Cream together:
1/2 C butter
1 C sugar
Add and beat well:
2 eggs
Add:
2 large crushed bananas
Sift together and add:
2 C flour
1 tsp baking soda
1 tsp salt
Add:
1 tsp vanilla
1/4 C chopped nuts
Baked in greased and floured (2 small) loaf pans at 400 degrees for 40-45 minutes.
Showing posts with label Quick Bread. Show all posts
Showing posts with label Quick Bread. Show all posts
Tuesday, June 25, 2013
Thursday, March 29, 2012
Buttermilk Banana Bread
from melskitchencafe.com
*Makes 1 large loaf
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Maria's notes: With this recipe I have finally convinced all of my children that they really do like banana bread! I use three of the 8 1/2 X 4 1/2 inch bread pans. The loaves are smaller, but that way they always get done in the middle. I bake them for 35-40 minutes. My children love a few chocolate chips sprinkled on top. This bread is a nice light color --very pretty. We love it.
*Makes 1 large loaf
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Maria's notes: With this recipe I have finally convinced all of my children that they really do like banana bread! I use three of the 8 1/2 X 4 1/2 inch bread pans. The loaves are smaller, but that way they always get done in the middle. I bake them for 35-40 minutes. My children love a few chocolate chips sprinkled on top. This bread is a nice light color --very pretty. We love it.
Friday, December 2, 2011
Double Chocolate Muffins
printed from melskitchencafe.com
*Note: This recipe makes more than 24 muffins. Because I only have two regular-sized muffins pans and was impatient, I made the rest of the batter into 16 mini muffins. You could easily make all regular-sized muffins if you want. Also, I had some all-natural plum juice in the refrigerator and subbed that in for the water. The taste was unnoticeable but was a little boost in fruit and fiber. I think the water would work just as well, but if you have plum juice just sitting around, throw it in!
*Makes 24 regular sized muffins and 16 mini-muffins
Maria's note: I made about 29 regular sized muffins. We all really liked these muffins--not too sweet--definitely more on the dark chocolate side of chocolate.
INGREDIENTS:
2 1/4 cups all-purpose flour
1 cups sugar
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup light or regular sour cream
1/2 cup water or plum juice
1/2 cup lowfat milk
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
DIRECTIONS:
Preheat oven to 325 degrees F.
In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).
Line muffins cups with paper liners and fill the cups 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to let cool completely.
*Note: This recipe makes more than 24 muffins. Because I only have two regular-sized muffins pans and was impatient, I made the rest of the batter into 16 mini muffins. You could easily make all regular-sized muffins if you want. Also, I had some all-natural plum juice in the refrigerator and subbed that in for the water. The taste was unnoticeable but was a little boost in fruit and fiber. I think the water would work just as well, but if you have plum juice just sitting around, throw it in!
*Makes 24 regular sized muffins and 16 mini-muffins
Maria's note: I made about 29 regular sized muffins. We all really liked these muffins--not too sweet--definitely more on the dark chocolate side of chocolate.
INGREDIENTS:
2 1/4 cups all-purpose flour
1 cups sugar
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup light or regular sour cream
1/2 cup water or plum juice
1/2 cup lowfat milk
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
DIRECTIONS:
Preheat oven to 325 degrees F.
In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).
Line muffins cups with paper liners and fill the cups 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to let cool completely.
Sunday, February 7, 2010
Zucchini Coconut Loaf
I found this on Allrecipes.com. We had several zucchini to use from our "bountiful baskets" so I went searching for recipes. I loved this! I did use craisins instead of currants.
Ingredients:
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder 1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
Ingredients:
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder 1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
Lemon Tea Bread
Cherise actually gave me this recipe. She told me that when she last made it the texture was a little crumbly so I adapted for our higher altitude with good results. This is heavenly!
