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Posts tagged ‘banana bread’

Chocolate Marbled Banana Bread

This banana bread recipe has been featured on this site many times, as banana bread and also using other fruits like apples and figs. It is IMHO the best banana bread recipe I have found. While perusing recipes I saw a gorgeous chocolate marble banana bread and although I have added chocolate chips never a chocolate swirl. I used my go to recipe and copied how the chocolate marble swirl was made. The bread is delicious, simple and I like to make 3 mini loaves and freeze them, it freezes beautifully.

It’s moist and chocolaty with lots of banana flavor. The spelt adds some texture and a delicious nuttiness that you only get from spelt.

Chocolate Marbled Banana Bread

Makes one 9 inch or 3 mini loaves

Adapted from a recipe by Martha Stewart

1 stick 4 oz softened butter

1 cup sugar

2 large eggs at room temperature

1 cup flour

1/2 cup spelt flour

1 heaping cup mashed very ripe banana (2 1/2 large or 3 medium bananas)

1/2 cup sour cream or creme fraiche

1 tsp vanilla

3 oz dark chocolate melted

2 tsp unsweetened cocoa powder

Heat oven to 350 degree’s. Prepare your baking tins by greasing generously either with cooking spray, butter or shortening. Place flours, baking soda and salt in bowl and whisk to combine.

In the bowl of a stand mixer add the butter and sugar. Cream until light and fluffy scraping the sides occasionally. Add the eggs one at a time beating well after each addition. Add the flour mixture and beat on medium high speed just until combined. Now add the banana, sour cream and vanilla and mix to combine.

Remove one cup of the batter to a small bowl. Melt the chocolate and add the cocoa powder, stir. Add to the 1 cup of batter and fold in.

Spoon some of the regular batter into the baking pan if using a 9 inch loaf pan add half the batter, now half of the chocolate batter in two spoonful. Add the rest of the plain batter and spoon the rest of the chocolate batter on top. Swirl gently with a knife or skewer being careful not to over swirl, a few times back and forth will be enough.

Bake the 9 inch loaf approximately 50-55 minutes and the 3 mini loaves approximately 25-30 minutes. A cake tester or toothpick should come out clean when inserted in the center. The loaves will be browned and feel firm.

 

Banana Bread

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I didn’t want to share this, really who needs another banana bread recipe, there are a zillion out there right? Well, this turned out so good I had to share. I tweaked the recipe I always use which is really good but this bread was outstanding. What did I do, not that much really. Added 1/2 cup spelt flour, increased the banana, added dark chocolate chips and sprinkled some homemade granola on top. The end result is really wonderful. I have to admit it’s the best banana bread I have ever made, that say’s alot because I have made MANY loaves. The recipe makes one standard size but I like to make 3 mini loaves. I had guests arriving to stay in my air bnb room so I left one loaf in the room, kept one for me and gave the other one to friends. Works out perfectly.

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Banana Bread

1 stick, 4 oz or 8 tbs unsalted butter- I used Kerrygold- softened at room temperature

1 cup sugar

2 large eggs at room temperature

1 cup all purpose flour

1/2 cup spelt flour

1 tsp baking soda

1 tsp salt

2 1/2 large very ripe banana’s (close to 1 1/2 cups) mashed with a fork

1/2 cup full fat sour cream

1 tsp vanilla

dark chocolate chunks or chips you judge how much I didn’t measure, I guesstimate around 1 1/2 cups

enough granola to sprinkle on top

Pre heat oven to 350 degree’s

Butter or spray your loaf pan or pans

Preheat oven to 350

In stand mixer with paddle attachment beat the butter and  sugar until light and fluffy, add the eggs one at a time beating after each addition. Whisk together the flours, salt, baking soda and add to the butter/egg mixture beating only until combined. Add the banana, sour cream and vanilla and again beat until combined, remove the bowl and fold in the chocolate. Spoon into loaf pan or pans and bake for large loaf 60-70 minutes, will be golden brown and cake tester inserted in center should come out clean. If making mini loaves, bake 25-35 minutes.

