Classic comfort food: celebrating National Banana Bread Day

Classic comfort food:  celebrating National Banana Bread Day.
So many variations.  What’s your favorite.
The Menu Shoppe has it covered…
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A classic recipe for creative tweaking + other crafty rendition.
Classic Banana Bread
1 1/2 cups mashed ripe banana (about 3 bananas)
2 cups all-purpose flour
2 large eggs
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350F. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla–beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack–remove from pan. Cool.
…and then this variation that incorporates Macadamia Nuts
( did you know that February is also Macadamia Nut Month )
Coconut and Macadamia Nut Banana Bread
1 1/3 cups mashed ripe banana (about 3 large)
1 cup sweetened flaked coconut, toasted lightly and cooled
3/4 cup chopped macadamia nuts
2 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 teaspoons vanilla extract
3 tablespoons sour cream
1 tablespoon freshly grated lemon zest
Sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans. Cool. epicurious.com/recipes/food/views/Coconut-and-Macadamia-Nut-Banana-Bread
…and this nutty variation + savory glaze.
Peanut Butter Banana Bread
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray
For the glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
Preheat oven to 350F. To prepare bread, combine first 5 ingredients in a large bowl–beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended. Spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients  in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven–cool 10 minutes in pan on a wire rack. Remove bread from pan–cool.
For the glaze:
combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
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