Best Taste Of Homes Banana Bread Slimmed Down Recipes

BEST EVER BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

BANANA CHIP BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

EASY BANANA BREAD

Steps:

• In a large bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8x4-in. loaf pan. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack.

TASTE OF HOME'S BANANA BREAD-SLIMMED DOWN

Steps:

• 1. In a mixing bowl, beat the sugar and eggs together until light and fluffy. Stir in the bananas, applesauce and vanilla. Combine the flours, baking soda and salt; stir into banana mixture just until moistened. Add nuts.
• 2. Pour into a loaf pan that has been sprayed with cooking spray. Bake at 325 degrees 60 to 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
• 3. Nutritional information: Calories: 152.0, Total Fat: 3.5 g, Saturated Fat; 0.7 g, Polyunsaturated Fat; 0.9 g, Monounsaturated Fat; 1.6 g, Cholesterol: 46.3 mg, Sodium: 220.4 mg, Potassium: 206.8 mg, Total Carbohydrate: 31.0 g, Dietary Fiber; 2.6 g, Sugars; 10.9 g, Protein: 4.5 g

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.