; coat a 9x5x3-inch loaf pan with nonstick cooking spray
Beat butter, Splenda and eggs together in a large bowl until smooth.
Add banana and cranberries and stir.
Sift remaining ingredients in a bowl.
Add to banana mixture.
Stir until just combined.
Spread into a greased loaf pan.
Bake at 350\u00b0F for about 50 minutes or until a toothpick inserted in the centre comes out clean.
Cool in pan for 10 minutes.
Remove to wire rack to cool.
Sift flour, baking soda and salt into a bowl.
Mix in sugar.
In another bowl beat eggs.
Stir in milk, butter and banana.
Mix quickly into dry inredients, stirring until ingredients are just combined.
Spoon into a greased and lined 22cm loaf tin.
Bake at 180C (350F) for 45-55 minutes.
Leave in tin for 10 minutes before turning out onto a wire rack.
Preheat oven to 350\u00b0F.
Coat 9x5 inch loaf pan (or 12-cup muffin tin) with cooking spray.
Whisk together flour, sugar, cocoa, baking soda, and salt in a bowl.
In a separate bowl, whisk together buttermilk, mashed banana, oil and vanilla.
Fold buttermilk mixture into flour mixture.
Scoop batter into prepared pan(s). Bake loaf 50-60 minutes (or muffins 18-22 mins).
Cool 5 minutes in pan, before serving.
ntil fluffy.
Add egg, banana and buttermilk; mix well. Stir
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. Fold in the chopped nuts. Pour evenly into the prepared pans.
Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 15 minutes before removing to cool completely on wire racks.
Preheat oven to 350\u00b0F and grease a loaf pan.
Cream the butter and sugar,add the egg yolks and beat for 3 minutes.
Add the milk then the flour. Stir well and then add the mashed banana and the essence.
Beat egg white stiffly and gently fold into batter.
Bake for 1 hour and serve cold, sliced and spread with a little butter.
Mix together flour, salt and soda.
Stir in flour mixture alternately with sour milk and mashed bananas to shortening mixture until smooth.
Add nuts and bake in 5 x 9-inch loaf pan for 1 hour or until toothpick comes out clean from center of loaf.
Sift together flour, sugar, baking powder, soda and salt. Stir in oats.
Add shortening, eggs, milk and banana, stirring only until dry ingredients are blended.
Fill a greased loaf pan 1/2 full or put in small muffin tins.
Bake in moderate oven (350\u00b0) for 50 to 60 minutes.
Remove from pan immediately; cool. For ease in slicing, wrap cooled bread and store one day.
n 4 additions alternately with banana in 3 additions, beginning and
Preheat oven to 180c conventional/160c fan forced. Grease and line base of a 10 x 20cm loaf pan.
Combine flour, baking powder, sugar, cinnamon and banana in a large bowl.
Combine vanilla, eggs, milk and butter. Pour into dry mixture and mix lightly.
Fold through Raspberries.
Spoon into pan, sprinkle with extra sugar and bake for 1 hour, or until a skewer inserted into the centre comes out clean.
Serve with butter or fresh ricotta whipped with honey.
Preheat oven to 350 degrees F.
Beat eggs.
Stir in the oil, sugar, strawberries, and banana.
Stir together flour, oats, baking powder, soda and salt.
Dump it into the egg mixture.
Stir to moisten.
Dump it into a greased 9\"X5\"X3\" loaf pan.
Bake at 350F.
for 1 hour or until done.
Cool 10 minutes.
Remove from pan.
Cool on a rack.
Let ripen 1 day before cutting.
In a large bowl cream together melted chocolate chips, butter, brown sugar and banana until smooth.
In a separate bowl combine flour, baking powder, baking soda, mix well.
Stir flour mixture into creamed mixture, add milk.
Stir in nuts if using.
Spoon into greased and floured loaf pan.
Bake at 350\u00b0F for 50 -60 minutes.
Let cool in pan for 5 minutes turn out on wire rack to completely cool.
atter into a 9x5 inch loaf pan coated with cooking spray
Cream shortening; add sugar gradually.
Add beaten egg. Combine soda, milk and banana.
Add to shortening mixture. Combine flour and baking powder.
Add to egg mixture.
In a large mixing bowl cream the first 2 ingredients.
Add the eggs and banana. Mix well. Set aside.
In a large mixing bowl, sift together the flour, salt and baking soda.
Add to creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the walnuts.
Pour into greased 8 x 4 x 3-inch bread pan and bake in a preheated 350\u00b0 oven for 1 hour or until toothpick inserted into center of bread comes out clean. Cool loaf completely on wire rack. Wrap loaf in foil and store in refrigerator.
50\u00b0F. Grease an 8-loaf mini loaf pan; line the bottom
n 8 x 4-inch loaf pan with parchment paper.
00b0F. Lightly grease an 8-loaf mini loaf pan. Line bottom and
7x3 1/2 inch loaf pan with parchment paper, extending