Browsing Tag

banana bread

Uncategorized

Baked Banana Bread Doughnuts

February 9, 2015

Banana Bread Doughnuts (2) | Espresso and Cream
I now fully understand why everyone says that the last few weeks of pregnancy are the longest weeks. There is something very strange about technically being “full term” knowing baby could arrive any day while being fully aware that baby could still be a month (!) away from his/her arrival. The suspense! The patience! I’m not great with the whole patience thing and have never really loved surprises, so you can imagine how this is all going over with me.

I’m working hard on keeping myself busy after a number of friends suggested that’s the best way to keep yourself sane and happy. I’ve got a pedicure on the calendar and a hair color appointment, along with a bunch of coffee dates and a to-do list of house-related projects. Hopefully I’ll welcome baby relaxed, pampered and fully socialized, right?!

Banana Bread Doughnuts (3) | Espresso and Cream
I’ve also been doing quite a bit of baking lately since I have the extra time on my hands. These Baked Banana Bread Doughnuts set a record in our house for how quickly they were consumed. I ate one, my husband ate 11 and they were gone in 24 hours. I’m not kidding! I’ll take that as a sign that these babies are one of the better recipes that I’ve made lately. But I’ll let you be the judge of that.

Banana Bread Doughnuts (1) | Espresso and Cream

Baked Banana Bread Doughnuts
Author: 
Recipe type: Breakfast, Snack
Serves: 12
 
Ingredients
  • Doughnuts
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • 1 large egg, lightly beaten
  • ½ cup granulated sugar
  • 3 very ripe bananas, mashed
  • ½ cup vegetable or canola oil
  • Doughnut Glaze
  • ¼ cup milk
  • 2 cups powdered sugar
  • Garnish
  • Additional powdered sugar for dusting (optional)
Instructions
  1. Heat oven to 350F. If your doughnut pan is nonstick (I think most are) then do not spray. Otherwise, if it isn't nonstick, spray with cooking spray and set aside.
  2. In a large mixing bowl, combine the flour, whole wheat flour, baking soda, baking powder, salt and cinnamon until well combined.
  3. In a second bowl, stir together the egg, sugar, bananas and oil until well combined. Add to dry ingredients and stir until just combined.
  4. Spoon some of the batter into each of the doughnut pans with a spoon. Alternately, you can spoon the batter into a pastry bag and pipe the batter into the pans, if desired.
  5. Bake 10 to 14 minutes or until toothpick inserted into doughnuts comes out nearly clean with just a few moist crumbs. Cool 10 minutes in pan. Remove from pan and cool completely on wire cooling rack.
  6. Meanwhile, stir together the milk and powdered sugar. Spoon glaze over warm doughnuts. Dust with powdered sugar, if desired.

 

 

 

Uncategorized

Low Sugar Banana Bundt Cake

June 16, 2014

Banana Bundt Cake 1 | Espresso and Cream

Last night I flew into NYC for work for a couple days. As I flew into the city, I got a little nostalgic thinking about all the memories that I’ve made in this place. My first trip to New York was when I was a freshman in college and my dad took our whole family here over Christmas and New Year’s. I remember how overwhelmed and shocked I was as we flew in, seeing the density of the buildings in such a tiny amount of space, unlike anything I had seen before.

A couple years later I visited New York quite regularly on my own while filming for The Rachael Ray Show. Although I was well taken care of, I’m sure my parents were a little bit nervous sending their 21-year-old daughter off on her own week after week to film a television show.

I remember being in Rockefeller Center on election night in 2008 and then back there in 2010 getting engaged to Joe next to the tree with a crowd full of strangers cheering as he got down on one knee.  And then back to NYC for another round of The Rachael Ray Show’s All-Stars edition in 2011.

Without a doubt, I love visiting this place and remembering everything I’ve experienced here, but I always really, really love going home, too. And I realize what a gift it is to love your home and what you have more than anywhere else you could possibly travel to our visit. (Although if Joe told me we were moving to Italy, I wouldn’t be all that upset…)

Banana Bundt Cake 2 | Espresso and Cream

 

I suppose I’ve gotten terribly off track with my little walk down memory lane. This post is really supposed to be about this Low Sugar Banana Bundt Cake. It didn’t take long for us to fall in love with this recipe in the Hofmeyer house. I’ve been playing around with using a lot less sugar in my baking at home but sometimes I’m disappointed with the texture of lower sugar treats. Thankfully this cake doesn’t disappoint! It’s absolutely light and fluffy and delicious, with just a hint of sweetness from the bananas and a small amount of honey.

