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.

Scones

Recipe #3 of kingarthurflour.com Best Basic Recipe Collection is SCONES! I will eat any scone from plain to savory to sweet (sweet will always be the favorite, of course). The secret with scone dough is to handle it as little as possible to keep those littles bits of butter nice and cold until they hit the oven. This is a basic recipe and you can choose your mix-ins and flavoring, this time I used 1/2 cup mini chocolate chips and vanilla. Next time I might use raisins, pecans, and maple, oh, that sounds amazing!

Scones 1

Scones2 Scones3 Scones 4

Dough
2¾ cups flour
1/3 cup sugar
3/4 tsp salt
1 Tbl baking powder
1/2 cup cold butter
1-2 cups chopped dried fruit, chocolate or other flavor chips, nuts, or combination
2 large eggs
2 tsp vanilla or flavoring of choice
1/2 – 2/3 cup half-and-half or milk

Topping
2 tsp milk or half-and-half
2 Tbl sparkling sugar or cinnamon-sugar, optional

In a large mixing bowl, whisk together flour, sugar, salt, and baking powder. Cut in butter just until mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in the fruit, chips, and/or nuts, if you’re using them. In a separate mixing bowl, whisk together eggs, vanilla or other flavor, and half-and-half or milk. Add liquid ingredients to dry ingredients and stir just until all is moistened and holds together.

Line a baking sheet with parchment or silpat; if you don’t have either, just use pan without greasing it. Sprinkle a bit of flour atop the parchment or pan. Put dough onto floured parchment or pan, and divide it in half. Round each half into a 5″ circle. Brush each circle with milk, and sprinkle with coarse sparkling sugar or cinnamon-sugar, if desired. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. Chilling scones relaxes the gluten in the flour, which makes scones more tender and allows them to rise higher. It also chills fat, which will make scones a bit flakier. While scones are chilling, preheat oven to 425°F with a rack in the upper third.

Bake scones in upper part of your oven for 18 to 23 minutes, or until they’re a light golden brown. Remove scones from oven, and cool briefly on pan. Serve warm. They’re delicious as is, but add butter and/or jam, if you like.

When scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Popovers

Make popovers for dinner to go with your soup. Make them for breakfast to eat with butter and jam. Or, make them anytime just because of that amazing crunchy outside and tender delicious inside!

Popovers 1Popovers.jpg1 Tbl butter, melted, cooled
1 cup milk
2 eggs
1 cup flour
1/2 tsp salt

Preheat oven to 400°. Spray a 6-cup popover pan with nonstick spray.
Combine butter, milk, eggs, flour, and salt in blender. Blend for 30 seconds. Divide batter among the 6 popover cups, filling each about half full. Bake 40 minutes, do not open oven door during baking time. Remove from oven. You may want to pierce each popover to let steam escape. Serve warm. You can make popovers in a muffin pan or Pyrex custard cups.

Other Quick Bread Ideas:

Quick Dinner Muffins Quick Dinner Muffins

Corn Bread Muffins Buttery Sour Cream Corn Bread Muffins

Peanut Butter Banana Bread

My little twist on banana bread because I love peanut butter!

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips

Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.

In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).

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Coconut Pecan Bread

I need a little something to take when I go visit a friend. A little loaf of bread is perfect!

Coconut Pecan Bread

2½ cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl butter, melted
1 cup sugar
2 Tbl oil
2 eggs
1 tsp coconut extract
3/4 cup buttermilk
1 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 325°. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stir together melted butter, sugar, oil, eggs, and coconut extract. Add dry ingredients alternately with buttermilk to butter mixture, stir just until combined. Stir in coconut and pecans. Divide batter evenly between three well sprayed mini loaf pans. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pans for 5 minutes, remove to cooling rack to cool completely.

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Butter Swim Biscuits

Easiest biscuits for dinner! A little crisp and very buttery on the outside and tender on the inside. Recipe comes from simplytexas. Careful, these are dangerous, you might eat the whole pan!

Butter Swim Biscuits

Butter Swim Biscuits 2

2½ cups flour
4 tsp baking powder
4 tsp sugar
2 tsp salt
1¾ cups buttermilk
1/2 cup butter, melted

Preheat oven to 400°. Stir together flour, baking powder, sugar, and salt. Stir in buttermilk just until combined. Pour melted butter into 9″x9″. Drop biscuit batter into pan and spread out evenly. Butter will come up over the edges and cover over the top of the biscuit batter, as if it is “swimming”. Cut biscuits about half way down into batter to create the individual biscuits (3×3 or 4×4). Bake for 20-25 minutes until golden and beautiful! Cool a bit and cut through again, but all the way through to the bottom of pan. Enjoy!

