Showing posts sorted by date for query Banana Bread. Sort by relevance Show all posts
Showing posts sorted by date for query Banana Bread. Sort by relevance Show all posts
In my quest to create more small batch recipes today I decided to make a small batch Bran Muffin Recipe. I think of all the muffins I make, Bran Muffins are my absolute favourite. I think any muffin is pretty wonderful when you think about it. Small bakes perfectly sized for one. Breakfast in the hand. Treats you can carry.
When I used to run my own Coffee Shop oh so many moons ago Bran Muffins were also a favourite muffin of my clientelle. I used to bake Bran, Carrot and Banana, sometimes Blueberry. I would buy it from my supplier in huge buckets of frozen mix. All you did was scoop and bake. They were actually very good. The Bran always sold out first.
Of course homemade from scratch is always better. We humans are funny creatures, aren't we?? When someone tells us that something is good for us or healthy, we automatically think that it can therefore not be very tasty. That is not true of these muffins. Nothing could be tastier.
There is only 1/2 TBS of fat in the whole recipe. You can use olive oil if you wish or canola oil. But 1/2 TBS of fat divided between 6 muffins is almost neglible I think!
There is also very little sugar. Only 1/4 cup of soft light brown sugar, packed. Divide that between six and you come up with not an awful lot!
There is 2 TBS of molasses, but again an unrefined sugar and divided between six muffins, not a lot per serving . . .
The whole wheat flour and use of natural wheat bran ensures that there is plenty of fibre, which is so good for us and low GI. We are told to eat more whole grains. These are definitly very highly whole grained.
Another nice thing is that you can use skim milk if you wish with no real difference in texture or flavour. A bonus!
They have a beautiful texture as you can see. I like raisins in my bran muffins and so I do add some to these, but its entirely up to you if you choose to or not.
They are lovely warm from the oven . . . .
I enjoyed one with a hot cup of apple spiced tea for my elevensies . . . which is a British fancy name for coffee break.
Of course I very naughtily added some butter to mine. Oh boy . . . They are absolutely gorgeous warm with some butter . . .
I am not sure what it is about quick breads and butter, but the two go together really well. Just think of lemon nut loaf, or date nut loaf, banana bread . . . you can keep the icing, but sliced and spread with butter . . . you can't beat em!
Oh boy but this went down a real treat. Todd really enjoyed them as well and I am really looking forward to having one for breakfast tomorrow morning!
Yield: makes 6 muffins
Small Batch Bran Muffins
Every bit as delicious and moist as a full sized batch, but perfectly sized for the smaller family. Not too sweet and filled with fibre.
ingredients:
- 1/2 TBS oil
- 50g soft light brown sugar (1/4 cup packed)
- 2 TBS molasses
- 1 large free range egg, lightly beaten
- 120ml milk (1/2 cup)
- 40g wheat bran, unsifted (3/4 cup)
- 1/2 tsp vanilla
- 1/2 tsp ground cinnamon
- 70g whole wheat flour (1/2 cup)
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 75g raisins (1/2 cup) (optional)
instructions:
How to cook Small Batch Bran Muffins
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a six cup muffin tin and line with paper liners. Set aside.
- Whisk togethr the oil, brown sugar, molasses, egg, milk, wheat bran and vanilla. Stir together the flour, baking powder, soda and salt. Add the dry ingredients to the wet ingredients and stir just to combine. Stir in the raisins if using. Divide between the prepared muffin cups.
- Bake in the preheated oven for 18 to 20 minutes. Tip out of the tin onto a wire rack to cool.
If you only bake one thing for you this weekend, let it be these. You won't regret it! I promise!
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!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
This is probably one of my favourite Banana Breads. It is the one I used to make for my boss when I worked at the Manor. The Mr loved it for breakfast in the mornings.
For him I would have to toast it beneath the grill in the toaster oven until it was golden brown and crisp on the edges, almost burnt, but not quite. He wanted it very crisp.
After that I would lay slivers of cold sweet butter onto its surface and serve it to him on a hot plate while the butter was still melting down into those crisp edges and golden surface . . . he really did enjoy it.
No small wonder as it is a truly beautiful banana bread. Moist and rich. It is the sour cream that makes it so . . .
He liked it with toasted pecan nuts . . . I prefer it with toasted English walnuts . . . a love that hearkens back to my father's own love for walnuts . . . maple walnut was his favourite ice cream. As it is mine.
I like to sprinkle more chopped walnuts onto the surface of the loaf prior to baking . . . they look really nice sitting there on top . . .
This is a loaf that cuts beautifully on the first day. Most loaves you need to wait overnight to slice. Not this one.
Todd enjoys it in thick slices spread with softened butter . . .
It really is a lovely bread, on the first day, and on the second day, the third, the fourth . . . and so on and so on . . .trust me when I say you won't have it hanging around for long.
Yield: one medium loaf
Rich Banana Bread
Moist and delicious and studded with crunchy toasted walnuts. Everything a good banana bread should be.
ingredients:
- 120g butter, melted (1/2 cup)
- 190g sugar (1 cup)
- 2 large free range eggs, lightly beaten
- 1 tsp pure vanilla extract
- 210g plain flour (1 1/2 cups)
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 60g sour cream (1/2 cup)
- 60g chopped toasted walnuts, plus more to sprinkle on top (1/2 cup)
- 2 medium bananas peeled and pureed
instructions:
How to cook Rich Banana Bread
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a medium loaf tin (9X5) and line with baking paper. Set aside.
