Showing posts with label quick breads. Show all posts
Showing posts with label quick breads. Show all posts
Banana Bread is one of my favorite things and this banana bread recipe with peanut butter glaze is one of my best versions! Not only is it one of the easiest banana breads to make but that glaze really sets off the banana flavor to its best potential!
There is nothing lackluster about this fabulous quick bread. It is incredibly moist and delicious!!
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On its own without the glaze it is a pretty delicious banana bread. The glaze is completely optional, but if you are wanting to lift your banana bread game to a new level by all means add the glaze!
Add toasted nuts or chocolate chips and you have another variation of a great taste sensation that your family is sure to love!
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WHAT YOU NEED TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
There is nothing exceptionally out of the ordinary here. Simple ingredients. You need to make sure you use really ripe bananas with this. The more brown speckled the better!
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
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Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
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The best bananas to use in this recipe are very ripe or overripe. The riper the better. Look for bananas that are well speckled with brown spots.
You can often find these at a bargain in the shops as people just don't want to buy them. The good news is you can peel and freeze them, ready to use in all of your banana recipes!
You want your eggs to be at room temperature. This will give you the best results. If your eggs are cold, simply pop them into some really warm water and leave them for about 15 minutes while you get on with something else.
Just make sure its not hot or boiling water. You don't want to cook them.
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I have always used full fat sour cream for this loaf. I can't say for the results you will get by using lower fat sour cream. It is good to know however that you can easily substitute full fat plain yogurt for the sour cream.
Toasting your nuts if you are using nuts always adds more nutty flavor to them. I like milk chocolate chips in this if I am going to use chocolate chips.
Most of the time however, I like to leave it very plain. Especially if I am glazing it.
Use smooth peanut butter for the glaze. I used Kraft smooth peanut butter today.
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HOW TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
This goes together very quickly and easily. I have never had it fail.
Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
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Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
Cut into slices to serve. Store any leftovers in an airtight container.
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You will know when the banana cake is done as a toothpick inserted in the center will come out clean. To be honest I like to leave it to sit for 24 hours before glazing and cutting.
The glaze doesn't really get hard so when storing it, it is best to store it in an airtight container.
It is delicious with or without the optional glaze!
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CHOCOLATE CHIP BANANA BREAD - Moist, flavorful and filled with lots of lovely banana flavor and chocolate chips. This is a real winner of a banana bread!
CRUMB TOPPED BANANA BREAD - Dense, moist and almost fudgy with a crisp buttery crumb streusel topping!
BANANA, CRANBERRY & WALNUT LOAF - One of my absolute favorites. My next door neighbor in the UK loved for me to bake him one of these every Christmas. Its quite simply a fabulous banana bread.
Peanut Butter Glazed Banana Loaf
Yield: One 9 by 5 inch loaf
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Deliciously moist with a great banana flavor. I like to add toasted walnuts to mine, but you can add pecans or even chocolate chips. A sweet peanut butter glaze is it's crowning glory.
Ingredients
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
Instructions
- Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
- Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
- Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
- For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
- Cut into slices to serve. Store any leftovers in an airtight container.
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I am sharing a delicious recipe with you today which comes from the pages of my Big Blue Binder. I am sure everyone has a Big Blue Binder, even if it is not actually blue in color.
I have been collecting recipes since I was a young girl and correlating them into a big blue vinyl ring binder. It is absolutely stuffed to the gills with hundreds of my tried and trues.
Recipes which have been handed down by family member to family member. Others were gifts from friends, and still others are ones that I copied out of books and magazines back in the day.
It is a real treasure trove of the best of the best. You know yourself that when a friend or a family member shares a recipe with you, it has to be numbered amongst their very finest!
And so it is with these lovely scones I am sharing with you today. Originally they were called Oatmeal Biscuits, but I have always felt that they were more like scones than biscuits and I have several reasons for that.
First they are much sweeter than biscuits. Secondly they have a habit of spreading, instead of rising high like a biscuit would.
Don't let that scare you off however. They may not be tall and puffy, but they are incredibly delicious!
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They are rustic and wholesome with the use of large flaked old fashioned oats. This really gives them a nuttiness that is quite moreish.
They are also sweet . . . being sweetened with both brown sugar and honey. They also contain cinnamon and cloves. The cloves are optional as it is not a flavor that some people enjoy, and if you do use the cloves, don't overdo them. Cloves have a very strong flavor that can easily overpower everything else in a recipe.
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WHAT YOU NEED TO MAKE CINNAMON OATMEAL SCONES
Simple every day ordinary ingredients. Those kinds of recipes are the best kinds don't you think?
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (115g) butter (well chilled)
- 1 cup (95g) old fashioned rolled oats
- 3/4 cup (180ml) milk
- 2 tablespoons honey
You will also need:
- 2 TBS melted butter
- 1 TBS honey
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There are no eggs in this recipe so don't be thinking I left them out. I did not. These are soft and sweet and delicious. No eggs needed.
