal for half of the flour that most recipes call for; this gives it a bit more texture (and more fibre); I often use brazil nuts instead of walnuts, and if I don't have a loaf pan I use a shallow baking dish (about 3 inches deep) - the results are always good.
treelover3
Minneapolis, MN
(Zone 5a)

February 22, 2010
7:20 PM

Post #7579394

Well, tomorrow is National Banana Bread Day!

Does everyone have their ripe bananas ready to bake banana bread tomorrow?

Can you believe this thread has been alive for 5 whole years? I guess we're a bunch of banana bread lovers, huh?

So what is everyone going to do on Banana Bread day eve? (:o)
Mike

Terry

Terry
Murfreesboro, TN
(Zone 7a)


February 22, 2010
8:35 PM

Post #7579588

I have been strategically ripening bananas all weekend in anticipation. (Only half-kidding ;o)

I will be making a couple loaves tomorrow to celebrate the day, for the 5th year in a row now.
Meredith79
Southeastern, NH
(Zone 5b)

February 23, 2010
8:34 PM

Post #7582097

Oh man I just bought a bunch of bananas but there is no way they'll be ripe enough by tomorrow! I guess I'll have to celebrate late and try all these wonderful recipes! : )

kooger

kooger
Oostburg, WI
(Zone 5b)

February 24, 2010
7:11 PM

Post #7584690

Throw them in a paper bag with some apples, you'll be surprised at how quickly they will be ready.
Meredith79
Southeastern, NH
(Zone 5b)

February 25, 2010
1:50 AM

Post #7585583

Great idea! Thanks for sharing. : )
Carolyn22
Athens, PA
(Zone 5b)

February 25, 2010
11:24 AM

Post #7586387

I always buy the packages of bananas that are beyond their prime. Generally you can pick them up for next to nothing. I then will divide them into groups of 2's and 3's and freeze them in gallon bags. When I make my banana bread, I just take out what I need to make banana bread.

chuck7701
McKinney, TX
(Zone 8a)

January 11, 2011
8:57 AM

Post #8304475

One of my favorite food groups...I've always added 1-2 teaspoons of Cinnamon to mine.

While you can freeze the bananas in advance, this also speeds up the ripening when defrosted. If you only need a couple days, mash them up, mix with the Vanilla Extract and Cinnamon and and "marinate" in fridge till ready to use. The alcohol in the Vanilla extract will keep them from fermenting and going bad.

Here's my favorite - but will try adding the Sour Cream and another with Cream Cheese to this next time.

Extreme Banana Nut Bread
(Makes 2 loaves)

2 cups all-purpose flour
1 teaspoon salt
2 cups mashed overripe bananas (4-5)
4 eggs, beaten
1 cup chopped walnuts (pecans)
2 teaspoons vanilla
1-2 teaspoons cinnamon (optional)
2 teaspoons baking soda (suggestion 2 tsps)
1 cup butter - room temperature (margarine is for people w/out good taste)
2 cups white sugar( suggestion 3:1 dark brown to white sugar)

Options:
- 3:1 ratio of brown to white sugar
- Add another tsp vanilla
- Add 1-2 tsp cinnamon
- Pecans or walnuts

Directions
1. Preheat oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans.
2. Sift flour, salt and baking soda into a bowl. Avoid mixer if possible, or low speed.
3. In separate bowl, mix together - butter and sugar until smooth.
4. Stir in bananas, eggs, and walnuts until well blended
5. Pour the wet ingredients into the dry mixture, and stir just until blended.
6. Divide the batter evenly between the two loaf pans.
7. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean.
8. Let loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
bocaginger
Coral Springs, FL

August 26, 2012
8:09 AM

Post #9254193

I've watched this thread since the start and have tried every recipe. I took a huge bunch of bananas off my tree last week and even though we ate several a day, I now have about 100 left. Yesterday I made Terry's recipe, 2 banana rum cakes, 2 loaves of double chocolate banana breads (basically the chocolate chip recipe above with a cup of powdered chocolate (Giradelli) added to the batter with the chocolate chips. Today, I'm going to do a few more loaves then freeze the rest. I have another tree with an even bigger bunch ready to pick. It's really going to be nice to have bread in the freezer! The banana rum cake was out of this world! I took one to a client, froze half of the other and we've almost finished off the other half!

Terry

Terry
Murfreesboro, TN
(Zone 7a)


August 26, 2012
10:48 AM

Post #9254380

Ah, to be able to pluck bananas off your own tree - THAT's pretty cool!
Carolyn22
Athens, PA
(Zone 5b)

August 26, 2012
11:51 AM

Post #9254427

It is very cool! I am envious of that.

I throw mine in the freezer and when I have a lot of frozen bananas, I spend a day and make 10 or 12 loaves and freeze them. I love being able to grab a loaf of banana bread from my freezer for various occasions, be it something to take to work, or something to take when I go to a friends' house.

helenethequeen

helenethequeen
Longboat Key, FL
(Zone 9b)

August 27, 2012
11:14 AM

Post #9255615

i am going to try these recipes. Here in NJ with DD and SIL they'll get eaten.

Does any one have the banana rum cake/bread recipe to share?
MaypopLaurel
Cleveland,GA/Atlanta, GA
(Zone 7b)

August 28, 2012
11:56 AM

Post #9257119

Helene, my recipe is in Atlanta. If you DM a reminder I can send it in a few days. I use buttermilk or half milk/half yogurt to make a tender bread. You can either replace part of the liquid with rum or add a few Tbs. If you use rum extract only use one tsp. per recipe. Banana bread recipes are pretty forgiving that way. I also sometimes replace up to one third of the flour with corn meal or masa. It makes for an interesting flavor as well as texture. I prefer to bake mine in mini loaf pans. It cuts the baking time from an hour plus to around forty minutes. Makes for nice additions to gift baskets or to bring as house gifts. A double recipe will make six mini loaf pans.

helenethequeen

helenethequeen
Longboat Key, FL
(Zone 9b)

August 28, 2012
12:07 PM

Post #9257134

thank you so much. I did google and Oh My so many versions out there. Next week will give it a whirl

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