Banana Yogurt Bread

Yes, me again with another quick bread. So simple to throw together and oh so good! If you haven't guessed it already by the title, I was again faced with more ripe bananas. In fact, 1/2 a dozen. I ended up using 2 in this recipe and another 3 in an upcoming post for Gluten-Free Chocolate Banana Cupcakes (be sure to stay tuned for that recipe too!).

The original recipe, as posted on the English Kitchen, called for sour cream. I went with Greek yogurt instead. Same consistency but with a healthy edge.

This loaf is very moist, rises up perfectly, and is phenomenal plain, with butter or even Nutella!

As I do with all banana breads, I also added nutmeg and cinnamon for added flavor. These spices really bring out the banana flavor and work wonderfully in this bread.

So let's get at it !

RECIPE:
*altered source recipe Sour Cream Banana Loaf, The English Kitchen

WHAT YOU NEED

4 ounces butter at room temperature (1/2 cup)
7 ounces granulated sugar (1 cup)
1 tsp pure vanilla extract
2 large eggs, at room temperature
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 medium bananas, peeled and mashed
125ml of greek yogurt (or full fat sour cream) (1/2 cup)

MAKE IT

PREHEAT oven to 350F
SPRAY 9x5" loaf pan with cooking spray
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream butter and sugar MED speed for 3-5 minutes until light and fluffy
ADD in vanilla and 1 egg.
BLEND until combined and add remaining egg
IN SEPARATE BOWL, whisk together remaining dry ingredient
FOLD into wet ingredients until just combined
STIR IN bananas and yogurt
SPOON batter into prepared loaf pan and level the top

BAKE 55-60 minutes or until toothpick inserted in center comes out clean

ENJOY !

Lemon Blueberry Yogurt Loaf

I picked up a huge basket of wild blueberries this past week and have eaten most of them simply tossed with some vanilla sugar and topped with pouring cream. Beautiful ! But I was also in the mood for a baked sweetness too. In addition, I wanted to make a few treats to give to friends. A quick bread or sweet loaf of some kind was in order.

Recently Sweet Pea's Kitchen published a fantastic recipe (and gorgeous photos) for a Lemon-Blueberry Yogurt Loaf and I thought it would be a perfect way to highlight this blueberry bounty I had on my hands.

This loaf is amazingly moist, sweet and wonderful to eat any time of day. I really love a slice accompanied with a black tea. A perfect combo.

The best way to ensure super moistness in any loaf is to add a simple sugar syrup to it after it is baked. I use long bamboo skewers to poke several holes throughout the loaf making sure the holes reach all the way to the bottom. Then I brush the syrup over the warm loaf in stages ensuring each brushing is totally absorbed before adding another layer of syrup. Lastly, this recipe calls for a lovely lemon glaze that does harden a bit as it cools resulting in a phenomenal crust.


Feel free to also switch things up a bit fruit-wise. In one loaf I added 1/2 the quantity of blueberries and then threw in fresh raspberries too. Fantastic.

For the yogurt, I used plain greek yogurt. I love the thick consistency of greek yogurt and it is superior in baked goods. Full fat sour cream would also be great too.

Lastly, this recipe can make one large loaf. But I managed to get 2 8"x4" loaves from one recipe. They rose beautifully and were the perfect size for gift-giving. If you want to go with 2 smaller loaves just reduce bake time to 50 minutes. A toothpick inserted in the center should come out clean when done.

So let's get baking!

Rather than repost Sweet Pea's Kitchen's recipe I will simply redirect you to the site.

RECIPE: Lemon-Blueberry Yogurt Loaf

ENJOY !

Raisin Bran Loaf

The next best thing to a raisin bran muffin. This bread is made in your bread maker and filled to the brim with goodness: all-bran cereal, wheat bran and whole wheat flour. Molasses adds richness, color and that taste that brings anything labeled "raisin bran" truly alive.

This bread is super quick to put together even though it has a tad longer ingredient list than usual. Within a few hours you will have a lovely loaf to enjoy. This one is great toasted but also would be fantastic as a basis for your next french toast breakfast.

