Pancakes 3 Ways: Banana Walnut, Chocolate Chip, and Blueberry Ricotta

Want to wow friends and family with your breakfast skills? Surprise diners with a trio of pancakes served three ways. Start with a classic buttermilk pancake batter, then turn to our three different filling suggestions for a stack of flapjacks sure to suit any whimsy. Banana walnut re-creates the comfort of nostalgic baked goods; mini chocolate chip pancakes are a universal childhood favorite; blueberry ricotta offers a grown-up, gourmet twist on the standard. Watch the recipe to see how they're made.

View Transcript »

View the original article here

Six-Banana Banana Bread

by Averie Sunshine on May 29, 2013

There’s no chance of wimpy or lackluster banana flavor here.

I baked six bananas into one loaf. Yes, six.

Don’t get me wrong, I love my gold standard recipe for banana bread. It’s everything I want and it never lets me down. But I also cheat on it from time to time. Say, with 35+ Banana Recipes, and about 15 of them are recipes for various Banana Breads. You can never have too many.

I wanted to pack more pure banana essence and intensity into the bread and so I used more bananas.

A whole lot more.

When I decided I to make it, I went to the grocery store in hopes of finding some of those red sticker overripe banana bundles, but nothing. Every banana I found was as green as a lime. And in the 3 weeks since, every time I’ve gone to the store, there are oodles of red bundles. Bad banana karma.

I bought 15 bananas that day. Nine to get us through the week, and 6 to sit on the counter and ripen for the week. I felt like a zookeeper buying bananas for the monkeys.

If you thought your bananas had to be black as the night for banana bread, they don’t. Nicely freckled and speckled, but pitch black is not necessary. Cook’s Illustrated found there’s little difference in sweetness between freckled and completely black (see item 1o). Ripe is fine. They don’t have to be nearly rotting.

The batter comes together in minutes with just a whisk. Nothing to cream, drag your mixer out for, or get too fussy about.

Rather than using 1 to 1 1/2 cups of bananas which is what most recipes call for, I used a solid 2 1/2 cups. To compensate for the extra banana volume and moisture, I cut back on the amount of Greek yogurt (or sour cream) I usually use.

I added a box of instant vanilla pudding mix because I use it in my other favorite recipe. Of the first ingredients in pudding mix is cornstarch, which is a workhorse for keeping cakes, cookies, and bread extremely soft, light, tender, and moist.

I’ve tried omitting it, and have trialed various combinations of buttermilk, sour cream, Greek yogurt, butter, and oil. But the pudding mix bread wins every time. If you can’t find pudding in your area (international readers write about this), I recommend one-quarter cup of additional flour, two teaspoons of cornstarch, and a dash of extra sugar.

As I was filling up the 9×5 loaf pan, it was looking awfully full. I decided to play it safe and made a little mini 5×3 loaf, too. About three muffins worth. I’d rather be safe than clean my oven floor.

As an aside, this Set of 4 Mini Loaf Pans for $9.99 comes in so handy and so often, for that little bit of extra batter I find myself with when making quickbreads, cakes, or muffins. It’s so much easier to grab one little mini pan than clean a 12-cup muffin pan. And mini loaves are cute and make great gifts to give a friend, teacher, or co-worker, just because.

I baked the mini loaf for 35 minutes and the big loaf for 68 minutes. Because bananas vary widely in moisture content as do ovens, baking times will vary. Watch your bread, not the clock.

In the last 10 minutes of cooking, I tented the 9×5 pan with foil because the center hadn’t quite set, but the edges and top surface were getting a smidge on the dark side. I recommend covering with foil if at any point your bread is looking a little dark.

The verdict is that this bread is everything and more. It’s super soft, tender and supremely moist. The pudding mix serves to add some lightness, fluffiness, and springiness.

Because of the 6 bananas, don’t expect a super light and airy loaf. It’s on the heavier and denser side, but I think all good banana bread should be. I don’t want light, airy, cakey, or dry. I want moist, heavy, and dense.

The real clincher is that all those bananas really make a difference in the overall banana flavor and intensity level. If you’ve ever felt like your banana bread is a bit underwhelming in banana intensity level, this recipe will cure that. It’s bursting with banana flavor. I mean, duh.