You can use unsalted or salted butter. I only keep salted butter in the house these days and so I just cut back a bit on the salt asked for in most recipes. Its not a bad thing to cut back on the salt in your diet anyways. A little salt goes a very long way.
As I said, do be judicious with the cloves. You will regret it if you use too much. And yes, only use large flake old fashioned oats. Never use instant. You will not get perfect results with instant oats.
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HOW TO MAKE CINNAMON OATMEAL SCONES
These go together very quickly and easily. Do make sure all of your ingredients are cold before you start for the best results.
Begin by preheating the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with some baking parchment and set aside.
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Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves (if using) together in a large bowl. Cut in butter using a pastry blender until crumbly.
Some of the butter will be fine and some about the size of small peas.
Stir in oats, milk and honey; just until moistened. Do not overmix.
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Tip out onto a well floured work space and knead gently a few times to bring together. Pat out to about 1-inch thickness. Cut into rounds using a 2 1/2 inch floured biscuit cutter.
Gather the scraps together, rework and pat the dough out again. Cut more biscuits. (Do try to get as many as possible from the first cut.) Place on prepared baking sheet.
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Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter.
Bake for 15 – 20 minutes or until puffed and light golden brown.
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I bake these on the middle rack in my oven, in the center of the oven. They do spread so make sure you leave plenty of space in between biscuits. That way the air can circulate well between them and you get a crisper finish.
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These are really nice served warm with some honey butter, great for breakfast. Bacon and ham and eggs go very well with them.
They also go really well with salads or soups for lunch. Surprisingly they also go well with soups, stews and chili. Don't knock it until you try it.
And they are fabulous with cheese!
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Some other scone types of bakes which you might enjoy are:
LASSY BUNS - A recipe I got from my sister a while back. Sweetened with molasses this is a quick bread that goes well with baked beans, ham, scalloped potatoes, etc. They are deep dark and delicious!
MARITIME BISCUITS - A beautiful flaky texture and an outward rise. These also spread a bit, but they are as light as an angel's wings. A cross between a dinner roll and a baking powder biscuit.
CHEESE, SPRING ONION & BACON SCONES - light, tall and fabulous served with eggs, salads, soups, a bit of ham and pickle, etc. Fabulously tasty!
Cinnamon Oatmeal Scones
Yield: 10
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Sweet and wholesome, you can have these in the oven in less than fifteen minutes. They are fabulous as are with warm honey butter, but they also go incredibly well with soups, salads, stews and even chili!
Ingredients
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (115g) butter (well chilled)
- 1 cup (95g) old fashioned rolled oats
- 3/4 cup (180ml) milk
- 2 tablespoons honey
You will also need:
- 2 TBS melted butter
- 1 TBS honey
Instructions
- Preheat oven to 375*F/190*C/ gas mark 5. Line a large baking sheet with parchment paper. (these do spread a bit)
- Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves (if using) together in a large bowl. Cut in butter using a pastry blender until crumbly.
- Stir in oats, milk and honey; just until moistened.
- Move to well floured work space and knead gently a few times to bring together. Pat out to about 1-inch thickness. Cut into rounds using a 2 1/2 inch floured biscuit cutter.
- Rework dough and cut more biscuits. (Do try to get as many as possible from the first cut.) Place on prepared baking sheet.
- Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter.
- Bake for 15 – 20 minutes or until light golden brown.
Notes
Do make sure you use old fashioned large flake oats. You will get a much nicer result. If you decide to use the cloves do be sure to not use any more than the recipe calls for or they will overpower the other flavors.
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I sure am enjoying experimenting with my air fryer. I had it for almost a year before I really started using it. It was collecting dust in my closet and I dug it out, refusing to let it beat me.
I used to call it the cremator because I burnt everything in it. Since then I have learned that its just a matter of timing and temperature. There is a bit of an art to it, but once you get the hang of it, there is no turning back!
Essentially an air fryer is like a mini convection oven, obviously much smaller than a regular convection oven! It cooks things by blowing hot air around the food. This means that the food cooks faster and at a lower temperature than is needed in a regular oven.
It gives you a nice crisp finish without having to resort to cooking in oil or deep frying. Don't expect the same results as deep frying however. It is not an actual "fryer."
It is a much healthier way to get nice crisp coated food without having to resort to deep frying however, and in the case of baked good, a nice crisp finish, usually in far less time than oven cooking, which means this will come in really handy in the summer months when you are not wanting to heat up your kitchen!
Today I baked a can of Pillsbury Cinnamon Rolls in my air fryer with fabulous results. Crisp on the outside with a delicious flaky crumb inside with beautiful cinnamon layers.
These are a fabulous way to start off the day and the smell of them cooking is sure to get everybody out of bed pronto! No fuss, no muss, easy peasy!
