Best 5 Banana Nut Bread Butter Recipes

MOMMA CALLIE'S BANANA NUT BREAD WITH HONEY BUTTER

Steps:

• Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt.
• In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
• In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
• Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter.
• Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread.

PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE BANANA-NUT BREAD

Steps:

• Preheat oven to 350°F and grease and flour 2 8x4 inch loaf pans.
• Make bread batter by beating butter and cream cheese at medium speed with electric mixer until creamy.
• Add sugar, beating until light and fluffy. Add eggs, beating until just blended.
• Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add this to butter mixture, stirring just until blended.
• Stir in bananas, pecans, and vanilla. Pour batter into pans.
• Make streusel by combining the flour and brown sugar in a small bowl. Cut in the butter and peanut butter with a pastry blender or fork until the mixture resembles small peas.
• Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
• Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes.

BANANA NUT BREAD BUTTER

Steps:

• MASH bananas thoroughly. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot.
• Add lemon juice and fruit protector; stir until well blended.
• STIR in pectin.
• Add butter to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• ADD sugars; stir until well blended. Add walnuts and spices; mix well. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
• Process 10 minutes in a hot water bath or use the inversion method. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

MOMMA CALLIE'S BANANA NUT BREAD WITH HONEY BUTTER

Steps:

• Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture. In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla extract and beat until just combined. Add the dry ingredients and gently stir in pecans and chocolate chips. Pour the batter into the pan and put on a sheet tray. Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter. *Cook's Note: To ripen bananas quickly, put them into a paper bag and fold down the top. The bananas should ripen in 2 days.

MOMMA CALLIE'S BANANA NUT BREAD WITH HONEY BUTTER.

Steps:

• 1. Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
• 2. In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray. Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter.
• 3. Honey Butter: Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread. Yield: 1/2 cup Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/momma-callies-banana-nut-bread-with-honey-butter-recipe.html?oc=linkback