Best Banana Bread Cockaigne Recipes

BANANA BREAD COCKAIGNE

Banana Bread Cockaigne image

The term in medieval times signified "a mythical land of peace and plenty". Authors of the famous Joy of Cooking cookbook named their country home "Cockaigne" and thus included the term on many of their "favorite" recipes included in the cookbook. Printed in "Parade" Magazine (Chicago Tribune) as an "old-school snack"

Provided by Definitely Not Mart

Categories Breads

Time 1h30m

Yield 1 loaf, 1 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
6 tablespoons butter, softened
3/4 teaspoon grated lemon zest
1 egg, beaten
1 1/4 cups mashed ripe bananas (2-3)
1/2 cup chopped nuts (optional)

Steps:

Have all ingredients at room temperature Preheat oven to 350. Grease an 8 1/2 X 4 1/2 in loaf pan.
Whisk together flour, baking powder, salt.
Beat in a large bowl at medium speed until creamy: sugar, butter, lemon zest.
Beat in: egg, bananas.
Add dry ingredients in about 3 parts, beating until smooth after each addition.
Scrape batter into the greased pan. Bake about 1 hour, or until passes toothpick test.
Cool slightly, then pop out of pan. Cool completely before slicing.

Nutrition Facts : Calories 2054.2, Fat 76.5, SaturatedFat 45.8, Cholesterol 394.7, Sodium 2273.8, Carbohydrate 321.6, Fiber 10.1, Sugar 157.2, Protein 28.5

THE BEST BANANA BREAD

The Best Banana Bread image

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

Provided by Food Network Kitchen

Time 1h30m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

Steps:

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.