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Minnesota Cooking: Banana Bread - Fifty Stirs - Then Bake

Updated on January 20, 2017

Over Ripe Bananas Have The Best Flavor

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Use Over Ripe Bananas

Some people in my household like the bananas when they still are a little green. I like them when the green is ripened to yellow. Still, when the bananas get ignored by all and then, all of a sudden there are blackened bananas on the counter, then, it is time to squish them up and make banana bread.

Oh, you can make banana bread using a yellow banana, but they don't mash as well. I made some banana bread a couple weeks ago, using some bananas that I had to slice into circles. I changed my recipe to use all brown sugar instead of white sugar. That changed the outside of the bread so that it was a caramelized, almost streusel kind of crust. It was yummy, but a little drier than when you use overripe bananas.

I prefer them mushy.

Streussel Topping - Optional

When you finish pouring the batter into the bread pan, add a layer of Streussel topping.

The basic mixture:

1 cup flour

1/2 stick butter

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Mix together with the softened butter until the mixture has a crumbly appearance. Pour across surface of banana bread batter.

Stir 50 Strokes - That is It!

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Banana Bread

Cast your vote for Banana Bread

After 50 Minutes You Can Smell The Bread

It smells sweet and cake like. I don't really smell any strong banana smell but there is a slight touch of banana odor emanating from the kitchen.

i say this because I am sitting typing this at my computer and I am about 15 feet away from the oven.

At 50 Minutes and A Light Smell

How Long Until I Can Bite My First Piece?

Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: one loaf of banana bread

Add In This Order - No Exceptions

  • 1/2 cup softened shortning
  • 1 cup white granulated sugar
  • 2 large eggs
  • 3 over ripe bananas, mashed
  • 2 cups all purpose flour
  • 1/2 teaspoon Iodized Salt
  • 1 teaspoon baking soda

Put All In Bowl - Preheat Oven to 350 Degrees

  1. Once all ingredients are in the bowl, stir with spoon for 50 strokes. No more, no less.
  2. It is probably a good idea to grease your bread pan before you start. I didn't and my bread stuck to the bottom. Scrape all banana bread mixture from bowl into a bread pan. Place bread pan in preheated 350 degree oven. Set a timer for 60 minutes.
  3. The outside of your banana bread will turn a dark brown. The bread will pull away from the sides of the pan as it cooks.
  4. Take bread pan out of oven and lay on side on a cooling rack. Let bread rest for a couple minutes before you remove the bread from the pan. I think that this pause helps keep your bread from breaking into pieces when you dig it out of the pan.

Nutritional Data

Nutrition Facts
Serving size: 1 slice
Calories 270
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 2 g10%
Unsaturated fat 0 g
Carbohydrates 46 g15%
Sugar 28 g
Fiber 2 g8%
Protein 3 g6%
Cholesterol 0 mg
Sodium 220 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Someone Else's Version

This Recipe Works With Other Fruits

Peach, zucchini, apple, rhubarb OR whatever pie filling you replace the bananas with.

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