Showing posts sorted by relevance for query Banana Bread. Sort by date Show all posts
Showing posts sorted by relevance for query Banana Bread. Sort by date Show all posts
Do you have family favourites in your recipe repertoire? I have plenty in mine. These recipes are my tried and trues.
Recipes that have been gleaned and collected through the years, handed down from family and friends. Shared recipes. Recipes that turn out every time and that never disappoint. Recipes with a history.
Don't get me wrong. I love trying out new recipes. I have lots saved on Pinterest to try at some point. There are some wonderful gems in the new ones that I try as well.
After a time, however, I do tend to gravitate back to what I have known, loved, cooked and baked for many a year.
Using one of these old recipes is like visiting with a long lost friend. A companion that has kept you company for many, many years.
Recipes like this are usually attached to fond memories, be they of family members or of friends.
This recipe I am sharing today is so old that I can no longer remember where it came from. It is one that I have been baking since before I finished high school.
I strongly suspect it is a recipe that was handed down from my grandmother to my mother, to me. Its hand written into my Big Blue Binder . . .
along with a bazillion other treasured recipes. I wish that I had been a bit better at writing down the sources of these things through the years.
I guess when I was writing them down I never dreamed that one day I would be sharing them with the world! Isn't that a magical thought?
To think that my Grandmother's banana bread recipe might could possibly one day be shared with the world. I wonder what she would think of that??
The whole idea would actually be quite mind boggling to her, as would the idea of her granddaughter living in the UK one day!
Most of my Grandmother's recipes were written on the backs of envelopes or on scraps of paper. There were no instructions included, just a title and list of ingredients and measures, and sometimes very vague measurements at that . . .
Things like butter the size of an egg . . . or five cents worth of flour. Recipes she might have shared with friends along with cups of tea and conversations . . . or maybe even recipes which had been handed down from her own mother . . .
I actually remember my Great Grandmother. She was this tiny little white haired lady, as tiny as a bird, slightly stooped over, with dark wire glasses. This was way back when a grandmother looked like a grandmother.
She had been a farmer's wife and the community mid-wife in her day. Oh what I would give to be able to sit down and talk about cooking and recipes with her.
She passed away on Christmas Eve in 1959. I remember the time very well. My mother, sister and I were staying with my maternal grandparents, who my great grandmother had also lived with in her old age.
She was in a bed in the back bedroom of the house, where everyone was gathered. They kept shooing me out of the room. I expect I was being a bit of a nuisance.
My mother wasn't allowed in the room because she was pregnant with my younger brother, and there was some wierd idea that my mother's pregnancy would be affected in some negative way by being in the presence of someone who was in the process of passing over. They were a superstitious lot.
That was back in the day when generations of people lived in and shared the same house. In that modest home there was my Great Grandmother, my Grandparents, my Aunt Freda, her husband Harold and their wee boy Danny, along with my mother, sister and myself.
As I recall it only had four bedrooms and an outdoor loo.
I can remember getting washed at the kitchen sink, whilst standing on a stool . . . while wood snapped and crackled in the kitchen wood stove. . . . the smell of the old linoleum floor and the noise it made when you walked across it. It was lovely and warm in that kitchen.
There was a huge trap door in the floor below the lineoleum which led down into the root cellar beneath the house. The lineoleum would be rolled up to get to it. My grandfather kept his home smoked hams and bacon and barrels of homemade Kraut down there, along with my grandmother's preserves and pickles. There was probably plenty of root vegetables as well.
There was plenty of love in that house and lots of simple, but very good food. It was 60 years ago this next Tuesday, on the 3rd of March, my brother made his entry into the world while we were living in that house.
I remember dancing around in the kitchen holding onto my 3 year old sister's hands, and singing out with joy, "We have a baby brother!" It was such an exciting time! We are a pair of old ladies and and an old man now.
And none of that has anything to do with Banana Bread, other than the fact that as much as we like to try new things, there is still a great great value to be found in the old. Things like this old family favourite Banana Bread.
Yield: 2 loaves (8 X 4 inch)
Family Favourite Banana Nut Bread
I like to try new things, but I keep going back to the classics. Simply because they're the best. One to eat now,and one to gift or freeze.
ingredients:
- 280g plain flour (2 cups)
- 1 1/2 tsp baking powder
- pinch salt
- 120ml vegetable oil (1/2 cup)
- 195g granulated sugar (1 cup)
- 2 large free range eggs, lightly beaten
- 4 medium, very ripe, bananas, peeled and mashed
- 120g chopped toasted walnuts (1 cup)
instructions:
How to cook Family Favourite Banana Nut Bread
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8 X 4 inch non-stick loaf tins. Set aside.
