Banana Bread

A few weeks ago, I was at Sam's Club browsing the fruit area when I saw a bunch of overripe bananas.  "Those poor bananas," I thought, "Who's going to ever buy those, especially when they are near the perfectly yellow ones?"  Yes, I know it's kinda sad that I think that about over ripe fruit...but nevertheless, I did.  The whole bunch of about 3lbs of bananas was only $1.98!  A total bargain, right?  But what does one do with overripe bananas?  Make banana bread, of course!  And so, the bananas somehow made their way into my cart.

I've made this recipe many times over the past few years and it has become my "go-to" banana bread recipe.  Not only is it simple, I bet you have all the ingredients in your pantry, but it's delicious!  When making this bread, I sometimes use whole wheat flour and sometimes just regular flour, or you can mix and match.  Also, I add spices to my bread, per the modifcations below and it turns out great everytime.  I always get compliments from people saying how moist and flavorful this bread is; plus, numerous requests for the recipe.  So, here you go, my friends.  Make this soon and enjoy it as a snack with coffee or as my personal fave - warmed up with some butter on top for breakfast.  Mmmm!

Enjoy!

Ingredients.

Quality control.

Banana Banana Bread by Food.com
Printable Recipe

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 large eggs, beaten
• 2 1/3 cups mashed very overripe bananas

Directions

1. Preheat oven to 350°.
2. Lightly grease 9 x 5 loaf pan
3. In large bowl, combine flour, soda and salt.
4. In separate bowl, cream together butter and brown sugar.
5. Stir in eggs and mashed bananas until well blended.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Pour batter into prepared loaf pan.
8. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
9. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Pumpkin Gingerbread Loaf

Before I started this cooking/recipe blog, I used to occasional post recipes on my “other” blog.  This is a repost from that blog, but when I made this bread the other night I realized that it wasn’t on this blog!  This recipe is delicious and a must for fall baking, so I felt it necessary to to share.

Ever since the first day of Fall last week, a lot of the foodie blogs that I read have been posting pumpkin recipes.  I LOVE pumpkin!  So, I was inspired to jump on the pumpkin bandwagon and bake something scrumptious. 

This afternoon I baked this incredible Pumpkin-Gingerbread Loaf.  I've always loved regular pumpkin bread (thanks to my mom at Christmas time) and this bread adds the ginger element, which just makes it outstanding.  It's moist and comforting with the pumpkin flavor and then it's got a slight ginger kick.  YUM!  I could easily eat half a loaf or 3-4 muffins...it is THAT good.

 

 

I found the recipe a few years ago on Recipezaar.  Since I'm always trying to make recipes a bit healthier, I cut back on the sugar by 1/2 a cup, used whole wheat flour and subbed half egg whites for the eggs.  It's not much of a "healthy" modification, but I figured even a little bit could make it more figure friendly.  The recipe makes 2 big loafs (9-inch pans).  I like to make 1 loaf and 12 muffins, so that I can have somewhat of portion control. :)  It also freezes really well.  If you decide to do muffins, they'll take about 22 minutes to bake.  Seriously, you have to make this bread...it is AMAZING and a wonderful Fall treat!

 

  

Ingredients.

12 muffins, minus 1 due to Quality Assurance. :)

Pumpkin Gingerbread Loaf by Recipezaar

Printer-Friendly Version

• 1 cup margarine/butter
• 3 cups sugar
• 4 eggs
• 3 1/3 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 4 teaspoons ginger
• 1/2 teaspoon cloves
• 2/3 cup water
• 2 cups canned pumpkin
• 1 cup nuts (optional)

Directions

1. Cream together margarine, sugar, and eggs.

2. Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin.

3. Beat well.

4. Pour into 3 well greased loaf pans.

5. Bake at 350 degrees for 55-60 minute or until toothpick comes out clean.

Cinnamon Apple Swirl Bread

Here is another delicious recipe from Recipezaar.  I made this bread before years ago and came across it again a few weeks ago, while I was bored.  Mmmm, it’s good stuff. 

It’s very similar to a cinnamon raisin bread, except you use apples!  Which is perfect for me because I’m not a fan of raisins but I happen to LOVE apples.  In making this, I made a few substitutions (surprise, surprise, right?).  First, I used half whole wheat flour because I usually use that in my baking and I prefer whole wheat bread.  Secondly, I didn’t have any “real” butter, so I used Smart Balance buttery spread and it worked great!  Third, I used Gala apples and mixed, chopped nuts.