8 oz cream cheese, softened
1/2 C butter
1 1/4 C sugar minus 2 T
2 large eggs
2 1/4 C flour
1 T baking powder minus 1/2 tsp
1/2 tsp salt
3/4 C milk plus 2 T
2 tsp lemon rind
2/3 C chopped blanched almonds or macadamia nuts, optional
Glaze
2/3 C powdered sugar
2 T lemon juice
1 tsp lemon rind
Beat cream cheese and butter at high speed until light and fluffy. Gradually add sugar, beating well. Add eggs one at a time beating well after each.
Combine flour, baking powder, salt; add to creamed mixture alternately with milk. Mix after each addition. Stir in 2 teaspoons lemon rind and nuts. Pour batter into three greased and floured loaf pans. Bake at 375 degrees for 35-40 minutes.
Combine remaining 1 tsp lemon rind, powedered sugar, lemon juice, stirring well. Spoon glaze over warm loaves. Let cool in pan for 10 minutes. Remove from pans and cool on wire racks.
8 oz cream cheese, softened
1/2 C butter
1 1/4 C sugar minus 2 T
2 large eggs
2 1/4 C flour
1 T baking powder minus 1/2 tsp
1/2 tsp salt
3/4 C milk plus 2 T
2 tsp lemon rind
2/3 C chopped blanched almonds or macadamia nuts, optional
Glaze
2/3 C powdered sugar
2 T lemon juice
1 tsp lemon rind
Beat cream cheese and butter at high speed until light and fluffy. Gradually add sugar, beating well. Add eggs one at a time beating well after each.
Combine flour, baking powder, salt; add to creamed mixture alternately with milk. Mix after each addition. Stir in 2 teaspoons lemon rind and nuts. Pour batter into three greased and floured loaf pans. Bake at 375 degrees for 35-40 minutes.
Combine remaining 1 tsp lemon rind, powedered sugar, lemon juice, stirring well. Spoon glaze over warm loaves. Let cool in pan for 10 minutes. Remove from pans and cool on wire racks.
Wednesday, February 18, 2009
Cinnamon Quick Bread
2 C flour
1 C sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1 C buttermilk OR 1 C milk with 1 T vinegar
1/4 C vegetable oil
2 eggs
2 tsp vanilla
Topping:
4 T sugar
2 tsp cinnamon
4 tsp margarine
Preheat oven to 350 degrees. Grease one 9X5 inch loaf pan.
Mix ingredients for 3 minutes. Pour half of the batter into prepared pan. Combine ingredients for topping and sprinkle half of topping mixture over batter. Pour remaining batter into pan and sprinkle with remaining topping.
Bake for about 50 minutes or until toothpick inserted in middle comes out clean.
1 C sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1 C buttermilk OR 1 C milk with 1 T vinegar
1/4 C vegetable oil
2 eggs
2 tsp vanilla
Topping:
4 T sugar
2 tsp cinnamon
4 tsp margarine
Preheat oven to 350 degrees. Grease one 9X5 inch loaf pan.
Mix ingredients for 3 minutes. Pour half of the batter into prepared pan. Combine ingredients for topping and sprinkle half of topping mixture over batter. Pour remaining batter into pan and sprinkle with remaining topping.
Bake for about 50 minutes or until toothpick inserted in middle comes out clean.
Apple Cinnamon Bread
1/2 C milk
3 T sugar
2 tsp salt
3 T margarine
2 packages active dry yeast (4 1/2 tsp)
1 1/2 C warm water
2 apples, peeled and chopped
4 C wheat flour
1-2 C white flour
1/2 C sugar
2 tsp cinnamon
Place milk, sugar, salt and butter in small pan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water. Add milk mixture, wheat flour and apples. Mix. Add remaining flour 1/2 C at a time. Knead in mixer until dough is smooth and elastic.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour until doubled in bulk.
Punch dough down and divide into three pieces. Roll out each piece into a rectangle. Brush with butter and sprinkle cinnamon/sugar mixture on top. Roll up into loaf and place in greased baking pans. Cover. Let rise in warm place until doubled in bulk. Bake at 400 degress for 30 minutes or until golden brown. Brush with butter.
