Wednesday, November 3, 2010

You'll thank me!

I have tried LOTS of recipes for Banana Bread and this one is by FAR our new favorite! I've also included a recipe that we just tried for pumpkin bread that was delicious too!
Of course it's 90 degrees today and I don't really want to turn the oven on, but if it's fall where you are, give these a try and let me know what you think!  These are NOT healthy recipes, just to let you know.  I'm sure you can substitute some ingredients to make them more nutritious if you prefer.  For us? We like them just the way they are! :)

Banana Bread
1/4 c. white sugar
1 tsp. ground cinnamon
combine these two ingredients and grease two loaf pans.  Then shake the cinnamon/sugar mixture onto the pans.

1 1/2 cups white sugar
2 eggs
3-4 VERY ripe bananas, mashed
8 oz of sour cream
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
1 1/2 tsp baking soda
2 1/4 c. flour
(optional) 1/2 c. crushed walnuts

mix the sugar and eggs together until well blended, add the ripe bananas.  In a separate bowl, mix flour with other dry ingredients.  Add the sugar/egg/banana mixture and then the sour cream and vanilla.  

Pour it into the two prepared pans.
For a crumb topping:
1/2 c. brown sugar
1/2 c. flour
3 tablespoons of melted butter 
1 tsp cinnamon
Combine until "crumbly" and add it to the top of the loaves before baking.

Bake @ 325 degrees for 70 minutes or until a toothpick comes out clean. 

2 cups white sugar
1 cup brown sugar
1 cup oil
4 eggs
combine until creamy
add in
1 can of solid pack pumpkin (16 oz).

In a separate bowl:
3 1/2 c. flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp allspice

Stir the two together and add 1/2 cup water to the mixture.  
Grease two loaf pans (or one bundt pan) and bake at 350 for 65 minutes (or 90 for bundt).

Cream cheese icing:
1 block of cream cheese softened
1/4 c. butter, melted
2 c. powdered sugar
1/2 tsp vanilla


Blog Archive