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
One thing we both really enjoy in our house is Banana Loaf. I always buy extra bananas so that I can make one for us to enjoy with a hot drink every now and then.
Usually half of it gets given away or thrown out because we can't get it all eaten.
I know I could freeze it, but experience has taught me that things get lost in my freezer, never to be seen again.
Today I managed to cut my recipe in half and bake a really lovely one for just two people. I was really pleased with how it turned out and couldn't wait to share it with you.
It is lovely and moist and delicious. Sour milk helps to create a really beautiful loaf, but don't worry, I have told you just how to make your own sour milk. You could also use buttermilk.
You will need a small loaf tin for this. I have one that is about 7 by 3 by 2 inches and it worked well. It was the perfect size.
You could also bake it in a couple of ramekins or muffin cups. Whatever you have to size really. Who says a loaf has to be shaped like a loaf, really?
It rose really nice and tall. I like to blitz my bananas for banana loaf with my stick blender.
It gets them nice and smooth. I used two quite small banana's for this delicious moist loaf.
My husband loves his bananas. I always have hide a couple so that I can make banana bread, or else there would never be any left to make one.
Does anyone else have that problem?
And I do really enjoy a banana bread. You don't often catch me eating a raw banana unless its sliced onto my rice crispies, but I do love banana bread.
Baked into something, I love . . . raw, not so much.
This is a lovely moist bread with a beautiful crumb. The secret to a good quick bread is not over-mixing it.
Overmixing quick bread batters develops the gluten too much. This is something you really don't want in a quick bread.
They are much more rustic than cakes. You don't want to over mix them.
Overmixing results in a quick bread that is often quite tough and full of holes. They also won't rise as high. Its the same with muffins.
This is especially good served sliced and spread with softened butter . . . I know naughty . . .
Tell me I am not the only person who loves their loaves like this spread with soft butter?
I would rather have butter than icing or jam or anything sweet on it.
In all truth this is also very good with nothing on it.
I added toasted walnuts, but chocolate chips would also be very good . . . or butterscotch chips, or both . . .
I know. I am a glutton through and through.
In any case. I was super pleased with how this turned out. It is moist and delicious and has a beautiful flavour.
I think you are sure to love it also!
Banana Loaf for Two
Yield: 8 slices
Nice and moist with a delicious banana flavour.
ingredients:
- 60g butter softened (1/4 cup)
- 70g granulated sugar (1/3 cup)
- 1 large free range egg
- 125g mashed banana (1/2 cup)
- 2 TBS sour milk (see note)
- 175g plain flour (1 1/4 cups)
- 1/2 tsp baking soda
- 1/4 tsp of salt
- handful of toasted chopped walnuts (optional)
instructions:
How to cook Banana Loaf for Two
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a small loaf tin (7-1/2 by 3-3/4 by 2-1/8 inch) and line with some baking paper.
- Cream the butter and sugar together in a bowl, then beat in the egg, banana and sour milk.
- Whisk the flour, soda and salt together. Add to the creamed mixture stirring just to combine. It is okay and preferable for the batter to be a bit lumpy. Stir in walnuts if using. (You could also use chocolate chips.)
- Spoon into the prepared loaf tin.
- Bake in the preheated oven for about 40 minutes, until a toothpick inserted in the centre comes out clean and it is well risen and golden brown.
- Lift out onto a wire rack to cool completely before cutting into slices to enjoy.
NOTES:
To make the sour milk. Measure 1/2 tsp of white vinegar into a TBS measure and fill with milk. Dump into a small cup. Add the other TBS of milk and let sit for five minutes.
I am really enjoying this little exercise in making smaller recipes. Not sure what I will do next! Watch this space!
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We love banana loaves in this house. I am not overly fond of eating bananas themselves, but bake them into a loaf or pie or cookie and I am all over them. The Toddster could eat a raw banana every day. I actually have to hide bananas so that I can bake with them . . .
This is my all time favourite banana bread. Okay . . . I know . . . I say that about every banana bread I bake. I guess I just love banana breads and this one shines!
Stogged with beautiful jewel-like dried cranberries, and crunchy toasted English walnuts, it is pleasing on many levels!
