BREAD INGREDIENT LIST RECIPES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides.
• Mash 3 of the bananas with a fork in a large bowl until very smooth, reserving the fourth and least-bruised banana for the bread topper. Whisk in the eggs and cake mix until just combined and no lumps remain.
• Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Slice the remaining banana in half lengthwise, then place the halves cut-side up on top of the batter, with the curves facing each other. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.
• Transfer the loaf pan to a wire rack to cool slightly, about 10 minutes. Run a knife or offset spatula around the edges of the pan, then invert the banana bread onto the wire rack and cool completely. 

Steps:

• Preheat oven to 425 degrees. Grease and flour a 9-inch round cake pan.
• In a large bowl, combine the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball.
• Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan, but may spring back slightly.
• Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Cover the pan of dough with another round cake pan turned upside down.
• Bake for 25-30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is dark golden brown.