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Mini Loaves, Banana And Fruitcake- Christmas/Holiday Gift Box

fruit cake

fruit cake

I love including a mini loaf in my gift box of cookies. I always do banana, sometimes I do pear or apple or fig. This year I made banana which is always good and yesterday I got an email from Pure Wow Recipes. The name of it was The Best Damn Fruitcake Ever. Hmmmm I thought, thats a lofty claim, the dreaded fruitcake that most really hate, can this be the exception that I have been looking for. I decided to give it a try. How can you go wrong with delicious dried assorted fruits, nuts and booze. I bought the fruit. was out of bourbon so I used cognac to soak the fruit, ran out of almonds so I used walnuts along with the hazelnuts and pistachio’s. I must say it tastes absolutely nothing like the dreaded fruitcake, it is a loaf like banana bread or any fruit based bread really and is really good. If I make this again,  I will make a few changes. They have you soak the fruit for 10 minutes in 1/2 cup of bourbon (cognac) I would soak the fruit longer even over night in more booze. The other change I would make is baking temperature. They say 350 degree’s I would bake at 325 degree’s. I found it got done much quicker (actually a bit overdone) than they said, of course to be fair I doubled the recipe baked 4 mini loaves and 1 larger loaf in a pan that wasn’t quite full enough. If I had left the larger loaf in the oven for 2 hours it would have burnt. All in all I think this is a really nice fruit cake and is a recipe I would play around with and tweak, it has serious potential.

Ingredients

Makes one 9 inch loaf or 3 mini loaves

from Pure Wow Recipes

½ cup dried apricots, chopped

½ cup dried cranberries

½ cup dried cherries

½ cup golden raisins

1 cup bourbon

½ cup pistachios, chopped

½ cup hazelnuts, chopped

½ cup pecans, chopped

½ cup sliced almonds

12 tablespoons (1½ sticks) unsalted butter, softened

1 cup light brown sugar

2 eggs

2 teaspoons pure vanilla extract

2 tablespoons orange zest

Pinch of cinnamon

1½ cups all-purpose flour

1 teaspoon baking powder

Turbinado sugar, for garnish

Preheat the oven to 325°F. Grease a loaf pan with nonstick spray.

2. Prepare the fruit: In a medium-size heat-safe bowl, toss the apricots with the cranberries, cherries and raisins. In a small pot, bring the bourbon to a simmer. Pour it over the fruit and let sit for 10 minutes. NOTE: I soaked my fruit overnight and because I did that I didn’t bring the bourbon/cognac to a simmer on the stove.

3. Drain the fruit, reserving the bourbon. Transfer the fruit to another medium bowl and toss with the pistachios, hazelnuts, pecans and almonds. Set aside.

4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, scraping the side of the bowl well after each addition.

5. Beat in the vanilla extract, orange zest and cinnamon. Add the flour and baking powder; mix just until combined.

6. Bake the cake: Add the fruit-and-nut mixture to the batter and mix to combine. Pour the batter into the prepared pan and smooth the surface. Garnish with a sprinkle of turbinado sugar, then bake until golden and cooked through, 2 to 2½ hours. NOTE: I made 3 mini loaves which took approximately 45 minutes to bake. I tested with a bamboo skewer starting at 30 minutes in the oven. 

7. While the cake is baking, bring the reserved bourbon to a simmer and reduce to about ¼ cup. Pour the reduced bourbon over the warm cake as soon as it comes out of the oven. Let the cake cool completely before slicing and serving. The uncut cake will keep for up to two weeks in an airtight container. NOTE: I did not cook the bourbon/cognac but spooned some on the cake when it came out of the oven, let it cool then spooned on a little more and wrapped in plastic wrap and stored in a air tight tin. Every few days I spooned more syrup on the cake and re wrapped and let it age in the tin. It is good after about a week to eat but it can sit longer.

not your average fruitcake

not your average fruitcake

Banana Bread:

Makes one 9 inch loaf or 3 mini loaves

  • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 heaping cup mashed very ripe bananas (the recipe calls for 1 cup, I pile it high)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans

Directions

  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Banana bread

Banana bread

 

Banana Nut Bread With Spiced Streusel Topping-Day 6 Of 7 Days of Holiday Cookies

Banana Bread With Spiced Streusel Topping

Banana Bread With Spiced Streusel Topping

I love sending mini loaves in my box of Holiday treats. This is Martha Stewarts great recipe for banana bread, its moist and delicious and is the base recipe I use for all my loaf breads, subbing other types of fruit for the bananas. To jazz it up I added a spiced streusel topping, I love the spiced topping on this bread!
Makes 1 standard size loaf or 3 mini loaves
  • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 heaping cup mashed very ripe bananas (the recipe calls for 1 cup, I pile it high)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans

Streusel Topping

  • 1/2 cup  tbs all-purpose flour
  • 1/3 cup +2 tbs packed light-brown sugar firmly packed
  • 1  teaspoons ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/2 teaspoon coarse salt
  • 4 tbs unsalted butter, room temperature

Make the streusel topping

  1. In a medium bowl, combine flour, sugar, cinnamon,cardamom,ginger and salt; cut in butter using a pastry blender or your hands until it forms large moist clumps.

Directions

  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan, top with a layer of the streusel topping.
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.