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Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Make the Banana Bread. In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine. Add the bananas and stir to incorporate.
Instructions. Preheat the oven to 350 degrees Fahrenheit (175 degrees C), and lightly grease a 9×5-inch loaf pan with cooking spray or oil. Add a layer of parchment to keep the filling from sticking. To make the banana bread batter, whisk the melted, cooled butter with the brown and white sugars until smooth. (Do this by hand.)
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray. Make bread: Combine melted butter, brown sugar, egg, sour cream, white sugar, and vanilla in a large bowl; whisk until smooth. Mash in bananas using a fork. Whisk in flour, baking soda, baking powder, and salt until just combined.
Pour half the banana bread batter into the greased loaf pan. Then add dollops of the cream cheese mixture to the batter, followed by the rest of the batter. Take a butter knife and run it through the batter in a swirly pattern. I like to run it in a ribbon pattern going horizontally and then going vertically.
In a large mixing bowl with a hand mixer or stand mixer, cream together the butter, sugar, eggs and vanilla by mixing on medium speed for 2-3 minutes until well blended and smooth. Stir in the mashed bananas. Add to the bowl the flour, baking soda and salt, mixing until just combined.
Add the bananas, mash into the mixture. Add flour, baking powder, baking soda, salt, and mix. Set aside. In a large bowl, mix cream cheese, sugar, flour, and egg. Pour half of the bread batter into a 9x5 inch (22cm x 12cm) pan, pour the cream cheese filling, smooth into corners, top with remaining batter. Bake at 350°F / 180°C for about 50 mins.
1 ½ cups mashed ripe bananas (about 3 large bananas) 1 cup granulated sugar; ½ cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract
With an electric mixer, beat all of the ingredients together. Making the bread: Step 3. Scoop half of the batter in the bottom of the loaf pan. Even the top of the bread batter. Step 4. Top the layer of batter with the cream cheese filling. Use a knife to spread the filling evenly over the batter. Step 5.
Add the eggs, vanilla extract, and sour cream. Beat until incorporated. In a separate bowl, add the baking soda, baking powder, and flour. Whisk to combine. Add the dry ingredients to the wet and mix until incorporated. Pour about 2 cups of batter into each loaf pan. Add dollops of the cream cheese mixture to cover all of the banana bread batter.
In a small bowl, whisk together the cream cheese, egg, sugar and flour. Layer the batter and filling in a 9×5-inch loaf pan. Add ⅓ of the banana bread batter to the prepared loaf pan then alternately add dollops of the cream cheese filling and remaining banana bread batter to the pan. Using a knife or wooden skewer, swirl together the mixture.
Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray. For the banana bread: In a large bowl combine mashed bananas, melted butter, brown sugar, egg, vanilla extract and baking soda. Stir until combined. Gently stir in the flour. Mix just until incorporated.
Preheat the oven to 350°F. Spray two 9”x5” bread pans with cooking spray. In a large bowl, mix sugar, butter & eggs. In a separate bowl, dissolve baking soda in sour cream and add it to the sugar mixture. Add bananas, salt, and 2 cups flour. Stir until combined.
Instructions. Preheat the oven to 350°F / 175°C and grease two bread pans. Toast the walnuts in a dry skillet over medium heat until fragrant, about 3 – 5 minutes, then remove from heat and let cool. Put the butter and cream cheese into a large mixing bowl and mix until blended and creamy.
Make the bread: Preheat oven to 350 degrees. Prepare a 9×5 loaf pan with non-stick spray. In a small bowl, whisk together the 1-cup flour, baking soda and salt. Set aside. In a large bowl, mix together the ¾ cup sugar, butter, milk, vanilla, egg + egg yolk, until well combined.
Preheat oven to 350°F/175°C. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan. Set aside. To make the banana bread batter: in a large bowl, combine flour, baking powder, baking soda, and salt. Stir to combine. In another large bowl, mash the bananas. Add the egg to the bananas and stir to incorporate.
In a small bowl, mix together flour, baking powder, baking soda, and salt. Gently stir the dry mix to the wet, folding it in and stirring until just combined, don't over mix. Put about 2/3 of the bread mixture into prepared loaf pan. Put filling mixture over top, and carefully smooth over with a spatula.
Preheat oven to 350 degrees F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. For the bread: In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine. Add the bananas and stir to incorporate.
Beat the softened cream cheese and confectioners' sugar in a bowl until the mixture is lump-free and fluffy. Add a pinch of salt, plus 1/4 cup of the prepared rum syrup. To assemble the banana roll: Unroll the towel and remove it. Lightly brush the cake with 2 to 3 tablespoons of the rum syrup. Spread the cake with the filling, and re-roll.
Add brown sugar, cinnamon, baking soda, remaining flour, and remaining salt and stir until smooth. Step 4. Layer batters: Spoon half of the batter evenly into prepared loaf pan. Top evenly with half the cream cheese mixture. Repeat. Step 5. Swirl: Use a butter knife or small spatula to swirl the batters lightly.
Add bananas, salt, and the baking soda dissolved in sour cream. 3. Add 2 cups flour and mix well. 4. Fold in nuts. 5. In a separate bowl, mix the cream cheese mixture ingredients. 6. Spread half of the banana batter in two greased and floured pans.