Rocky Mountain Recipes 3-26-12 |

Rocky Mountain Recipes 3-26-12

Banana Bread
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1 (20 oz) can Crushed Pineapple, undrained

1 (10 oz) pkg. Moist Flaked Coconut

4 Eggs, beaten

1-1/2 c. Sugar

4 c. Flour

2 t. Salt

2 t. Soda

1 c. Pecans, chopped

Combine all ingredients in order. Bake for 1 hour at 325 degrees in 2 greased loaf pans.

Helen Druse • Lafayette, Colo.

1/2 c. Shortening

1 c. Sugar

2 Eggs

3/4 c. Ripe Bananas, mashed

1-1/4 c. All-purpose Flour, sifted

3/4 t. Soda

1/2 t. Salt

Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in bananas. Sift together dry ingredients. Add to banana mixture and mix well. Pour into greased 9-by-9-by-2-inch pans. Bake at 350 degrees for 30 to 35 minutes.

Patty Spellman • Yuma, Colo.

2 c. All-purpose Flour

3/4 t. Baking Soda

1/2 t. Salt

1 c. Granulated Sugar

1/4 c. Butter, softened

2 Eggs

1-1/2 c. Ripe Bananas

1/4 c. Plain Low-fat Yogurt

3 Tbsp. Dark Rum

1/2 t. Vanilla Extract

1/2 c. Flaked Sweetened Coconut

Cooking Spray

1 Tbsp. Flaked Sweetened Coconut

1/2 c. Powdered Sugar

1-1/2 Tbsp. Fresh Lime or Lemon Juice

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking soda and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl. Beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum and vanilla and beat until blended. Add flour mixture and beat at a low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9-by-5-inch loaf pan coated with cooking spray. Sprinkle with 1 tablespoon coconut. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan. Combine powdered sugar and juice, stirring with a whisk, and drizzle over warm bread. Cool completely on wire rack. Yield: 1 loaf.

Marlene Maurer • Lakewood, Colo.

1 c. Fine Ground Oats

1/2 c. Flax Seeds

1/2 c. Barley

4 c. Ground Wheat Berries

1 t. Yeast

1 Tbsp. Sugar

2 c. Water

1/2 c. Molasses

2 Tbsp. Oil

In a large bowl, combine yeast, sugar, and 1/2 cup warm water. Mix and let rise until bubbly. Add rest of warm water, molasses and oil and mix well. Add flours and knead until glossy and elastic. Cover and let rise in a warm place until double size. Divide into two loaves in greased Dutch oven or bread pans for conventional oven. Cook on medium coals in Dutch oven for 20 to 25 minutes. Cook for 45 minutes to 1 hour in conventional oven.

Shirley Kelly • Glade Park, Colo.

4 c. Quick Oats

2-1/2 c. Boiling Water

2 t. Salt

1/2 c. Blackstrap Molasses

1 Tbsp. Vegetable Oil

Scant 2 t. Dry Yeast

3/4 to 1 cup Warm Water

2 c. Whole Wheat Flour

2 to 3 c. All-purpose Flour

Put warm water in a small bowl. Sprinkle yeast over it and allow to sit. In a large bowl, put oats, molasses, oil and salt and mix. Stir in boiling water and cool to lukewarm. Add yeast water and whole wheat flour and mix well. Add the white flour a little at a time and mix well. Knead and place in a buttered bowl to rise (covered) until double in bulk. Punch it down and put into buttered loaf pan. Cover and let rise a few minutes. Heat oven to 350 degrees and bake 45 to 55 minutes, or until the loaf sounds hollow when tapped on the bottom.

Nancy Wenlock • Byers, Colo.

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