Cinnamon Swirl Banana Bread

Good morning everyone! I hope you all had a nice day off for presidents day that was filled with lots of delicious food. I spent my weekend out in the Show-Me State, or St. Louis, Missouri for a gymnastics meet. Even though I was only gone for a few days, it was an awesome trip. I got to spend lots of time with my teammates and it was just an awesome bonding experience.

While we had a few days off due to Nemo, I used my time wisely. That is, I baked lots and lots of loaves of bread. I already explained to you my fear of yeast and how I stood up to it a few days ago, but before I get to more yeast breads I have to tell you about this banana bread.

You know you’ve made a good bread when you have 5+ loaves and baked goods in the house and this is the only one that got completely eaten in less than 2 days. Yeah, it’s that good. What makes this banana bread different is the layer of cinnamon sugar between the 2 layers of sweet banana goodness, and when baked, it turned into a caramel-y counterpart that completed this wonderfully moist bread.

Cinnamon Swirl Banana Bread- from Sally’s Baking Addiction

Ingredients

  • 2 cups all purpose flour
  • 3/4 tsp baking soda
  • 2  tsp cinnamon
  • 1/2 cup light brown sugar
  • 4 Tbsp (1/2 stick) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup vanilla greek yogurt
  • 1 tsp vanilla extract (or vanilla bean paste)

Filling

  • 1/4 cup sugar
  • 2 teaspoons cinnamon

 

Directions

  1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.  In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla.  Slowly add in the dry ingredients. Do NOT overmix.  Batter will be thick.
  3. Spoon half of the batter into prepared loaf pan.  Sprinkle with cinnamon-sugar swirl ingredients.  Top with remaining batter. Bake for 40-45  minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
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Zucchini Bread with Zucchini Blossoms

Hello there! Sorry for the absence, I’ve been getting back into the swing of things with my sophomore year starting off on Thursday, making time to see my best friend, and baking for my grandparents anniversary and my aunt’s birthday. While my mom, and my best friend and I were at our local market, we saw some AMAZING looking zucchini blossoms that were calling to be made into something amazing. So while we were there, we picked up the blossoms and some zucchini to make this zucchini bread. The end result was super moist and had a nice floral note because of the blossoms. The recipe makes 2 loaves, but because we only had one loaf pan, I made the others into mini muffins, because everything is better when it’s a mini. (No I’m not prejudice just because I’m 5 feet tall)

Zucchini Bread with Zucchini Blossoms: Modified from Bubby’s Brunch Cookbook

Makes 2 loaves or 24 muffins

Ingredients

  • 3 cups all purpose flour
  • 1 tablespoon ground cinnamon (I used roasted!)
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1 cup vegetable (canola) oil
  • 1 3/4 cups brown sugar (light or dark is fine)
  • 2 cups grated zucchini ( 1-2 medium zucchini)
  • 2 teaspoons vanilla extract
  • 1 cup chopped zucchini blossoms
  • 1/2 cup chopped walnuts, pecans, or pistachios (optional)

Directions

  1. Preheat the oven to 350 degrees and spray 2 9x5x3 inch loaf pans
  2. Combine the flour, cinnamon, nutmeg, baking soda and baking powder in a bowl. Set aside.
  3. Whisk together the eggs, vegetable oil and sugar. Stir in the zucchini and vanilla.
  4. Stir in the flour mixture into the egg mixture until just incorporated, with no flour remaining. Fold in the chopped zucchini blossoms and the nuts.
  5. Divide the batter evenly between the 2 pans and spread even. Bake for 50-60 minutes, or until a toothpick comes out clean.
  6. Let cool for 10-20 minutes before removing from the pan, and enjoy!

Now if you’ll excuse me while I go inhale the entire loaf. 🙂

-Rayna 🙂

Blackberry Swirl Pound Cake

That’s right, a Blackberry Swirl Pound Cake. This dense delight has swirls of sweet blackberryness in every bite. Although it takes over an hour to bake, trust me, it’s worth it. Say goodbye to your bowl of cereal and say hello to heaven!

You could use any berry you want, raspberries and blueberries are more than okay to use. Mixed Berry Swirl Pound Cake anyone? With a dollop of some freshly made vanilla whipped cream? Say goodbye to the perfect summer body and say hello to the perfect summer breakfast/snack/dessert!

Blackberry Swirl Pound Cake- Courtesy of Martha Stewart

Ingredients:

  • 1 stick unsalted butter, room temperature
  • 6 ounces blackberries (1 1/3 cups)
  • 1 1/4 cup plus 2 tablespoons sugar
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream (I used Chobani Fat Free Greek Yogurt for even more tang-yum!)

Directions:

  1. Preheat the oven to 350 degrees and spray a 9×5 loaf pan.
  2. In a food processor, puree the blackberries and 2 tablespoons of sugar. In a separate bowl, mix together flour and baking powder.
  3. In another bowl, cream together the butter and 1 1/4 cups sugar until smooth. Add in eggs and vanilla extract.
  4. Mix in the dry ingredients and the sour cream, alternating between them.
  5. Add 1/2 of the dough into the loaf pan and spread to the edges with a spatula. Dot 1/2 cup of the blackberry puree on top . Add on the remaining dough and then the remaining puree on top.
  6. Take a knife or skewer and swirl the batter and the puree together.
  7. Bake for 1 1/4 hours, or until a toothpick comes out clean. Cool for at least 30 minutes before taking out of the loaf pan.
  8. Eat the entire loaf before anyone else gets any….or not 🙂

Excuse me while I hide this delectable dense delight before anyone else can get to it.

-Rayna 🙂