Banana Bread Recipe (Chiquita - Tea Loaf)

Banana Bread
 Recipe

Tea Loaf

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#Chiquita #Tealoaf

Ingredients

1/3  cup shortening

2/3 cup sugar

2 eggs,  slightly beaten

1 3/4 cups sifted all-purpose flour

2 3/4 teaspoons double-acting baking powder

1/2 teaspoon salt

1 cup mashed ripe Chiquita banana ( 2 to 3 bananas)

Method

Beat shortening until creamy and glossy,  or 2 minutes at medium speed on electric mixer.   Gradually add sugar,  beating until light and fluffy after each addition.   Add eggs and beat until thick and pale lemon in colour.  Sift dry ingredients; add alternately with bananas;  blend thoroughly after each addition.   Grease bottom only of a 4 1/2 X 8 1/2 X 3 - inch loaf pan.   Turn batter into pan.   Bake in 350 degrees F oven for 60 to 70 minutes or until cake tester inserted in center comes out clean and dry.
Let bread partially cool in pan (20 to 30 minutes) before turning onto rack.

Makes one loaf.

See attached clipping of recipe by Chiquita Banana which I came across in my archives of recipe collections from Conyers,  Dill & Pearman in the 1980s, smile ☺ and can't remember who gave it to me or if I was just reading a magazine in the office and copied it on the office photocopier. ☺ I made the bread over years but just recently decided to make it again and blog it.   Cheers to office photocopier.

Chiquita Banana Recipe (click here). 

Banana Bread was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Carrot Tea Bread With Carrot Glaze

Carrot Tea Bread With Carrot Glaze
Click here for photos.

Ingredients

1/2 cup mashed carrots
1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt

Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Glaze
4 tablespoons sugar
2 - 3 carrot water (the water carrots were cooked in)
Boil until sugar dissolves.

Method

Cook Carrots in water until tender to mash.  Cool.

Cream the butter and sugar together until light and fluffy.

Gradually beat in the eggs.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with the mashed carrots.   Fold in optionals nuts and raisins.

Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.

Glaze.

Carrot Tea Bread prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman
Carrot Tea Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for carrots.


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Raisin Cinnamon Johnny Bread

Photos located at https://goo.gl/photos/ai5ZjFDxja9fTpFr8

Raisin Cinnamon Johnny Bread

Ingredients

2 cups flour
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons sugar
1/4 cup  raisins
3 tablespoons vegetable oil
1/4 to 1/2 cup milk

Method

1.  Prepare frying pan with approximately 1 tablespoon of vegetable oil on low heat.

2.  In large bowl incorporate all dry ingredients and mix well together.

3.  Form a well and add milk and vegetable oil,  blend together.

4.  On a lightly floured board knead dough and form a ball.

5.  With rolling pin roll out dough to approximately 1/4 inch.

6.  Place in prepared frying pan.

7.  Fry until golden brown on each side and toothpick inserted comes out clean.

8.  Place on plate and cut into wedges.

9.  Serve warm with butter.

Raisin Cinnamon Johnny Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Other Johnny Bread Recipes

Multi Grain Johnny Bread
http://recipemarketing.blogspot.com/2012/02/multi-grain-johny-bread.html?m=1

Johnny Cake
http://recipemarketing.blogspot.com/2014/06/johnnycake.html?m=1

Johnny Bread
http://recipemarketing.blogspot.com/2014/06/johnny-bread.html?m=1

Homemade Johnny Bread
http://recipemarketing.blogspot.com/2015/01/homemade-johnny-bread.html?m=1

Whole Wheat Johnny Bread
http://recipemarketing.blogspot.com/2015/07/whole-wheat-johnny-bread.html?m=1

Corn Flour Johnny Bread
http://recipemarketing.blogspot.com/2016/04/corn-flour-johnny-bread.html?m=1

Raisin Cinnamon Johnny Bread
http://recipemarketing.blogspot.com/2017/06/raisin-cinnamon-johnny-bread.html?m=1



 
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Oatmeal Rolls

OATMEAL ROLLS

Ingredients

1½ cups boiling water
¾ cup rolled oats
¼ cup light molasses
1½ teaspoons salt
3 tablespoons butter or margarine
¼ cup warm water (105 to 115F)
1 package active dry yeast
4 cups sifted all-purpose flour
1 teaspoon soft butter or margarine

Method

1. In medium bowl, pour boiling water over oats. Add molasses, salt, and 3 tablespoons
butter, stirring to mix well; cool.

2. If possible, check temperature of warm water with thermometer. Sprinkle yeast over
warm water in large bowl of electric mixer, stirring until dissolved.

3. Stir in oatmeal mixture. Gradually add 2 cups flour; at medium speed, beat 2 minutes.
Mix in rest of flour by hand till well blended.

4. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk –
about 30 minutes.
5. Grease a 9-by-5-by-3-inch loaf pan.

6. With wooden spoon, beat batter 25 vigorous strokes. Spread evenly in pan, using a
buttered spatula to smooth top. Cover with towel; let rise in warm place (85F), free from
drafts, until 1 inch from top of pan.

7. Meanwhile, preheat oven to 425F.

8. Bake loaf 40 to 50 minutes, or until it sounds hollow when rapped with knuckle. Remove
from pan to wire rack. Brush top with 1 teaspoon butter; cool completely.

Oatmeal Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter
Yeast and Battered Breads.



If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

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ShirleyAnn Pearman

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Corn Flour Bread

CORN FLOUR BREAD

Corn Flour Bread

Ingredients

½ cup butter

½ cup sugar

2 eggs

¾ cup all-purpose flour

¼ cup plus 2 tablespoons corn flour

1¼ teaspoons baking powder

1 teaspoon vanilla

Method

1.                  Cream butter and sugar, until light and fluffy.

2.                  Add eggs one at a time.

3.                  Add vanilla

4.                  Blend or fold in sifted flour, baking powder and salt. 

5.                  Pour into loaf pan.

6.                  Bake 40 – 45 minutes.

7.                  Serve warm and spread with butter.

Corn Flour Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman 

https://drive.google.com/file/d/0B5WnHuJ90rZZTlNQLTZrR2ZCWVE/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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