Here are two tasty banana bread recipes; we're sure you'll want to try both.
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- Posted on Oct 19, 2011
To each his (and her) own: Think you'll prefer Marilyn’s Hawaiian-style bread with crushed pineapple or Chuck’s more traditional approach?
Marilyn's Banana Bread | Chuck's Banana Bread |
3 cups flour | 3-4; ripe bananas, mashed |
2 cups sugar | 1 stick butter, softened |
2 teaspoon baking soda | 2 eggs |
1 teaspoon salt | 1 cup sugar |
1 teaspoon cinnamon | 2 cups flour |
2 teaspoons vanilla | ½ teaspoon baking soda |
1 cup pecans, chopped | 1 cup nuts, chopped |
3 eggs | ¼ teaspoon salt |
1 ½ cups vegetable oil | |
2 cups mashed bananas | |
1 8-ounce can crushed pineapple |
1. Preheat oven to 350°F. | 1. Preheat oven to 350°F. |
2. Combine dry ingredients. Stir in nuts. | 2. Combine bananas, butter and eggs. |
3. In separate bowl, combine remaining ingredients. | 3. In separate bowl, combine dry ingredients. |
4. Add to dry. Stir just until moist. | 4. Add to banana mixture, stirring until moist. |
5. Pour into 2 large greased loaf pans. | 5. Pour into greased aluminum baking pan. |
6. Bake for one hour. Done when toothpick inserted comes out clean. | 6. Bake for 35-40 minutes. Done when toothpick inserted comes out clean. |
Makes 2 loaves. Nutritional Information: Calories: 450; Fat, 26 g; Cholesterol, 20 mg; Sodium, 610 mg; Total Carbohydrates, 52 g; Dietary Fiber, 2 g; Sugars, 31 g; Protein, 4 g. Note: The above info is based on eight servings. |
Makes 1 loaf. Nutritional Information: Calories: 440; Fat, 19 g; Cholesterol, 45 mg; Sodium, 230 mg; Total Carbohydrates, 64 g; Dietary Fiber, 4 g; Sugars, 33 g; Protein, 7 g. Note: The above info is based on eight servings. |
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Tip: Mini loaves of these banana breads make great little gifts. Use mini-loaf pans and reduce the baking time. |
Don't miss Marilyn's inspiring story about learning to share her time, her kitchen and her life with her new husband.
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