- Sift the flour, soda and salt together in a bowl.
- Whisk together the sugar, oil, eggs and vanilla. Stir in the mashed banana combining well together. Add the flour mixture and stir together to blend completely. Stir in the walnuts.
- Divide the mixture between both of the baking tins. Smooth the tops. Place on a baking sheet and bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the centre of each comes out clean. Allow to cool in the tins for 10 minutes before tipping out onto a wire rack to finish cooling completely.
- Slice to serve, with or without butter.
NOTES:
Use the ripest bananas you can. If they look like they need to be thrown out, then they are perfect for banana bread. Bread can be stored, wrapped tightly, for up to 5 days. Alternately you can freeze it wrapped in plastic cling film, and then in aluminium foil for up to 3 months.
I like to toast my nuts before I use them in baking. Simply pop them onto a baking sheet and into a hot oven for 8 to 10 minutes. They are usually done when you can smell them all toasty and nutty! have a great Sunday everyone!
I baked what is possibly the most delicious Banana Bread I have ever baked yesterday, and that is saying a lot. I've baked many Banana Breads in my life time and I have my favourites but I think this recipe just kicked the lot to the curb and took their place! A bold statement indeed!
Banana Bread is one of my favorite things and this banana bread recipe with peanut butter glaze is one of my best versions! Not only is it one of the easiest banana breads to make but that glaze really sets off the banana flavor to its best potential!
There is nothing lackluster about this fabulous quick bread. It is incredibly moist and delicious!!
.JPG "Peanut Butter Glazed Banana Loaf")
On its own without the glaze it is a pretty delicious banana bread. The glaze is completely optional, but if you are wanting to lift your banana bread game to a new level by all means add the glaze!
Add toasted nuts or chocolate chips and you have another variation of a great taste sensation that your family is sure to love!
.JPG "Peanut Butter Glazed Banana Loaf")
WHAT YOU NEED TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
There is nothing exceptionally out of the ordinary here. Simple ingredients. You need to make sure you use really ripe bananas with this. The more brown speckled the better!
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
.JPG "Peanut Butter Glazed Banana Loaf")
Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
.JPG "Peanut Butter Glazed Banana Loaf")
The best bananas to use in this recipe are very ripe or overripe. The riper the better. Look for bananas that are well speckled with brown spots.
You can often find these at a bargain in the shops as people just don't want to buy them. The good news is you can peel and freeze them, ready to use in all of your banana recipes!
You want your eggs to be at room temperature. This will give you the best results. If your eggs are cold, simply pop them into some really warm water and leave them for about 15 minutes while you get on with something else.
Just make sure its not hot or boiling water. You don't want to cook them.
.JPG "Peanut Butter Glazed Banana Loaf")
I have always used full fat sour cream for this loaf. I can't say for the results you will get by using lower fat sour cream. It is good to know however that you can easily substitute full fat plain yogurt for the sour cream.
Toasting your nuts if you are using nuts always adds more nutty flavor to them. I like milk chocolate chips in this if I am going to use chocolate chips.
Most of the time however, I like to leave it very plain. Especially if I am glazing it.
Use smooth peanut butter for the glaze. I used Kraft smooth peanut butter today.
.JPG "Peanut Butter Glazed Banana Loaf")
HOW TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
This goes together very quickly and easily. I have never had it fail.
Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
.JPG "Peanut Butter Glazed Banana Loaf")
Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
Cut into slices to serve. Store any leftovers in an airtight container.
.JPG "Peanut Butter Glazed Banana Loaf")
You will know when the banana cake is done as a toothpick inserted in the center will come out clean. To be honest I like to leave it to sit for 24 hours before glazing and cutting.
The glaze doesn't really get hard so when storing it, it is best to store it in an airtight container.
It is delicious with or without the optional glaze!
.JPG "Peanut Butter Glazed Banana Loaf")
CHOCOLATE CHIP BANANA BREAD - Moist, flavorful and filled with lots of lovely banana flavor and chocolate chips. This is a real winner of a banana bread!
