Breads, Breakfast, Quick Breads, Snacks

Whole-Grain Banana Bread

Moist and flavorful is what I will say about recipe #10 on kingarthurflour.com‘s Best Basic Recipe list. I say that after much grumbling about the burned overflow in the bottom of my oven and the burned smell that exists in my house. I am following these recipes as exact as I can to see if I agree with the word BEST given in the title.

So, as I poured the batter of this banana bread into the loaf pan and it goes scarily close to the top rim, I say to myself, this isn’t going to work. In my mind there is a battle brewing, that is way too much batter for that pan, no, trust the recipe and the pan size it says, follow the recipe as exact as possible, you better use a larger pan or separate into two smaller pans. You add quarantine to this situation and it’s not good!

Well, I went with trust the recipe and the pan size it says. All is cleaned up now, it’s not the prettiest loaf you will ever see, and you have the full story. Use a larger pan or two smaller ones, and you will have a moist and flavorful Whole-Grain Banana Bread. Ü

Whole-Grain Banana Bread

Batter
2 cups mashed banana, about 4-5 medium bananas
1/2 cup oil
1 cup brown sugar
2 large eggs
1 tsp vanilla
1 cup all-purpose flour
1 cup white whole wheat flour
1 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 cup chopped walnuts, optional

Topping
1 Tbl sugar
1/2 tsp cinnamon

Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F. In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla. Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients. Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.

Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread’s temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Breads, Quick Breads

Nutella Banana Bread

New Favorite!!!  This is probably the way I will make banana bread from now on.  We all know banana bread isn’t good for you, just because it has bananas doesn’t discount all the fat and sugar.  So, why not go ahead and make it the very best tasting banana bread ever, add Nutella!

                       

2 large ripe bananas
2 eggs
1½ cups sugar
1/2 cup oil
1/3 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Nutella

Preheat oven to 350°.  In large bowl, beat bananas with electric mixer to mash.  Add eggs, sugar, oil, buttermilk, and vanilla, mix well.  Add flour, baking soda, and salt, mix until just combined.  In a medium bowl, mix Nutella and 1 cup of banana batter.  Pour half banana batter into large (9x5x2½) bread pan coated with cooking spray.  Pour half Nutella/banana batter over then remaining banana batter and finish with remaining Nutella/banana batter on top.  With long knife, swirl batters.
Bake for about an hour, or until pick in center comes out clean.  Can make small loaves, adjust baking time.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Muffins, Quick Breads

Banana Chocolate Chip Muffins…Two Ways

At our house we love a good taste test.  We have taste tested different brands of root beer, tortilla chips, maple syrup, pickles and more.  I wanted to compare two recipes for Banana Chocolate Chip Muffins.  The first one shown below uses baking mix aka Bisquick and the second shown below that is completely “made from scratch”.  The term “made from scratch” means made from the most elementary starting materials, no short-cuts (as in using baking mix).  Sorry you can only compare the pictures, we got to compare taste.  My son and I have to say the from scratch muffin was definitely better, moist and flavorful.  But…if you are in a hurry the baking mix muffin is pretty darn good too.

                       

BAKING MIX BANANA CHOCOLATE CHIP MUFFINS:
2 cups baking mix (such as Bisquick®)
1/3 cup sugar
1/3 cup miniature semisweet chocolate chips
1/3 cup chopped walnuts
2 (about 1 cup) mashed very ripe bananas
1 egg
4 Tbl oil
1/2 tsp vanilla
Heat oven to 400º.  You can make 12 small muffins or my preference 6 muffins that make a statement.  Use Demarle muffin tray on a perforated sheet or spray a regular muffin pan.

In mixing bowl whisk together baking mix and sugar.  Stir in mini chocolate chips and chopped walnuts.  In another small bowl, mash bananas and then stir in egg, oil, and vanilla.  Add banana mixture to flour mixture and stir just until combined.

Divide batter evenly among muffin cups, I like to use my large scoop.  Sprinkle each muffin with 1/2 tsp sugar crystals if desired to give them a sweet crunch.  Bake about 20 minutes or until golden brown.  During baking I cover with foil when muffins are at the point of perfect golden color I want so they don’t get too brown.

                   

BANANA CHOCOLATE CHIP MUFFINS:
1/2 cup butter, softened
2/3 cup sugar
1 cup mashed banana, about 2 medium or 1 1/2 large bananas
1 egg
1 tsp vanilla
1/3 cup buttermilk
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup mini chocolate chips
1/3 cup chopped walnuts

Heat oven to 400º.  You can make 12 small muffins or my preference 6 muffins that make a statement.  Use Demarle muffin tray on a perforated sheet or spray a regular muffin pan.

In mixing bowl, cream butter and sugar.  Add banana, egg, vanilla, and buttermilk.  Add flour, baking powder, baking soda, and salt, mix until just combined.  Stir in mini chocolate chips and chopped walnuts.

Divide batter evenly among muffin cups, I like to use my large scoop.  Sprinkle each muffin with 1/2 tsp sugar crystals if desired to give them a sweet crunch.  Bake about 25 minutes or until golden brown.  During baking I cover with foil when muffins are at the point of perfect golden color I want so they don’t get too brown.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Quick Breads

Toasted Coconut Banana Bread

Bananas getting brown?  Time to make banana bread, but who wants to make the same banana bread every time?  Mix it up.  Toasted coconut gives this banana bread a great added flavor boost with a nice twist on texture too.  This recipe only has 1/2 cup sugar so it’s not too sweet, I like that.

                       

1¾ cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, beaten
1 cup mashed ripe bananas
1/3 cup oil
2 Tbl buttermilk (milk is ok)
1 tsp vanilla
1½ cups flaked coconut, toasted

Preheat oven to 350°.  In large bowl, mix flour, sugar, baking powder, baking soda, and salt.  Make a well in the center.  In a medium bowl combine eggs, mashed bananas, oil, milk, and vanilla, mix well.  Add egg mixture to flour mixture, stir just until combined.  Fold in toasted coconut.  Pour batter into prepared loaf pan.  Bake for 50 to 60 minutes, or until pick inserted near center comes out clean.  Cool in pan 10 minutes.  Remove from pan, cool on wire rack.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.