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Banana Apricot Bread

Inspired by a carton of apricot mango yogurt I had on hand, I came up with this recipe for a quick bread rich in apricots and bananas! A hit with The Toddler, he happily munched on it with his breakfast this morning.

Banana Apricot Bread

Ingredients:

  • 2 to 3 ripe bananas, mashed, 1 cup measured
  • 2 ripe large apricots
  • 6 ounces apricot yogurt (½ cup)
  • 3 egg whites
  • ½ cup brown sugar, packed
  • 1 Tbsp pure vanilla extract
  • 2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • ½ tsp kosher salt

Directions:

Preheat the oven to 350°, spray or lightly oil a bread loaf pan.

Pit the apricots and purée in a mini food chopper. Add them to a large mixing bowl with the mashed bananas, yogurt, egg whites, brown sugar and vanilla, whisk until smooth.

In a medium bowl whisk the dry together, add the dry to the wet and stir till just mixed. Scrape into the prepared pan, smooth out and bake for about 50 minutes, until golden on top and a toothpick comes out clean. Turn out on a cooling rack, let cool fully before slicing. Store covered.

Makes 1 loaf.

~Sarah

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Almond Banana Bread

An accidentally gluten-free bread and you won’t miss the wheat by any means. As a side bonus the bread has only 1 Tablespoon honey, yet the bread tastes nicely sweet. Use as fresh of almond meal/flour as you can, the almonds shine in this recipe.

Almond Banana Bread

Ingredients:

  • 2 cups Almond Meal/Flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 3 eggs, room temperature
  • 3 large bananas, very ripe, mashed
  • 1 Tbsp honey
  • 2 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • ¼ cup virgin organic coconut oil, melted and cooled

Directions:

Preheat oven to 350°. Cut a strip of parchment paper to fit down the center of a 8×4″ loaf pan, lightly oil or spray the pan, then lay the strip of paper down, oil or spray it.

Whisk the almond meal, baking soda and salt in a large mixing bowl. Whisk the remaining ingredients in a medium mixing bowl, add to the dry and stir till just mixed. Spread in the prepared pan. Bake for 55 to 65 minutes, until golden on top and a toothpick comes out clean.

Allow to cool for 10 minutes, turn over on a cooling rack to remove, peel off the paper, gently roll over. Let cool fully before slicing.

~Sarah

Banana Bread from Home Baked Comfort

The book is beautiful, it is a Williams-Sonoma book after all, and is full of lush (and fattening) recipes.

There are no corners cut in Home Baked Comfort (Williams-Sonoma): Featuring Mouthwatering Recipes and Tales of the Sweet Life with Favorites from Bakers Across the Country, it calls for real ingredients – lots of eggs and butter. And indulgent read, enjoyably presented with many photographs. It intertwines in stories from bakers around the country who own/run well-known bakeries.

Often with cookbooks I will try a banana bread recipe if there is one. I can make a batch while dinner cooks and slide it in the oven as we sit down, with dessert and snacks for the next days lunch baked as I clean up dinner. Simple and easy! I’ll be honest, it wasn’t my favorite banana bread I have made but there were two reasons: first off was my issue – I used white whole wheat flour that I ground myself so the bread was “earthier” if you will, but the second was the small size of the loaves. The bread should have been 1 loaf or 2 mini loaves, it called to be baked in two standard loaf pans which led to 2 thin loaves. Granted that means they bake fast, in about half the time of a standard loaf…still…the pieces were so small! The flavor though is quite nice. I shouldn’t complain – Walker loved it! That toddler loves banana bread and happily munches it.

Yesterday of said lil’ toddler, at our library. Now onto the bread:

Banana Bread, adapted from page 55

Ingredients:

  • 2 cups all-purpose flour (although I used white whole wheat flour)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 3 very ripe large bananas, mashed
  • 2 large eggs, room temperature
  • 1 cup dark brown sugar, packed
  • ½ cup sour cream or plain yogurt
  • 1 tsp pure vanilla extract
  • 4 Tbsp (½ a stick) unsalted butter, melted and cooled

Directions:

Position a rack in the middle of the oven and preheat to 350°F. Generously butter or spray two 9 by 5 inch loaf pans.

In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, whisk together the bananas, eggs, brown sugar, sour cream, vanilla, and butter. Add the dry ingredients and stir to combine.

