Banana Banana Bread Wednesday, July 30, 2014


A Wilderness at the Smokies recipe

2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas


Preheat oven to 350 deg. Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, the turn out onto a wire rack. Spread cranberry glaze on bread after it has cooled completely.

Cranberry Glaze
1 cup dried cranberries
½ cup brown sugar
¼ cup butter
1 tsp cinnamon
2 TBSP corn syrup
1 cup water

Combine all ingredients into a sauce pan, heat over medium heat for ½ hour. Place contents into food processor (cover and be careful contents extremely hot) puree for 1-2 min. Remove from food processor and return to sauté pan. Reduce on medium heat to desired consistency.


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