breads

Make and share this Best Banana Bread recipe from Food.com.

Best Banana Bread

butter, softened

sugar

eggs, beaten

all-purpose flour

baking soda

salt

vanilla (optional)

Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

Bake at 350&ordm; / 180&ordm; for 55 minutes.

Have tried many banana breads but this is one of the best.  I added walnuts to mine.  Would recommend this to anyone.  A winner for sure!

Make and share this Easy Banana Muffins recipe from Food.com.

Easy Banana Muffins

bananas

white sugar

baking powder

butter

salt (optional)

nuts (optional)

chocolate chips (optional)

Mash bananas, add sugar and the slightly beaten egg.

Spoon into medium size muffin pan (I use the paper muffin cups inside pan).

Bake 20 minutes at 350F degrees - 375F degrees.

This is a fantastic recipe -- only one bowl required, 
and you can mix it with a spoon!  (Those are my
criteria).  One note -- I mix the dry ingredients
together before adding them in order to avoid
soapy baking soda clumps.

Make and share this Sour Cream Banana Bread recipe from Food.com.

Sour Cream Banana Bread

margarine butter

eggs

vanilla

flour

banana

nuts

sour cream

Cream margarine, sugar, eggs and vanilla.

Add dry ingredients, then bananas, nuts and sour cream.

I have to type this review with one hand because I can't stop eating this AMAZING BREAD with the other!!! I used crushed pecans and baked in a 10x10 pan for 40 minutes. nom nom nom,,,

Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

Beer Bread

flour (sifted)

baking powder (omit

salt (omit

(12 ounce) can beer

melted butter (1/4 cup will do just fine)

Bake 1 hour, remove from pan and cool for at least 15 minutes.

UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a &quot;hard biscuit&quot; as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the &quot;correct&quot; way and you will see an amazing difference in the end product.

I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).

Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste.  I have added various herbs at times, and have also added various cheeses.  Cheddar (mild) is my fav.  You also do not have to "pour butter" on top, or even add it to the mix.  I don't add any oil, but I DO dot the top of the bread with pieces of butter.  I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup.  The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more!  Overmixing will give you a hard loaf.  If you see a little bit of flour in the bowl, or when you put it in the pan, it is fine...do NOT overmix!  I just "turn it" into a buttered loaf pan, and then I take the spoon and  gently "push" the dough around to make sure it is evenly distributed, especially in the corners...do NOT make it completely level, or push down on it to spread evenly; just light pushing is all you need.  It will look lumpy on top...that's better.  Then just dot with butter, as much or as little as you want.  I also cook it at 350, not 375...you can even use 325 if your oven seems to bake on the hot side.  I usually cook it for an hour, but as soon as it is lightly browned on top, I take it out.  Sometimes, that is after 55 min., sometimes 1 hour...don't cook longer than an hour, unless you have it on 325 and it is not browned at all.  If it is lightly browned and when you push on the top with your finger it seems firm, take it out...1 hour should be sufficient.  I let it sit in the pan for just a minute, then I turn it out, and let the loaf lay on it's side on some paper towels.  You MUST let it cool, at least 20 minutes, or when you cut it, it will be a gummy mess!  It should be cool enough to where you can comfortably hold the loaf with your hand while cutting...if it is too hot to hold, then it is not cool enough.  I wait until it is slightly warm, and then cut it...when it is completely cooled, it is fine as well.  As I mentioned, it does taste more like "beer" if you add no sugar, but you do not need it, or any sweetner at all...it will still come out just fine...children would probably like it with some sweetner.  Good luck and enjoy!  I make it every weekend, as it is quick, and I always have the ingredients on hand....Also, DON'T USE EXPIRED Self-Rising flour, or EXPIRED baking powder!!!  I also use ROOM TEMPERATURE BEER, NOT REFRIGERATED!  Open the beer, and then pour it into the flour right away, and just stir until coated, NO MORE...DO NOT OVERWORK, VERY IMPORTANT!!!!!  Sifting the flour would probably help as well, but I don't...just remember, if you don't sift it, DO NOT PACK IT INTO THE MEASURING CUP!  Just spoon it in lightly.  Don't be afraid to experiment with different ingredients!  Have fun with it!

