Caramel Upside Down Banana Bread

Ingredients:

• ½ cup packed brown sugar
• 3 tablespoons unsalted butter, cut into several pieces
• About 2 bananas, sliced in ¼ inch rounds
• ½ cup chopped walnuts or pecans (optional)
• 1½ cup whole wheat flour
• ¾ cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup mashed overripe bananas
• 2 large eggs
• ⅓ cup coconut or vegetable oil
• ⅓ cup buttermilk
• 1 teaspoon pure vanilla extract
•  
• For the Caramel Glaze:
•  
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons heavy cream

Directions:

1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
2. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
4. Pour the batter over the sliced bananas in the pan.
5. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
7. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

Source: daringgourmet.com

Banana Bread In Mason Jars

Ingredients:

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 cup chopped pecans or walnuts
12 - 1 pint canning jars

1   funnel

 

Directions:

1. If you are planning on storing these for a while, you will need to sterilize your jars. The jars will keep up to a year in your pantry if sealed properly.
2. Preheat oven to 325*. Grease insides of a dozen 1 pint canning jars. (I wiped mine down with vegetable oil.)
3. In a large bowl, cream shortening and sugar until light and fluffy.
Mash bananas in separate bowl..
4. Beat in eggs, bananas, and water.Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
5. Add to banana mixture. Add nuts and stir them in with spoon.
Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full.
6. Place jars directly on rack in oven.
7. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes.

Don’t worry if a few rise over the top of the jar. You can press it down with the lid.

While jars are still warm, add lids. Screw on tightly. If you sterilized your jars listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. When you want to eat they slid right out of the jar so easy.

 

Source: Hillbilly Cooking

 

 

Banana Bread

Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy.

Ingredients:

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Source: John Hammer