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

Pear Pecan Bread

Every once in a while I stand in my pantry and look around, what am I forgetting is here? Is there something that will be going out of date? My kids would probably play the game “Who can find an item with the oldest date”. This recipe is to use a can of pears found on the bottom shelf, back behind the cans of pumpkin I am using because it’s fall! Definitely a delicious way to use up that almost old can of pears!

Pear Pecan Bread

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1 (15 oz) can pears, drained, reserve juice
milk
1¾ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2-1 cup chopped pecans (as desired)
cinnamon sugar

Preheat oven to 350°. In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla; mix well. Chop pears fairly small and mix into creamed mixture. In another bowl, stir together flour, baking powder, baking soda, and salt; set aside. Put reserved juice into liquid measuring cup and add enough milk to make 1 cup. Add dry ingredients to creamed mixture alternately with pear juice mixture. Fold in chopped pecans. Spray three small loaf pans with nonstick spray and pour batter into pans. Sprinkle with cinnamon sugar. Bake for 35 minutes. Cool in pans for 10 minutes, remove from pans and cool completely on wire rack.

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Cinnamon Topped Pumpkin Bread

It’s OCTOBER! You know what that means…Pumpkin recipes! This delicious recipe comes from Life Made Simple.

Cinnamon Topped Pumpkin Bread
Pumpkin Bread:
¼ cup butter
¼ cup oil
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
⅓ cup water
½ tsp vanilla
2 eggs
1¾ cups flour
1 tsp baking soda
¾ tsp salt
½ tsp cinnamon
1 tsp pumpkin pie spice

Topping:
1 Tbl flour
5 Tbl brown sugar
1 tsp cinnamon
1 Tbl cold butter
¼ cup chopped pecans (optional)
¼ cup cinnamon baking chips (optional)

Preheat oven to 350°. Spray 8″x4″ loaf pan (or three small loaf pans) with baking spray. Set aside. In large bowl with electric mixer, beat butter, oil, sugar, and brown sugar. Add pumpkin puree, water, and vanilla, mix until smooth. Add one egg at a time, mixing after each addition. In medium bowl, combine flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to pumpkin mixture, mix just until incorporated. Pour batter into prepared pan. Set aside.

Make topping, in small bowl combine flour, brown sugar and cinnamon. Cut in cold butter with pastry blender, until mixture resembles coarse crumbs. Add chopped pecans and cinnamon chips if adding. Sprinkle topping over batter.

Bake for 1 hour (35-40 minutes for small pans), or until pick inserted in center comes out clean. Topping will begin to darken but should not burn. Cool in pan, then on wire rack.

Tomorrow I am making this recipe and stirring in chocolate chips! I love the tastes of Fall!

Root Beer Bread

We live near a Root Beer Store…Yep, a Root Beer Store, hundreds of kinds of Root Beer. It is fun to taste and decide on your favorite, or many favorites. This is a great quick bread, with a sweet buttery flavor. Use your favorite Root Beer. Easy and delicious!

Root Beer Bread

3 cups flour
4½ tsp baking powder
1 tsp salt
3 Tbl sugar
3 Tbl butter, melted & slightly cooled
1 (12 oz) Root Beer

Preheat oven to 350º.  Spray a 9″ x 5″ loaf pan with non-stick spray and sprinkle with flour. Whisk together flour, baking powder, salt, and sugar.  Add butter and root beer; stir just until combined.  Pour into prepared loaf pan, sprinkle with sugar crystals if desired. Bake 40 to 45 minutes, or until golden brown on top and pick inserted in center comes out clean. YUM! Inspired by abreadaday.com

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Chocolate Zucchini Bread

I thought I would toss another zucchini bread recipe at you with a twist, because chocolate makes everything better, right? I am enjoying a piece of this bread right now, wish you were here to share a slice and a chat!

Chocolate Zucchini Bread

3 eggs
1½ cups sugar
3/4 cup oil
2 cups grated zucchini
1 tsp vanilla
2 cups flour
3 Tbl unsweetened cocoa
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 350°. Spray four small loaf pans with non-stick spray and dust bottoms with flour. In large bowl stirring by hand, mix eggs, sugar, and oil. Stir in zucchini and vanilla. Add flour, cocoa, baking soda, cinnamon, and salt; stir until combined. Pour batter into prepared loaf pans. Bake 32-35 minutes or until pick inserted in center of loaf comes out clean. Cool in pans 10 minutes, remove and cool completely on cooling rack.

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