AMERICAN TEST KITCHEN BANANA BREAD RECIPES
ALL-AMERICAN BANANA SPLIT RECIPE: HOW TO MAKE IT
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. —Melissa Blystone, Valley Dairy
Provided by Taste of Home
Categories Desserts
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 710 calories, FatContent 31g fat (17g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 184mg sodium, CarbohydrateContent 107g carbohydrate (68g sugars, FiberContent 6g fiber), ProteinContent 11g protein.
THE BEST BANANA BREAD | JUST A PINCH RECIPES
I remember the winter afternoon when my grandmother (Ruby Vaughan) found this recipe in the Omaha World-Herald newspaper when we lived in Chadron, NE about 1958. We had never heard of banana bread before but thought it sounded very good and so easy to make. She made this recipe soon after and it was just wonderful. It has a rich golden color, unlike so many other pale banana breads I have seen since. There were many winter evenings that she would make this wonderful bread and a pot of tea, and this would be our supper! My grandfather, Fred Vaughan worked for the railroad and worked nights..
Provided by Sheila Harper @sbhdawn
Categories Sweet Breads
Prep Time 10 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 8
Steps:
- Cream sugar, salt, and butter (or margarine) with a beater.
- Then add the 2 eggs and 3 mashed bananas to the above mixture and blend well.
- In a separate bowl, add baking soda plus the flour. Sift and mix.
- Add the dry ingredients to the creamed mixture (of sugar, salt, butter, and banana mixture). Mix all until just blended. Then add the chopped nuts.
- Pour batter into a greased loaf pan. Bake at 325 degrees for about 1 hour or until brown. You can stick a toothpick into the center and if it comes out clean, it's done. Do not overbake. Start checking with a toothpick as soon as it starts looking a little brown which will be at one hour.
- I like to drizzle a little powered sugar frosting over the top while it is still warm, or just spread a little butter over the top instead. I prefer, the drizzle of frosting; however. It is a wonderful bread and the best banana bread I have ever eaten. My grandmother clipped it out of the Omaha World Herald newspaper around 1958.
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- Pour batter into a wellgreased 9- x 5- x 3-inch loaf pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Remove bread from pan, and cool completely on a wire rack. Slice and serve.
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Reviews 4.4
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