These moist, filling muffins are a perfect addition to kids lunches. With oatmeal, banana zucchini they are nutritious and delicious!

Lunch Box Muffins

zucchini

-5 ripe bananas

brown sugar

oatmeal

Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).

In separate bowl combine dry ingredients.

Add dry to wet and mix until incorporated.

Fill buttered and floured muffin cups 3/4 full.

Bake in 350 oven 20-30 minutes or until toothpick comes clean.

Don't cut the fat from your kids diets - they need it - it is brain food! Cut the sugar, that they do not need. These are just ok. I developed a similar recipe years ago and it includes vanilla, lots of cinnamon, nutmeg, ginger... lots of delicate flavours and very yummy. You could easily add for more flavour.

These are great for any meal, bake sales, food gifts, and get-togethers. This came from Quick Cooking magazine.

Ham and Cheese Muffins

milk

mayonnaise

cheddar cheese

shredded cheese (optional)

note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup.

Add enough all-purpose flour to equal 1 cup.

In a large bowl, combine flour and baking soda.

Combine remaining ingredients; stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 425 degrees for 16 to 18 minutes or until muffins test done.

Sprinkle with shredded cheese while still hot if desired.

This recipe couldn't be easier and it's very tasty too. I would say it was more like a scone than a muffin, but either way my 8 year old can't get enough of them. Next time I will add more ham than called for though, probably double the ham. My muffins were completely cooked in 15 minutes, but my stove is brand new and may bake a little on the hot side. I added shredded cheddar on top and kept 1/2 out to eat right away and froze the other 1/2 individually in tinfoil. I just unwrapped them and popped them in the microwave for 1 minute and they were a great breakfast on the go! I love this recipe and will be making this one again! Thanks! :)

These muffins are INCREDIBLE. What a great way to get fruits AND veggies. My seven year old is in love--and the dog ran off with a pan full, too!

Banana Carrot Muffins

eggs,

orange juice

(16 ounce) can carrots, drained or 2 cups grated carrots

In medium bowl, combine flour, soda and salt.

Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.

Mix the carrots and bananas into the egg-sugar mix.

Bake at 350&deg;F for approximately 30 minutes, until light golden.

To bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.

I can't Review this yet but it's something I'll be trying tomorrow. It sounds tasty! On a side note: Unless you follow the recipe exactly as the OP states I see no reason to give bad reviews! I find it unnecessary and unhelpful. It doesn't make sense to Review a recipe if you don't follow instructions! Rant over...happy cooking :-)

What should I do with one small zucchini and two ripe bananas? Well...I came up with this recipe. It was terrific. Very moist and flavorful. Hope you enjoy.

Banana Zucchini Bread

vegetable oil

cinnamon

vanilla extract

pecans

zucchini,

In large mixing bowl, beat eggs, sugar and oil together.

Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.

Add zucchini and bananas and continue to mix until blended.

Pour into 2 greased and floured loaf pans.

Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.

Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.

Excellent!!!  I made muffins instead, but make sure you change the time to 20 minutes.  Great use for my overripe bananas and fresh zucchini.

A nice change from regular banana bread--it's super moist and the pears really boost the flavor. I developed this by combining the best elements of banana and fruit bread recipes. As one of the reviewers discovered, this recipe doesn't work with hard pears--they have to be soft so they can be mashed in with the bananas to form a puree.  Also, this can be cooked more quickly in a muffin tin (about 20 minutes).

Pear Banana Bread

pears, peeled, chopped

vanilla yogurt

ginger

nutmeg

In a separate bowl, mix the rest of the ingredients until creamed together.

Let cool for at least 10 minutes so it doesn't fall apart (it solidifies more with time).

I made muffins (24--baked at 350 for 18 minutes, started checking at 15), which just came out of the oven & cooled to eating temp. They are very tasty and moist--and a very forgiving recipe. I had 4 small pears (with bad spots to cut out) and 1 banana, and only plain yogurt. I used a mix of white and wheat flour & fresh nutmeg. Thanks for sharing!

Make and share this Easy And Quick Homemade Pizza recipe from Food.com.

Easy And Quick Homemade Pizza

fast rise yeast

water (120*)

tomato sauce

italian seasoning

garlic powder

pepper

pepperoni slices

mozzarella cheese

monterey jack cheese

parmesan cheese

Turn onto floured surface; knead for 2 minutes.

