Showing posts sorted by relevance for query Banana Bread. Sort by date Show all posts
Showing posts sorted by relevance for query Banana Bread. Sort by date Show all posts
In my quest to cook things diabetic friendly, I cooked this Banana Coconut Bread the other day and was very pleased with how it turned out! High in fibre and low in both fat and sugar. Yay! That makes me happy. Although you still wouldn't want to binge on something like this of course. All baked goods should be occasional treats (which I am now saving for weekends) and not daily thing.
We are huge muffin lovers in this house. I usually try to bake a batch every weekend so that we have them to enjoy for a few days. Some weeks I small batch, not wanting to waste any. This weekend finding ourselves in possession of quite a few over-ripe bananas I decided to bake a full batch of Banana muffins, knowing that I can simply free what we will not eat within a couple of days to enjoy somewhere down the road.
Normally this wouldn't happen. But Todd went for a walk the other day and bought some bananas at a shop, not realising of course that I had bananas on my grocery order for delivery. Not a problem really as I always use them up.
Sometimes I will bake Banana Bread and I have some really great recipes for a variety of Banana Breads on here. My absolute favourite one is this Sour Cream Banana Loaf. This is the one I always bake for the Mr when I cooked at Brenchley Manor.
I had to make sure that there was always one of those in the larder. He loved it toasted in the toaster oven and spread with cold butter for breakfast. I do love Banana Bread, but in all truth I don't always want to wait the hour or so that it takes to bake.
If you are looking for instant gratification, Banana Muffins are the way to go. They mix together rather quickly and bake lickety split..
You can usually be enjoying one of them within a half an hour, start to finish, and this is my favourite recipe for them.
It is my favourite recipe for a number of reasons. One with the ease at which I can throw them together and two because they always bake up moist and delicious, never dry and always beautifully flavoured.
If you are a purist, you can of course leave out the chocolate chips and walnuts, but we love them just as they are! You can of course use pecans if you would rather. We like the walnuts.
I always toast my nuts before using them when baking. It doesn't take much effort. Just a few minutes on a baking tray in a hot oven does the trick. Toasting your nuts just helps them to taste nuttier!
It enhances the nuttiness as it were . . . and chocolate chips. Chocolate and banana are a beautiful conbination. Think chocolate dipped frozen bananas here. The two flavours are quite symbiotic.
I was thinking as well, if you love peanut butter and banana sandwiches, you might like to use peanut butter chips in these instead of chocolate? What say you eh?
In any case I think these are pretty perfect just as they are. Soft, buttery, lightly spiced and moist.
Quick to make, quick to bake, incredibly moreish when it comes to enjoying them. I could easily eat two of these in one sitting, but I restrain myself.
If you are looking for the perfect Banana Muffin, you can't go too far wrong by using this recipe. I think quite possibly, its the absolute best.
Banana Muffins
Yield: 12 muffins
These are the perfect banana muffins. Moist, lightly spiced and filled with toasted nuts and chocolate chips (or not if that's what you prefer.)
Ingredients:
- 210 grams plain flour (1 1/2 cups)
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 large over-ripe bananas (about 1 1/2 cups)
- 86g melted butter (6 TBS)
- 145g soft light brown sugar (2/3 cup)
- 1 large free range egg, lightly beaten
- 1 tsp vanilla extract
- 2 TBS whole milk
- 60g chopped toasted walnut meats (1/2 cup)
- 90g semi sweet chocolate chips (1/2 cup)
Instructions:
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a 12 cup muffin tin with paper liners.
- Whisk together the flour, soda, baking powder, cinnamon, nutmeg and salt. Stir in the chocolate chips and nuts.
- Using an electric whisk beat the bananas in a bowl until mashed thoroughly. Whisk in the sugar, egg, vanilla, melted butter and milk, combining well together. Add the dry ingredients all at once and stir together just to combine. Spoon the batter into the prepared muffin tin just to below the top of the paper liner.
- Bake in the preheated oven for 5 minutes then immediately lower the oven temperature to 180*C/350*F/ gas mark 4 without opening the oven door. Bake for a further 15 minutes until well risen, golden brown and a toothpick inserted in the centre of a muffin comes out clean.
- Allow to cool for five minutes, prior to carefully lifting out to a wire rack to cool completely.
- Store any leftovers in an airtight container for up to two days. These will also freeze well, properly wrapped, for up to three months. Thaw overnight prior to eating.
So what is it that makes a muffin the perfect muffin for you? What flavours do you enjoy? Next to Banana I love Bran. I need to find a way to combine the two don't you think?
