[Banana Recipe] Moist Banana Bread Recipe :))

This is a classic Banana Bread Recipe that makes your loaf of banana bread very moist and very tasty. If you are looking for a Banana Bread recipe, I hope you try this moist and tasty banana bread recipe! This banana bread is moist and delicious with loads of banana flavor! Your whole family will love it and beg you to make more! So maybe double this recipe, so you don't have to go right back and make another loaf!
  Banana Bread Recipe Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
How to fix Moist Banana Bread Recipe
Cook this Banana Bread Recipe for dessert or for dinner!
Directions for Moist Banana Bread Recipe

Preheat the oven to 350°F (175°C).
With a spoon, mix butter with the smashed bananas in a large mixing bowl.
add in the sugar, egg, and vanilla.
next add in the baking soda and salt and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan.
Bake for 1 hour.
Cool on a rack.
Remove from pan and slice to serve.
Hope you enjoy your Banana Bread!
You can learn how to make banana bread by watching this video

  Source:http://www.squidoo.com/banana-bread

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[Banana Recipe] Banana Shortcakes For Dessert Recipe

Versatile and varied, shortcake can be combined with almost any fruit, from rhubarb to raspberries. Our classic 1889 recipe paired it with fresh-picked strawberries; this version relies on ripe bananas, a perfect winter-season substitute. Since the bananas brown in a rich rum-butterscotch sauce (think bananas Foster minus the flambé), we cut the cake's sweetness with two tangy tweaks — buttermilk in the batter, and sour cream in the cream.

Ingredients

Shortcakes

1/2 cup(s) old-fashioned oats

1/3 cup(s) pecans, toasted and cooled

1 1/2 cup(s) all-purpose flour

1/4 cup(s) packed dark brown sugar

2 teaspoon(s) baking powder

1/2 teaspoon(s) salt

1/4 teaspoon(s) baking soda

3/4 cup(s) low-fat buttermilk

3 tablespoon(s) canola oil

1 large egg

Cream

1/2 cup(s) cold heavy cream

1/2 cup(s) reduced-fat sour cream

1 tablespoon(s) confectioners' sugar

Bananas

2 tablespoon(s) butter or margarine

6  firm, ripe bananas, each cut lengthwise in half, then crosswise into 1-inch chunks

1/3 cup(s) packed brown sugar

2 tablespoon(s) dark rum

Directions

Prepare Shortcakes: Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. In food processor with knife blade attached, pulse oats and pecans until finely ground.

In large bowl, with wire whisk, combine oat mixture, flour, brown sugar, baking powder, salt, and baking soda. Break up any lumps of brown sugar with fingers.

In small bowl, with wire whisk, mix buttermilk, oil, and egg until blended. Add buttermilk mixture to flour mixture and stir just until blended.

Spoon by 1/3 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 minutes or until firm when pressed. Transfer to wire rack.

Prepare Cream: In medium bowl, with mixer at high speed, beat heavy cream, sour cream, and confectioners' sugar until thickened. Cover and refrigerate until ready to serve. Makes 1 1/4 cups.

Prepare Bananas: In 12-in. skillet, melt butter on medium-high. Add bananas; cook 1 minute or until bananas begin to brown, stirring gently. Remove skillet from heat; stir in brown sugar and rum. Return skillet to heat; cook 1 minute or until mixture begins to simmer.

To serve, split Shortcakes. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Bananas and Cream; replace Shortcake tops.

Source:http://www.goodhousekeeping.com/

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