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HEAT oven to 350°F. BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
HEAT oven to 350°F. MIX flour, baking powder and baking soda. Beat cream cheese, butter and sugar in large bowl with mixer until blended. Add bananas and eggs; mix well.
Even though the quick bread batter only asked for 2 tablespoons of oil and included the same amount of bananas as most of our Test Kitchen’s signature banana bread recipes, this ended up tender ...
Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas.
Preheat the oven to 180C/350F/Gas 4. Sift the flour, bicarbonate of soda and salt into a large mixing bowl. In a separate bowl use a hand mixer to combine the butter and sugar together until light and fluffy and duckling yellow.
Spoon the mixture into a bread loaf pan and line the center with 1 tablespoon of butter. Sprinkle remaining 1/2 cup of chocolate chips on top. Sprinkle remaining 1/2 cup of chocolate chips on top.
Now the rest of the recipe resembles a more traditional banana bread. Cream together the wet ingredients, then mix the dry ingredients and add them to the wet ingredients. Toss in the walnuts and ...
A good banana bread recipe is the perfect thing to have on hand when you're faced with a big pile of overripe bananas. While a warm loaf of banana bread is an amazing treat, that same banana bread ...