It's moreishly moist . . . with sticky little sweet bits and crunchy nutty nobbles scattered throughout. It's lovely eaten plain and out of hand . . .
Or gently warmed and spread with cold butter . . .
It's gorgeous toasted and spread with butter . . . the stale bread makes great French Toast, or bread pudding . . . I hardly ever have any that goes stale however, it's that good.
It's also my next door neighbors' favourite banana bread that I bake for them. I usually send half of it over to them every time I bake it. They love it and I love to give. It's win/win really! Put it this way, they've never turned the gifting of it down . . . never.
*Marie's Best Banana Bread*
A moist banana loaf chock full of sweet cranberries and crunchy walnuts.
4 ounces butter, at room temp (1/2 cup)
175g of caster sugar (3/4 cup)
2 large free range eggs, beaten
1 tsp milk
300g of plain flour (2 1/4 cups)
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp mixed spice (see my recipe in the side bar on the right side
of the page)
3 ripe bananas, peeled and mashed
85g dried cranberries (generous 1/2 cup)
60g toasted walnuts, chopped (scant 1/2 cup)
Preheat the oven to 160*C/325*F/ gas mark 3. Butter 2 small loaf tins, or 1 large loaf tin and line with baking parchment.
Cream the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs and the milk, mixing all together well.
Whisk together the flour, salt, soda and spice. Stir this mixture into the creamed mixture. Stir in the bananas, cranberries and walnuts. Divide the mixture between the two small tins or spread into the large tin. Bake in the middle of the preheated oven for 45 to 50 minutes for small loaves, or 1 to 1/1/2 hours for the large tin, until well risen and a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the tins for 10 minutes, then lift out onto a wire rack to cool completely. This cake will keep for up to 1 week when stored in an airtight tin.
Makes 1 9X5 loaf
A moist banana loaf chock full of sweet cranberries and crunchy walnuts.
4 ounces butter, at room temp (1/2 cup)
175g of caster sugar (3/4 cup)
2 large free range eggs, beaten
1 tsp milk
300g of plain flour (2 1/4 cups)
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp mixed spice (see my recipe in the side bar on the right side
of the page)
3 ripe bananas, peeled and mashed
85g dried cranberries (generous 1/2 cup)
60g toasted walnuts, chopped (scant 1/2 cup)
Preheat the oven to 160*C/325*F/ gas mark 3. Butter 2 small loaf tins, or 1 large loaf tin and line with baking parchment.
Cream the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs and the milk, mixing all together well.
Whisk together the flour, salt, soda and spice. Stir this mixture into the creamed mixture. Stir in the bananas, cranberries and walnuts. Divide the mixture between the two small tins or spread into the large tin. Bake in the middle of the preheated oven for 45 to 50 minutes for small loaves, or 1 to 1/1/2 hours for the large tin, until well risen and a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the tins for 10 minutes, then lift out onto a wire rack to cool completely. This cake will keep for up to 1 week when stored in an airtight tin.
I always try to buy enough bananas so that the Toddster can get his fill of them, and I will have some leftover blackened ones to bake with. I confess I am not overly fond of eating fresh bananas, but bake them into a muffin, cookie or a bread and I am all over them!
The exception for the eating fresh rule is eating them on top of my rice crispies. And I always need a sprinkle of brown sugar on top. Not sure why that is . . . its probably something that goes back to my childhood. Rice crispies, banana and brown sugar just makes me feel all yum yum. I love them.
Is there such a thing as too many banana bread recipes??? I think not!
And this is one of my absolute favourites. It smells all heavenly when it is baking . . .
Its moreishly moist from the amount of banana and then the buttermilk . . .
Its stogged full of lovely toasted pecans. I always like to toast my nuts before using them. It just makes them taste . . . well . . . nuttier, for some reason.
This is beautiful on its own . . . with no embellishment, just the bread . . . sweet, moist and banana-ee.
Its lovely cut into thin slices and spread with softened butter too . . . and it is gorgeous toasted under a grill until its edges start to caramelize, flipped over and caramelized on the other side . . . and then, yes . . . . spread with butter or honey butter . . . wowsa. I am such a glutton!