Now, depending on how many bananas I have to use, I have two favorite recipes; my old gold standard and this new one.

You’ll never have to wonder again just how you’ll possibly use all your ripe bananas with this freckled banana-hogging recipe in your arsenal. Kill six with one loaf.

You may even find yourself wishing for some speckly and freckly ones.

Print Save

If you've ever felt your banana bread is a little lackluster in pure banana-flavored intensity, this recipe changes all that. Six bananas are baked into a soft, fluffy, dense, and supremely moist loaf. The bread is full of robust banana intensity, and is perfect for times when your ripe bananas seem to multiply on your counter.

Yield: 1 9x5 loaf & 1 mini loaf

Prep Time: 10 minutes

Cook Time: 68 minutes

Total Time: 78 minutes

1/4 cup unsalted butter (half of 1 stick), melted
2 large eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup sour cream or thick Greek yogurt
1 tablespoon vanilla extract
6 medium/large very ripe bananas, mashed (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they're small, you may need more)
one 3.4-ounce box vanilla instant pudding mix (not Cook 'n Serve)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
pinch salt, optional and to taste

Preheat oven to 350F. Spray a 9x5 loaf pan with floured cooking spray, or grease and flour the pan; set aside. If necessary, you may need to use a muffin pan or mini loaf for pan a small amount of batter.In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don't scramble the eggs.Add the eggs, sugars, sour cream, vanilla, and whisk to combine.Add the bananas and stir to incorporateAdd the pudding mix (just add it dry like a dry ingredient; don't actually make pudding), flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don't overmix or bread will be tougher.Bake 9x5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil.If baking a mini loaf is necessary, bake for about 35 minutes, or until done; I estimate 2 or 3 muffins will take about 20 to 25 minutes. Baking times for loaves will vary based on moisture content of bananas, pan sizes, climate, and oven variances. Bake until done; watch your bread, not the clock.Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing and serving. Serve plain, or with butter, jam, Honey Butter, Cinnamon-Sugar Butter, Strawberry Butter, Vanilla Browned Butter Glaze, or your favorite spread. Makes excellent French toast. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Banana Bread with Vanilla Browned Butter Glaze – My all-around favorite banana bread recipe when you have 2-3 bananas. Vanilla is used four times in this straightforward, easy recipe that never lets me down. It turns out moist and perfect every time, and the browned butter glazes pushes it over the edge. This is the most popular banana bread of all the varieties I have with readers

Zucchini Banana Bread with Browned Butter Cream Cheese Frosting – Just in time for summer zucchini season

Pumpkin Banana Bread with Browned Butter Cream Cheese Glaze – I’ll never tire of pumpkin recipes and this one pairs pumpkin bread with banana bread for a soft, tender loaf that’s subtly pumpkin and molasses flavored

Spiced Apple Banana Bundt Cake with Vanilla Caramel Glaze - The glaze is  my favorite glaze I have on my entire site. It’s crazy good. The easy banana-apple-based cake comes together in minutes with a whisk, and the glaze pushes it over the top

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting – My favorite non-traditional banana bread that’s more like bread masquerading as cake. It crosses banana bread with carrot cake. Full of carrots, pineapple, raisins, yogurt, and is moist and soft beyond words and the frosting is the icing on the cake

Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze - A moist, dense, easy cake that’s falling-apart-soft and tender from the pudding. Golden, buttery, sweet and full of little bits of texture with a delightful glaze to top it off

Banana Bread Brownies with Browned Butter Cream Cheese Frosting – If you crossed the most decadent, rich, fudgy, moist brownie with a soft loaf of banana bread, this is what you’d get

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Or try with peaches, nectarines, mangoes, blueberries, or a favorite seasonal or frozen fruit. The flavors of browned butter and buttermilk add richness, softness, and moisture. The strawberry butter makes it that much better

Pineapple Coconut Oil Banana Bread – Buttermilk, bananas & coconut oil keep this bread super moist, tender & so soft it’s bouncey

Banana Yogurt Muffins and Little Banana Bread Loaf – Soft, tender, fluffy, easy and the yogurt keeps them extra moist

Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins – They remind me of mini donuts but they’re healthy, soft, fluffy, easy, and perfect if you happen to run out of eggs

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) – NO: Butter, Sugar, Flour, Eggs, Oil, or Salt Added. They really are a miracle

Do you have a favorite banana bread recipe?

