SUPER MOIST BANANA BREAD RECIPE – THE KITCHEN COMMUNITY
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 15
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- While your oven is heating, grease a loaf pan (9×5-inch).
- Using a large bowl, mix the sugar and butter together. Add the vanilla extract, eggs, and lemon juice to the mixture and mix together well.
- In another bowl, combine the baking soda, flour, salt, and baking powder. Using a whisk, mix it together thoroughly.
- Add dry ingredients to the butter and sugar mixture. Mix well until smooth. Do not overmix.
- Mash your bananas with a potato masher or fork. You can also use a hand mixer if you want your bananas to be extra smooth, but don’t overmix them.
- Fold the bananas, walnuts, and sour cream (the banana mixture) into the other mixture. Gently fold it in without overmixing.
- Spread the mixture into your greased loaf pan.
- Bake your banana bread at 350 degrees Fahrenheit for 55-60 minutes. Use the toothpick test to see if it comes out clean after being inserted into the center of the loaf. That’s how you know your banana bread is done.
- When your toothpick is clean, open the oven door and turn off the oven. Allow the banana bread to sit in the oven with the oven door open for another 2-3 minutes.
- Remove your banana bread from the oven. Allow it to cool in the loaf pan for 10 minutes, then remove it from the pan.
- Place the banana bread on a wire rack and allow it to cool completely.
Nutrition Facts : Calories 218 kcal, ServingSize 1 serving
MOIST STUFFING RECIPE - THE HAPPY FLAMMILY
This Moist Stuffing recipe is a must have on your Thanksgiving table this year! Bake in a 9x13 with chopped veggies, butter, and broth for the best stuffing you've ever had!
Provided by Paige Flamm
Total Time 50 minutes
Prep Time 20 minutes
Number Of Ingredients 13
Steps:
- In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.
- (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
- Transfer contents to a large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
- If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe.
- If baking entire recipe as in a baking dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
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