3 T sugar
2 tsp salt
3 T margarine
2 packages active dry yeast (4 1/2 tsp)
1 1/2 C warm water
2 apples, peeled and chopped
4 C wheat flour
1-2 C white flour
1/2 C sugar
2 tsp cinnamon
Place milk, sugar, salt and butter in small pan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water. Add milk mixture, wheat flour and apples. Mix. Add remaining flour 1/2 C at a time. Knead in mixer until dough is smooth and elastic.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour until doubled in bulk.
Punch dough down and divide into three pieces. Roll out each piece into a rectangle. Brush with butter and sprinkle cinnamon/sugar mixture on top. Roll up into loaf and place in greased baking pans. Cover. Let rise in warm place until doubled in bulk. Bake at 400 degress for 30 minutes or until golden brown. Brush with butter.
Friday, February 1, 2008
Pumpkin Banana Bread**
This is another one of my favorites.
½ cup oil
¾ cup sugar
¾ cup brown sugar
4 eggs
1 ½ cups pumpkin
1 ½ cups ripe mashed bananas
1 ½ cup yogurt or sour cream
4 cups flour
½ teaspoon salt
2 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 ½ teaspoons nutmeg
1 cup chopped walnuts
Preheat oven to 350˚. Grease and flour two loaf pans. In a large mixing bowl combine oil, sugars, eggs, banana, pumpkin, and yogurt. Beat until smooth. Sift dry ingredients together. Stir into wet mixture until well blended. Pour batter into prepared pans and bake for 45 minutes or until golden brown and a cake tester comes out clean.
½ cup oil
¾ cup sugar
¾ cup brown sugar
4 eggs
1 ½ cups pumpkin
1 ½ cups ripe mashed bananas
1 ½ cup yogurt or sour cream
4 cups flour
½ teaspoon salt
2 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 ½ teaspoons nutmeg
1 cup chopped walnuts
Preheat oven to 350˚. Grease and flour two loaf pans. In a large mixing bowl combine oil, sugars, eggs, banana, pumpkin, and yogurt. Beat until smooth. Sift dry ingredients together. Stir into wet mixture until well blended. Pour batter into prepared pans and bake for 45 minutes or until golden brown and a cake tester comes out clean.
Sister Bednar’s Poppy Seed Loaf*
Yes, like Elder David Bednar's Wife. This is a REALLY good recipe, one of my favorites.
3 cups flour
1 ½ teaspoon vanilla
1 ½ teaspoons salt
1 ½ teaspoon almond flavoring
1 ½ teaspoons baking powder
1 ½ teaspoon butter flavoring
2 ¼ cups sugar
1 1/8 cups oil
3 eggs
1 ½ cups milk
1 ½ teaspoon poppy seeds
Glaze
¼ cup orange juice
¾ cup sugar
½ teaspoon of each flavor above
1. Mix all bread ingredients together 1-2 minutes. Pour into two lightly greased and floured loaf pans. Bake for 1 hour at 350˚ or until toothpick comes out clean. Top of loaves will crack.2. Mix glaze ingredients together and pour over loaves after removing from pans. Poking holes in the loaves with a toothpick helps the glaze stay on.
3 cups flour
1 ½ teaspoon vanilla
1 ½ teaspoons salt
1 ½ teaspoon almond flavoring
1 ½ teaspoons baking powder
1 ½ teaspoon butter flavoring
2 ¼ cups sugar
1 1/8 cups oil
3 eggs
1 ½ cups milk
1 ½ teaspoon poppy seeds
Glaze
¼ cup orange juice
¾ cup sugar
½ teaspoon of each flavor above
1. Mix all bread ingredients together 1-2 minutes. Pour into two lightly greased and floured loaf pans. Bake for 1 hour at 350˚ or until toothpick comes out clean. Top of loaves will crack.2. Mix glaze ingredients together and pour over loaves after removing from pans. Poking holes in the loaves with a toothpick helps the glaze stay on.
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