|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
Tip: Try bread glaze for more results.
1 - 10 of 16 for banana bread glaze
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In large bowl, ... medium bowl, mix bananas, pineapple, oil ... pan and cool completely. Makes 1 loaf. Mix together. Drizzle over Jamaican Jungle Bread.
Cream butter and sugar. Add mashed bananas, eggs and ... slicing. Combine sugar, water and flavoring in saucepan. Bring to a boil. Pour over baked cake.
In a pyrex ... mixing bowl, beat bananas until smooth; add ... over cake. Refrigerate. Spread each slice with whipped cream cheese just before serving.
Grease and dust ... sugar. Mix in bananas, eggs and ... clean. Meanwhile, prepare glaze. Cool in ... Maple Glaze over bread. Makes 12 ... of smooth, pourable consistency.
Cream butter and ... salt alternately with banana to egg mixture. ... done. Drizzle with glaze, if desired. ... making of the bread. Yield: 2 ... is of proper consistency.
Dissolve yeast in warm water. Add mashed bananas, sugar, egg, ... for 35 minutes or until brown. Ice with glaze. Recipe below. Mix together until smooth.
Blend sugars, eggs, vanilla, bananas, and sour ... to make a thick white glaze, about the consistency of Karo syrup. Pour over banana bread or pound cake.
Bake at 350 degrees for 1 hour. Makes 2 loaves or 17 to 20 muffins. Mix and pour over bread (after out of the oven for few minutes.)
Grease and dust ... ingredients. Mix in bananas, eggs, and ... at 350 degrees for 1 hour. Pour over bread while hot in loaf pan. Let cool, then turn out.
Slice bananas very thinly into ... over beat or bread will be heavy. ... a thin Vanilla Glaze. Beat together ... and chill bread 4 hours, before slicing.
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