Divide the batter between the prepared pans and sprinkle with turbinado sugar (if desired, I didn’t). Bake until a toothpick inserted into the center of a load comes out clean, about 35 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.

Makes 2 loaves. (They freeze well)

~Sarah

FTC Disclaimer: We received a copy of the book for potential review.

Banana Oatmeal Bread

The warm weather caught me by surprise and led to a couple of bananas turning over ripe quickly. I made a comforting loaf of quick bread rich with bananas and applesauce, low on fat and high in fiber. It was a nice loaf, not overly sweet, perfect with a little butter on top.

Banana Oatmeal Bread

Ingredients:

  • ½ cup + 2 Tbsp all-purpose flour
  • ½ cup + 2 Tbsp white whole wheat flour
  • ½ cup brown sugar, packed
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¼ tsp baking powder
  • 1 Tbsp sunflower oil or vegetable oil
  • 4 egg whites
  • 2 very ripe bananas, mashed (about ¾ cup)
  • 6 Tbsp unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 cup old-fashioned oats

Directions:

Preheat the oven to 350 and spray a glass loaf pan with cooking spray.

Whisk the flours through baking powder in a large mixing bowl.

Whisk the oil through vanilla in a small bowl, add to the wet and stir till mixed, stir in the oats.

Spread into the prepared pan, bake for 45 to 60 minutes, until a knife comes out clean in the center. Let cool for 10 minutes, turn out onto a cooling rack, slice when cool.

Store tightly wrapped.

Makes 1 loaf.

~Sarah

Sunflower Banana Bread

Two weekends ago I had picked up a jar of the not-so-easy to find unsalted/unsweetened organic sunflower butter at VegFest in Seattle, from the company at a bargain price. My brother was asking for a homemade treat so I came up with this recipe to use up a huge bunch of bananas from Costco that went from green to overripe in a day. I doubled the recipe but have listed it for one loaf below. It is a dense bread, not overly sweet. A little butter on it and it is perfect!

Sunflower Banana Bread

Ingredients:

  • 1 cup dark brown sugar, packed
  • 2/3 cup natural sunflower butter
  • ½ cup liquid egg substitute or 2 eggs
  • 1½ cups mashed ripe bananas
  • 1/3 cup natural low-fat plain yogurt
  • 1 2/3 cup white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp baking powder
  • ¼ tsp kosher salt
  • ½ cup raw sunflower seeds

Directions:

Preheat the oven to 350°, spray a loaf pan with cooking spray.

In a large mixing bowl beat the sugar and sunflower butter until fluffy. Add the egg substitute in slowly and beat until blended, then add the bananas and yogurt. Stir in the remaining ingredients, then pour into the prepared pan. Bake for 1 hour to 1 hour 30 minutes, until a toothpick comes out clean in  the center. Let cool a bit and then turn out onto a cooling rack.

Store tightly wrapped.

~Sarah

50 Best Breakfast and Brunch Recipes – Book Review and Recipe

Adams Media has brought out another great cookbook, The 50 Best Breakfast and Brunch Recipes: Tasty, fresh, and easy to make! but this time it is a small digital book – just recipes and recipes! If you love breakfast this is the book for you – especially considering it costs a whopping $2.99! And while it is in Kindle format on Amazon, you don’t need a Kindle to read it – I load my digital books up on Adobe Digital Editions on my computer or on my ipad (although I have to admit, I do like Kirk’s Kindle!). The book is well laid out – a complaint about cookbooks has been how the digital version is an afterthought, pages don’t flow right, etc. This one does and in the contents you can click right through to any recipe in the book. The recipes are also print friendly, each one printing tidily on one page of paper.

The recipes range from simple breakfasts to hearty fare to baked goods and offer a nice smattering of vegan friendly recipes as well. Being the sucker I am for banana bread I tried out the recipe for Warm Banana Bread on page 29. It is an interesting recipe and calls for no added fat/oil outside of the walnuts (which can be left out if one doesn’t like them).  The toddler enjoyed his slice with a little Brummel & Brown spread!

Warm Banana Bread (Vegan)

Ingredients:

  • 4 ripe bananas, mashed
  • 1/3 cup milk (called for soy, used almond)
  • 2/3 cup granulated sugar
  • 1 tsp vanilla
  • 2 cups all-purpose flour (used white whole wheat)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • ½ cup walnuts, finely chopped

Directions:

Preheat the oven to 350°. Spray a loaf pan with cooking spray.

