out 5 minutes, add mashed banana and nuts.
Press\"Start
Cream shortening.
Add sugar gradually.
Add eggs one at a time, beating well.
Stir in banana.
Combine remaining ingredients, stirring gently.
Add blueberry mixture to creamed mixture.
Stir until just moist.
Spoon batter into greased 9 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan 10 minutes.
Remove from pan and cool completely.
Follow the directions given with your own personal bread machine for adding ingredients.
Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic bread cycle and start machine. Makes one 1 1/2-pound loaf.
Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
Set the machine for either the Sweet or Basic/White bread cycle.
Select either a Light or Medium crust.
Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
*Note: Do not use the delay cycle for this bread recipe.
Place all ingredients in bread pan, select light crust setting and press start.
Cream shortening; gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in banana.
Combine remaining ingredients, stirring gently.
Add blueberries to mixture.
Stir just enough to mix.
Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden pick is inserted in center and comes out clean.
Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
Yields 1 loaf.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
Pour batter into the prepared loaf pan.
Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
he flour mixture and mashed banana alternately to creamed mixture,beating
Grease a 9 X 5 X 3 inch loaf pan.
Beat butter or margarine, sugar and egg in a large bowl until fluffy.
Combine bananas and milk in a bowl.
Sift flour, baking powder, and baking soda onto wax paper.
Stir into sugar mixture alternately with banana-milk mixture.
Stir in nuts.
Turn into prepared pan.
Bake at 350 degree for 1 hour or until center springs back.
Cool in pan on rack for 5 minutes.
Turn out of pan and cool completely.
Banana Bread: Peel the bananas. Slice them
If so desired, use your bread machine on the DOUGH cycle
hen finished baking, it is best to let it set overnight
nto the top of the bread batter.
Bake at 350
ave nut butter.
Add banana and pumpkin puree to the
o incorporate the batter as best you can from the bottom
nd mashed banana; beat lightly until well blended.
Stir blueberry-flour
Preheat oven to 350F, or 325F for convection oven.
Combine flours, baking powder, baking soda, and salt in large bowl. Whisk together.
Cream together vegetable oil, sugar, eggs and bananas. Add wet mixture to dry ingredients, stir to combine.
Spray an 8X4\" loaf pan with non-stick spray. Pour batter into pan.
Bake for 45-55 minutes until a toothpick poked in the center comes out clean.
This recipe can also be made as 12 muffins - bake for about 20 minutes.
ll together).
Add the banana, coconut milk, egg whites, and