After I turned the bundt cake out, I decided to add a drizzle of dark chocolate. This is only really necessary if you plan on serving this cake as a healthier dessert or want it to taste a little sweeter. You could easily leave off the chocolate drizzle, or even turn the batter into muffins for a healthy breakfast on the go!

Low Sugar Banana Bundt Cake
Author: 
Recipe type: dessert, snack, breakfast
Serves: 16
 
This batter would also make fantastic low-sugar muffins for kids and healthy adults!
Ingredients
  • 3 very ripe bananas, mashed
  • ¼ cup honey
  • ⅓ cup vegetable or canola oil
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup milk
  • 2¼ cups all-purpose flour
  • ½ cup toasted hazelnuts, chopped (optional)
  • Chocolate Drizzle
  • ⅓ cup dark chocolate, melted
Instructions
  1. Heat oven to 325°F.
  2. In the bowl of an electric mixer, combine all the above ingredients except the dark chocolate. Stir until just combined and ingredients are evenly mixed. Pour batter into a well-greased 10- or 12-cup bundt pan.
  3. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan. Turn cake out onto wire cooling rack and cool completely, about 45 minutes to 1 hour.
  4. Once cake has cooled, drizzle with melted chocolate, if desired.

 

Uncategorized

Classic, No-Fuss Banana Bread

August 22, 2013

Banana_Bread_2

A couple weeks ago I shared with you a recipe from Joe’s great grandma Jacobs. Maybe I was a bit early with sharing a recipe for pumpkin bread in August, but it was so delicious that I’m sure anyone who bakes up a loaf would quickly forgive me for sharing something not quite seasonal.

I was so inspired by the pumpkin bread recipe. It was so perfect, exactly how I remember perfect pumpkin bread tasting, and, more importantly, the texture was just right. And so, with that recipe in hand, I decided to try and recreate the banana bread I remember from childhood church potlucks and snack times. I’m not sure who made that type of banana bread, but it was spot on.

I have a lot of banana bread recipes on this site. Maybe a few too many, but I can’t help myself. There’s this Chocolate Banana Bread, which is a departure from the traditional. And this Caramelized Banana Bread, which is all about a unique method for creating great banana flavor. And the healthier varieties, like the Higher Protein Chocolate Chip Banana Bread and Health Nut Banana Bread and even a recipe for Banana Bread Ultimate, which is a very old recipe and probably not all that “ultimate” when I really think about it. Sorry for that. And if that wasn’t enough, I have a recipe for Chocolate Chip Banana Bread Mini Muffins. They really are quite good, though the photo is horrible.

I’m starting to realize my banana bread obsession is getting out of hand. Forgive me?

But what’s really missing from this whole collection is a great, classic  banana bread. Probably because I haven’t had any success with the type of recipe I was looking for until now. Perhaps it’s time to retire my search for the perfect banana bread?

Banana_Bread_1

Classic Banana Bread
Makes 12 servings
Ingredients
3 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 medium very ripe bananas, mashed
2 1/2 cups sugar
1 cup oil
4 large eggs
1 teaspoon vanilla

Directions
Preheat oven to 350°F.

In a large bowl, combine the flour, baking soda, salt, and cinnamon. Stir until well combined. Add in the mashed bananas, sugar, oil, eggs, water and vanilla and stir until just combined.

Line two 9×5-inch baking pans with aluminum foil. Spray lightly with cooking spray. Divide batter between two pans. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out nearly clean. Cool 5 minutes in pan on wire rack. remove from pan and remove foil. Cool completely. Store on the counter wrapped in aluminum foil.

Happy Baking!
Madison

Uncategorized

Whole Wheat Chocolate Banana Bread

March 18, 2013

Chocolate_Banana_Bread_1

We’ve been switching up our Sunday routine a little bit around our house over the last month or so. You see, mornings are our favorite time of the morning, specifically lazy mornings that include sweat pants, copious amounts of coffee and something a little sweet and extra special for breakfast. The church we’ve been attending has a Sunday night church service for young adults and young families so we’ve been taking things pretty easy around here Saturday and Sunday morning. I swear it makes our weekend feel longer.

Last week I bought way too many bananas at the grocery store. I can’t ever seem to get the number of bananas right each week. One week we run short, the next weekend I buy too many. This week was one of those weekends where I found myself with bananas that were a little over ripe. I froze a couple for smoothies throughout the week, then decided it had been too long since a batch of banana bread had been made. Of course I wanted to mix things up and do something I hadn’t done before. I’ve made plenty of loaves of banana bread, whole wheat even, and I’ve made a few versions of chocolate chip banana bread. But I’ve never made chocolate banana bread until this past weekend.

Joe, being the diligent taste tester that he is, had a slice straight from the oven. Then another for good measure slathered with butter. And another two slices the following day. This stuff is seriously delicious. I found my initial inspiration from Martha Stewart’s recipe for Banana-Chocolate Bread, though my end result only vaguely resembles Martha’s recipe. I used whole wheat flour instead of all-purpose, cut the sugar way back and added cocoa powder and almond flour for texture and flavor.

Nutmeg_Blogging

Nutmeg, who desperately needs a haircut, showed remarkable restraint while I photographed this bread. She asked that I put this photo up as proof of her good behavior. I obliged.

Chocolate_Banana_Bread_2

Whole Wheat Chocolate Banana Bread
Despite the more healthful ingredient list, this loaf is incredibly decadent and rich thanks to the hearty whole wheat flour and an abundance of mashed bananas. I’ve found that I can save a lot of hassle when mashing the bananas by putting them in my mixer and beating them with the paddle attachment for 30 seconds or until smooth. If you don’t have almond meal on hand, feel free to substitute additional whole wheat flour for the almond meal. The resulting loaf should turn out equally delicious.

Ingredients
*1 stick butter, softened
*4 medium over-ripe bananas, mashed
*2/3 cup sugar
*1 teaspoon vanilla extract
*1 teaspoon baking soda
*1/2 teaspoon salt
*2 large eggs
*1 1/3 cup whole wheat flour
*1/3 cup almond meal
*1/4 cup cocoa powder
*2 oz semi sweet chocolate, finely chopped (almost shaved)

Directions
Preheat oven to 350°F. Lightly spray a 9×5-inch loaf pan with nonstick cooking spray or butter. Set aside.

With an electric mixer, beat butter until smooth. Add in the bananas, sugar, vanilla, baking soda and salt and beat until well combined. Beat eggs in one at a time until just combined. In a small bowl, combine the flour, almond meal and cocoa powder and add to wet ingredients. Beat until just combined. Stir in the chocolate by hand.

Pour mixture into pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan.

Remove from pan and cool completely on wire rack.

Happy Baking!
Madison

Uncategorized

Caramelized Banana Bread

October 3, 2012

I had grand plans about waxing poetic about this rich, full-flavored Caramelized Banana Bread because it’s really as amazing as it sounds. The banana flavor is somehow more banana-y with warm caramel flavor and a crisp, sugar-coated exterior. And as all banana bread should, it tastes better two or three days after baking, once it has had time to sit wrapped in aluminum foil on the countertop. I even used a few slices dipped in egg to make Banana Bread French Toast last weekend. Amazing!

But that’s about all I can say about this banana bread without getting sick to my stomach. Because on Monday, after a work trip, I came down with a horrid case of food poisoning that has knocked me off my feet and has left me eating nothing more than Sprite, butter toast and popsicles for two days straight. This morning I finally felt good enough to have toast with a smear of peanut butter, so progress is being made. But thinking about my favorite foods, like bananas and Greek yogurt just doesn’t have the same appeal that it usually does. I’m hoping to resume to normal eating behavior soon, but in the meantime, you should make this banana bread and enjoy it for me.

Caramelized Banana Bread
Recipe only slightly adapted from Cooking Light, October 2012
Ingredients
*4 tablespoons butter
*3/4 cup brown sugar
*3 medium ripe bananas, sliced
*1/2 cup fat-free buttermilk
*2 tablespoons canola oil
*2 large eggs
*1 cup whole wheat flour
*1 cup all-purpose flour
*3/4 teaspoon baking soda
*1 teaspoon cinnamon
*1/2 teaspoon salt
*1 tablespoon coarse sugar (like Sugar In The Raw)

Instructions
*Preheat oven to 350°F. Line a 9×5-inch loaf pan with aluminum foil or spray with nonstick cooking spray and dust with flour. Set aside.
*Melt the 4 tablespoons butter in a large nonstick skillet over medium high heat. Add the sugar and bananas and cook for 4 minutes. Remove from heat and cool for 10 minutes. Transfer banana mixture into the bowl of an electric mixer and beat for 1 to 2 minutes, until the mixture is well combined and fairly smooth.
*In a small bowl, stir together the buttermilk, oil and eggs.  In a second bowl, stir together the flours, baking soda, cinnamon and salt. Add half the egg mixture to the banana mixture. Beat until just combined. Add half the flour mixture. Repeat with remaining egg and flour mixture, ending with flour mixture. Spoon batter into prepared loaf pan. Top with the coarse sugar. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on wire rack. Makes 15 servings/slices

Happy Baking!
Madison

Related Posts Plugin for WordPress, Blogger...