Banana Bread (8)

1 cup walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Garnish: (Optional)

1 large banana, sliced or dried banana chips

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.

Serve warm or at room temperature.

Makes 1 – 9 x 5 x 3 inch loaf.

Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt., 1.5 Qt., 3 Qt. & 5 Qt.

Orange Banana Nut Bread

2 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1 1/2 cups mixed candied fruits
1/2 cups shortening
3 eggs
1/2 cups orange juice
4 teaspoons baking powder
3/4 cup chopped nuts
1/3 cup raisins
3/4 cup sugar
1/2 cup mashed banana

Sift together flour, baking powder and salt. Stir in chopped nuts, candied fruits and raisins.

Cream shortening, add sugar, beat until light and fluffy. Add eggs, one at a time, beating after each addition.

Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients.

Turn into a greased, wax-paper lined 9x5x3 loaf pan. Bake at 350 degrees for 1 1/4 hours. Cool 20 to 30 minutes before turning out on cake rack.

Makes one loaf.

Norpro 3-Cup Stainless Steel Rotary Hand Crank Flour Sifter With 2 Wire Agitator

Banana Nut and Chip Brownies

1 1/4 cups stirred all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine — at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 large egg
1 1/2 cups mashed banana
3/4 cup chopped walnuts
3/4 cup semisweet chocolate morsels — or milk chocolate morsels, PLUS
1/2 cup semisweet chocolate morsels — for glaze, or milk chocolate morsels (optional)

Preheat oven to 350°F (340°F for glass). 9 x 9 pan

Combine flour, baking powder, baking soda, and salt; mix well.

In a food processor or with an electric mixer, cream butter or margarine and sugar together until light and fluffy. Add vanilla extract, lemon zest, and egg; beat until creamy. Beat in banana, then stir in flour mixture, nuts, and morsels just to mix.

Spray or lightly grease pan, and spread in batter. Bake in the center of the oven 30-37 minutes or until a wooden toothpick inserted 1/2 inch from the center comes out barely moist.

If you are glazing the brownies, sprinkle on a 1/2 cup of chocolate morsels immediately after removing brownie from the oven, and let stand 5 minutes. Spread chips evenly over brownies. If you are not glazing the brownies, cool in the pan on a rack.

When the brownies are cool, cut into 20 or 24 bars with a long, thin, sharp knife.

Yield: “20 brownies”

Hamilton Beach 8-Cup Food Processor, Black

Banana Bread with Pecans

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners’ sugar, for dusting

Preheat oven to 35°F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.

Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula.

Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.

Makes 1 loaf

Dash Everyday Stand Mixer

Banana Bread (6)

1 stick butter, at room temperature
1 cup sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
3 ripe bananas, mashed

Preheat oven to 350°. Grease a 9 x 5 inch loaf pan.

In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well.

Pour the batter into the prepared pan and bake for 50 minutes.

KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Banana Bread (5)

1 1/2 cups mashed ripe bananas (3 to 4 medium)
1 1/4 cups sugar
1/2 butter or margarine (one stick) softened
2 large eggs slightly beaten
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
*Optional 1 cup chopped nuts

Heat oven to 350° and lightly oil and flour 1 9X5 loaf pan or 2 8 1/2 X 4 1/2 loaf pans.

Mix sugar and butter in large bowl until fluffy. Stir in eggs and blend. Add bananas, buttermilk and vanilla and beat until smooth.

In separate bowl mix flour, salt and baking soda, stir to mix well. Now incorporate the flour mixture into the banana mixture slowly and stir until well blended . Stir in nuts if using.

Pour into pan(s). Bake 9 inch loaf for 1 hour 10 minutes. Bake 8 inch loaves for 50 to 60 minutes. The mini loaf pans take about 25 minutes. Test by inserting a toothpick and making sure it comes out clean.

Cool in rack for 5 minutes and remove from pans and continue cooling.

Baker’s Secret 10-by-16-Inch Nonstick Cooling Rack, Set of 2

Banana Bread (4)

1 cup ground oatmeal
1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg
1 cup mashed bananas (brown & soft)
3/4 cup sugar
1/4 cup cooking oil
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 cup chopped walnuts

In large bowl mix oatmeal, flour, baking powder and baking soda.

In medium bowl combine egg, mashed bananas, sugar, oil, cinnamon, ginger and nutmeg. Once combined add walnuts.

Spray or grease loaf pan. Cook in preheated 325° oven for 50 minutes.

Cooking with Walnuts: 51 Recipes using Walnuts

Banana Bread (3)

3 very ripe bananas
1/2 cup honey
3 tablespoons canola oil, plus a little more for oiling the loaf pan
1 teaspoon pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup chopped walnuts or pecans

Heat the oven to 350°F. Lightly oil a loaf pan.

Mash the bananas and mix with the honey, canola oil and vanilla extract.

Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.

Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.

Nutritional Information:

Per serving:
200 calories
8 g total fat (1 g sat)
0 mg cholesterol
32 g carbohydrate
3 g protein
3 g fiber
203 mg sodium

Cooking with Walnuts: 51 Recipes using Walnuts

Banana Cream Cake with Strawberry Cream Filling

3 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla
1/2 teaspoon banana extract
1 1/2 cups sugar
2 cups heavy cream

Simple Syrup
1/3 cup sugar
1/3 cup water
4 tablespoons Creme de banana

Strawberry Filling
1 1/2 cup whipping cream
3/4 cup mashed fresh strawberries
1 teaspoon Grand Marnier
3 tablespoons powdered sugar
1 lg banana, sliced

Sift together flour, baking powder and salt; set aside.

Beat eggs until light and foamy. Add flavorings. Add sugar gradually. Add flour mixture alternately with cream, beating after each addition until just smooth.

Pour batter into two 9″ greased round cake pans and bake in a preheated 350° oven 40 minutes or until done. Cool on racks and then brush with Simple Syrup.

Simple Syrup:
Combine sugar and water in a heavy small saucepan. Bring to a boil over moderate heat, stirring constantly until sugar is dissolved.

Remove from heat and cool to room temperature. Stir in creme de banana.

Strawberry Frosting:
Whip cream in large chilled bowl on low speed until soft peaks form. Add Grand Marnier and sugar and beat on high speed until spreading consistency. Fold in mashed strawberries. Spread this mixture between layers and add sliced banana on top of bottom layer. Add remaining mixture on top and sides of cake.

Proctor Silex 5-Speed Hand Mixer, White

Banana Mocha Bars

2 bananas
1 tablespoon instant coffee powder
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
1 cup chopped pecans
1 cup chocolate chips

Blend coffee and bananas. Cream butter with sugar, beat in eggs and vanilla. Beat in dry ingredients alternately with banana mixture. Stir in nuts and chocolate.

Spread batter into greased 9 x 13 pan. Bake at 350°F for 30 minutes.

Farberware Nonstick Bakeware 9-Inch-by-13-Inch Cake Pan with Lid