Hear you are going to find verity of recipe for banana bread we hope one will satisfie your needs
1 to 1 1/2 cup mashed ripe banana (about 3)
2 eggs, lightly beaten
1/2 cup brown sugar
Scant 1/4 cup honey
1/3 cup California Olive Ranch extra virgin olive oil
1 tsp vanilla extract
1/4 cup plain yogurt
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
2 1/2 tsp ground cardamom
1/2 tsp ground cinnamon
Old-fashioned oats, for sprinkling
Preheat oven to 350°F. Grease two loaf pans with California Olive Ranch extra virgin olive oil.
Place bananas in a glass bowl, mash a bit, and place in preheating oven for 5 to 10 minutes to allow them to heat up,
and release their liquid. Remove from oven, and gently finish mashing bananas with a fork.
In a medium bowl, whisk together flours, salt, baking soda, baking powder, cardamom, and cinnamon. Set aside.
In another large bowl, crack eggs, beat lightly, then add brown sugar,
honey, California Olive Ranch extra virgin olive oil, vanilla, and yogurt. Whisk until mixture is smooth.
Add dry ingredients to the wet, and fold in bananas. Mix until well-combined.
With a spatula, scrape the batter into the two greased loaf pans. Sprinkle tops with old-fashioned oats.
Bake for about 30 minutes, or until a toothpick comes out clean.
Remove from oven and let loaves rest in pans for 5 – 10 minutes. Use a knife or spatula to loosen all four sides,
then flip and tap the bottom to release the bread. Move loaves to a rack to cool completely before serving.
Recipe: cafe 222 peanut butter and banana stuffed french toast
Cafe 222 Peanut Butter and Banana Stuffed
6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
1/4 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon dark rum
1/4 teaspoon nutmeg
Butter or oil, for frying
Maple syrup, for topping
Remove crust from bread. Lay bread out on
counter and spread a thin layer of peanut butter on each slice. Peel banana and
slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches).
Drizzle a small amount of honey on each piece of bread that does not have banana on it.
(These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich.
Repeat until you have made 3 sandwiches.
In a shallow medium size bowl, gently whip, by hand,
the eggs, cream, vanilla extract, rum, cinnamon, nutmeg, and salt.
Heat skillet to medium heat,
around 350 to 375 degrees F, or until butter melts and begins to sizzle.
Dip 1 sandwich at a time into rum batter and place into skillet.
Cook until golden brown (about 3 to 4 minutes before turning) on each side.
Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.
Yield: 3 servings
Recipe: peanut butter banana bread
Peanut Butter Banana Bread
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 large, ripe bananas, mashed (1 cup)
1 cup milk
3/4 cup chunky peanut butter
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg , slightly beaten
1 cup milk
Peanut Butter Frosting
Preheat oven to 350 degrees F. Grease and flour two 8 x 4-inch loaf pans.
In a large mixing bowl stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla extract, and egg. Add to flour mixture, stirring just till combined. Stir in chocolate pieces. Pour batter into prepared pans. Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving.
To serve, frost with Peanut Butter Frosting. If desired, top with crushed peanuts and miniature semisweet chocolate pieces. Slice to serve. Yields 24 slices (12 slices per cake)
In a small saucepan melt chunky peanut butter and butter or margarine. Remove from heat; stir in confectioners’ sugar and vanilla extract. Stir in milk. Add more milk, if necessary, until of spreading consistency.
Makes about 1/2 cup.
Nutrition facts per slice: 235 calories, 10 g total fat (3 g saturated fat), 10 mg cholesterol, 190 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein
Daily Values: 2% vitamin A, 2% vitamin C, 7% calcium, 7% iron
In medium saucepan, bring milk, brown sugar,
spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium.
Cook 1 minute for quick oats, 5 minutes for old-fashioned oats, or until most of liquid is absorbed,
Remove oatmeal from heat.
Stir in mashed bananas and pecans. Spoon oatmeal into four cereal bowls. Top with yogurt,
sliced bananas and pecan halves, if desired. Makes 4 servings.
* To toast pecans,
spread evenly in shallow baking pan. Bake at 350 degrees F for 5 to 7 minutes or until light golden brown.
Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave,
checking every 30 seconds, until nuts are fragrant and brown.
Nutrition facts per serving: 340 calories,
50 calories from fat, 6 g total fat, 1 g saturated fat, less than 5 mg cholesterol, 100 mg sodium,
60 g total carbohydrates, 6 g dietary fiber, 14 g protein, 268 mg calcium
nonfat yogurt and dried cranberries
Maple-flavor pancake syrup and chopped pecans
Pumpkin or apple
butter and raisins
Blueberries and sliced strawberries sprinkled with cinnamon-sugar
Warm apple pie
filling and skim milk
Coarsely chopped canned peaches and ground ginger
Sliced bananas and mini chocolate chips
Recipe: banana nut cinnamon swirl bread
Banana Nut Cinnamon Swirl Bread
This is SO good! I love it spread with strawberry all-fruit spread for breakfast! – LuAnn
Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions. Set for white bread, dough stage. Press start.
When the dough is ready, turn it out onto a lightly floured board and punch it down. Let it rest a for a few minutes. Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan. Spread the softened butter over the dough.
In a small bowl, combine the the brown sugar, cinnamon and nuts. Sprinkle the cinnamon mixture evenly over the dough. Roll up the dough, jellyroll fashion, starting with the short, 9-inch side, forming a loaf; pinch the edge to seal.
Spray a 9 1/2-inch loaf pan with no-stick spray. Place the shaped loaf in the pan, seam side down. Cover and let rise in a warm place until the loaf has doubled in size, about 1 hour. Preheat the oven to 350 degrees F.
Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown. Turn out of the pan and place on a wire rack to cool.
Yield: 1 (1 1/2-pound) loaf
Serving Ideas : Delicious served with butter and strawberry fruit spread!
Recipe: black forest banana bread mix in a jar
Black Forest Banana Bread Mix in a Jar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup packed brown sugar
1 cup chocolate chips
3/4 cup chopped pecans
Sift flour, baking powder and salt together in mixing bowl. Layer ingredients in 1-quart wide-mouth jar in following order: flour mixture, sugar, chips and nuts. Seal jar.
Decorate jar and attach a gift tag with the following instructions:
Black Forest Banana Bread
Makes 1 loaf.
1 (10 ounce) jar maraschino cherries
1/3 cup butter, softened
1 cup mashed ripe bananas (about 2 large)
1 jar Black Forest Banana Bread Mix
Preheat oven to 350 degrees F. Lightly spray 9 x 5-inch loaf pan with nonstick cooking spray.
Drain cherries, reserving 2 tablespoons juice. Coarsely chop cherries.
Beat butter in large bowl until smooth. beat in bananas, eggs and reserved cherry juice until well blended. Pour evenly into prepared pan.
Bake 1 hour or until golden brown and a wooden pick inserted into center comes out clean. Cool in pan on wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack.