Banana Bread

Banana Bread|Recipe for Random


Happy New Year from my newly made over blog. There are still a lot of tweaks that I need to make but I have the links working and have imported my old posts into the new and have transferred my subscribers … so I say I am cooking with gas.

I am sorry that it has taken so long for me to start posting again. Time truly got away from me. Days bled into months. I am going to try and do better. There is much I want to accomplish this year!

Today’s post is about Banana bread or as I like to call it ‘Nanner Bread; I have attempted to make banana bread several times and each time it was a failure and I mean F-A-I-L-U-R-E. Then I happened on this recipe Julia’s Banana Bread. It contains simple ingredients to make a phenomenal dish and it’s LOW ACID.

It also made me want to go back to Hawaii.

Why would I care about low acid? My Leftovers Club buddy, Paula, at Low Acid Yum is managing GERD by diet and her blog is about low acid yumminess. Acid in food is not a forethought in my mind when it comes to eating except when I make anything tomato base. This posed a challenge to me. Thinking cap engaged. What could I make that would be low in acid AND will ship well? When in doubt, Google it out.

So I did and guess what Bananas can help fight acid reflux – thanks health.com!

Of course I can’t not just try and make adjustments; so I did make changes. I switched out part of the flour (ok, I ran out of All Purpose Flour). I doubled and roasted the bananas. The banana flavor went through the roof … I didn’t even think it was possible but it is. I reduced the egg content and replaced a majority of the oil with yogurt.

Ah-mazing, this Banana bread is Ah-mazing (if I do so say so myself). Are you a blogger and liked being introduced to new blogs and get amazing treats then sign up for The Leftovers Club.

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Banana Bread
Print
Ingredients
  1. 3 Bananas, ripe and unpeeled
  2. 1 cup (126 g) All Purpose Flour
  3. 3/4 cup (101 g) Cake Flour
  4. 1 1/2 teaspoon (10 g) Baking Soda
  5. 3/4 teaspoon (5 g) Kosher Salt
  6. 2 eggs
  7. 1/4 cup (48 g) canola or vegetable oil
  8. 3/4 cup (136 g) greek yogurt
Instructions
  1. Preheat oven to 350 F
  2. Line baking sheet with parchment paper and place unpeeled bananas on sheet.
  3. Bake for 20 minutes.
  4. Remove from oven and cool for at least 20 minutes.
  5. Unpeel and mash bananas and add to stand mixing bowl; set aside.
  6. In a bowl whisk flour, salt, and baking soda; set aside.
  7. Add eggs, sugar, oil, and yogurt to the mashed bananas and whisk until smooth.
  8. Add dry ingredient and mix until incorporated.
  9. Spray mini loaf pans with your pan releaser of choice (like PAM) and pour mixture evenly into the pans.
  10. Bake for 35 to 45 minutes or until toothpick comes away clean from center.
  11. Remove from oven and allow to cool before eating.
Adapted from Bon Appetit's Julia's Banana Bread
Recipe for Random http://www.recipe4random.com/

Very Berry Strawberry Muffins

Strawberry Muffins

I’m not bluffin’ with my (strawberry) muffin(s) — these muffins are delicious! I am not surprised by that fact since the recipe comes from America’s Test Kitchen. Those guys are amazing … I truly don’t think I have ever had a bad outcome using one of their recipes.

I am in a strawberry mood with the season being in full swing. That’s code for watch out for more strawberry recipes like strawberry syrup, strawberry cupcakes, and chocolate covered strawberries. For me strawberry season means it is finally spring even though it does not feel exactly springy today in Virginia. It’s beginning to feel like summer. That’s Virginia for you.

I’m excited for what’s to come and is it just me or is this year just flying? I love that the days are longer and I am hoping to get outside to use my hula hoop.   I also would like to do a day trip around town with my camera.  There are a few things that I want to share with my readers about this city called Richmond before I leave it.  It’s been real, Richmond. I am just excited!!!   I want to introduce a drinks feature to the blog.   I got plans and it’s time to dust them off and start doing and not just looking.

OH, my most fave news of all is that I will be a volunteer at Eat Write Retreat this weekend! While working the events I hope to store some much needed knowledge on making my blog a better blog. This is a great opportunity for me and I hope to share a recap or two in the coming weeks.

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Very Berry Strawberry Muffins
Adapted from ATK Best Blueberry Muffins

Makes 12 Muffins

Streusel Topping
1 cup brown sugar
1 cup all purpose flour
1/2 cup canola or vege oil
1/4 teaspoon salt

Muffins
2 cups diced strawberries, fresh
1 1/8 cups plus 1 teaspoon granulated sugar
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 tablespoon salt
2 large eggs
4 tablespoons of butter, melted and cooled.
1/4 cup vegetable oil
3/4 cup sour cream
1/4 cup milk
1 1/2 teaspoons vanilla extract

Directions
Streusel Topping:
In a small bowl mix brown sugar, flour, salt with oil until it resembles a rough crumb. Set aside.

Muffins:

Insert muffin liners into muffin pan or spray muffin pan with nonstick cooking spray. Adjust oven rack to the upper middle position and preheat oven to 425 F.

In a small saucepan add 1 cup strawberries and 1 teaspoon sugar to a simmer over medium high heat. Stirring frequently while mashing the berries. Cook berries until they proceed to breakdown and mixture is thickened. The berry liquid should also reduce to approximately 1/4 cup (about 6 minutes). Remove from heat and pour into a small heat proof bowl to cool to room temperature (10 to 15 minutes).

Sift together flour, baking powder, and salt together into a large bowl and set aside. In a mixing bowl add remaining sugar and eggs, whisking together until incorporated, should be light yellow in color; don’t over mix. Begin to add melted butter and oil in slowly, whisking into the sugar/egg mixture. Once combined begin to whisk in sour cream, milk, and vanilla extract until combined. Using a mixing spoon or rubber spatula fold in sifted dry ingredients and remaining strawberries. DON’T OVERMIX, fold until combined. Batter will not be smooth. This is not cake batter.

Scoop muffin mixture into the muffin pan using a 3 Tablespoon scooper or ice cream scoop. Top wet mix with one teaspoon strawberry reduction. Using a wooden skewer, toothpick, or chopstick swirl the strawberry reduction in a figure 8 movement. Top with 1 teaspoon of streusel.

Bake muffins for approximately 17 to 19 minutes. Be sure to rotate the muffin tin halfway through baking. Remove from oven and allow muffins to cool for 5 minutes in the tin. Remove from tin and let muffins cool for an additional 5 to 7 minutes and serve.

Lemon Blueberry Bread

Lemon Blueberry Bread

I was applying for a scholarship back in the day (which was a Wednesday) and I remember one of the essay questions had asked me what was my long term goal?

I knew. I KNEW! My little 18 year old heart was definite in it’s answer … owning a Bed & Breakfast. It would combine all the things that I loved along with the knowledge I was going to obtain at college for hotel/restaurant management.

Funny how your goals change – I currently don’t have a clue what my goals are … isn’t that a kick in the head!

However, if I were to have a B&B then this Lemon Blueberry Bread would be served.

I love having “dessert” for breakfast – I love dessert period, exclamation point.

This is what you would call a quick bread – to me it’s like a large muffin (I’m not bluffin’) that you share.

The tanginess of the lemon comes through in every bite thanks to the lemon juice, lemon yogurt, and lemon peel that is used in the recipe. The plump blueberries with it’s mild sweetness complements; it gives you a break from the acidity that is lemon. This bread is also dense yet moist. It’s a great contradictory food to break your fast with or have featured during brunch.

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Lemon Blueberry Bread
Adapted from King Arthur Flour’s Lemon Bread

Ingredients:Bread
6 Tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/4 cup fresh lemon juice
3/4 cup lemon yogurt ( I used Chobani Lemon Greek Yogurt)
1 teaspoon lemon rind, grated
2 cups All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries, fresh or thawed

Glaze
1/4 cup lemon juice, fresh
1/2 cup granulated sugar

Directions:

Preheat oven to 350°F.

In a large bowl cream butter and sugar until combined. Beat in one egg at at time into creamed mixture. In a separate bowl whisk together the yogurt, lemon juice, and grated lemon rind and set aside. Sift together the remaining dry ingredients; flour, baking powder, and salt and set aside. Add 1/4 dry and 1/4 wet ingredients to the creamed items until fully incorporated. Gently fold in blueberries into batter. In a large (8 1/2 inch x 4 1/2 inch) greased loaf pan add batter and bake for approximately 50-60 minutes.

While bread is baking make your lemon glaze. In a bowl whisk together lemon juice and sugar until sugar has dissolved, set aside.

Once bread has completed baking and is still hot poke with holes using your poker du jour (I like to use a wooden kabob skewer) through out the bread. Then spoon the lemon glaze over the bread and allow it to soak into it. Let the bread cool for approximately 15-20 minutes before removing it from the pan and slicing to serve.

Makes 1 loaf.

Sweet Potato Bread

Sweet Potato Bread

A few weekends ago the age old question of – “What should I make?” struck me.  After perusing through my cabinets and with holiday season upon us … I decided to make a Sweet Potato Bread.  Of course, I could have gone with the ever popular Pumpkin Bread. Since, I don’t like Pumpkin anything, I nixed that idea.

It seems that Pumpkin and Butternut Squash are the most popular items for autumn. I don’t care for either. Picky eater table of one!

I love Sweet Potatoes — okay I love Sweet Potato Pie and Candied Sweet Potatoes. I chose to see this bread making experiment as a challenge – step out my comfortable box and try something different.

It’s great to stretch one’s boundaries from time to time. It’s even better when it’s a success.

This particular Sweet Potato Bread is more like a sweet/spicy bread with undertones of Sweet Potato.  Moist like the Banana Bread and finished off with a crumb topping.   Dare I say if you were doing homemade gifts this would be a great gift to give!

This year I am going to do homemade/ quasi homemade gifts for my family, except for my youngest nephew – I don’t have a way of making a homemade or even semi-homemade iPod.

I hope you will also enjoy this recipe as much as my office guinea pigs did!

Sweet Potato Bread
Adapted from My Kitchen Café’s Buttermilk Banana Bread
½ cup butter or margarine, softened
1 ½ cups granulated sugar
2 eggs
1 ¼ cup baked & mashed sweet potatoes or 1 large sweet potato baked and mashed
4 tablespoons buttermilk
½ teaspoon of vanilla bean paste
1 tablespoon of robust molasses
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
Pinch of ground cloves
½ teaspoon of allspice
¼ teaspoon of ground ginger
1 ¾ cups of all purpose flour
1 teaspoon of baking powder
¼ teaspoon of salt
1/8 teaspoon of baking soda

Preheat oven to 350F degrees.

Sift together flour, baking powder, salt and baking soda in a bowl and set aside.

In a bowl cream butter and sugar together; add eggs one at a time until incorporated.  Add in the following: mashed sweet potatoes, buttermilk, vanilla bean paste, molasses, cinnamon, nutmeg, cloves, allspice, and ginger; mix all together.

Add the dry sifted ingredients into the wet mixture; mix until combined.

Pour mixture into a large greased loaf pan (9 ¼ x 5 ¼ inch) and bake for 55 -60 minutes.

Let cool for approximately an hour before serving.

Note: You can top the batter before baking with either an evenly coating of brown sugar or a crumb topping for some extra razzle dazzle!


Until next time!
Jennifer