Betty crocker is the one i have been using for 30 yrs, Everyone in neighborhood loves it. I also includes their links to a lighter version that is good and some great bars that use old bananas.
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal庐 all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350掳F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at
Banana bread recipes...?
Ingredients:
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 medium very ripe bananas, peeled
2/3 cup sugar
1/3 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla extract
Directions:
Before you start
Be sure an adult is nearby to help.
Preheat an oven to 350掳F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan with butter.
Make the batter
In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda.
In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.
Add the flour mixture to the banana mixture and stir just until blended.
Bake the bread
Scrape the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 minutes.
Using oven mitts, remove the pan from the oven, set it on a wire cooling rack and let cool for 20 minutes.
Remove the bread from the pan
Gently run a table knife along the inside edge of the pan to loosen the bread from the sides.
Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool for 15 minutes before serving. Makes 1 loaf.
Banana bread
125g butter
175g unrefined soft brown sugar, eg, light muscovado
2 eggs
280g plain flour
1tsp bicarbonate of soda
Pinch of salt
125ml milk
3 medium ripe bananas, mashed
1tsp vanilla extract
75g walnuts, chopped
Heat oven to 180C/Gas mark 4. Lightly oil a 25cm x 11cm (10in x 4陆in) loaf tin.
Cream butter and sugar together in a food processor or with electric beaters, until smooth. Add one egg and beat well, add the second and continue to beat well. Sift in half the flour with the bicarbonate of soda and salt, and mix well. Mix in the milk, then the remaining flour.
Mash the bananas and then fold them in to the mixture with the vanilla extract and walnuts. Then tip the mixture into the loaf tin and level the top with a spatula.
Bake for around one hour until a skewer inserted in the middle comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly.
Allow to cool in the tin for at least 20 minutes before turning out. To serve, cut into thick slices and serve warm or at room temperature.
Banana Nut Bread
2 1/2 cups all-purpose flour*
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1/3 cups milk
1 egg
1 cup chopped nuts
1 /4 cups mashed bananas
Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Mix all ingredients; beat 30 seconds. Pour into pan(s). Bake until wooden toothpick inserted in center comes out clean, 9-inch loaf 65 to 70 minutes, 8-inch loaves 55 to 60 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than a week.
Banana Bread with
Crushed Pineapple
1 cup sugar
1 1/4 cup vegetable oil
2 cups mashed bananas
3 cups flour
3 medium eggs
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 - 8 oz can crushed pineapple %26amp; juice
Preheat oven to 350 degrees.
Measure dry ingredient %26amp; sift into large mixing
bowl. Make a well in the center %26amp; break eggs into well.
Add oil, vanilla, bananas, followed by pineapple with
juice. Gently stir ingredients. Do not
mix with a mixer.
Pour into a lightly greased loaf pan.
Bake 50 - 60 minutes.
You're getting recipes, but, if you have that many bananas I'd like to suggest that you peel %26amp; mash them and then freeze measured amounts that you can defrost to use for breads, muffins, etc. at a future date.
Here's a site where you can input ingredients and it gives recipe suggestions.
http://www.recipematcher.com/
http://www.elise.com/recipes/archives/00鈥?/a>
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