This bread takes a little while to make, due to the rising and such, but it’s worth it.  You get two loaves and they freeze very well.  One word of advice, next time I make this I plan to just roll it all up like a jelly roll from one end, as opposed to from both ends.  My reasoning would be that I like to eat this bread toasted with a bit of Smart Balance, but on some pieces the bread didn’t “connect together” and it broke in my toaster.  Which now leaves me with little pieces of apple and nuts and the bottom that get charred every time we make toast. :)

Enjoy!

Ingredients.

Apple, cinnamon and nut filling.

   

Diesel likes to help me cook…even when I get a little messy.

 

Pre-baked.

Right out of the oven.

Swirly!

Cinnamon Swirled Apple Bread

Ingredients

• 5 1/2-6 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast
• 1 cup milk
• 3 tablespoons granulated sugar
• 3 tablespoons butter
• 3/4 teaspoon salt
• 2 eggs
• 1 cup shredded apple
• 1 1/2 cups finely chopped peeled apples
• 1/2 cup finely chopped walnuts or pecans, toasted
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons butter, softened
• 1 slightly beaten egg white
• 1 tablespoon water
• coarse sugar

Directions

1. In a large mixing bowl combine 2 cups of the flour and the yeast; set aside.
2. In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter, and the salt until warm (120° to 130°) and until butter almost melts.
3. Add milk mixture to dry mixture along with eggs.
4. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly.
5. Then beat on high speed 3 minutes.
6. Stir in shredded apple.
7. Using a wooden spoon, stir in as much remaining flour as you can.
8. Turn dough out onto a lightly floured surface.
9. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
10. Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
11. Cover; let rise in a warm place until double (about 1 hour. Punch dough down.
12. Turn dough out onto a lightly floured surface. Divide in half Cover; let rest 10 minutes.
13. Lightly grease two 8x4x2- or 9x5x3-inch loaf pans.
14. Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside.
15. Roll half of the dough to a 14x9-inch rectangle. Spread with 1 tablespoon of the softened butter; sprinkle with half of the filling.
16. Beginning at both short ends, roll each end up, jelly-roll style, to center.
17. Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter, and remaining filling.
18. Cover, let rise until almost double in size (about 30 minutes).
19. Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar.
20. Bake in a 375° oven for 30 to 40 minutes or until bread sounds hollow when you tap tops (if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning).
21. Immediately remove from pans. Cool on wire racks.

Pumpkin Bread

Mmmm, I love pumpkin stuff!  I believe that my love for pumpkin started with the pumpkin bread that my mom always used to make around Christmas time.  It was moist, flavorful and oh-so-pumpkiny!  I was in love.

A few weeks ago, I felt the need for some pumpkin bread, and I happened to have some canned pumpkin leftover from making my pumpkin butter, so I got to baking.

Usually recipes for pumpkin bread make at least 2 loaves, but I didn’t want 2 loaves that were the same.  I don’t know why, but I just didn’t.  So, I made one “classic” loaf using Libby’s pumpkin bread recipe and I made another favorite of mine, Pumpkin Gingerbread. 

Both were delicious, as always!  The classic recipe takes me right back to be a little kid and eating the bread that my mom made; while the gingerbread one is a delicious twist to pumpkin bread and I love the flavorings.  Yum, yum, yum!  I could eat pumpkin bread all day.  Actually, when I made these recipes…I did. :)

Enjoy!

  

Ingredients.

Pumpkin Gingerbread Loaf.

Classic Pumpkin Bread.

Deliciousness is served.

Libby’s Pumpkin Bread

Ingredients

• 3 1/2 c. all-purpose flour
• 1/4 tsp. baking powder
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. each nutmeg, cloves, cinnamon
• 1 1/2 c. each granulated sugar and packed brown sugar
• 1 c. oil
• 2 c. canned pumpkin
• 4 eggs
• 1 c. each raisins and nuts (optional)

Directions

1. Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.
2. Mix dry ingredients with the oil and pumpkin, stirring until well combined.
3. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.
4. Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.