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It's Fall and It's Time to Bake!
Fall is here in full swing. Does it make you feel like baking? Share some of your favorite recipes here with us! Here is one for Banana Banana Bread (yes, 2 "Banana's" because the banana flavor is so good!) from AllRecipes.com. My friend made it years back and I've always remembered it. There are 4 over-ripe bananas on my table just begging to be made into this banana bread. :-)
Banana Banana Bread
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS:
1.) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2.) In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3.) Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Enjoy! And remember to save a little for the rest of the family. :-)
Please share your recipes with us. My husband and sons love home-baked goodies. (I know, who doesn't?!)
Banana Banana Bread
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS:
1.) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2.) In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3.) Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Enjoy! And remember to save a little for the rest of the family. :-)
Please share your recipes with us. My husband and sons love home-baked goodies. (I know, who doesn't?!)
Replies to This Discussion
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Permalink Reply by Cynthia on -
OK I have to post my husband's version. He used some cocoa and banana vinegar. It was really good!
3 1/2 cups flour
1 1/3 cup sugar
2 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
6 very ripe bananas
2/3 cup butter (a little less than 11 tbsp), slightly softened
1/4 cup milk
4 eggs
1/2 cup chopped walnuts
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp cocoa
1 tsp lemon zest
1/4 cup banana vinegar
(1/2 tsp is about two a pinches or small dashs, if you prefer, and the 1/4 cup banana vinegar perhaps even more of a rough estimate; I think that I used 6 large squirts, and estimated that they were each about 2 tsps each. You can experiment with the taste. I was looking for a slightly more acidic batter to bring out the banana taste without it being too sweet.)
Combine about half of the flour, all of the sugar, baking powder, baking soda, salt, cinnamon, cocoa and nutmeg in one bowl.
In another bowl, mash the bananas, then combine with the butter and milk.
Add the wet ingredients to the dry ingredients, and beat with a stong arm or an electric mixer.
Optional: beat the eggs till you get soft peaks. I like to beat eggs, but I am not sure if this does anything here in the long term. This is not a waffle recipe. If it really did matter, I guess you would separate the whites and beat those separately until stiff and then fold in at the end. Anyway, I did beat the eggs.
Blend in the eggs, (prebeatten or not) to the other combined ingredients, and then gradually combine the remaining flour. In my experience, when you are done, it will feel a little denser or stiffer than your typical quickbread batter.
Pour into two greased loaf pans. Bake at 350°F for about an hour till a toothpick or knife comes out clean.
Optional: 40 minutes into baking, sprinkle top with coarse sugar. I usually don't do this, but it can be a nice topping if you prefer something more sweet.
Cool at least 10 minutes. Serve warm or cold.
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Permalink Reply by Karen Bennett on -
This sounds so tasty, what with the banana vinegar, walnuts, cinnamon, nutmeg, etc. Next time I have some very ripe bananas, this is the one I will try. It's a nice recipe because most of the ingredients are things you already have on hand. Thanks for sharing it.
P.S. Can your husband come over and teach mine to make this? :-)
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Permalink Reply by GreatSunny on -
This recipe is from www.safeway.com and I think its perfect since Halloween is right around the corner.
Pumpkin Cake
Ingredients
* 1 cup vegetable oil
* 3 eggs
* 1 (15 ounce) can pumpkin puree
* 1 teaspoon vanilla extract
* 2 1/2 cups white sugar
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground nutmeg
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.
for the direct link go here in case you need to adjust the recipe depending on how many people you are serving.
http://www.safeway.com/ifl/grocery/Recipe-Search#iframetop
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Permalink Reply by Karen Bennett on
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This looks like a great recipe too! I've been looking for a reason to buy a bundt cake pan and this is a good reason. I may bake this cake and then drizzle on some light frosting colored orange w/food coloring. (The frosting will increase the chances my kids will try it! :) Thanks for sharing this timely fall recipe!
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Permalink Reply by John Peterson on -
Thanks for sharing! :D
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