Mix together the bananas, milk, sugar and vanilla until smooth.

In a separate bowl combine the flout through walnuts.

Combine the flour mixture with the banana mixture just until smooth.

Spread batter in the loaf pan. If desired sprinkle the top with a bit more sugar for crunch. Bake for 55 to 60 minutes, or until a butter knife comes out clean.

Let cool for a few minutes, turn out onto a cooling rack. Slice with a serrated knife.

~Sarah

My Mother’s Kitchen: Banana Nut Bread

My Mom made this quick bread often, maybe 1 to 2 times a month. It came out of her favorite cookbook, Better Homes and Gardens New Cook Book, 1968 Edition, on page 99.

We didn’t usually add the walnuts though, but at the time I was happy with that – maybe it was my taste buds or the quality of nuts back then, but raw plain nuts didn’t taste good – although I’d hedge a lot of why I like nuts now is I buy high quality, from places such as Trader Joe’s and Costco that have a high turn over of them but also I store my nuts tightly wrapped in the refrigerator or freezer. When I was a kid, well, nuts were not very affordable except around Christmas time and then they were often soft and soggy in texture…yuck. And worse were the nuts stored in a cupboard for many months and going beyond stale.

The only changes I have made is using butter instead of shortening and Egg Beaters© instead of whole eggs. The walnuts I finely chopped up using my small food chopper. The fine texture adds a nice touch to the bread where as chunky walnuts seem to throw off my taste buds. Try a fine texture, you might fine you like it! (And also Walker loves the small texture and he gets more nutrients!) but if one doesn’t like walnuts, use chocolate chips instead. The loaf was devoured by Ford and Walker – they ate most of the loaf! It is a simple recipe but well proven to be popular 😉

Banana Nut Bread

Ingredients:
1/3 cup butter or shortening
½ cup granulated sugar
½ cup liquid Egg Beaters© or 2 eggs
1¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup mashed ripe bananas (about 3 medium)
½ cup finely chopped walnuts

Directions:
Preheat the oven to 350 and spray a 9″x5″x3″ loaf baking pan with cooking spray.
Cream together the butter and sugar in a large mixing bowl with a hand mixer. Add the eggs and beat well.
Whisk the dry ingredients together, add to the bowl in two parts, with the bananas between, till smooth. Stir the nuts in by hand.

Spread evenly into the prepared pan and bake for 45 to 50 minutes or until golden brown and a toothpick comes out clean.

Let cool for 10 minutes, then remove from pan and put on a cooling rack. Let fully cool before slicing. Or not, if you have a hungry teenager and toddler wandering by…..

~Sarah

Blueberry Banana Bread (Vegan)

Hard to wrap around but this year I was picking fresh blueberries in the second week of September! I had been so worried that my blueberry crop was going to be lost to our cold summer but I was given a happy ending – and we had actually a pretty good year! The hot week we had last week ripened up the last ones and I had a cup or so I picked, after Walker picked through them, not so many 😉  Add in a couple overly ripe bananas and it was bread time….yum!

Blueberry Banana Bread

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 stick Earth Balance buttery stick
  • 1 cup granulated sugar
  • 2 Tbsp flax-seed meal + 6 Tbsp water
  • 2 tsp pure vanilla extract
  • 2 medium very ripe banana, mashed (about ½ cup or so)
  • ¾ to 1 cup ripe fresh blueberries

Directions:

Preheat the oven to 350° and spray a 9×5″ bread pan.

Sift the flour, baking soda and salt together in a small bowl.

Mix the flax-seed and water together in a small bowl, set aside.

In a stand mixer add the buttery stick and sugar, beat until light and fluffy. Add the flax-seed mixture, beat in and then the vanilla. Add the bananas and beat in throughly.

Slowly add the dry ingredients and beat in.

Stir the blueberries in gently by hand.

Scrape into the prepared pan and smooth out. Bake for 1 hour to 1 hour 10 minutes, looking for a clean knife or toothpick in the center and golden on top.

For best taste (and cutting), let cool completely before enjoying! Store tightly wrapped and eat up within 2 days.

~Sarah

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