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Preheat oven to 350°F. Lightly spray a 8 x 4 loaf pan with baking spray. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick.
Whisk together the flour, baking soda, and salt in a separate bowl. Then, add the dry ingredient mixture into the banana mixture until just combined. Then, gently fold in the blueberries. 4. Bake. Pour the batter into the prepared pan and press a few more blueberries on top. Bake for 55 to 65 minutes or until done. 5.
Preheat the oven to 350˚F (180˚C). Grease a 9 x 5-inch (23 x 13-cm) loaf pan with nonstick spray. In a medium bowl, mash the bananas. Mix in the eggs, yogurt, honey, vanilla, and baking soda. Add flour and mix just to incorporate, then gently fold in the blueberries. Bake for about 50 minutes, or until a toothpick inserted into the center of ...
Instructions. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick spray. Add the flour, baking powder, cinnamon, baking soda, and salt to a small bowl and whisk to combine. Add the butter and sugar to a large bowl and beat with an electric mixer until light and fluffy.
Preheat oven to 350 degrees F and lightly grease an 8×4″ or 9×5″ loaf pan (see notes) In a large bowl, mash bananas. Add applesauce, yogurt and sugar and whisk until combined. Add vanilla and eggs and stir until combined.
Instructions. Preheat the oven to 350 degrees (F). Line a 9" loaf pan with parchment paper so that the sides slightly overlap, then spray the parchment paper - and any exposed pan - with non-stick spray; set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
First whisk together melted butter, mashed banana and honey. Then whisk in the eggs and vanilla. Mix together the wet and dry ingredients with a rubber spatula. Fold in the blueberries. Then pour the batter into the loaf pan. Bake for 55-65 minutes, until a tester inserted into the center of the bread comes out clean.
In a large mixing bowl, whisk eggs, mashed bananas, maple syrup, and vanilla extract. Add in the dry ingredients and mix until completely combined. Fold in blueberries with a spatula and pour batter into the greased bread tin. Bake for 50 – 60 minutes, or until a toothpick comes out clean.
First, preheat oven to 350ºF and spray a bread pan with nonstick cooking spray. Set aside ½ cup of blueberries for later. Mix dry ingredients together in a medium-sized bowl and set aside. In a separate mixing bowl, mash the 3 bananas with a fork (or alternatively you can place them in a blender to get extra smooth).
Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside. Add the dry ingredients to the bowl and whisk to combine. In a separate bowl, beat together the eggs, mashed banana, oil, syrup and vinegar and beat until smooth. Pour the wet ingredients into the dry and fold together.
Preheat the oven to 325 degrees Fahrenheit and spray two 9×5 bread pans with pan spray. In a large bowl beat the oil and sugar together with a hand mixer until combined. Add in the eggs and beat until light and fluffy, about 2 minutes. Beat in the mashed bananas, sour cream, and vanilla until combined.
Bake for about 1 hour to 1 hour 10 minutes, or until a knife comes out almost clean. Cover the bread loosely with tented foil around 40 minutes to avoid the top getting too brown. Allow bread to cool in pan for at least 30 minutes before carefully removing it and transferring to a wire rack to cool completely.
Preheat the oven to 350 degrees F. Grease a loaf pan and set aside. In a medium bowl combine flour, baking powder, baking soda, cinnamon, and salt. Mix it well and set it aside. In another bowl beat the egg and sugar for a minute with a hand blender or whisk.
Preheat your oven to 350ºF (176ºC) and line a 9 x 5 (23cm x 13cm) bread pan with a sheet of parchment paper, leaving a few inches of overhang to allow for easier removal. Set aside. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, and vanilla, mixing until smooth.
Instructions: Preheat the oven to 350 degrees and spray your 9 by 5-inch loaf pan with cooking spray. You can also line the bottom of your pan with parchment paper for easy clean up. In a medium bowl, whisk together the dry ingredients - flour, baking powder, baking soda, and cinnamon- in a bowl.
Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans. Mix flour, baking soda, and salt together in a medium bowl. Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.
In a small bowl, beat eggs using a fork. Add eggs to the sugar mixture and beat until combined. Add mashed bananas and mix until combined. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to the banana mixture and mix until flour is just combined.
Gather the ingredients: Preheat the oven, and spray to coat a 9- x 5-inch loaf pan. Step 2. Combine dry ingredients: In a bowl, whisk together flour, baking soda and salt. Step 3. Combine oil and sugar: In a large bowl, beat oil and sugar to combine.
Directions. Watch how to make this recipe. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside. In a medium ...
Pour the batter into three greased 5-3/4×3-inch loaf pans. Bake the loaves until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the loaves at room temperature in their pans on a wire rack for 10 minutes. Remove the loaves from the pans, and allow them to cool completely to room temperature.