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BEST HINTS AND TIPS FOR USING AN AIR FRYER
These are some of the things I have learned so far in my air fryer adventure. I thought you might find them helpful.
1. Preheat your fryer before cooking food in it. About 5 minutes does the trick. This really goes a long way towards preventing food from being soggy.
2. If you are making diced potatoes, diced chicken, or anything which is cut into smaller pieces, shake the air fryer basket frequently. This helps to ensure your food cooks evenly, as well as developing even color and crispness. All you need to do is to pull out the drawer and give it a few shakes, then push it back in.
3. When cooking fatty food add a bit of water to the bottom drawer. This helps to draw the fat away from the food and prevents your food from burning, and your air fryer from smoking.
4. When you are baking quick breads, muffins, cakes, and other baked goods, if a toothpick test reveals that the middle isn't done yet at the end of the cook time, just take the bread cake, etc. out of the pan and flip it. Carefully place it in the basket upside down and allow it to finish cooking.
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5. Resist the temptation to overcrowd the basket. Food will cook more evenly and quicker if you make sure there is plenty of space. Single layers are best. Food which is stacked will cook unevenly and lack crispness when done.
6. Flip or shake the food halfway through the cook time. If I am cooking meat, chicken or fish, I start with the bottom side up and finish it off with the presentation side up.
7. The air fryer is a great way to heat up frozen foods. As a general rule of thumb there is a 30% reduction in cook time.
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8. If you are cooking something really fatty and you want to avoid creating too much smoke (like bacon) place a slice of bread in the bottom of the drawer. This will help to absorb the grease and prevent burning and smoking.
9. You can use aluminum foil in the air fryer. Wrap vegetables in it to steam then. Use it over baked goods like cakes and pies to slow down browning on top while the middle cooks, removing it for the last bit of the cook time to brown things up.
10. You can use parchment paper in the air fryer to help minimize clean up. You can just throw it away when you are done.
11. It is a smart thing to check for doneness from time to time. Times given in most recipes are merely guidelines. You need to learn which times are best for your particular model of air fryer. You will only need to do this a few times before you get a real view for what timings are best for your air fryer.
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This depends on what kind of finish you want. In the pan they are soft sided. On the rack they have crisper sides and are more individual.
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If you cook them on the rack they will cook a lot quicker so do start checking them about 5 minutes or so earlier than if you are cooking them in the pan. Depending on your model of air fryer, you may need to cook the ones in the pan longer than I did.
I could have probably cooked mine for a few more minutes, but they were actually quite adequately done in the time stated in the recipe. If you want them crisper, cook for a bit longer.
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I don't recommend increasing the temperature above what I have suggested. You will end up with cinnamon rolls that are quite dark, or maybe even burnt on the outside and still raw in the middle.
Haste makes waste in this instance.
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Here in Canada I used the Pillsbury brand of cinnamon roll dough and I used the one which has only five rolls in the can.
In the UK, I recommend using Jus-Rol Cinnamon Swirls Dough.
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If you are not using the Grands version, your rolls will fit differently into the pan and you will need to adjust the cook time somewhat in order to make sure they bake properly.
These really do make a delicious breakfast option and such an easy one. They are hardly any work at all.
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You are going to have one very happy family that's for sure. They don't need to know that you barely broke into a sweat making them. That can be our little secret!
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If you are more of a traditionalist I have several other versions of Cinnamon Rolls here in The English Kitchen.
MOM'S CINNAMON ROLLS (SMALL BATCH) - These are a fluffy tender biscuit type of cinnamon roll. Flaky, rich and delicious. In all honesty I would have to say that I LOVE these cinnamon rolls better than any commercial cinnamon roll you can buy out there, including the big namers.
CINNAMON ROLLS YEAST (SMALL BATCH) - This recipe makes six beautiful big soft yeasty cinnamon rolls with a beautiful sweet glaze. Just the right size for the smaller family.
Air Fryer Cinnamon Buns
Yield: 5
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Nothing could be easier than making a quick batch of delicious canned cinnamon rolls in the air fryer. Perfect as a quick breakfast or as a snack!
Ingredients
- 1 can of refrigerated cinnamon rolls
- non stick canola cooking spray
Instructions
- Preheat your air fryer to 275*F/135*C.
- Spray an 8-inch round metal cake tin with some of the cooking spray. Open the can of cinnamon rolls, separate them, and place them into the tin with one in the middle and the other four at the outsides.
- Bake in the air fryer for 15 to 19 minutes. They should be golden brown and cooked in the center. If not, cook for a few minutes longer.
- Remove and cool for a few minutes.
- Warm the icing which comes with the rolls in the microwave on high for about 15 seconds. Drizzle over the cinnamon rolls
- Serve warm.
Thanks so much for visiting. Do come again!
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