CRUMB TOPPED BANANA BREAD - Dense, moist and almost fudgy with a crisp buttery crumb streusel topping!
BANANA, CRANBERRY & WALNUT LOAF - One of my absolute favorites. My next door neighbor in the UK loved for me to bake him one of these every Christmas. Its quite simply a fabulous banana bread.
Peanut Butter Glazed Banana Loaf
Yield: One 9 by 5 inch loaf
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Deliciously moist with a great banana flavor. I like to add toasted walnuts to mine, but you can add pecans or even chocolate chips. A sweet peanut butter glaze is it's crowning glory.
Ingredients
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
Instructions
- Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
- Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
- Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
- For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
- Cut into slices to serve. Store any leftovers in an airtight container.
Thanks so much for visiting! Do come again!
One thing we both really enjoy in our house is Banana Loaf. I always buy extra bananas so that I can make one for us to enjoy with a hot drink every now and then.
Usually half of it gets given away or thrown out because we can't get it all eaten.
I know I could freeze it, but experience has taught me that things get lost in my freezer, never to be seen again.
Today I managed to cut my recipe in half and bake a really lovely one for just two people. I was really pleased with how it turned out and couldn't wait to share it with you.
It is lovely and moist and delicious. Sour milk helps to create a really beautiful loaf, but don't worry, I have told you just how to make your own sour milk. You could also use buttermilk.
You will need a small loaf tin for this. I have one that is about 7 by 3 by 2 inches and it worked well. It was the perfect size.
You could also bake it in a couple of ramekins or muffin cups. Whatever you have to size really. Who says a loaf has to be shaped like a loaf, really?
It rose really nice and tall. I like to blitz my bananas for banana loaf with my stick blender.
It gets them nice and smooth. I used two quite small banana's for this delicious moist loaf.
My husband loves his bananas. I always have hide a couple so that I can make banana bread, or else there would never be any left to make one.
Does anyone else have that problem?
And I do really enjoy a banana bread. You don't often catch me eating a raw banana unless its sliced onto my rice crispies, but I do love banana bread.
Baked into something, I love . . . raw, not so much.
This is a lovely moist bread with a beautiful crumb. The secret to a good quick bread is not over-mixing it.
Overmixing quick bread batters develops the gluten too much. This is something you really don't want in a quick bread.
They are much more rustic than cakes. You don't want to over mix them.
Overmixing results in a quick bread that is often quite tough and full of holes. They also won't rise as high. Its the same with muffins.
This is especially good served sliced and spread with softened butter . . . I know naughty . . .
Tell me I am not the only person who loves their loaves like this spread with soft butter?
I would rather have butter than icing or jam or anything sweet on it.
In all truth this is also very good with nothing on it.
I added toasted walnuts, but chocolate chips would also be very good . . . or butterscotch chips, or both . . .
I know. I am a glutton through and through.
In any case. I was super pleased with how this turned out. It is moist and delicious and has a beautiful flavour.
I think you are sure to love it also!
Banana Loaf for Two
Yield: 8 slices
Nice and moist with a delicious banana flavour.
ingredients:
- 60g butter softened (1/4 cup)
- 70g granulated sugar (1/3 cup)
- 1 large free range egg
- 125g mashed banana (1/2 cup)
- 2 TBS sour milk (see note)
- 175g plain flour (1 1/4 cups)
- 1/2 tsp baking soda
- 1/4 tsp of salt
- handful of toasted chopped walnuts (optional)
instructions:
How to cook Banana Loaf for Two
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a small loaf tin (7-1/2 by 3-3/4 by 2-1/8 inch) and line with some baking paper.
- Cream the butter and sugar together in a bowl, then beat in the egg, banana and sour milk.
- Whisk the flour, soda and salt together. Add to the creamed mixture stirring just to combine. It is okay and preferable for the batter to be a bit lumpy. Stir in walnuts if using. (You could also use chocolate chips.)
- Spoon into the prepared loaf tin.
- Bake in the preheated oven for about 40 minutes, until a toothpick inserted in the centre comes out clean and it is well risen and golden brown.
- Lift out onto a wire rack to cool completely before cutting into slices to enjoy.
NOTES:
To make the sour milk. Measure 1/2 tsp of white vinegar into a TBS measure and fill with milk. Dump into a small cup. Add the other TBS of milk and let sit for five minutes.
I am really enjoying this little exercise in making smaller recipes. Not sure what I will do next! Watch this space!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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