Or favorite recipe that uses ripe bananas?

View the original article here

Banana Split Bread

Banana Split Bread Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Cinco de Mayo Mother's Day Memorial Day All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Sandy’s Wand Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

$(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Banana Split Bread .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Banana Split Bread Recipe Banana Split Bread Recipe photo by Taste of Home Read reviews (10)

Rate recipe

I developed this recipe in an effort to add pizzazz to my plain banana bread. I was pleased with the results, and so were my family and friends! —Janis Allnatt, Rochester, New York

Rate Print Grocery List Recipe Box My Savings Email .addthis_button_tweet.at300b iframe { width: 100px !important; margin-left: 5px !important; } #followLinks { display: none; position: relative; height: 35px;z-index:1; } #followLinksD { height: 35px;background: url(//hostedmedia.reimanpub.com/images/TOH-site/site/follow-newFacebook.jpg) no-repeat top left; width:325px; height:35px; } #followLinks ul, #followLinks ul li a { } #followLinks ul li.addthis_button { margin-top: 3px; position: absolute; top: 0pt; left: 0px; } #followLinks ul li.addthis_button a { text-decoration: none; line-height: 15px; } #followLinks ul li.google_share_button iframe { width: 70px !important; } #followLinks ul li.google_share_button { position: absolute; top: 0pt; left: 70px; } #followLinks ul li.twitter_share_button { position: absolute; left: 145px; top: 2px; } #followLinks ul li.facebook_share_button { position: absolute; left: 245px; top: 2px; } #followLinks ul li.pin_it_button { position: absolute; left: 320px; top: 2px; } #followLinks ul li.email_button { position: absolute; left: 0px; top: 5px; } .rec-Toolbox #followLinks ul li.addthis_button {display:none;}.rec-Toolbox #followLinks ul li.addthis_button a, .rec-Toolbox #followLinks ul li.google_share_button, .rec-Toolbox #followLinks ul li.facebook_share_button a,.rec-Toolbox #followLinks ul li.pin_it_button a, .rec-Toolbox #followLinks ul li a.addthis_button_pinterest{ padding-left:6px!important;}.rec-Toolbox #followLinks ul li.google_share_button,.rec-Toolbox #followLinks ul li.twitter_share_button,.rec-Toolbox #followLinks ul li.facebook_share_button,.rec-Toolbox #followLinks ul li.email_button,.rec-Toolbox #followLinks ul li.pin_it_button{float:left;width:100px;position:static; padding-left:6px; margin:0; padding:0; height:20px; margin-bottom:10px;}.rec-Toolbox #followLinks ul li.pin_it_button{ height:30px;}.rec-Toolbox #followLinks ul li.twitter_share_button a {padding-left:0px;}.rec-Toolbox #followLinksD { height: auto;background: none; } [X]

[X] Rate Banana Split Bread RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Banana Split Bread Recipe Prep: 15 min. Bake: 1 hour + cooling Yield: 32 Servings 15 60 75 Ingredients 2/3 cup shortening1-1/4 cups sugar4 eggs3-1/2 cups all-purpose flour2-1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1-1/2 cups mashed ripe bananas (about 4 medium)2 cans (8 ounces each) crushed pineapple, drained2 cups (12 ounces) semisweet chocolate chips1 jar (10 ounces) red maraschino cherries, chopped and well drained1 cup chopped walnuts Directions In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Editor's Note: Four 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 50-55 minutes.

