My Favorite Banana Bread Recipe

I’ve tried many banana bread recipes and noticed that some call for oil or butter. I find recipes with oil have a greasy taste, whereas butter makes everything taste great! I also think the addition of buttermilk or sour cream is a must.  It makes for an incredibly moist loaf.

After experimenting with over 6 different recipes, I thought the one from Martha Stewart (which I’ve been using for a long time) was the best one.  Recently, I found a new recipe on the back of a Gold Medal flour bag.  I like to buy unbleached flour across the border (Gold Medal or King Arthur). I tried their recipe and now it’s my favorite one. The banana bread comes out moist and flavorful, with just the right amount of ingredients.

If you don’t have buttermilk, you can make your own by adding 1 tbsp vinegar or fresh lemon juice to milk, to add up to 1 cup (½ tbsp for ½ cup). Stir and let sit at least 5 minutes.  If I have sour cream or plain yogurt on hand, I mix it with milk (50/50), and I get great results.

This bread freezes well and we like to take a few slices out for breakfast.  After the loaf has cooled completely, slice it into thick slices and wrap each one individually before placing the batch in a lock and lock container, or a heavy duty Ziploc freezer bag.

H likes walnuts and I prefer pecans; either one tastes great. I like to toast the nuts and let them cool before adding to the mix. Or, you can add chocolate chips/chunks.

My Favorite Banana Bread Recipe

Adapted from goldmedalflour.com
Makes 2 8-inch loaves or 1 9-inch

• 1 cup sugar (do not use less, I’ve already adapted this recipe)
• ½ cup butter (room temperature)
• 2 eggs
• 1 ½ cups mashed very ripe bananas (3 to 4 medium)
• ½ cup buttermilk
• 1 tsp pure vanilla extract
• 2 ½ cups all-purpose unbleached flour
• 1 tsp baking soda
• ¾ tsp salt
• 1 cup chopped nuts or chocolate chips, if desired

1. Move oven rack to centre position.  Preheat oven to 350°F
2. Grease bottoms and tops of 2 8-inch loaf pans, or 1 9-inch loaf pan.  You can also use strips of parchment paper to line the pans
3. In a separate bowl, add flour, baking soda and salt.  Use a whisk to combine, set aside
4. Mix sugar and butter in large bowl until light and fluffy
5. Add eggs one at a time, allowing at least 1 minute between each addition, scrape bottom of bowl to ensure all ingredients are incorporated
6. Add bananas, buttermilk and vanilla.   Beat until smooth
7. Stir in flour mixture just until moistened.   Do not overmix
8. Gently stir in nuts or chocolate chips
9. Pour evenly into pan/s
10. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1-¼ hours, or until toothpick inserted in center comes out clean
11. Cool 10 -15 minutes on a rack.   Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.   Cool completely, about 2 hours, before slicing
12. Wrap tightly and store at room temperature up to 4 days, or freeze

Notes:

• Always check your baking before the baking period has ended, or you’ll end up with overbaked and dry treats
• Mini banana breads make great gifts! To make, grease bottoms and sides of 10 miniature loaf pans, 4 1/2×2 3/4×1 1/4 inches. I prefer to place strips of parchment paper down for easy removal. Divide batter among pans (about ½ cup each). Bake 30 to 35 minutes or until a toothpick inserted comes out clean

Carrot Muffins

A family member asked me to make carrot muffins that were less sweet.  I googled for a suitable recipe, and came up with this one.  Altering the ingredients can be challenging when baking, however, I have had success with reducing the sugar in nearly everything I bake!

Carrot Muffins

Recipe adapted from Food Network
Makes 12

Ingredients

• 1/2 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 1/4 cup canola oil
• 3/4 cup firmly packed light brown sugar (minus 3 tbsp)
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1 tsp pure vanilla extract
• 1 1/2 cups finely shredded carrots (about 2-3 medium carrots)
• 1/4 cup plus 2 tablespoons toasted walnuts or pecans, finely chopped

1. Preheat oven to 350°F
2. Line 12 muffin cups with paper liners
3. Sift together the first 7 ingredients
4. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Stir in the applesauce, vanilla and carrots
5. Add the dry ingredients and fold until combined.  Do not over-mix
6. Stir in 1/4 cup of the chopped walnuts or pecans
7. Divide the batter between the muffin cups.  I find an ice-cream scooper helps!
8. Sprinkle with remaining nuts (I forgot!)
9. Bake until a toothpick comes out clean, about 20 minutes.  I checked at the 18 minute mark, and every minute or two afterwards
10. Transfer to a wire rack to cool completely

Notes:

• If you’re not concerned with sweetness, use the full amount of brown sugar
• The muffins can be left at room temperature for 2-3 days.  The tops will become sticky though
• They also freeze very well

Apple, Cinnamon & Pecan Oatmeal

Not quite what you’re craving huh?  I’m all about balance, and I do try to incorporate healthy foods into my continuous cravings for desserts.

The past few days have been cold and rainy, so I decided to make oatmeal for breakfast.  I’m not particularly fond of oatmeal to be honest; however, H likes it.

I used Quaker Oats (large flake) and simmered with milk instead of water, and just followed the instructions given.  I also added diced apples.  I topped the oatmeal off with homemade brown sugar, cinnamon and a touch of nutmeg.  I love toasted pecans and sprinkled some on top.  Toasting the pecans brings a real depth of flavor, and a nice crunchy texture to an otherwise boring bowl of oatmeal.

I have to say, this beats instant oatmeal any day!

Notes:

• The cooking time on the package states 3-5 minutes (for microwave).  I made enough for 4 portions and added diced apples.  Total cooking time was about 20 minutes (stove top)
• Keep stirring on low heat as the oatmeal will stick to the bottom of your pot
• Add additional milk or water to suit your taste (thin or thick). I added up to 1 cup more
• Cooked oatmeal keeps well in the fridge.  Just add a small amount of milk or water and microwave for about 2 minutes
• Sprinkle with toasted nuts just before serving