If you don't have wheat bran handy simply swap it out with oat bran. I tend to have oat bran on standby all the time as it is one of my favorite hot cereals. I used dark raisins in this recipe but you could also use golden raisins or any other small dried fruit and exchange it in the recipe at a 1:1 ratio.

So let's get BAKING!

I use this brand of cereal.

It is excellent in this recipe.


A fresh and golden loaf

RECIPE:
*source recipe: 250 Best Canadian Bread Machine Baking Recipes
Makes 1.5 lb loaf


WHAT YOU NEED

1 1/4 cups water at room temperature
1/4 cup skim milk powder
1 1/2 teaspoons salt
2 tablespoons packed brown sugar
1 tablespoon of molasses (not blackstrap)
2 tablespoons vegetable oil (neutral flavor only)
1 1/4 cups whole wheat flour
1 1/4 cups white bread flour
1/2 cup bran cereal
1/4 cup wheat bran
3/4 cup raisins
1 1/4 teaspoon bread machine yeast

MAKE IT

ADD all ingredients into your bread maker pan in the order above except raisins
ADD raisins to dispenser container on your bread machine. If you don't have a dispenser then go ahead and add the raisins with the rest of the ingredients
SELECT WHOLE WHEAT cycle
SELECT EXTRAS if you have an extras dispenser for the raisins
SELECT 1.5 lb loaf and MEDIUM crust setting
PRESS START and let the bread maker do all the work

ENJOY !

New England Anadama Bread

To keep that bread maker busy here is another fantastic loaf recipe for you to try. This one has molasses and cornmeal for added flavor and texture. Beyond superb toasted with butter and jam.

As written in the cookbook 250 Canadian Best Bread Machine Baking Recipes, this bread was named for Anna, a farmer's wife, who refused to bake for her husband and who ran off with a tradesman. Upon discovering this, it is rumored the farmer was heard whispering "Anna damn her" as he kneaded cornmeal mush, starter, molasses and four for his dinner.

There is a happy ending to the story. Well for us at least. Their marital breakdown brought us this sweet, dense loaf of bread. I intend to send a note of thanks to the tradesman.

Tip: If you don't like a somewhat strong taste of molasses, you can substitute 1 tablespoon of brown sugar for 1 tablespoon of molasses.

LET'S GET STARTED!

RECIPE:
*source recipe: 250 Canadian Best Bread Machine Baking Recipes

Makes 1/5 lb loaf

WHAT YOU NEED

1 1/4 cup water at room temperature
1/4 cup skim milk powder
1 teaspoon salt
3 tablespoons molasses (not blackstrap)
2 tablespoons vegetable shortening or vegetable oil (neutral flavor only)
3 cups bread flour
1/3 cup cornmeal
1 1/4 teaspoon bread machine yeast

MAKE IT

ADD all of the ingredients, in the order as listed, to your bread-maker pan
SET cycle for 1.5 loaf, medium crust
SELECT Basic Cycle and commence cycle
WHEN loaf is baked, remove immediately from pan and allow to cool on rack for 1/2 hr before slicing.

ENJOY!

Old-Fashioned Cinnamon Raisin Bread

A great recipe tailored specifically for use with your trusty bread maker. This bread contains eggs and vegetable shortening which ensures a rich and tender slice each and every time. Speckled with raisins and cinnamon for that taste we all love!

You will be using your Sweet or Fruit cycle on your bread maker for this recipe. This makes a 1.5 lb loaf. Set your machine to normal crust.

About 1/2 hr before beginning, fill up your measuring cup with 1 1/4 cups of water and let sit at room temperature. Yes, no warm water for this recipe. We want perfect room temperature water and then we go from there!

Your egg, on the other hand, should be fresh and straight out of the fridge. No need to bring it to room temperature.

Most bread recipes call for oil as the fatty ingredient. This one calls for shortening. When adding butter or shortening to a bread machine mix, ensure it is always at room temperature and break it apart into small pieces with your fingers before adding to the pan.

This loaf rises up perfectly; no weird lumps and bumps. Also, no pockets of air leaving you with a slice of "more hole" than bread.

So haul out your bread maker and be prepared to salivate as you smell the wonderful aroma of cinnamon fill the air.