Nutritional Facts 1 serving (1 slice) equals 225 calories, 10 g fat (3 g saturated fat), 27 mg cholesterol, 117 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Banana Split Bread in Best of Country Breads , p27

More recipes like this:
Walnut Banana Bread
Banana Bread
Peanut Butter Banana Bread
Pineapple Banana Bread
Easy Banana Bread
Carrot Banana Bread
Chocolate Banana Bread
Pineapple Banana Bread
Raspberry Banana Bread
Yuletide Banana Bread
Blueberry Banana Bread
Best Ever Banana Bread more More Recipe Collections: Banana Bread RecipesBread BakingBread RecipesCherry RecipesChocolate Chip RecipesChocolate RecipesNut RecipesQuick Bread RecipesWalnut Recipes Menus and More Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Banana Split Bread Banana Split Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 10 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Apr. 18, 2013 by Red Hat Milli

I really enjoyed this recipe. I did replace shortening with butter and reduced the amount of cherries which I diced and replaced with diced fresh strawberries. All banana splits have some form of strawberry. Other than that made per recipe. The baking time was spot on for my oven. Make two big beautiful loaves. Would definitely make again.

Reviewed on Apr. 18, 2013 by fredaevans

Have the 'kid-lets' work with you on making same. It's 'killer good eats.'

fae

Reviewed on Apr. 18, 2013 by gigimarie

This is only okay. Although it has a good texture, I expected it to be more flavorful. Maybe I drained the pineapple too well because I think it could have been moister. Or maybe the bananas I used weren't flavorful enough. Of course the chocolate chips and cherries made the bread more than edible but I'm going to keep looking for a similar recipe. I really wanted to love this!

Reviewed on Apr. 17, 2013 by Pita59

I have been making this for years

Reviewed on Apr. 17, 2013 by beth.haltom@cruisemarketing.net

Made this tonight.this is a wonderful recipe. Iwill make this many more times.

Reviewed on Apr. 17, 2013 by maryteen

At this moment I am waiting for the loaves to cool. The kitchen smells great. With the pans that I have it made 3 tins. Can't wait to test the flavour.

Reviewed on Apr. 17, 2013 by LadySullen

This is good enough to be sinful--an added bonus that it's not!! Very yummy. Always great to get a wonderful recipe from a fellow Rochesterian.

Reviewed on Apr. 17, 2013 by nanwhar

GREAT, WILL MAKE MANY MORE TIMES, THANKS

Reviewed on Apr. 17, 2013 by MEMOMCH

IT'S WONDERFUL!!!!!

Reviewed on Nov. 20, 2012 by redheadhansen

Best I've found!

    $(document).ready(function() { if($.trim($(".mainContentAd").text()) == ""){ $(".mainContentAd").hide();} }); Mother's Day Recipes Mother's Day Breakfast Crepe Recipes Mother's Day Pastry Recipes Top 10 Quiche Recipes All Mother's Day Recipes Advertise with us ADVERTISEMENT Top 10 Recipes

Our 10 most popular recipes for the month delivered right to your inbox!

Advertise with us ADVERTISEMENT Top Recipe Collections Pork Chop Recipes , Appetizers , Breakfast Recipes , Slow Cooker Recipes , Chicken Recipes , Potluck Recipes , Salmon Recipes , Salads Advanced Search >   Browse Recipes > Follow Us Advertise with us ADVERTISEMENT Taste of Home About Us Help Press Room Advertising Tasty Tidbits Contact Us Site Map Terms & Conditions NEW Your Privacy Rights Taste of Home Family Simple & Delicious Country Woman Cookbooks Newsletters Mobile Shop Taste of Home Taste of Home Cooking Schools Host a School Event Reiman Publications Career Center Reader's Digest Recipe Finder Recipe Search Advanced Search Browse Recipes Submit a Recipe Recipe Contests Recipes Recipe Category Index Appetizers Beverages Bread Recipes Breakfast Recipes Chicken Recipes Winning Recipes Dinner Recipes Desserts Seasonal Recipes Halloween Recipes Thanksgiving Recipes Christmas Recipes Christmas Cookie Recipes New Year's Recipes Bake Sale Recipes Italian Recipes Potluck Recipes Diabetic Recipes Slow Cooker Recipes Salads Sandwiches Side Dish Recipes Soup Recipes Vegetarian Recipes Grilling Recipes Top 10 Recipes How to Cook Healthy Living and Cooking Recipe Makeovers Healthy Menus Special Diet Recipes Comfort Food Diet Live Well Healthy Cooking Plus Community Forums Groups Follow us on
 facebook  Twitter My Account Register My Page My Recipe Box Mail My Profile Log In © Reiman Media Group, LLC., 2013

View the original article here