Best Kristis Banana Bread Recipe 485 Recipes

KRISTI'S BANANA BREAD RECIPE - (4.8/5)

Steps:

• Instructions 1.Preheat the oven to 350° F. Grease two 9- x 5-inch loaf pans or one bundt pan 2.With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt, and add to the banana mixture alternately with the buttermilk, beginning and ending with flour. Fold in the nuts. 3.Pour the batter into the loaf pans or bundt pan and bake for 55 minutes for the loafs and 60-65 minutes for bundt. Cool completely before turning bundt out. Or slightly cool before turning out the two loaves onto a wire rack to cool completely. Makes two (9- x 5-inch) loaves OR one regular Bundt

MARK BITTMAN'S BANANA BREAD

Steps:

• Heat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
• Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine (it's okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.
• Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.

KRISTI'S GLUTEN FREE STROMBOLI

Steps:

• In a small bowl or coffee cup, combine warm water, sugar, yeast. Let sit and proof for 5-10 minutes. If your yeast doesn't bubble, it's dead, so try again.
• In the work bowl of your mixer, crack one egg, add oil, salt, basil, garlic powder, paprika and black pepper and combine with whisk attachment. Beat until egg and oil are well combined. Mix in yeast slurry.
• Break out your hook attachment (Captain Hook) and add baking soda and xanthan gum. Add all flours/starches and start your mixer. Start on low for about a minute, then to medium until the mixture forms a dough ball and bounces around the work bowl (about 2 minutes). This will look like a gluten dough, so don't be suprised. ;) If it doesn't form a neat, but slightly sticky ball, you need to beat it more or add more flour.
• Divide dough into four pieces and work into balls. Place them in a well-lubricated bowl (I like individual pot pie pans) and cover with cellophane. Let rise for 90 minutes.
• When they've risen, work each out roughly into a circle on a lubricated (but NOT WET!) surface.
• Place on a lubricated cookie sheet or shallow pizza pan. On bottom half of dough, lay out your fillings. Fold top half over fillings and crimp with a fork. Feel free to trim with a pizza cutter for a neater look. Poke three or four times with a fork to let out any steam.
• Spray top with cooking spray (or rub with butter), sprinkle on some parm. and bake in oven at 425 F for 8-10 minutes.