BANANA TEA BREAD
From Hope Lodge. She says this is good. She brought her cookbook from home and I have been typing, typing, typing.
Provided by Dienia B.
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Cream sugar and shortening together.
- Add eggs then bananas.
- Add dry ingredients.
- Bake in a loaf pan for 1 hour at 350 degrees Fahrenheit.
Nutrition Facts : Calories 2196.3, Fat 80.8, SaturatedFat 20.6, Cholesterol 423, Sodium 3916.5, Carbohydrate 335.6, Fiber 9.8, Sugar 153, Protein 36.8
BANANA TEA BREAD
Make and share this Banana Tea Bread recipe from Food.com.
Provided by AllyRose
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, sugar, soda, and salt into large bowl.
- Beat eggs into small bowl and stir in bananas and shortening (or oil).
- Stir wet mixture into dry ingredients until its moistened completely.
- Bake at 350F for 1 hour or until top is firm and pick comes out clean.
- Makes 1 9X5 loaf pan or 2 smaller ones.
Nutrition Facts : Calories 280.9, Fat 8.2, SaturatedFat 2.1, Cholesterol 42.3, Sodium 198.9, Carbohydrate 48.5, Fiber 1.7, Sugar 25.2, Protein 4.3
BANANA COCONUT TEA BREAD
I found this recipe in my old Sunset Cook Book of Breads, Twelfth Printing 1973. Toasted coconut enhances this easy-to-make banana tea bread. The flavors really intensify after 3 to 4 days of mellowing. Keep it tightly wrapped to preserve its moisture content. I usually double this recipe to compensate for the wait. Enjoy!
Provided by Linda Joyce
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream together butter and sugar.
- Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
- Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
- Stir in bananas; fold in toasted coconut.
- Pour into a well-greased loaf pan (5 x 9 inches).
- Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan a few minutes; turn out on wire rack to continue cooling.
- After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
- Makes one loaf.
- NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.
BANANA TEA BREAD FROM THE NEW YORK TIMES
Make and share this Banana Tea Bread from the New York Times recipe from Food.com.
Provided by carrie sheridan
Categories Breads
Time 1h30m
Yield 1 bread, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Sift together the flour, baking powder, baking soda and salt.
- Cream the shortening or butter, add the sugar gradually and continue working until the batter is light and fluffy.
- Add the eggs and beat well.
- Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth.
- Turn into a well-greased bread pan [8-1/2 X 4-1/2 X 3 inches] and bake about one hour and ten minutes.
- NOTE: you can add 1/2 cup coarsely broken nut meats to the batter.
BANANA BREAD
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that's ever been printed, and it's no surprise! It's a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 10
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg
BANANA-LEMON TEA BREAD
I always like to have some kind of quick bread or cake on hand for my kids to snack on. This one is really flavourful.
Provided by evelynathens
Categories Quick Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190C).
- Butter a 9 x 5 x 3 inch loaf pan.
- Cream butter with sugar for 6 minutes, until light.
- Beat in eggs, one at a time; blend in bananas and lemon juice.
- Sift together flour, baking soda and salt.
- Blend into banana mixture along with lemon zest.
- Turn into prepared pan.
- Bake for 1 hour or until tested done.
- Remove, cool for 15 minutes and turn out of pan.
- Cool completely.
BANANA TEA BREAD RECIPE
Make and share this Banana Tea Bread Recipe recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breads
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Sift flour with baking powder, soda and salt.
- Keep aside.
- Cream shortening until light.
- Then, add sugar gradually continuing to cream until fluffy.
- Beat in eggs.
- Add flour mixture alternately with bananas beginning and ending with flour.
- Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch.
- Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.
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