LET'S BEGIN!

A truly beautiful loaf

In all its glory!

RECIPE*:
*source: 250 Best Canadian Bread Machine Baking Recipes

WHAT YOU NEED

1 1/4 cups water, room temerature
1 egg
1/4 cup skim milk powder
1 1/4 teaspoon salt
2 tablespoons packed brown sugar
2 tablespoons shortening ( I use Crisco vegetable shortening)
3 1/2 cups white bread flour
1 teaspoon ground cinnamon
3/4 teaspoon bread machine yeast
3/4 raisins


MAKE IT

Add all ingredients above, except raisins, to bread machine pan in the order as written.
Place raisins into "Extra" dispenser . If you don't have one, make sure you add the raisins manually at the "add ingredient" signal.
Select Sweet or Fruit/Nut setting
Select 1/5 lb loaf, regular crust
Select "Add Extras" if you have this feature.
Press Start
Sit back and relax !

A perfect way to start the day

Pain d'épices au chocolat

Thank-you David Lebovitz for your book The Sweet Life in Paris.

I haven't laughed this hard in a long time. His tales of life in Paris are nothing short of hilarious. His witty humor is refreshing and his recipes are divine. It was hard to choose which one to make first. I finally decided on Pain d'épices au chocolat (chocolate spice bread).

All good things start with either butter or chocolate. In this case, it is a combo of both ! And it keeps getting better. The addition of cinnamon, ginger and cloves turns this cake into what reminds me of a chocolate gingerbread. The only ingredient I omitted were the anise seeds because frankly, I don't like anise. Never have, never will.

Lastly, be forewarned, this is not a cake and if you are looking for a chocolate cake
then best to look elsewhere. It is referred to as a bread for a reason.
It doesn't have a cake texture at all. It has a darker, heavier and deeper flavor.

Let's Get Started

First off, GET THIS BOOK ! You won't regret it!



This recipe starts off the way I like it - with 7 ounces of semi-sweet chocolate.

Chocolate and butter playing nicely together in the double boiler

Fresh out of the oven. I only needed to cook mine the minimum recommended time: 30 minutes

As you can see, this isn't a light and fluffy cake. You will appreciate the change.
Dense, flavorful and just downright delicious.

RECIPE

WHAT YOU NEED

Recipe source: The Sweet Life in Paris by David Lebovitz
Makes one 9-inch round cake

7 tbsp. unsalted butter, plus more for the pan
7 ounces bittersweet or semi-sweet chocolate, coarsely chopped
1 ¼ cup flour
3 tbsp. unsweetened cocoa powder
1 tsp. baking powder
¾ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground cloves
¼ tsp. salt
½ tsp. whole anise seeds
2 large eggs, at room temperature
2 large egg yolks
¼ cup honey
2/3 cup sugar

MAKE IT

PREHEAT the oven to 350°F.
BUTTER a 9-inch round cake pan, line the bottom with a piece of parchment paper, and butter that as well. Dust the insides with a bit of flour or cocoa powder, and tap out any excess.
IN DOUBLE BOILER, or a large heatproof bowl set over a pan of simmering water, melt the chocolate and butter together, stirring until smooth. Let cool to room temperature.
IN ANOTHER BOWL, sift the flour, cocoa, baking powder, cinnamon, ginger, cloves, and salt. Add the anise seeds.
IN THE BOWL of a standing mixer or with a handlheld mixer, whip the eggs, yolks, honey, and sugar until thick and mousselike, about 5 minutes on high speed.
FOLD half of the whipped eggs into the chocolate and butter. Then fold in the remaining egg mixture.
ADD the dry ingredients one-third at a time, using a spoon to sprinkle them over the batter and folding until the dry ingredients are just combined.
SCRAPE the batter into the prepared pans and bake for 30 t0 35 minutes, until the cake feels barely set in the middle, but still moist.
REMOVE from the oven and let cool for 15 minutes. Tap the cake out of the pan and cool completely on a rack Wrap the cake in plastic and let stand at room temperature for 24 hours to let the flavors meld.

STORAGE: Well-wrapped, this cake will keep for about one week at room temperature, or one month in the freezer.