There is something about this time of year that makes me want to indulge in all things apple and pumpkin . . . and spice. Its only natural I guess since this is the time that those things are coming into their own and are available in abundance. One thing I like to make is applesauce, and once I have made my applesauce, then I like to make an Applesauce Nut Bread or an Applesauce Cake.
I basically make two kinds of applesauce. One with sugar and one without sugar. The one I make with sugar is to eat as is, and the one without is to use in baked goods, where there will be sugar added to the batter. Both freeze very well. I freeze it in one cup amounts which is perfect for either use.
Today I decided to try out a new Applesauce bread/cake recipe. I have a cookery book entitled, Recipes Worth Sharing, recipes and stories from America's most-loved Community Cookbooks.
This particular recipe is attributed to The Bells are Ringing: A Call To Table by the Mission San Juan Capistrano Women's Guild. It looked good. I did make a few changes from the original, which I will detail, and of course have also converted it to British measurements for the British kitchen.
The original recipe called only for the use of cinnamon and nutmeg. I added some cloves. Cloves go very well with the flavour of apple and my husband loves cloves. He is always banging on about his mom's apple pie and how she used cloves, so the cloves were a love note to him.
There was also a rather abundant amount of cinnamon sugar nut sprinkle in the original recipe which was to be sprinkled on top. I thought it was a bit much for just on top so I divided it in three and sprinkled it between two layers and only added the final third for on top, which . . .
As you can see was more than ample!
I also toasted my pecans. I toast all of my nuts prior to baking with them. It just makes them taste nuttier and I love the smell of them toasting. About 6 to 8 minutes in a moderate oven on a baking sheet does the trick.
The end result was a very delicious loaf. There is no need for a drizzle or frosting on top as the brown sugar adds the perfect amount of sweetness for that purpose.
The loaf itself is not overly sweet, which I liked. As a Diabetic, I am not supposed to eat a lot of sugar, so this isn't exactly on my list of things I can eat, but if I was tempted it is not the worst thing I could eat either.
Its not quite as moist as some applesauce breads I have made in the past, but I think that a slice of this warmed and spread with butter would be excellent with a nice hot cup of tea, herbal or otherwise.
When I was working at the Manor the Mr used to like me to toast the quick breads and butter them when I was serving them to him. It actually really is quite nice to do that with a quick bread, and I strongly suspect that this bread will be lovely toasted as well.
I am also thinking it might make a great bread and butter pudding when it gets to being a bit stale. If you have never tried that with a quick bread, then you don't know what you have been missing out on!
Bread and Butter Pudding made with sliced quick bread is magnificently delicious . . . I have done it with my cinnamon loaf, banana bread and gingerbread in the past and all versions were drool-worthy!
You don't want to do it with really crumbly quick breads, but sturdier ones like this one are perfect for that purpose!
Yield: 8 - 10
Applesauce Nut Bread
prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
Tasty tasty. Moist and delicious. Tis the season.
ingredients:
For the Pecan Topping:
100g soft light brown sugar
1/2 tsp ground cinnamon
30g chopped toasted pecans
For the loaf:
245g smooth unsweetened applesauce (1 cup)
190g sugar (1 cup)
120ml vegetable oil (1/2 cup)
2 large free range eggs
280g plain flour (2 cups)
1 tsp baking soda
1/2 baking powder
1/2 tsp ground cinnamon
1/3 tsp grated nutmeg
1/8 tsp ground cloves
1/4 tsp salt
30g toasted pecans (1/4 cup)instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf
tin, or two smaller ones and then line with baking paper. Set aside.
tin, or two smaller ones and then line with baking paper. Set aside.
Mix the topping ingredients together in a bowl and set aside.
Whisk
together the applesauce, sugar, vegetable oil, and eggs. Sift together
the flour, soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in the pecans. Add all at once to the wet ingredients. Mix well
together. Spread 1/3 of it into the prepared loaf tin (s) sprinkle with
1/3 of the topping. Spread another 1/3 of the batter on top. Top with
another 1/3 of the topping. Spread on the final 1/3 of batter. Using a
round bladed knife swirl the topping through and then sprinkle the
remaining topping on top of the loaf.
together the applesauce, sugar, vegetable oil, and eggs. Sift together
the flour, soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in the pecans. Add all at once to the wet ingredients. Mix well
together. Spread 1/3 of it into the prepared loaf tin (s) sprinkle with
1/3 of the topping. Spread another 1/3 of the batter on top. Top with
another 1/3 of the topping. Spread on the final 1/3 of batter. Using a
round bladed knife swirl the topping through and then sprinkle the
remaining topping on top of the loaf.
