Best Favorite Bake Off Banana Wheat Quick Bread Recipes

QUICK BANANA BREAD

Steps:

• Sift flour, baking powder and salt. Set aside.
• Blend until creamy, shortening, sugar and lemon rind. Next add eggs and banana pulp and beat.
• Add the dry flour mix in by 3 parts. Beat until smooth.
• Fold in nuts.
• Place in greased loaf pan or in paper mufin cups.
• Bake bread for 1 hour, In you used muffins bake for 18 to 23 minutes.

BANANA-WHEAT QUICK BREAD

Steps:

• Heat oven to 350°F. Grease and flour bottom only of 9 x 5- or 8 x 4-inch loaf pan.In large bowl, combine all ingredients except raisins beat 3 minutes at medium speed. Fold in raisins. Pour batter into greased and floured pan.Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes remove from pan. Cool on wire rack. Wrap tightly and store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Increase all-purpose flour to 1 1/2 cups. Bake as directed above.Nutrition Per Serving (1 slice): Calories 160 Protein 2g Carbohydrate 31g Fat 3g Sodium 250mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY BAKED BANNOCK *REVISED*

Steps:

• Preheat oven to 375°F.
• mix all dry ingredients in a bowl; make a well in the middle and add wet ingredients.
• mix all ingredients together until a soft consistency NOT STICKY *TIP* IF YOU NEED TO ADD MORE WATER OR FLOUR THEN DO SO.
• *tip*try not to over work the bannock as it comes out much softer and fluffier with less work.
• flatten bannock about 1 inch thick and place on cookie sheet.
• prick with fork all over.
• Bake for 15 minutes on each side depending on how brown you want it.
• Cool for 10 minutes and slice into squares.
• Slice each piece in half and add butter, jam or your favourite topping.
• Enjoy!

FAVORITE BANANA BREAD

Steps:

• Preheat oven to 350 degrees, grease& flour 9x5x3 inch loaf pan.
• Combine flour, baking soda, baking powder& salt in medium size bowl.
• Beat together butter and sugar until light colored, then beat in eggs, one at a time.
• Stir in vanilla, then stir in flour mixture, a little at a time with the banana& milk.
• Add 2/3 cup nuts, and pour batter into pan.
• Sprinkle remaining nuts on top.
• Bake for 1 hour& 20 minutes or until done (when a toothpick inserted in center comes out clean).
• Cool bread in pan on wire rack for 10 minutes.
• Loosen around the edges and cool completely on rack.
• Wrap tightly& store at room temperature.
• TIP: Make sure the bananas are ripe, or the bread will be dry& crumbly.
• The riper the bananas, the moister the bread.
• Bread is better the next day.
• Freezes well- up to 6 months.