BANANA BREAD RECIPE WITH RUM RECIPES

Name: Banana Bread Pudding
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: 6-8 serving(s)
Ingredients: 1 loaf day-old French bread, cubed,with crust on; 1 quart milk (whole or 2%); 3 eggs; 1 cup sugar; 2 tablespoons vanilla extract; 4 ripe bananas, mashed; 1 cup raisins; 1 teaspoon nutmeg, freshly grated,if possible; 1 teaspoon cinnamon; 1 dash of myer rum (optional); whipped cream

BANANA BREAD PUDDING RECIPE - FOOD.COM - RECIPES, FOOD ...

Banana Bread Pudding Recipe - Food.com - Recipes, Food ... image

I am amazed at how many different types of bread pudding there are. This one is wonderful. Prep time includes soaking the bread. This recipe is from Woods Hole B&B Inn, Falmouth, Massachusetts.

Total Time 2 hours 10 minutes

Prep Time 1 hours

Cook Time 1 hours 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 loaf day-old French bread, cubed,with crust on
1 quart milk (whole or 2%)
3 eggs
1 cup sugar
2 tablespoons vanilla extract
4 ripe bananas, mashed
1 cup raisins
1 teaspoon nutmeg, freshly grated,if possible
1 teaspoon cinnamon
1 dash of myer rum (optional)
whipped cream

Steps:

Put cubed bread in a large bowl with milk, let stand for 1 hour.
Pre-heat oven to 325ºF.
Spray 9" X 13" baking dish.
In another bowl, beat together eggs, sugar and vanilla.
Stir this mixture into the bread mixture.
Fold in the mashed bananas, spices and raisins.
Pour evenly into baking dish.
Place uncovered in center of oven and bake 1 hour and 10 minutes.
Remove from oven and cool to room temperature.
Serve with a splash of rum and whipped cream, if desired.

Nutrition Facts : Calories 1166.6, FatContent 13.5, SaturatedFatContent 6, CholesterolContent 115.8, SodiumContent 1432.8, CarbohydrateContent 223.8, FiberContent 9.4, SugarContent 64.5, ProteinContent 40.2

CHOCOLATE CHIP BANANA BREAD RECIPE - RACHAEL RAY

This is a classic banana bread – moist and full of chocolate chips! This recipe is one of my family's favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog - he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift, plus it freezes well tightly wrapped in foil the freezer for up to 3 months.

Provided by emily-wyckoff

Number Of Ingredients 1

Ingredients

1/4 cup vegetable oil 1 1/2 cups flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 3 bananas, mashed (1 cup mashed banana) 1 cup chocolate chips

Steps:

Pre-heat the oven to 350°F.Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray).In a large bowl, whisk together the flour, sugar, baking soda, and salt. Mix in the oil, bananas, and eggs. Stir in the chocolate chips (do not over-mix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.Got more bananas to use up? You might like...Rum Raisin French Toast with Maple Bananas Foster and Ham SteakThe Hawaiian ElvisCrunchy Straw-Nana-Tella

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CHOCOLATE CHIP BANANA BREAD RECIPE - RACHAEL RAY

This is a classic banana bread – moist and full of chocolate chips! This recipe is one of my family's favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog - he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift, plus it freezes well tightly wrapped in foil the freezer for up to 3 months.
From rachaelray.com

Pre-heat the oven to 350°F.Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray).In a large bowl, whisk together the flour, sugar, baking soda, and salt. Mix in the oil, bananas, and eggs. Stir in the chocolate chips (do not over-mix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.Got more bananas to use up? You might like...Rum Raisin French Toast with Maple Bananas Foster and Ham SteakThe Hawaiian ElvisCrunchy Straw-Nana-Tella

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BANANA BREAD {ALMOND & COCONUT FLOUR} - COMFY BELLY

Update on 1/19/2019: I added 10 minutes on to the baking time. I usually bake my loaf in a toaster oven, which bakes faster.For one loaf I use a 5x8" pan but you can go smaller for a taller loaf, and this recipe is easy to double for two loaves.You can use any kind of baking pan or muffin pan for this recipe. As written it fits well in a smaller bread pan (7.5 inches by 3.5 inches) however you can increase the ingredients to fill a larger baking pan (use the handy slider in the recipe layout to see how to increase the batter by 1/2 and so on). I usually use small aluminum loaf pans (7.5 inches x 3.5 inches, or 8 inches x 5 inches) for this recipe. It bakes evenly and bread slices come out of the pan quite easily. If you want to remove the entire loaf from the pan, line the bottom with parchment paper and once baked, slide a knife along the edges of the bread to release it. You can also grease the sides of the pan if you want to, but I don't, and never have a problem removing the bread from the pan.As for replacing the maple syrup or honey, a few readers have told me they use applesauce with great results (about 3 tablespoons of apple sauce, or up to 1/4 cup of applesauce).Note: no chocolate or maple syrup for SCD.
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Reviews 5
Calories 179 kcal per serving

Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

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