Bake for
30 minutes. Cover loosely with foil to help prevent over-browning. Bake
for 15 to 30 minutes longer (depending on pan(s) used). When the bread
is done a toothpick inserted in the centre will come out clean. Cool
in the pan for several minutes before removing to a wire rack to cool
completely.
30 minutes. Cover loosely with foil to help prevent over-browning. Bake
for 15 to 30 minutes longer (depending on pan(s) used). When the bread
is done a toothpick inserted in the centre will come out clean. Cool
in the pan for several minutes before removing to a wire rack to cool
completely.
Created using The Recipes Generator
The added bonus of this lovely bread is the wonderful smell it leaves in your house while it is baking . . . cinnamon, nutmeg, cloves . . . smells like Home Sweet Home to me! Bon Appetit!
I wasn't allowed to work for the first few months that I lived in the UK. Having arrived on a Fiance's visa, I had to wait for an employment visa before I could actually apply for a job. We lived in a very small ground floor Maisonette apartment, which had a small kitchen, a bedroom, a lounge and a bathroom.
Cleaning and tidying that didn't take a lot of time, to say the least.
While my husband was at work, I used to enjoy a variety of cooking shows on the television at the time. One of those was Ready Steady Cook. It involved a host (Ainsley Harriot), two celebrity chefs and two guests.
The guests would bring in a mystery bag of ingredients and the chefs would have to make as many dishes as they could from what was in the bag in an allotted length of time.
That was exactly how I liked to cook . . . take a pile of ingredients and then see what I could do with them! Another show I enjoyed was Great British Classics, starring the late chef, Gary Rhodes.
I was really keen to learn what British food and cookery was all about and he epitomised the very best for me. I liked his style so much that the first Christmas Todd and I spent together, I asked him for the same entitled cookery book by Gary Rhodes.
Gary Rhodes and Delia Smith became my culinary mentors when I first moved to the UK. I learnt a lot from them and from these basic books!!
This Banana Loaf recipe comes from Gary's book.
I had bought in a bunch of fresh fruit prior to Christmas Day. I wanted the Missionaries to have a bit of choice while we were all waiting for dinner to be ready for eating.
Needless to say, a lot of it didn't get eating and so today I found myself with some ripe bananas which needed using up.
I remembered this Banana & Golden Syrup Loaf in Gary's book and decided to try it out.
Its an all in one recipe where you just bung everything into a bowl, beat it all together and then pour the batter into a pan and bake.
After having cooked two large meals this week, I wasn't much in the mood for cooking anything very involved, so it suited me to a "T".
The end result was an incredibly squidgy, moist banana loaf!
The golden syrup lends a bit of a caramel/butterscotch flavour to the loaf. If you can't find golden syrup, you can just use corn syrup.
It will work well but might not have the same caramel like flavour.
This tasty loaf doesn't have a lot of fat in it. The mashed bananas replace some of the fat in the recipe. It doesn't rise really high either.
At first, I thought it has fallen, but when I cut into it, I realized that it hadn't. It's just a somewhat flattish squidgy loaf.
We like to enjoy our banana breads warm and spread with cold butter . . . doesn't everyone??
It was really quite a nice loaf. My favourite banana loaf is still going to be my Sour Cream Banana Loaf, but this one is not too shabby at all!
Yield: 1 (2-lb) loaf
Banana & Golden Syrup Loaf
prep time: 10 minscook time: 55 minstotal time: 65 mins
A simple and delicious way to use up over-ripe bananas.
ingredients:
225g self - raising flour (1 1/2 cups +2 TBS)
100g butter, softened (1/2 cup)
4medium ripe bananas, peeled and mashed
50g soft dark brown sugar (1/4 cup packed)
4 TBS golden syrup
4 large free range eggs, beaten lightlyinstructions:
Preheat the oven to 180*C.350*F/ gas mark 4. Butter a 2
pound loaf tin and line it with baking paper. (I use the baking liners
that you can buy.)
pound loaf tin and line it with baking paper. (I use the baking liners
that you can buy.)
Measure all of the ingredients into a bowl and beat together until well combined. Pour into the lined tin.
Bake
in the pre-heated oven for 50 to 55 minutes. The loaf should be golden
brown, well risen and a toothpick inserted in the centre should come
out clean.
in the pre-heated oven for 50 to 55 minutes. The loaf should be golden
brown, well risen and a toothpick inserted in the centre should come
out clean.
Let rest in the tin for 10 minutes before slipping out onto a wire rack to finish cooling completely.
Created using The Recipes Generator
Over-ripe bananas in the fruit bowl always spell Banana Bread to me! May it ever be so! Bon Appetit!
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