- Sift the flour, soda and salt together. Set aside.
- Whisk together the butter and sugar. Beat in the eggs and vanilla. Stir in the flour mixture until smooth, then fold in the sour cream and bananas. Stir in the walnuts. Spread batter in the prepared pan, levelling the top. Sprinkle with a few more walnut pieces if desired.
- Bake in the preheated oven for 60 minutes, until well rise and a toothpick inserted in the centre comes out clean. Leave in the tin to cool for about 10 minutes before removing to a wire rack to cool completely. Cut into slices to serve. We like it buttered. Store any leftovers in an airtight container and use within 4 to 5 days. This also freezes well.
I had this bottle of Monin Butterscotch syrup and I thought it would add a special touch to just brush some of it on top of the loaf while it was still warm . . .
I think I was inspired . . . it made something which was already perfectly delicious even more so!
The blackberries are not quite ready yet, but it won't be long now. We are lucky in this country to have an abundance of blackberries that grow in just about every hedgerow free for the picking.
They call them Brambles over here and long about late July on, you can see people parked up and picking to their hearts content. We British are great lovers of the Bramble, and no small wonder.
We actually have plenty right in our back garden as well as in our hedge. I always end up the season with bags of them in the freezer, ready to turn into pies and crumbles and jams.
This recipe I am sharing today makes good use of either fresh or frozen blackberries and is a RIF on our very popular Eton Mess Dessert, which is actually just whipped cream, strawberries and crushed meringues. A simple dessert. One thing I really love about British summers . . . they are a tasty berry fest from beginning to end!
I was recently gifted (as an early Birthday Pressie) with this lovely Cookhouse Hand Blender and I was really chuffed to receive it. As you know mine had recently disappeared and my electric hand whisk blew up.
I have been busy putting it through its paces since I received it. I use it every day. It is great for making lovely homemade mayonnaise, and pureeing banana, making smoothies, etc. The mini food processor makes short work of blitzing small bits into crumbs, like nuts and bread.
I use it to chop onions and celery. Oddly enough I had never used the whisk attachment on my old stick blender, but not having a working hand mixer now, I decided to use this the other day to whip together my cream and yogurt for this dessert.
It did an excellent job! This electric hand blender has variable speeds, so you can start it off at a lower speed and work it up to a higher speed.
This was invaluable when it came to whipping up this cream mixture. It did not end up all over the kitchen because of that! Yay!
Eton Mess is a very traditional British dessert composed of fresh strawberries, broken meringues and whipped cream.
History says that it was first eaten at Eton College in 1893, created to serve at the annual cricket match between the pupils of Eton and Harrow.
Its very delicious in its simplicity, but then again . . . it is the simple things in life which often bring us the greatest pleasures.
This lovely dessert I am sharing today is a variation on that theme . . .
A simple whole blackberry sauce is layered in glasses with a good lemon curd. If you have your own homemade curd so much the better.
You can find my recipe for that here. Its pretty darned good if I don't say so myself.
You don't have to use homemade curd . . . but its awfully nice if you can.
The cream mixture is simply thick Greek Yogurt and Single Cream (whipping cream) beaten together until soft peaks form.
I use full fat yogurt, why quibble over a few calories when it comes to this. In for a penny . . . in for a pound.
These are layered in dessert glasses. I like a layer of the yogurt cream on the bottom and then on the top.
With layers of the bramble sauce and lemon curd in between . . .
You top it with crumbled meringue nests and finish it off with a light dusting of icing sugar. This is so, so, so . . . lush and delicious.
Yield: 4
Blackberry & Lemon Eton Mess
A delicious RIF on a traditional favourite using seasonal blackberries.
ingredients:
- 150g fresh or frozen blackberries (1 cup)
- 1 TBS water
- 2 TBS sugar, divided
- 280g full fat Greek yogurt (1 cup)
- 240ml single cream (1 cup)
- 160g good quality lemon curd (1/2 cup)
- 2 meringue nests, crumbled
- icing sugar to dust
instructions:
How to cook Blackberry & Lemon Eton Mess
- First prepare the blackberry sauce so that it can cool enough to use. (I actually like to prepare it the night before.) Place the berries along with the water and 1 TBS of the sugar into a saucepan. Cook over medium heat for 10 to 15 minutes until reduced. It should be somewhat syrupy. Transfer to a bowl and allow to cool completely. (If making the night before, cover and place in the refrigerator.)
- Place the yogurt, cream and remaining sugar into a bowl. Whip with an electric whisk until soft peaks form. Layer this mixture into dessert glasses along with the lemon curd and blackberry mixture, making a bottom and top cream addition, with the lemon curd and blackberries in the middle. Crumble the meringues over top, dust with icing sugar and serve immediately. Fabulously tasty!
I cut the recipe in half for this, successfully, making only two servings which Todd was able to enjoy two days in a row. Oh but I was sorely tempted . . . and yes, I did have a tiny taste for review purposes you understand, lol. I could never recommend something I hadn't actually at least tasted for myself could I? Oh the things I do for you . . . . you are most welcome! 😋
Subscribe to:
Posts (Atom)
Social Icons