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To Make the Dough. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt on low speed until well mixed. Add in the mashed bananas, butter and 4 tablespoons of milk and mix on low speed until the dough just starts to leave the sides of the bowl, about 6-8 minutes.

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1 cup walnuts, chopped. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes. Add the granulated sugar, salt, mashed bananas and stir. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each.

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Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before.

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Preheat oven to 350 degrees. Lightly spray a 9x9 baking pan with cooking spray. In a large bowl, mash up 3-4 bananas (depending on size. if you have large bananas 3 will work.) Add 3 eggs, oil, white sugar, and vanilla to bananas and mix well. Add 2 cups of flour, stirring after each cup of flour to incorporate well. Set aside.

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Preheat oven to 325 degrees F. Using a 9×5 inch loaf pan, put the brown sugar in an even layer in the bottom of the pan. Distribute the butter pieces on top. Put the pan in the oven just enough to melt the butter. Remove from oven and stir the butter and brown sugar together to combine.

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Cake batter: Add the softened butter and brown sugar to the bowl of a stand mixer (or use a large bowl and handheld mixer). Beat using a flat beater attachment until pale and creamy. In a separate small bowl, mash the other two bananas with a fork. Add the mashed bananas, eggs and vanilla extract to the creamed butter.

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In a large bowl, mash remaining 4 bananas. Add eggs, oil, water, vanilla, and sugar; beat with an electric mixer until creamy. Add flour, baking powder, and salt; mix well. Spread batter evenly over bananas. Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Let sit 5 minutes, then invert onto platter.

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Make the caramelized banana topping: Add the butter and brown sugar to a saucepan and bring to a boil. Then, pour into the bottom of an 8×8-inch baking dish and lay banana slices on top in an even layer. Make the banana bread batter: Simply add the ingredients to a bowl and whisk to combine.

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Lay the banana slices evenly on top of the caramel. Spread the banana bread batter on top. Bake 40-50 minutes. Cool until the bottom is barely warm and use a knife to loosen the edges from the pan. Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate. Slice, then serve with vanilla ice cream.

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Artistically place the pineapple and pecans, in a single layer, on top of the sugar. Set Aside. In a large mixing bowl add flour, sugar, baking soda, salt, chopped pecans, and coconut, stir to combine. In another bowl whisk the eggs. Add orange juice, zest, mashed bananas, pineapple and melted butter, stir to combine.

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Combine the buttermilk, canola oil, rum, and eggs in a large mixing bowl. Set aside. Mix the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the wet ingredients and stir until barely combined. In a small bowl mash the bananas with the 1/3 cup brown sugar.

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Instructions. Preheat oven to 350°F (180°C). Spray sides of a 9-inch round cake pan with baking spray with flour. In a medium saucepan, melt butter. Whisk in ½ cup (110 grams) brown sugar, and cook, stirring occasionally, until it starts to smell like caramel, 4 to 5 minutes.

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Make the banana bread: - In a large bowl, mash bananas and add in the eggs, butter, white & brown sugars, greek yogurt, and vanilla. Whisk for a couple minutes until smooth. ⁣. - In a separate bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg⁣⁣⁣ and salt. - Add the flour mixture to the other bowl and fold until smooth.

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First, prepare the banana bread batter: Preheat the oven to 350 F (180 C) and grease a standard bread loaf pan. Set aside! In a large mixing bowl, sift the flour and mix with baking soda, salt, cinnamon, and nutmeg. Set aside. Then, in a bowl of an electric mixer cream together butter and both sugars.

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2. In a large bowl, using an electric beater, beat on medium speed, 1 cup of mashed bananas, 1 egg, 2 tablespoons of butter, activated yeast, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1½ cup of flour and remaining ½ cup of brown sugar and if using, adding 2 teaspoons of banana extract for extra flavor until a soft and sticky dough forms. 3.

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Instructions. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) In an 8 inch cast iron skillet on medium heat combine the coconut oil, honey, vanilla and cinnamon and cook until it begins to bubble. Reduce the heat to low and place the banana slices in the mixture and cook for 3 to 4 minutes per side, flipping gently with a fork.