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Banana Banana Bread Recipe

recipetips.com - Ingredients included in this recipe are flour, baking soda, salt, butter, brown sugar, eggs, bananas, mashed, TOPPING:, brown sugar, flour, cinnamon.
Ingredients
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 1/3 cups bananas, mashed
  • TOPPING:
  • 1/3 cup brown sugar
  • 1/8 cup flour
  • 1/8 teaspoon cinnamon
  • 1 tablespoon butter, melted
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1.25 hours
Directions
In a large bowl, combine flour, baking soda and salt.

In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.

Stir banana mixture into flour mixture; stir just to moisten. Pour batter into a greased loaf pan.

Mix streusel ingredients together and sprinkle on top of batter.

Bake at 350° for 55-60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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Ingredients included in this recipe are mashed fruit, sugar (brown or white), milk or water, egg, oil, flour, Salt, soda.
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Ingredients included in this recipe are butter (one stick), sugar, eggs, flour, Salt, vanilla, backing soda, mashed bananas.
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Cooking Tips & Advice
Bread Making Demonstration:Quick Bread Banana Bread Banana bread is a popular quick bread that is usually flavored with bananas that have been mashed. Most often, the best bananas to use for banana bread are ones that are overripe and may not be very palatable when eaten as is.
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Bread Making Demonstration:Basic Bread Basic White Loaf A standard white loaf leavened with the direct of straight yeast method is one of the easiest of the basic breads to prepare.
Homemade Blueberry Nut Bread is easy to prepare and tastes great. Blueberry Nut Bread serves as either a breakfast bread or dessert bread. Follow these simple instructions to create a bread that your family will love.
Bread Shapes | Bun and Roll Shapes Bread Shapes Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including: The type of flour used for making the bread Whether or not the bread is leavened How the bread is used Local or regional tradition How the dough is cooked, such as baked, steamed, deep-fat fried, etc.
Standard Loaf Pan | Bloomer | Cob or Boule | Coburg | CottageMolded Tin or Split Pan | Baguette | Épi | Fougasse | Braided | Ring | Flat Breads After the dough has been punched down, kneaded, and then has rested briefly, it is ready to be shaped.
Glossary Terms
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A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.
A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.
A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.
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