Rich Banana Bread

Rich Banana Bread

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts

2 medium bananas, mashed

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Pumpkin Pie Bread

Pumpkin Pie Bread

3 cups sugar (or half Splenda & half sugar)

1 cup vegetable oil

4 eggs

1 (15-oz) can pumpkin puree

3 1/2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

3 tsp pumpkin pie spice

1 tsp salt

1/2 cup water

Preheat oven to 350^ F. Grease two 9x5" loaf pans. Sift together the flour, soda, baking powder, pumpkin pie spice and salt and set aside.

In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans. 

Bake in a preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

From allrecipes.com 

This smelled wonderful while it was baking!

Praline Apple Bread

Praline Apple Bread

1 cup sugar

1 (8-oz) carton sour cream

2 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups chopped, peeled tart apples

1 cup chopped pecans (optional)

1/4 cup butter

1/4 cup brown sugar

Beat together the sugar, sour cream, eggs and vanilla on low speed, then beat on medium speed for 2 minutes.   Stir together the flour, baking powder, soda and salt and add to the creamed mixture, beating on low until combined.  Stir in apple and 1/2 cup pecans.  Pour into a 9x5x3' loaf pan.  Sprinkle with remaining pecans.  Press lightly into batter.  Bake at 350~ for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.  If necessary, cover loosely with foil for the last 10 minutes to prevent over-browning.  Cool in pan on wire rack for 10 minutes.  

Meanwhile, in a small saucepan, combine the butter and brown sugar and cook and stir until the mixture comes to a boil  Reduce heat and boil gently 1 minute.  Remove bread from pan; drizzle top with brown sugar mixture.  Cool completely.  

Recipe found in  Better Homes and Gardens Magazine many years ago.

Peach Cobbler Bread

PEACH COBBLER BREAD 

1/3 c. butter or margarine, softened 

1 c. sugar 

2 eggs 

1/3 c. water 

1 tsp. vanilla extract 

1/8 tsp. almond extract 

1 c. diced peeled peaches 

1 2/3 c. all-purpose flour 

1 tsp. baking soda 

1/2 tsp. salt 

1/4 tsp. baking powder 

1/2 c. chopped pecans 

TOPPING: 

2 Tbsp. chopped pecans 

2 Tbsp. brown sugar 

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9x5x3" loaf pan. Combine topping ingredients; sprinkle over batter. Bake @ 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf 

I don't remember where I got this recipe, but it's good! I had some ripe peaches I needed to use up today so I made this (minus the pecans cause I didn't have any and I left off the brown sugar topping too). I also doubled the recipe and baked it in a Bundt pan. Smelled so good while it was baking John was hanging out in the kitchen waiting for it to come out of the oven! It doesn't really taste very peachy, but I'll definitely be making it again.

Cathy's Extreme Banana Nut Bread

Extreme Banana Nut Bread (my way)

3 sticks butter, softened

1 cup white sugar

1 cup brown sugar

2 cups mashed overripe bananas (I used 3 large ones)

4 eggs

1 tsp vanilla

2 cups all-purpose flour

1 tsp salt

2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 cup chopped pecans

Preheat the oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans. (I used a Bundt pan instead of the loaf pans.)

Cream the butter and sugars together until fluffy. Add the bananas, eggs, and vanilla and beat until well mixed. Mix in the flour, salt, soda, baking powder and cinnamon until completely combined. Stir in the pecans. Pour into pans and bake for 45 to 55 minutes or until the top springs back when lightly touched. Cool 5 minutes in pan before turning out onto wire rack to cool completely.

Now, the original recipe says to wrap this in foil and refrigerate for 2 hours or more before serving. It smelled so good though, and we were hungry (it was lunchtime when I took it out of the oven), so we tried it warm....and OMG, this is to die for!

This is the best Banana Bread I've ever tasted in my life!  June 7, 2009.  Original recipe from allrecipes.com.

Cream Cheese Banana Bread

1 cup sugar

1 (8-oz) pkg cream cheese, softened

2 bananas, mashed

2 eggs

2 cups baking mix (Bisquick or Jiffy)

1/2 cup chopped pecans

Preheat the oven to 350^F.  Grease 9x5" loaf pan. 

Cream sugar and cream cheese until light and fluffy.  Beat in bananas and eggs.  Add baking mix and pecans.  Stir until just moistened.  Pour into prepared pan.  Bake for 1 hour or until toothpick inserted in center comes out clean.  Cool completely before slicing.

Yum!! 9-9-01

Option:  Add cinnamon and dried cranberries to the batter before baking.  VERY good!!  5-18-03

Chocolate Zucchini Bread

3 eggs

3/4 cup vegetable oil

2 cups sugar

2 tsp vanilla

2-1/2 cups flour

1 tsp salt

1-1/2 tsp baking soda

1 tsp cinnamon

1/2 cup cocoa

1/2 cup milk

2 cups zucchini, shredded

1 cup chopped walnuts

Beat eggs, oil, sugar and vanilla.  Combine dry ingredients.  Add milk.  Fold in zucchini and walnuts.  Bake in 2 greased 9x5" loaf pans at 350^F for 50 minutes.

Delicious!