Best 7 Banana Tea Bread Recipes

BANANA TEA BREAD RECIPE

Steps:

• Preheat oven to 350 F.
• Sift flour with baking powder, soda and salt.
• Keep aside.
• Cream shortening until light.
• Then, add sugar gradually continuing to cream until fluffy.
• Beat in eggs.
• Add flour mixture alternately with bananas beginning and ending with flour.
• Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch.
• Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.

BANANA TEA BREAD FROM THE NEW YORK TIMES

Steps:

• Preheat oven to 350°F.
• Sift together the flour, baking powder, baking soda and salt.
• Cream the shortening or butter, add the sugar gradually and continue working until the batter is light and fluffy.
• Add the eggs and beat well.
• Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth.
• Turn into a well-greased bread pan [8-1/2 X 4-1/2 X 3 inches] and bake about one hour and ten minutes.
• NOTE: you can add 1/2 cup coarsely broken nut meats to the batter.

BANANA-LEMON TEA BREAD

Steps:

• Preheat oven to 375 degrees F (190C).
• Butter a 9 x 5 x 3 inch loaf pan.
• Cream butter with sugar for 6 minutes, until light.
• Beat in eggs, one at a time; blend in bananas and lemon juice.
• Sift together flour, baking soda and salt.
• Blend into banana mixture along with lemon zest.
• Turn into prepared pan.
• Bake for 1 hour or until tested done.
• Remove, cool for 15 minutes and turn out of pan.
• Cool completely.

BANANA COCONUT TEA BREAD

Steps:

• In a large mixing bowl, cream together butter and sugar.
• Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
• Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
• Stir in bananas; fold in toasted coconut.
• Pour into a well-greased loaf pan (5 x 9 inches).
• Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan a few minutes; turn out on wire rack to continue cooling.
• After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
• Makes one loaf.
• NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.

BANANA CHOCOLATE TEA BREAD

Steps:

• 1. Preheat oven to 350. Cream butter; gradually add sugar, beating til light and fluffy. Add eggs one at a time, beating well after each addition.
• 2. Mix flour, cocoa, baking soda, salt and cinnamon. Stir together. Stir flour mixture into egg mixture, blending well. Add vanilla. Stir in banana, sour cream, walnuts land chocolate morsels.
• 3. Spoon batter into 2 greased and floured 3 by 7 1/2 inch loaf pans. Bake for 55 minutes or til toothpick inserted in center comes out clean.
• 4. Cool in pans for 10 minutes, then remove and cool completely on a wire rack. makes 2 loaves.

MOIST BANANA NUT TEA BREAD

Steps:

• 1. Grease a large loaf pan and set aside. Heat oven to 350 degrees. Mash bananas set aside. In a large mixing bowl mix together all the dry ingredients, add milk, eggs, sour cream, orange juice. Mix well. Add almond extract and bananas. Mix this well. Lastly add nuts.
• 2. Pour the mixture into the greased loaf pan. Bake on 350 degrees for 45-55 minutes or until toothpick comes out clean.

BANANA TEA BREAD

Steps:

• Cream butter and sugar together until light and fluffy. Add eggs, sour cream, rum and extract, mixing well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with mashed bananas, mixing lightly after each addition. Stir in pecans. Pour batter into 2 greased 9x5x3 loaf pans or prepared muffin tins. Bake at 350 degrees for 1 hour and 10 minutes for loaves, as above for muffins.