*Buttermilk Banana Bread*
Makes 1 large loafor 3 small to medium bananas or 2 large)
1 tsp bicarbonate of soda (baking soda)
1/2 tsp baking powder
1/2 tsp salt
125g butter, melted (1/2 cup)Preheat the oven to 200*C/400*F. gas mark 6. Butter a 9 by 5 inch loaf tin and dust it lightly with flour, shaking out any excess.
Combine the mashed banana with the eggs, both sugars ad vanilla in a bowl. Beat in the buttermilk and butter. Sift the flour, soda, baking powder and salt together in a large bowl. Add the banana mixture and beat until well blended. Stir in the chopped nuts. Spoon into the prepared baking tin, smoothing the top.
Place the tin into the preheated oven and immediately REDUCE the oven temperature to 180*C/350*F/ gas mark 4. Bake for one hour and fifteen minutes, or until the top is risen and nicely browned, the loaf is beginning to pull away from the sides of the tin, and a toothpick inserted into the centre comes out clean. Let cool in the tin for 10 minutes, then invert onto a wire rack to unmold. Carefully turn over and cool completely before cutting into slices to serve. As with any teabread like this, letting it stand overnight improves the flavour and helps it to cut neater.
Note - this is really lovely toasted and buttered. Just saying . . .
A slice of this with a hot cuppa is a real treat on a cold winter's day. Perfect for chasing away the winter blues . . . Bon Appetit!
This is a recipe which I have had printed out and in my "To Bake Someday" folder, for about two years now. It is a recipe I found on a little blog called Chef In Training, and I remember it looking really, really tasty. I often spy things on the net which catch my eye, and I think I would like to try baking sometime. I print them out and stick them in a file . . . and sometimes . . . I actually DO get around to baking them!
I had bought a HUGE jar of Nutella a few months back. What was I
thinking??? There is no way I could ever hope to use it all up, unless
I use it for extra things like baking. It tastes really good spread
onto malt biscuits . . . but that would be an awful lot of Malt Biscuits
. . . it's a 750g jar! (That's over a pound in weight!)
So the other day I dug through my recipes and pulled out this banana
bread recipe to try out. It worked out well because I also had a bunch
of brown bananas that I had bought before Christmas that just didn't get
eaten . . . there is nothing better to do with brown bananas than to bake a banana bread!
My bread didn't come out of the oven near as tasty looking as Chef In
Trainings did . . . it actually looked rather ugly and I did have to add
about 15 minutes time to the baking . . . but wow, cut it open and it
more than makes up for it's ugly surface.
That's kind of like people don't you think??? Some of the prettiest ones are the ones who aren't much to look at on the outsides . . . but dig a bit deeper and you've found a gem! Anyways, it was rather, RATHER tasty sliced and eaten plain . . . but then again, we quite, QUITE like it sliced and spread with softened butter because . . . that's just how we roll around here.
*Nutella Banana Bread*
Makes one medium loaf
Makes one medium loaf
Your favorite bread swirled with your favorite spread. What's not to like about this one?
280g plain flour (2 cups)
3/4 tsp bicarbonate of soda
1/2 tsp salt
4 TBS unsalted butter, softened
190g caster sugar (1 cup)
2 large free range eggs
287g of mashed bananas (1 1/4 cups)
1 tsp vanilla paste
80ml of whole milk (1/3 cup)
145g of nutella (heaped 3/4 cup)
Preheat the oven to 180*C/350*F/ gas mark 5. Butter an 8 by 4 inch loaf tin and line with baking paper. Butter the paper. Set aside
Whisk the flour, soda and salt together in a beaker. Set aside.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until thoroughly amalgamated. Beat in the bananas, milk and vanilla. Stir in the flour mixture just to moisten.
Soften the nutella in the microwave for about 20 seconds. Stir in 1/3 of the batter until well blended.
Alternate the banana and nutella batters in the prepared baking tin. Swirl together with a chopstick or knife. Bake for 50 to 60 minutes until well risen and done. It may seem a bit underdone in the centre, but that's how it should be. Allow to cool at least 15 minutes in the pan before tipping out onto a wire rack to finish cooling completely.
In for a penny, in for pound I guess. Yum! This is very good. Bon Appetit and a very Happy New Year!
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?
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