Preheat oven to 375 degrees.
Cream margarine and sugar.
Add eggs, beating well.
Beat in bananas and vanilla until well blended.
Stir dry ingredients together; combine with first mixture.
Stir in yogurt and nuts.
Pour into 2 small (7 x 3\") greased loaf pans or 1 large (9 x 5\") greased loaf pan.
If desired, sprinkle wheat germ over top.
Bake 1 hour for small loaves and 80 minutes for large loaf.
Do NOT underbake as the yogurt makes this very moist.
Preheat oven to 350.
grease and flour a 9x5 loaf pan or 2 small loaf pans.
Beat sugar and butter together.
add eggs.
add sour milk beat well.
mix in flour and baking soda mix well
stir in banana
pour into prepared loaf pan.
bake 350 for 1 hour or until the toothpick comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
In a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture just until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan.
Bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes before serving.
Preheat oven to 350\u00b0.
Sift dry ingredients.
Cream butter. Beat in sugar gradually. Beat in eggs, one at a time. Stir in banana.
Blend in flour mixture. Fold in nuts.
Spoon into greased and floured loaf pan. Bake at 350\u00b0 for 1 hour to 1 hour and 10 minutes.
Cream shortening and sugar; add egg.
Dissolve baking soda in milk; add to banana and mix.
Then add to creamed ingredients. Mix flour and baking powder thoroughly, then add to rest of ingredients.
Grease loaf pans (2) and bake at 350\u00b0 for 45 to 50 minutes.
Preheat oven to 350\u00b0F.
Mix together sugars, oil and eggs.
Add mashed banana, pumpkin, and milk (or yogurt).
Mix dry ingredients together. Slowly add to wet ingredients, mixing as you go.
Add nuts if desired.
Pour into a greased loaf pan, leaving about an inch of room at the top.
Bake in preheated oven for 60-70 minutes or until a knife inserted in the middle comes out clean. Cool on wire rack. Enjoy!
Preheat oven to 325 degrees.
Spray one 9 X 5 inch loaf pan with non-stick cooking spray.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt.
Add to banana mixture.
Stir in nuts.
Mix well.
Pour into prepared loaf pan.
Bake 1 hour and 20 minutes, or until a cake tester inserted in center comes out clean.
Preheat oven to 180 degrees.
Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter. Stir until it is a caramel colour. Cool mixture.
When mixture is cool, add the eggs and flour. Mix until combined. Place into a greased cake/loaf tin.
Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
Top with your favourite Cream Cheese Icing when cooled.
gain later on in the recipe. Set this bowl aside.
ock to make a soft, moist dough (about 7 cups added
lean.
(Cake will be moist on top.) Cool in pan
ombined.
Dice banana (using diced, not mashed, banana allows the pancakes
get moldy from the moist fruit.
dd flour and beat until moist clumps form.
Press dough
ll together).
Add the banana, coconut milk, egg whites, and
This is a very moist bread recipe which makes a lot and
oes work) and process till moist and crumbly.
Coat a
Preheat the oven to 325F and line a baking sheet with parchment or silicone.
Slice the loaf into \"sticks\" (I cut slices, then cut those in half width-wise) and place on the sheet.
Sprinkle evenly with sugar.
Bake for 20-30 minutes, depending on how moist the banana bread was originally. Cool on the sheets.
br>Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur
ently to avoid breaking the banana slices. When combined, pour into