Try these Great Recipes for National Banana Bread Day
This year, National Banana Bread Day happens to fall on this day, February 23rd. We all love the delicious, sweet, nutty smell of banana bread as it bakes. Did you know that this bread is actually classified as a quick bread or tea cake?
Around the 1870s, bananas arrived in the U.S. and quickly became one of the most popular fruits on the market. It wasn’t long before bananas started to appear in desserts in a variety of ways. But the most popular treat was banana bread, which ladies would serve during punch socials and teas.
The first cookbooks that mentioned banana bread were published during the Great Depression. Culinary historians believe that a resourceful housewife who did not want to throw away over-ripened bananas may have invented the original recipe.
Today there are many variations on this classic. To celebrate National Banana Bread Day, bake yourself a delicious loaf! Try making it your own by using add-ins like chocolate chips, berries, or nuts! We’ve put together two delicious recipes for you to try. One is a gluten-free version of the classic banana bread. The other? A decadent Banana’s Foster Bread, straight from New Orleans, so you can celebrate both National Banana Bread Day and a late Mardi Gras!
1 cup boiling water
4 large eggs
2 cups mashed, very ripe bananas (about 4)
3/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1 1/2 cups brown rice flour
1/2 cup sorghum flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/3 cup butter, melted
1/2 cup chopped walnuts
1/2 cup chopped dates
Preheat oven to 350 degrees. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and sugar, applesauce and vanilla until blended.
Stir together brown rice flour, sorghum flour, baking soda, salt and nutmeg in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended.
Gently stir in melted butter, walnuts and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
1 1/2 cups mashed ripe bananas
2 cups brown sugar, divided
1 1/2 cups soft butter, divided
2 tsp vanilla extract, divided
8 ounces cream cheese, softened
2 large eggs
3 1/4 cups all-purpose flour, divided
5/8 tsp. table salt, divided
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups chopped pecans
1 tsp. ground cinnamon
3 tbsp. additional all-purpose flour
1 cup granulated sugar
2 cups heavy cream
Preheat oven to 350 degrees. Cook bananas, 1/2 cup brown sugar, and 1/4 cup butter in a skillet until mixture is bubbly. Cool; stir in 1 tsp. vanilla.
Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Add 1 cup brown sugar.
Beat until fluffy. Beat in eggs, one at a time.
Stir together 3 cups flour, 1/2 tsp. salt, baking powder and baking soda; add to cream cheese mixture. Beat at low speed to blend.
Stir in banana mixture. Spoon into a greased and floured 13- x 9-inch pan.
Combine pecans, cinnamon, 1/2 cup brown sugar, and 1/4 cup flour. Melt 1/4 cup butter; stir into pecan mixture. Sprinkle over batter.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Move on to vanilla glaze while it cools.
Combine granulated sugar, 3 tbsp. flour, and 1/8 tsp. salt in a saucepan over medium heat. Add cream and 1/2 cup butter; bring to a boil. Boil, whisking constantly, 2 minutes or until slightly thickened.
Then drizzle onto your cooled bananas foster coffee cake and enjoy. Try this recipe with a hot cup o’ joe for a morning treat!
Around the 1870s, bananas arrived in the U.S. and quickly became one of the most popular fruits on the market. It wasn’t long before bananas started to appear in desserts in a variety of ways. But the most popular treat was banana bread, which ladies would serve during punch socials and teas.
The first cookbooks that mentioned banana bread were published during the Great Depression. Culinary historians believe that a resourceful housewife who did not want to throw away over-ripened bananas may have invented the original recipe.
Today there are many variations on this classic. To celebrate National Banana Bread Day, bake yourself a delicious loaf! Try making it your own by using add-ins like chocolate chips, berries, or nuts! We’ve put together two delicious recipes for you to try. One is a gluten-free version of the classic banana bread. The other? A decadent Banana’s Foster Bread, straight from New Orleans, so you can celebrate both National Banana Bread Day and a late Mardi Gras!
Gluten-Free Banana Bread
Ingredients:
1 cup boiling water
4 large eggs
2 cups mashed, very ripe bananas (about 4)
3/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1 1/2 cups brown rice flour
1/2 cup sorghum flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/3 cup butter, melted
1/2 cup chopped walnuts
1/2 cup chopped dates
Directions:
Preheat oven to 350 degrees. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and sugar, applesauce and vanilla until blended.
Stir together brown rice flour, sorghum flour, baking soda, salt and nutmeg in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended.
Gently stir in melted butter, walnuts and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Bananas Foster Coffee Cake with Vanilla Glaze
Ingredients:
1 1/2 cups mashed ripe bananas
2 cups brown sugar, divided
1 1/2 cups soft butter, divided
2 tsp vanilla extract, divided
8 ounces cream cheese, softened
2 large eggs
3 1/4 cups all-purpose flour, divided
5/8 tsp. table salt, divided
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups chopped pecans
1 tsp. ground cinnamon
3 tbsp. additional all-purpose flour
1 cup granulated sugar
2 cups heavy cream
Directions:
Preheat oven to 350 degrees. Cook bananas, 1/2 cup brown sugar, and 1/4 cup butter in a skillet until mixture is bubbly. Cool; stir in 1 tsp. vanilla.
Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Add 1 cup brown sugar.
Beat until fluffy. Beat in eggs, one at a time.
Stir together 3 cups flour, 1/2 tsp. salt, baking powder and baking soda; add to cream cheese mixture. Beat at low speed to blend.
Stir in banana mixture. Spoon into a greased and floured 13- x 9-inch pan.
Combine pecans, cinnamon, 1/2 cup brown sugar, and 1/4 cup flour. Melt 1/4 cup butter; stir into pecan mixture. Sprinkle over batter.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Move on to vanilla glaze while it cools.
Directions for Glaze:
Combine granulated sugar, 3 tbsp. flour, and 1/8 tsp. salt in a saucepan over medium heat. Add cream and 1/2 cup butter; bring to a boil. Boil, whisking constantly, 2 minutes or until slightly thickened.
Then drizzle onto your cooled bananas foster coffee cake and enjoy. Try this recipe with a hot cup o’ joe for a morning treat!