350 Degrees – Bake time: 55 to 65 mins
- 2/3 cup of sugar
- 1/3 cup of soft butter
- 2 eggs
- 3 TBSP of sour milk ( milk with a splash of vinegar)
- 1 cup crashed bananas (approximately 3 medium to large bananas
- 2 cups of flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- crushed or chopped walnuts (optional)
Mix sugar, butter, eggs, sour milk, and bananas together. Add to mix dry ingredients and mix together well. Batter will be lumpy because of bananas. Grease bread pan before pouring in batter. Preheat oven to 350 degrees. Bake for 55 to 65 minutes.
Cinnamon Rolls aka Sticky Buns
Preheat oven 350 degrees – Bake for 15 to 20 minutes
In a greased cake pan 9 x 11 or larger
- 1/3 cup of melted butter
- 1/2 cup of brown sugar
- 2 TBSP of corn syrups
After using the No-Kneed Refrigerator Roll Recipe (Below)
When the dough is ready, roll out to a 24 x 12 rectangular shape. Spread over the top melted butter, brown sugar and ground cinnamon. There are no measurements this is measured by the individual desired taste.
Roll dough, sealing after each roll. With a knife cut up into 1″ to 1 1/2″ intervals. Place cut side down into mixture from above.
Let rise until light and double in size approximately 1 to 1 1/2 hours. Bake in preheated oven.
No-Kneed Refrigerator Rolls – This recipe is a two for one kind (you can make other types of rolls with this recipe, like dinner rolls
Bake at 400 degrees – 15 to 20 minutes – yields 18 to 24 roll
- 3/4 cup of hot water
- 1/2 cup of sugar
- 1 TBSP salt
- 3 TBSP soft butter
- 1 cup of warm water (not hot this is for dissolving yeast)
- 2 packages of active dry yeast
- 6 cups flours
- 1 egg
- Mix sugar, salt, butter, and hot water. Dissolve yeast in warm water (about 5 minutes). Add 2 cups of flour to the mixture, beat until very smooth. Add egg and dissolved yeast, beat until well blended. Mix in remaining flour one cup at a time. May need bread mixer attachment. Place dough in a greased bowl, brush the top with soft butter, cover tightly with a cover or aluminum foil. Store in refrigerator until doubled in bulk or until needed. When ready to use, punch down and cut off dough if making rolls, below are some shaping ideas. If for cinnamon rolls following directions for preparing the dough. Let rise until light and double in bulk (1 to 1 ½ hour). Bake in a preheated oven.