Tag: quick bread

Banana Bread

Is banana bread supposed to be a dessert bread or a breakfast bread? I had phases of time where I would try to make desserts “healthy” and then realized that the compromise on taste wasn’t worth it. Plus, when I ate it , I would justify that I could eat more of it because it was less caloric.

This banana bread just tastes good to me. It is sweet enough that it tastes like a dessert, yet has whole grains so it could pass for breakfast food! Sorry to whomever I might have deceived to click for more; I felt that this was too good of a recipe to have people ignore it because it had the word “whole wheat” in it.

This has the taste of bananas, but the heartiness and earthiness from the whole wheat flour, is not too sweet, and has a touch of cinnamon. I was a firm believer in only white flour banana bread, but this recipe has made me reconsider. See for yourself! 

Banana Bread

Banana Bread
Makes a 9×5 inch loaf
only slightly adapted from King Arthur

Ingredients:
½ cup butter, at room temperature
½ cup (106 g) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (454 g) mashed ripe banana (3-4 medium to large bananas)
¼ cup (85 g) honey or brown sugar (53 g)
2 large eggs
2 cups (240 g) whole wheat flour, traditional or white whole wheat
½ cups (55 g) coarsely chopped walnuts
Cinnamon sugar (optional)

Instructions:
1) Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan or line it with parchment paper (my preference).

2) Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg
and vanilla in a medium bowl until smooth.

3) Use a pastry cutter or fork to mash up the bananas mostly finely; leave some chunks for texture.

4) Add the banana, honey and
eggs into the butter mixture from step 2, beating until smooth. Add the flour and nuts, stirring until
smooth. Spoon the batter into the prepared pan.

5) If you wish, mix some cinnamon and sugar and sprinkle atop the banana bread.

5) Bake the bread for 50 minutes. Lay a piece of foil over the top and bake 10-15 minutes longer until a cake tester or toothpick inserted into the a cake tester inserted into the center comes out clean.

6) Take the bread out of the oven and let it cool in the pan 10 minutes before removing it.   Remove the bread from the
oven and allow it to cool for 10 minutes before turning it out of the
pan onto a rack to cool completely.

Pumpkin Bread (with some variations)

This pumpkin bread was GOOD..I don’t know if it was the spices, or the sugar pumpkin that made the difference.

Pumpkin Bread (adapted from Epicurious)

8 oz pumpkin puree (I used baked pumpkin)
A few splashes of water if you are using fresh puree and it looks a bit dry..)

1 1/8 cups sugar
1/3 cup vegetable oil
1.5 T. molasses
1.5 egg or 2 eggs if you don’t want half an egg (I used mine for cookies later on)

1.5 cups flour
1/4 t. ground cloves
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. salt
1/4 t. baking powder
1/2 t. baking soda

-Mash up the pumpkin puree and add some water to make it easier to break up.
-Add sugars and oil, mix, then add eggs.
-In a separate bowl, mix flour, spices, and leavening together.
-Add dry mix to wet mix, and stir until just combined.
-Transfer to a 9x5x3 loaf pan, and bake at 350F until a toothpick comes out clean. About 50-60 minutes. Cool for a few minutes in the pan, then transfer to a wire rack completely to cool.

Variations:
If you are feeling (cream) cheesy..
-Mix together 4 oz of cream cheese plus 1 T. sugar.
-Dollop atop the pumpkin bread batter, and use a knife to make swirls. I like the cream cheese “toasty,” but you can also do batter / cream cheese / batter to have the cream cheese in the “middle”.
-This will also probably add some baking time..(15-20 minutes) to your loaf, so do as you see fit!

If you are feeling nutty..
-Sprinkle some pumpkin seeds on top of the batter before baking !

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