Category Archives: BREADS

Banana–Blueberry Bread


Ingredients 

2¼ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup butter, room temperature
¾ cup brown sugar
2 extra-large eggs
1 teaspoon vanilla extract
2 ⅓ cups mashed overripe bananas
½ cup fresh blueberries
½ cup pecan, optional

Directions

Preheat the oven to 350º F. Lightly grease a 9×5 inch loaf pan, sprinkle some flour over and set aside.

In a large bowl, combine flour, baking soda, cinnamon, nutmeg, ginger and salt. In a separate bowl, cream together the butter, sugar, eggs and vanilla for 1 to 2 minutes. Mix in the flour mixture and beat until blended, about 2 minutes. Fold in mashed bananas, blueberries and pecan, if using. Pour batter into prepared loaf pan. Bake for 60 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack and let cool. Slice the bread and serve. Enjoy!

Banana-Pecan Bread


 

Ingredients: 264953_214295338614623_8167513_n
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped

Directions:
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for 3 minutes until fluffy banana creamy. Add the melted butter, eggs, and vanilla, beat well. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Confectioner Sugar Glaze:
3/4 cup  sugar
1 teaspoon vanilla extract
3 tablespoons water

In a bowl, combine all ingredients and mix until smooth. Drizzle the bread with the glaze and let harden slightly then serve.

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