Paired with a bold coffee or black tea and I am in heaven ! I have read other bloggers recommending whipped cream or ice cream with a slice of this as well. Sounds good to me!

Recipe also featured at
Sweet for Saturday # 8

White Chocolate Pecan Banana Bread

Banana Bread - a childhood favorite. An adult favorite. Hey, it is an ALL TIME favorite!

This one is loaded with chunks of white chocolate and chopped pecans.

I grew up eating slices of banana bread topped with butter. There truly is nothing comparable.

HERE WE GO !

Some of your basic ingredients: overripe bananas, white chocolate and pecans

Rather than going with one large loaf pan I decided to use 4 small loaf pans.
When moving to smaller pans, I had to reduce the baking time
by approximately 10 minutes.

4 little loaves of delight cooling for a bit in their pans

Golden brown and baked to perfection. All it takes is a 350F oven for 35 minutes!

The sweetness of the white chocolate plus the crunch of pecans
make these little guys BIG WINNERS !

RECIPE:

WHAT YOU NEED

1 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 medium or 2 large very ripe bananas, mashed
2/3 cup fine white sugar
1/3 cup of vegetable oil (I use Becel)
2 large eggs at room temperature
1 teaspoon pure vanilla extract
3 squares of white baking chocolate, chopped
3/4 cup chopped pecans

MAKE IT

PREHEAT oven to 350F
GREASE 4 small loaf tins or one 8 1/2 x 4 1/2 inch loaf pan

COMBINE flour, baking powder, salt, baking soda and spices with whisk
MASH bananas
ADD sugar to bananas and stir with wooden spoon until well combined
STIR in oil, eggs and vanilla to banana mixture until well blended
ADD flour to banana mixture and stir just until combined. Do not overmix
FOLD in baking chocolate and pecans

DIVIDE batter between 4 loaf tins or one large loaf pan
RAP tins gently on counter to remove any air bubbles

BAKE for 35 minute if using 4 small loaf tins or 45 minutes (checking with a toothpick at 40 minutes)

ALLOW loaves to cool in tins on a baking rack for 5 minutes
REMOVE loafs from tins and let cool completely. Trying to slice a loaf while it is still too warm can result in one big mess!

HAUL out butter, spread on a nice thick slice and ENJOY !!

Banana Sour Cream Muffins with Brown Sugar Streusal Topping

How often do you enter your kitchen to be greeted by the smell of overripe bananas? And then spy them, sitting there growing darker by the moment. I experience this weekly. My kids have great aspirations to "eat their fruit" yet the bananas always seem to fall by the wayside....or perhaps this is all a plan of theirs. Overripe bananas = muffins, cakes, quick breads. No wonder they let them be !!

I usually use 3 medium sized bananas and whip up a banana bread but recently I decide to try muffins instead. I was glad I did (and so were the kids!).

It all began here:

And in a flash they were ready for the oven !

They rose up perfectly during baking time. The aroma was divine !!!!

To be truthful, these barely had a chance to cool before we started digging in! They were fantastic - light and fluffy with a crunchy brown sugar topping. A wonderful way to start the day.

RECIPE:

WHAT YOU NEED

2 cups all-purpose flour
1/2 cup fine sugar
1/2 cup lightly packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs (room temperature)
1 cup sour cream (full fat only!)
1/4 cup melted unsalted butter
2 - 3 medium ripe bananas, mashed

BROWN SUGAR STREUSAL TOPPING:
1/4 cup light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter (cold and unsalted)

MAKE IT

PREHEAT oven to 375 degrees F

GREASE 12 muffin cups

In a large bowl, SIFT together flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, gently beat eggs, sour cream, butter and bananas until combined.

STIR wet ingredients into dry ingredients just until moistened.

FILL greased muffin cups three-fourths full.

STREUSAL: with fingers, combine sugar, flour, cinnamon and butter until mixture is coarse crumbs (pea sized is fine)

SPRINKLE Streusal over muffins.

BAKE 20-25 minutes.

Note: These muffins are best eaten the same day and left uncovered. Covering them will cause the streusal topping to soften and lose that CRUNCH !

* Top photo of Ripe Bananas by Kenn Stilger