Best 10 Blue Ribbon Banana Nut Bread Recipes

BLUE RIBBON BANANA BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.
• In a second mixing bowl, whisk together butter, brown sugar, eggs, and sour cream. Stir in mashed bananas.
• Add wet ingredients to the dry ingredients and mix well. Stir in toasted nuts, if using.
• Pour batter into well-greased 9x5-inch loaf pan. Bake for 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Cool for 10 minutes in the pan, then remove loaf from pan and allow to finish cooling on a wire rack.

MARY'S BLUE RIBBON BANANA BREAD

Steps:

• 1. Sift dry ingredients together.
• 2. In a large bowl cream butter and sugar well.
• 3. Add eggs and beat well until light and fluffy.
• 4. Add vanilla.
• 5. Mix banana pulp with sour cream.
• 6. Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.
• 7. Scrape sides as needed.
• 8. DO NOT OVER BEAT. Beat only until combined. I then stir with a wooden spoon to make sure it is all combined.
• 9. Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.
• 10. Test with a cake tester. Do not test in the crack. Test off to the side. It should come out clean, but be careful not to over bake. You want a loaf of moist banana bread.

YUMMY BANANA NUT BREAD

Steps:

• 1. Combine softened cream cheese, sugar, and butter, mixing until well blended.
• 2. Blend in banana and eggs.
• 3. Add combined remaining ingredients mixing until moistened.
• 4. Pour into a greased and floured 9x5-inch loaf pan.
• 5. Bake at 350 degrees, for 1 hour and 10 minutes, or until a wooden toothpick inserted near the center of the bread comes out clean.
• 6. Cool 5 minutes; remove from pan. Glaze if desired when the bread is cooled. NOTE: I just make a glaze with powdered sugar, a little milk, and either vanilla or lemon extract. It's GREAT without glaze too. I personally like it best spreading... you guessed it, cream cheese on each slice. Yum!!

BEST EVER BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
• Blend together the eggs, buttermilk, oil and bananas.
• Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
• Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

CARAMELIZED BANANA BREAD

Steps:

• 1. Preheat oven to 350. Grease loaf pan(s).
• 2. In a large frying pan over medium heat, add sliced bananas, 2 Tbsp butter, and 1/4 cup brown sugar. Allow bananas to brown slightly stirring often.
• 3. Add cinnamon and nutmeg.
• 4. Continue cooking 3-5 minutes.
• 5. Add vanilla extract and remove from heat.
• 6. To a large bowl add remaining 1/2 cup butter and 1 cup brown sugar.
• 7. Beat until smooth (2-3 min).
• 8. Add egg, baking soda, baking powder, and salt. Mix well.
• 9. To mixture, add buttermilk and alternately add flour and caramelized bananas beginning and ending with flour.
• 10. Mix well between additions.
• 11. Stir in toasted pecan pieces.
• 12. Pour batter into prepared loaf pan(s).
• 13. Bake at 350 for 40 min if using 9 X 5 loaf pan or 20 min if mini loaf pans, or until a cake tester comes out clean.
• 14. Allow to cool slightly.

BLUE RIBBON BANANA NUT BREAD

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix together butter, sugar, eggs, and mashed bananas.
• 3. In another bowl combine flour, baking soda and salt.
• 4. Combine both mixtures and add vanilla and nuts. Mix thoroughly. Pour into 2 well greased bread pans.
• 5. And bake for an hour at 350 degrees. To test stick tooth pick into center and if it comes out clean it's done.
• 6. Cooks Note: Being Diabetic I've made it with Splenda and it's outstanding.

BANANA BREAD

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.

EXTREME BANANA NUT BREAD

Steps:

• 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
• 2. SIft the flour, salt, and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Mix in the bananas, eggs, and walnuts until well blended.
• 3. Pour the wet ingredients into the dry mixture, and stir until blended.
• 4. Divide the batter evenly between the two loaves.
• 5. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaves comes out clean. Let the loaves cool in the pans for at least 5 minutes. Then turn out onto a cooling rack and cool completely.
• 6. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for two hours or more before serving. TIP: Do not taste or cut the loaves in advance.

BLUE RIBBON BANANA CAKE

Steps:

• In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.

BLUE-RIBBON BANANA BREAD RECIPE - (3.7/5)

Steps:

• Adjust the rack in the lower third of the oven and heat the oven to 350 degrees F. Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Stir in the walnuts. Combine the banana, eggs, yogurt, oil and vanilla; add to the flour mixture. Stir until just combined. Spoon the batter into the prepared pan. Bake for 1 hour, or until a cake tester inserted in the loaf comes out clean. Cool 10 minutes in the pan, then turn the loaf out onto a rack to cool completely.