BANANA BREAD RECIPIE RECIPES

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BANANA BREAD RECIPE | FOOD NETWORK



Banana Bread Recipe | Food Network image

Use overripe bananas to bake a classic banana bread with this easy recipe from Food Network.

Provided by Food Network

Categories     dessert

Total Time 1 hours 40 minutes

Cook Time 30 minutes

Yield 1 loaf

Number Of Ingredients 10

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. 
  • Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. 
  • In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. 
  • Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. 
  • Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. 
  • Spread slices with honey or serve with ice cream.

WHOLEMEAL SPELT BREAD | BREAD | RECIPES | DOVES FARM



Wholemeal Spelt Bread | Bread | Recipes | Doves Farm image

Spelt flour can add a naturally nutty, wheat flavour to your baking. Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size after its second proving.

Number Of Ingredients 7

500 g Doves Farm Organic Wholemeal Spelt Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
350 ml tepid water
1 tsp salt
1 tbsp oil
oil, for tin

Steps:

  • Put the flour, yeast and sugar into a large bowl and blend them together. Pour in the water, and when everything looks craggy and lumpy, stir in the salt. Stir in the oil. Using your hands gather everything together into a doughy mass. Knead the dough for 100 presses, in the bowl or on a work surface. Dust lightly with flour if required. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb loaf tin. Knead the dough for another 100 presses. Shape the dough and put it into your prepared tin. Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes. Pre-heat the oven. Remove the inverted bowl and bake the loaf for 40-45 minutes. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked. Leave to cool on a wire rack.

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