Place in a greased bowl; turning to grease top.

Punch down; place on 12in, greased pizza pan.

Topping: Mix first 5 ingredients and spread over crust.

Put a few pepperoni slices on top of sauce.

Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.

Bake at 400* for 20 minutes or until light brown.

This recipe is AWESOME! When I made it instead of pepperoni I added prosciutto and it tasted really good!

Jim Lahey's no-knead bread is made from only flour, yeast, salt, and water. It's the fastest, easiest, and best bread you may ever make.

Jim Lahey's No-Knead Bread

bread flour

yeast

water

Cornmeal bran,

In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they&#8217;ve worked with.undefinedEven though it&#8217;s not what you&#8217;re accustomed to handling, it&#8217;s perfectly fine.)

Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You&#8217;ll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread&#8217;s rich flavor.

Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That&#8217;s it. Don&#8217;t knead the dough.

Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it&#8217;s ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.

A half hour before the dough is done with its second rise, preheat the oven to 450°F (232°C). Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy pot and its lid (whether cast iron or enamel, Pyrex or ceramic) in the oven as it heats.

When the dough is done with its second rise, carefully remove the pot from the oven and uncover it. Also, uncover the dough. Lift up the dough and quickly but gently turn it over into the pot, seam side up, being very careful not to touch the pot. The blob of dough may look like a mess, but trust us, everything is O.K. Cover the pot with its lid and bake for 30 minutes.

Remove the lid and bake until the loaf is beautifully browned to a deep chestnut color, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.

Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll

Mexican Bolillos, Crusty Oval Rolls

(7 1/4 g) package active dry yeast or 2 1/4 teaspoons active dry yeast

honey

lard

cornstarch

Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.

When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.

Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.

Gradually stir in as much of the remaining flour as needed to make a soft dough.

Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).

Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.

Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).

Punch the dough down and knead briefly on a floured surface.

Divide dough into 10 pieces and roll into balls.

Work with the palms of your hands and start at the center of each ball to roll out into ovals.

Each piece should be about 5 1/2&quot; long and 2&quot; in the middle, tapering to each end.

Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.

Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.

Brush each roll with the cornstarch mixture.

Slash each roll down the middle stopping about 1/2&quot; from each end and cutting about 1/2&quot; deep.

Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.

I suggest specifying unbleached flour, the rolls turned out great, put steam in the oven by ice cubes in the broiler pan, in the bottom; adds to the crispness of the roll.

Make and share this Taco Bell Chalupa copycat recipe from Food.com.

Taco Bell Chalupa copycat

vegetable shortening

oil (for deep frying)

beef

chili powder

paprika

onion flakes

oil,

lettuce

cheddar cheese jack cheese

tomato

To make Indian Fry Bread Mix dry ingredients together.

Shape dough into a long cylinder; cut into 8 equal parts.

Flour hands, then work the pieces into 6&quot; tortillas.

To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.

Combine ground beef, flour, chili powder, paprika, and salt.

In a skillet, cook beef mixture until browned.

Stir often while cooking so no large chunks form; it should be more like a paste.

Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.

I make this recipe all the time and absolutely love it!  I saw that somebody asked about making the shells a good shape--I always roll out the dough, and then put a small round container on it (i.e. a cool whip container), then trace around it with a knife.  Works like a charm!  Excellent recipe.

Make and share this Cornbread-low Carb recipe from Food.com.

Cornbread-low Carb

almond flour (OR

cream

butter, melted

Splenda sugar substitute

Preheat oven to 350 Combine the almond meal and baking powder.

Add the cream, water, sweetener, and eggs, stir to combine.

Bake for 15-18 minutes until edges are slightly browned and the tops are firm to the touch.

Really good with butter& sugar-free, low carb jam or honey.

I made these cornbread  muffins to add to my low carb dressing at Thanksgiving, the texture was lovely. I decided to try them as a sweet muffin. I added 1 tsp vanilla and 1 tsp lemon extracts , I also used 1 egg substitute and 1 whole egg, 8drops of liquid splenda and only 1 tablespoon melted butter. These are my new favorite sweet muffin.  I may decrease the water a bit season them up like a hush puppy and fry some. Lots of potential with this recipe. Thanks for the great recipe.

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The most viewed breads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine